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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice simmered in a broth-and-cream sauce. Golden seared chicken thighs rest on top so every bite pulls in chicken pan drippings for a rich, comforting finish.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs Pat dry before seasoning for better browning.
Seasonings
  • 0.5 tsp Salt, pepper, garlic powder, smoked paprika, and Italian seasoning to taste Season both sides; use more or less to preference.
Cooking base
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
Rice and liquid
  • 1.5 cup long-grain white rice, uncooked
  • 3 cup chicken broth
  • 0.5 cup heavy cream
Cheese and herbs
  • 0.5 cup Parmesan cheese, grated Use finely grated for smoother sauce.
  • 1 tsp dried thyme
  • 0.25 cup Fresh parsley for garnish Chop and sprinkle right before serving.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the bone-in skin-on chicken thighs with salt, pepper, garlic powder, smoked paprika, and Italian seasoning to taste. Pat them dry first for better browning.
  2. Heat olive oil in a Dutch oven over medium-high heat, then sear the thighs skin-side down for 7-8 minutes until deeply golden. Keep the heat steady so the skin crisps and releases easily.
  3. Flip the thighs and sear for 3 minutes more, then remove to a plate. You’re looking for an even golden color with rendered fat in the pot.
Build the rice base
  1. Add the diced onion to the same pot and cook for 3 minutes. Stir until softened and slightly translucent.
  2. Add the minced garlic and cook for 1 minute. Cook just until fragrant, not browned.
  3. Add the uncooked long-grain white rice and toast for 2 minutes. Stir to coat the grains in the pan drippings.
Simmer into creamy rice
  1. Pour in chicken broth and heavy cream, then stir in the grated Parmesan cheese and dried thyme. Scrape up browned bits so the sauce turns glossy.
  2. Bring the mixture to a simmer. Once bubbling, you should see the liquid thicken slightly.
  3. Nestle the chicken thighs skin-side up into the rice, making sure they sit on top. Press them in lightly so some rice rises around the edges.
  4. Cover tightly and cook over low heat for 22-25 minutes, until the rice is cooked and the chicken reaches 165°F. Avoid lifting the lid so the rice steams evenly.
Rest, fluff, and serve
  1. Rest the dish covered for 5 minutes. This lets the rice finish absorbing the creamy sauce.
  2. Fluff the rice gently with a fork, keeping the chicken on top. The rice should look fluffy and glossy.
  3. Garnish with fresh parsley and serve. Finish with a few cracked pepper flecks if desired.

Notes

For the best creamy texture, keep the pot covered and cook on low heat—lifting the lid can dry out the rice or prevent it from absorbing the sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently with a splash of broth or water. Freezing is not recommended because the cream can break after thawing. For a lighter option, swap heavy cream with evaporated milk or half-and-half and add the Parmesan at the end to help the sauce stay smooth.