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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice cooked in chicken broth and heavy cream, finished with golden seared thighs. The chicken rests on top so the rice absorbs the pan drippings for rich flavor in every bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs Use thighs, skin-on, for best crisping and flavor.
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
  • 0.5 tsp Italian seasoning Season to taste.
Searing and aromatics
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 clove garlic, minced
Rice and sauce
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried thyme
Garnish
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Pat to adhere so the spices don’t wash off during searing.
  2. Heat olive oil in a Dutch oven over medium-high heat, then add chicken skin-side down and cook 7-8 minutes until deeply golden. Leave undisturbed so the skin crisps and releases easily.
  3. Flip the thighs and sear for 3 minutes more until browned. Transfer the chicken to a plate.
Toast the aromatics and rice
  1. Cook the diced onion in the same Dutch oven for 3 minutes, stirring, until softened. Scrape up any browned bits for extra flavor.
  2. Add the minced garlic and cook 1 minute, stirring, until fragrant. Do not brown the garlic.
  3. Add the uncooked long-grain white rice and toast for 2 minutes. Stir so the rice grains heat through and smell nutty.
Simmer the creamy sauce and cook the rice
  1. Pour in the chicken broth and heavy cream, then stir in Parmesan cheese and dried thyme. Whisk until the cheese melts and the sauce looks glossy.
  2. Bring the mixture to a simmer. Keep it at a steady bubble before covering.
  3. Nestle the chicken thighs skin-side up into the rice, then cover tightly with a lid. Cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F.
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 thighs on top. Stir minimally so the sauce stays creamy and the chicken remains intact.
  3. Garnish with fresh parsley and serve. Add cracked pepper if desired for extra bite.

Notes

For the best texture, keep the lid on during the 22-25 minutes of low-heat cooking so the rice steams evenly and stays fluffy. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently with a splash of broth or water. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cooking time by 1-2 minutes if the rice is close to tender.