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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with golden seared chicken thighs and fluffy rice cooked in one glossy cream-broth sauce. Sear, simmer, and bake-style covered low-heat cooking in a Dutch oven for tender chicken and richly infused grains.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 6 bone-in skin-on chicken thighs Keep skin on for best browning.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
  • 0.5 tsp smoked paprika Use to taste.
  • 0.5 tsp Italian seasoning Use to taste.
  • 1 tbsp olive oil
Aromatics and rice
  • 1 onion Small onion, diced.
  • 4 garlic Cloves, minced.
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth
Cream sauce
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried thyme
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Pat the chicken thighs dry and season all over with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Press seasoning into the skin so it browns as it cooks.
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Place thighs skin-side down and sear 7-8 minutes until deeply golden with visible crisping.
  3. Flip the chicken and sear 3 minutes more to brown the other side. Transfer chicken to a plate and let any juices stay in the pot.
Build the rice base
  1. Add the diced onion to the pot and cook 3 minutes, stirring, until softened and fragrant. Scrape up any browned bits for maximum flavor.
  2. Stir in the minced garlic and cook 1 minute until fragrant. Do not let it darken.
  3. Add the uncooked long-grain white rice and toast 2 minutes, stirring to coat with the pan drippings. The rice should look slightly opaque at the edges.
Simmer in creamy broth and cook through
  1. Pour in the chicken broth and heavy cream, then stir to combine. Add Parmesan cheese and dried thyme and mix until the cheese melts.
  2. Bring the mixture to a simmer over medium-high heat. You should see steady bubbling across the surface.
  3. Nestle the chicken thighs skin-side up into the rice, then cover tightly. Cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F, keeping the lid on to trap steam.
Rest and serve
  1. Rest the pot covered for 5 minutes off the heat. This lets the rice absorb remaining liquid and keeps the chicken juicy.
  2. Fluff the rice gently with a fork. Turn the spoon carefully so the creamy, glossy sauce stays around the grains.
  3. Garnish with fresh parsley and serve. Finish with cracked pepper if desired.

Notes

Pro tip: Toasting the rice for 2 minutes helps it absorb the creamy chicken drippings without turning mushy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth to loosen the sauce. Freezer: yes—freeze up to 2 months, then reheat until hot through. For a lighter option, swap heavy cream for evaporated milk (use same amount) for a slightly less thick sauce.