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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice infused with chicken drippings and a Parmesan cream sauce. Golden, seared chicken thighs rest on top while the rice simmers until tender for an easy weeknight chicken dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 6 bone-in skin-on chicken thighs Use evenly sized thighs for consistent cooking.
  • salt Season to taste.
  • pepper Season to taste.
  • garlic powder Season to taste.
  • smoked paprika Season to taste.
  • Italian seasoning Season to taste.
Searing and aromatics
  • 2 tbsp olive oil For browning the chicken skin.
  • 1 small onion, diced Diced small onion for quick softening.
  • 4 cloves garlic, minced Minced garlic cooks quickly without burning.
Rice and creamy sauce
  • 1.5 cup long-grain white rice, uncooked Do not rinse for best texture.
  • 3 cup chicken broth Provides the base for the glossy rice.
  • 0.5 cup heavy cream Stirs in for a rich sauce.
  • 0.5 cup Parmesan cheese, grated Grate finely for smooth melting.
  • 1 tsp dried thyme Adds warm, savory flavor.
To finish
  • fresh parsley for garnish Chop and sprinkle right before serving.

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 until evenly coated.
  2. Heat olive oil in a Dutch oven over medium-high heat, then add chicken skin-side down and sear 7-8 minutes until deeply golden; visual cue: the skin should look crisp and browned.
  3. Flip the chicken and sear for 3 minutes; visual cue: the second side should brown lightly.
  4. Remove the chicken to a plate, leaving browned bits in the pot.
Build the rice base
  1. Cook the diced onion in the same pot for 3 minutes until softened; visual cue: it turns translucent around the edges.
  2. Add minced garlic and cook 1 minute; visual cue: fragrant but not browned.
  3. Add the uncooked long-grain white rice and toast for 2 minutes; visual cue: the grains look slightly drier and smell nutty.
Simmer until creamy
  1. Pour in the chicken broth and heavy cream, then stir in Parmesan and dried thyme; stir until the cheese begins to melt and the mixture looks creamy.
  2. Bring the mixture to a simmer; visual cue: small bubbles break the surface actively.
  3. Nestle the chicken thighs skin-side up into the rice, cover tightly, and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F; visual cue: the liquid is absorbed and the rice looks fluffy and glossy around the pot edges.
Rest and serve
  1. Rest the covered pot for 5 minutes; visual cue: steam continues briefly without bubbling over.
  2. Fluff the rice gently with a fork to keep the texture airy.
  3. Garnish with fresh parsley and serve.

Notes

Pro tip: keep the lid tight during the 22-25 minute low simmer so the rice absorbs the creamy drippings instead of drying out. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat with a splash of chicken broth or water to loosen the sauce. Freezing is not recommended because cream and rice can change texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich but still creamy).