Quick & Easy One-Pot Creamy Garlic Chicken and Rice
Yield: 4 Serving
One-Pot Creamy Garlic Chicken and Rice
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Tender, pan-seared chicken thighs and perfectly cooked rice come together in a rich, velvety garlic parmesan cream sauce. Everything cooks in a single pot, making cleanup a breeze while locking in incredible flavor!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken thighs (or chicken breasts, halved horizontally)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp olive oil (divided)
For the Garlic Rice & Sauce:
- 2 tbsp unsalted butter
- 6 cloves garlic, finely minced
- 1 small yellow onion, finely diced
- 1 cup long-grain white rice (such as Jasmine or Basmati), rinsed and drained
- 2 cups low-sodium chicken broth
- ½ cup heavy cream (or double cream)
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach (optional)
- 2 tbsp fresh parsley, finely chopped (for garnish)
- Salt and black pepper to taste
Instructions
Step 1: Season & Sear the Chicken
- Pat the chicken pieces dry with paper towels.
- In a small bowl, combine the Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Rub evenly over both sides of the chicken.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken and sear for 4 to 5 minutes per side until golden brown (the chicken does not need to be fully cooked through yet). Transfer to a plate and set aside.
Step 2: Sauté Aromatics & Toast Rice
- Turn the heat down to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
- Add the diced onion and cook for 3–4 minutes until translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add the rinsed white rice to the skillet. Stir and toast the rice grains in the butter and oil for 1–2 minutes.
Step 3: Simmer
- Pour in the chicken broth, deglazing the pan by scraping up any browned bits stuck to the bottom with a wooden spoon.
- Bring the liquid to a simmer, then return the seared chicken (along with any accumulated juices) to the skillet, placing them on top of the rice.
- Cover with a tight-fitting lid, reduce the heat to low, and simmer for 18 to 20 minutes, until the rice is tender and liquid is absorbed.
Step 4: Add the Cream & Serve
- Remove the skillet from heat and transfer the chicken back to a plate temporarily.
- Stir the heavy cream, grated Parmesan cheese, and fresh spinach directly into the hot rice until the cheese melts and the spinach wilts into a creamy sauce.
- Place the chicken back into the skillet on top of the creamy rice.
- Garnish with chopped fresh parsley and extra black pepper before serving hot.
Notes
- Rice Selection: Long-grain white rice (Jasmine or Basmati) works best for this recipe. Avoid using brown rice, as it requires significantly more liquid and longer cooking time.
- Do Not Open the Lid: While simmering, keep the lid closed so the steam cooks the rice evenly.
- Chicken Cut: Skin-on, bone-in chicken thighs can also be used; simply extend the sear time by 2–3 minutes per side and increase the simmer time by 5 minutes (ensure internal temp reaches 165°F / 74°C).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Splash a tablespoon of broth or milk when reheating to bring back the creaminess.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 631Total Fat: 41gSaturated Fat: 18gUnsaturated Fat: 23gCholesterol: 269mgSodium: 1295mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 49g
