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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice made in a Dutch oven with fluffy, glossy rice infused with chicken pan drippings and a Parmesan cream sauce. Golden seared chicken thighs rest on top while the rice cooks to tender perfection.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 0.5 tsp Italian seasoning to taste
  • 2 tbsp olive oil
Rice and cream sauce
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 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
  • 0.25 cup 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 to taste. Pat to help the spices adhere, then keep the chicken ready by the stove.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear chicken skin-side down for 7-8 minutes until deeply golden. Look for crisp, browned skin and a steady sizzle.
  3. Flip the chicken and sear for 3 minutes more, until the second side is browned. Transfer to a plate to rest while you cook the rice base.
Build the creamy rice
  1. Add the diced onion to the same pot and cook for 3 minutes. Stir until the onion softens and turns slightly translucent.
  2. Add minced garlic and cook for 1 minute. Stir until fragrant, not browned.
  3. Add the uncooked long-grain white rice and toast for 2 minutes. The rice should look lightly opaque and smell nutty.
  4. Pour in the chicken broth and heavy cream, then stir to combine. Scrape up any browned bits from the bottom of the pot.
  5. Stir in the grated Parmesan and dried thyme, then bring the mixture to a simmer. Watch for gentle bubbling before moving to the next step.
Cook, rest, and serve
  1. Nestle the chicken thighs skin-side up into the rice, keeping them mostly above the surface. Arrange them evenly so the drippings can flavor the rice.
  2. Cover tightly and cook over low heat for 22-25 minutes, until the rice is cooked and the chicken reaches 165°F. Keep the lid on to trap steam and prevent uneven cooking.
  3. Rest the pot covered for 5 minutes, then fluff the rice gently. The rice should look fluffy and glossy from the absorbed sauce.
  4. Garnish with fresh parsley and serve. Add cracked pepper if you like before plating.

Notes

For the creamiest rice, keep the pot covered during the low-heat cook and avoid lifting the lid—this helps the rice absorb the chicken drippings and cream sauce for a rich, glossy texture. Store leftovers in the fridge in a sealed container up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing is not recommended because the cream can break during thawing. If you want a lighter option, use half-and-half in place of heavy cream and stir in additional Parmesan at the end to maintain richness.