When the clock is ticking and your appetite is loud, nothing hits the spot quite like a warm, creamy chicken and rice dish that’s ready in under an hour. This one pot creamy chicken and rice recipe delivers tender chicken thighs nestled in a bed of rich, cheesy rice that soaks up every bit of flavor. It’s the kind of meal that feels like a cozy hug after a long day, yet it won’t have you stuck at the sink scrubbing pans for ages.
One time, I tried making this after a day that somehow stretched longer than usual—work emails, a forgotten phone charger, and a dog who decided the mailman was the enemy. I started cooking a little distracted, and I think I left the rice simmering a minute too long, but honestly? That little extra time made the rice just a bit creamier than I expected, and the crispy chicken skin was still perfectly golden. I didn’t get the timing exactly right, but it still felt like the kind of meal that makes you forget the chaos for a while.
There’s something about the way the garlic and onion meld into the simmering broth, the parmesan melting in gently, and those peas popping with color at the end that makes this dish feel both simple and special. It’s one of those recipes that, once you try it, you’ll find yourself coming back to. I usually don’t fuss much on busy nights, and this one pot recipe is just the kind of no-fuss dinner that keeps things comforting without requiring a lot of babysitting.
- Combines crispy chicken thighs with creamy, flavorful rice in one pot — minimal cleanup included.
- It’s simple — and that’s kind of the point. No complicated steps or fancy tools.
- Comfort food mood lifter that works for casual weeknights or unexpected guests.
- Hands-off cooking after the initial sear means you can catch up on whatever you missed during the day.
- The creamy texture is indulgent, but it’s still a satisfying, wholesome meal.
If you’re worried about timing or texture, don’t be — a little extra simmering usually just makes it richer. I haven’t tested every possible variation, but swapping out the peas for spinach or mushrooms might be worth a shot if you’re feeling adventurous.
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One Pot Creamy Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 1x
Description
A comforting and easy one pot meal featuring tender chicken thighs cooked with creamy, flavorful rice. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup long grain white rice, rinsed
2 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup frozen peas, thawed
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
Season the chicken thighs with kosher salt and black pepper on both sides.
Place the chicken thighs skin-side down in the hot oil and cook without moving for 6-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 4-5 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the skillet and stir to coat the rice with the oil, onions, and garlic.
Pour in the chicken broth, heavy cream, dried thyme, and dried oregano. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Bring the liquid to a gentle simmer, then cover the skillet with a tight-fitting lid.
Reduce heat to low and cook for 20 minutes without lifting the lid.
After 20 minutes, remove the lid and check the rice for doneness. If rice is tender and liquid is mostly absorbed, proceed; if not, cover and cook for an additional 3-5 minutes.
Stir in the grated Parmesan cheese and thawed peas gently into the rice mixture.
Cover and cook for another 2 minutes to warm the peas and melt the cheese.
Remove from heat and let the dish rest covered for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Don’t sweat the equipment here — a sturdy skillet or a Dutch oven works perfectly. When serving, I like to pair this with a crisp side salad or some roasted veggies to add brightness. If you want to switch things up, try stirring in a bit of lemon zest for a fresh twist, or swap the Parmesan for a sharper cheese like Asiago, though I’m still figuring out how that changes the final flavor. Sometimes, a sprinkle of chili flakes adds a nice kick if you want to wake up your taste buds a bit.
FAQ
Can I use boneless chicken thighs? Yes, but the cooking time might be shorter, so keep an eye on the rice and chicken to avoid drying out.
What if I don’t have heavy cream? A splash of milk with a bit of butter can work in a pinch, though it won’t be quite as rich.
Can I make this ahead? Leftovers keep well for a few days and reheat nicely with a little extra broth or water to loosen the rice.
Ready to make weeknights easier and tastier? Give this one pot creamy chicken and rice a try — it might just become your go-to comfort meal.