0 Shares

This creamy chicken and rice recipe is a one-pot meal with tender chicken thighs, vegetables, and Parmesan cheese. Made with white wine, garlic, and fresh herbs, it’s a comforting dinner perfect for weeknights, family meals, or meal prep. Quick to make and packed with flavor, this dish combines protein, rice, and vegetables in a creamy, easy-to-serve dinner.

Ingredients

1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 medium onion, finely diced
2 large carrots, grated or cut into matchsticks
1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 tsp salt, divided (we used sea salt)
1/4 tsp freshly ground black pepper
2 bay leaves (optional)
1 cup dry white wine (such as Chardonnay)
5 cups low-sodium chicken broth, hot
2 cups medium-grain rice (or Jasmine), un-rinsed
1 head garlic
1/3 cup Italian parsley, finely chopped
1/2 cup shredded Parmesan cheese, plus more for serving

Instructions

1. Sauté Vegetables

In a Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat olive oil and 2 Tbsp butter over medium-high heat.
Add diced onion, grated carrots, and 1 tsp salt. Sauté for 8–10 minutes until soft and golden.

2. Cook the Chicken

Add chicken thighs, bay leaves, remaining 1 tsp salt, and black pepper.
Cook, stirring occasionally, until chicken is golden on all sides, about 5 minutes.

3. Deglaze with Wine

Increase heat to high and add white wine.
Boil down, scraping the bottom to lift any browned bits, until most of the wine has evaporated.

4. Add Broth and Rice

Pour in hot chicken broth and stir in the rice.

5. Cook with Garlic

Slice the end off a whole head of garlic to expose the cloves, leaving the root intact.
Place the garlic head in the center of the rice, sliced side down.
Bring to a rolling boil, then reduce heat to low. Cover and simmer for 15 minutes, until rice is fully cooked.

6. Finish the Dish

Remove the garlic head (push the cloves into the rice to eat, or discard).
Stir in remaining 2 Tbsp butter, chopped parsley, and 1/2 cup Parmesan cheese until creamy.
Garnish with additional parsley and serve immediately.

Why You’ll Love This Recipe

One-pot meal with minimal cleanup.
Creamy, comforting texture with rich flavor from wine, garlic, and Parmesan.
Perfect for weeknight dinners or meal prep.
Balanced protein, vegetables, and grains in a single dish.

Tips

Use hot chicken broth to maintain cooking temperature and prevent undercooked rice.
Do not rinse rice; the starch helps create a creamy texture.
For extra flavor, add a pinch of smoked paprika or red pepper flakes.
Let the rice rest with the lid on for a few minutes to absorb all flavors.

Variations and Substitutions

Protein: Substitute chicken thighs with chicken breasts or turkey pieces.
Vegetables: Add peas, bell peppers, or mushrooms for more color and nutrients.
Cheese: Swap Parmesan for Pecorino Romano or Asiago for a different flavor.
Rice: Long-grain or Basmati rice can be used, but adjust cooking time slightly.
Broth: Use vegetable broth for a lighter or vegetarian-friendly version.

FAQs

Can I make this ahead of time?
Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.

Can I freeze it?
Yes, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use uncooked garlic instead of a whole head?
Yes, finely mince 4–5 cloves and stir in during cooking, though the flavor will be slightly different.

How do I get creamy rice without it being mushy?
Use the proper ratio of rice to liquid, keep the heat low during simmering, and stir in butter and cheese at the end.

Serving Suggestions

Pair with a crisp green salad or steamed vegetables.
Serve with garlic bread or crusty rolls to soak up the sauce.
Add a sprinkle of fresh herbs like thyme or chives for garnish.
Complement with a light white wine, such as Chardonnay or Pinot Grigio.