Description
This creamy chicken and rice is a cozy one-pot wonder. Packed with tender chicken, fluffy rice, parmesan, garlic, and parsley — it’s comforting, family-friendly, and easy to make.
Ingredients
1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 medium onion, finely diced
2 large carrots, grated or matchstick cut
1.5 lbs boneless, skinless chicken thighs, cut into 1” pieces
2 tsp sea salt, divided
1/4 tsp freshly ground black pepper
2 bay leaves (optional)
1 cup dry white wine (e.g., Chardonnay)
5 cups hot low sodium chicken broth
2 cups un-rinsed medium grain rice (Jasmine preferred)
1 head garlic (sliced to expose cloves)
1/3 cup chopped fresh Italian parsley
1/2 cup shredded parmesan cheese (plus extra for garnish)
Instructions
1. Heat olive oil and 2 Tbsp butter in a pot.
2. Sauté onion, carrots, and 1 tsp salt for 8–10 minutes.
3. Add chicken, bay leaves, salt, and pepper. Cook 5 minutes.
4. Pour in wine, boil until reduced.
5. Stir in hot chicken broth and rice.
6. Insert garlic head cut-side down into rice.
7. Bring to boil, cover, and simmer 15 minutes.
8. Remove garlic, stir in remaining butter, parsley, and cheese.
9. Serve immediately or keep warm.
Notes
Use brown rice for a longer cook time (~45 mins).
Instant brown rice can be used without adjusting cook time.
Skip wine and use broth or lemon juice as substitute.
Add more broth when reheating for best texture.
Optional: Broil for 2–3 minutes for a golden top.
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 3g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg