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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with tender chicken thighs and fluffy, glossy long-grain rice simmered in a Parmesan-cream sauce. Sear the thighs first, then cook rice in the same Dutch oven so every bite is infused with chicken pan drippings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • Italian seasoning to taste
Searing base
  • 2 tbsp olive oil
  • 1 onion small, diced
  • 4 garlic cloves, minced
Rice and creamy sauce
  • 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
Garnish
  • 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. Heat olive oil in a Dutch oven over medium-high heat, then place thighs skin-side down and sear 7-8 minutes until deeply golden, with a sizzling skin that looks browned and crisp.
  2. Flip the thighs and sear for 3 minutes until the second side is also browned, keeping the crust intact. Remove the chicken to a plate and drain any excess fat if needed.
Toast the aromatics and rice
  1. Add the diced onion to the same pot and cook for 3 minutes, stirring until softened and lightly translucent. Stir in the minced garlic and cook 1 minute until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes, stirring until the grains look slightly opaque and smell nutty.
Simmer creamy sauce
  1. Pour in the chicken broth and heavy cream, then stir in the grated Parmesan cheese and dried thyme until smooth. Bring to a simmer over medium-high heat, watching for bubbling around the edges.
Cook until rice is tender and chicken reaches temperature
  1. Nestle the chicken thighs skin-side up into the rice and spoon sauce around them. Cover tightly and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F, with the liquid absorbed and the top sauce looking creamy.
Rest and finish
  1. Rest the pot covered for 5 minutes off the heat. Fluff the rice gently so it stays fluffy and creamy with visible glossy sauce.
  2. Garnish with fresh parsley and serve, leaving the chicken thighs on top so the golden seared skin is visible.

Notes

For best texture, keep the pot tightly covered during the 22-25 minutes of low-heat cooking so the rice steams evenly and the sauce thickens into a glossy layer. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently with a splash of broth. Freezing isn’t recommended because the rice and cream can lose texture after thawing. If you want a lighter option, use half-and-half instead of heavy cream (the sauce may be slightly thinner).