A creamy, comforting one-pot chicken and rice dinner that’s perfect for busy weeknights and easy enough to make any night of the week.
Some recipes end up becoming favorites because they’re impressive. This isn’t one of them.
This recipe became a favorite because it has rescued dinner more times than I can count.
It’s the meal I make when it’s already five o’clock, everyone is hungry, and I don’t have a plan. Everything cooks in one pot, the rice soaks up all that creamy sauce, and dinner is on the table in about 40 minutes with very little effort.
It’s warm, comforting, and exactly the kind of meal I know I can count on when life gets busy.
One of My Back Pocket Dinners
These are the recipes I come back to again and again. They’re dependable meals that help me get dinner on the table without a lot of planning.
Why I Keep Coming Back to This One
- Everything cooks in one pot
- Uses simple pantry ingredients
- Creamy comfort food everyone enjoys
- Leftovers are even better the next day
Why You’ll Love This Recipe
There are plenty of chicken and rice recipes out there, but this one keeps earning a place on our menu for a few simple reasons.
- Everything cooks in one pot.
- Ready in about 40 minutes.
- Uses everyday ingredients.
- Family-friendly and easy to customize.
- Makes delicious leftovers.
Ingredients
For the Chicken
- Boneless, skinless chicken thighs (or breasts)
- Salt
- Black pepper
- Garlic powder
- Butter
For the Rice
- Yellow onion
- Garlic
- Long-grain white rice
- Chicken broth
- Cream of chicken soup
- Heavy cream or half-and-half
- Italian seasoning
Optional Add-Ins
- Frozen peas
- Fresh parsley
- Parmesan cheese
Chicken Thighs vs. Chicken Breasts
I almost always use chicken thighs for this recipe.
They stay juicy and tender, even if the rice needs a few extra minutes to finish cooking. Chicken breasts work just fine, but they cook faster and can dry out more reasily.
If you’re using breasts, simply keep an eye on them and remove them a few minutes earlier, if needed,
How to Make One-Pot Creamy Chicken and Rice
- Season and sear the chicken until golden.
- Cook the onion and garlic.
- Stir in the rice and toast for one minute.
- Add the broth, soup, cream and seasonings.
- Return the chicken to the pot.
- Cover and simmer until the rice is tender.
- Stir in peas, if using, let rest for five minutes, and serve.
One-Pot Creamy Chicken & Rice
Ingredients
The Chicken
- 1½ lbs boneless, skinless chicken thighs, (or breasts)
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbs butter
The Rice
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups long-grain white rice, uncooked
- 2½ cups chicken broth, low sodium
- 1 can (10.5oz) cream of chicken soup
- ½ cup heavy cream, (or half-and-half)
- 1 tsp Italian seasoning
- salt and pepper, to taste
Optional Add-Ins
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped, for serving
- 4 Tbs freshly grated Parmesan, for serving
Instructions
- Season the chicken. Pat the chicken dry and season both sides with the salt, pepper, and garlic powder.
- Sear the chicken. Melt the butter in a large Dutch oven or deep skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until lightly browned. It doesn't need to be cooked through. Transfer to a plate.
- Cook the vegetables. Reduce the heat to medium. Add the onion and cook for 3 minutes. Stir in the garlic and cook for another 30 seconds.
- Build the sauce. Add the uncooked rice and cook for 1 minute, stirring frequently. Pour in the chicken broth, cream of chicken soup, heavy cream, and Italian seasoning. Stir until well combined.
- Finish cooking. Return the chicken to the pot, nestling it into the rice. Bring to a gentle simmer, cover, and cook on low for 20 minutes.
- Check the rice. If the rice isn't tender yet, cover and cook for another 3–5 minutes. If using peas, stir them in during the last few minutes of cooking.
- Rest and serve. Remove from the heat and let the pot sit, covered, for 5 minutes. Taste and adjust the seasoning, then top with parsley and Parmesan if desired.
Julia’s Notes
- Chicken thighs stay more tender than chicken breasts, but either works well.
- Brown rice: Increase the broth to 3 cups and cook for 40–45 minutes.
- Leftovers: Store in the refrigerator for up to 4 days. Reheat with a splash of chicken broth to loosen the sauce.
- Freezing: I don’t recommend freezing this recipe because the rice becomes mushy after thawing.
Helpful Tips
- Pat the chicken dry before searing.
- Keep the lid on while the rice cooks.
- Taste the broth before covering the pot.
- Add a splash of broth if the rice becomes too thick.
Easy Variations
- Use chicken breasts instead of thighs.
- Add mushrooms, spinach, corn, or peas.
- Use rotisserie chicken for an even quicker meal.
- Add red pepper flakes for a little heat.
What I Serve With It
This meal is hearty enough to stand on its own, but we also enjoy it with:
- Garden salad
- Roasted broccoli
- Garlic bread
- Fresh fruit
