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One-Pot Creamy Garlic Chicken and Rice – Comforting, Cozy, and Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 6–8 cloves garlic, minced (adjust to taste)
  • 1 small yellow onion, finely chopped
  • 1 cup long-grain white rice (such as basmati or jasmine), rinsed
  • 2.5 cups low-sodium chicken broth
  • 1/2 cup heavy cream or whole milk
  • 1/3 cup grated Parmesan cheese (optional but recommended)
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 cup small broccoli florets or peas (optional, add for color and veg)
  • Fresh parsley or chives, chopped, for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and thyme. Toss to coat.
  2. Sear the chicken: Heat the olive oil and 1 tablespoon butter in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer. Cook 3–4 minutes per side until lightly browned. Transfer to a plate. The chicken will finish cooking later.
  3. Sauté aromatics: Reduce heat to medium. Add the remaining 1 tablespoon butter. Stir in the onion and a pinch of salt. Cook 2–3 minutes until softened. Add the garlic and red pepper flakes, and cook 30–45 seconds until fragrant.
  4. Toast the rice: Add the rinsed rice to the pot. Stir for 1–2 minutes to coat it in the butter and aromatics. This helps the rice cook evenly and boosts flavor.
  5. Deglaze and simmer: Pour in the chicken broth and scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low. Return the chicken and any juices to the pot and stir to distribute.
  6. Cover and cook: Cover with a tight-fitting lid and simmer on low for 15 minutes, without lifting the lid. If using broccoli, add it on top of the rice after 10 minutes, then cover again for the final 5 minutes. If using peas, you can stir them in at the end to warm through.
  7. Finish creamy: Turn off the heat. Stir in the cream (or milk) and Parmesan. The mixture should be creamy and slightly saucy. If it seems too thick, add a splash of warm broth or water. If too loose, cover and let it sit 3–5 minutes.
  8. Taste and adjust: Season with more salt and pepper as needed. A squeeze of lemon brightens everything.
  9. Garnish and serve: Sprinkle with fresh parsley or chives. Serve warm right from the pot.