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Simple One Pot Creamy Chicken and Rice

Close-up of a white bowl filled with creamy one pot chicken and rice, topped with chopped carrots and parsley.
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This recipe delivers a complete, hearty meal with tender chicken and fluffy rice cooked together in one pot. It is perfect for busy weeknights and minimizes cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon zest

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until lightly browned on all sides, about 4 minutes. You do not need to cook them through. Remove the chicken from the pot and set it aside.
  3. Add the chopped onion and sliced carrots to the same pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  4. Stir in the minced garlic, dried thyme, salt, and pepper. Cook for 1 minute until fragrant.
  5. Add the uncooked rice to the pot and stir it with the vegetables for 1 minute to toast the grains lightly.
  6. Pour in the chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
  7. Return the browned chicken to the pot. Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  8. Remove the pot from the heat. Stir in the heavy cream, Parmesan cheese, and lemon zest. Cover the pot again and let it stand for 5 minutes to allow the sauce to thicken slightly.
  9. Fluff the rice gently with a fork before serving.

Notes

  • For an even richer flavor, use homemade chicken stock instead of store-bought broth.
  • If you prefer a thicker casserole texture, you can stir in 1/2 cup of frozen peas during the last 5 minutes of simmering.
  • This is a great recipe for meal prep; store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cutcooktaste.com/one-pot-chicken-and-rice/