There are nights when dinner needs to be simple, filling, and comforting without leaving a sink full of dishes afterward. That is exactly where a good one-pot chicken dinner comes in.
This creamy garlic chicken and rice combines tender chicken thighs, fluffy rice, garlic, onion, carrots, and a simple creamy sauce in one pot. The rice cooks right alongside the chicken, soaking up all those savory flavors as it simmers.
It is the kind of meal that works especially well on a busy weeknight. You get protein, vegetables, and rice in one satisfying dish, and cleanup is wonderfully simple.
A printable recipe card can be especially useful when you are cooking a one-pot meal because you can keep the ingredient list and instructions together while you cook. It gives you one convenient place to check measurements and cooking steps without scrolling through the entire article. If your recipe card is designed for printing or saving, it can also make this recipe easier to return to later.
Ingredients
For the chicken and rice
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Preparation and Cooking Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
How to Make One-Pot Creamy Garlic Chicken and Rice
1. Season the chicken
Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of the kosher salt and the black pepper.
Drying the chicken first helps it brown more effectively instead of steaming in the pan.
2. Brown the chicken
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken and cook for about 4–5 minutes per side, until nicely browned. The chicken does not need to be completely cooked through at this stage.
Transfer the chicken to a plate.
3. Cook the vegetables
Reduce the heat to medium.
Add the diced onion and carrots to the same pot. Cook for about 4 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the rice and seasonings
Stir in the rinsed rice, Italian seasoning, paprika, and remaining 1/2 teaspoon salt.
Cook for about 1 minute, stirring so the rice becomes coated with the flavorful mixture.
5. Add the broth and chicken
Pour in the chicken broth and stir gently.
Return the browned chicken thighs to the pot, nestling them into the rice.
Bring the liquid to a gentle simmer.
6. Cover and cook
Reduce the heat to low and cover the pot.
Cook for about 18–22 minutes, or until the rice is tender and most of the liquid has been absorbed.
Avoid lifting the lid repeatedly because the trapped steam helps the rice cook evenly.
7. Make it creamy
Remove the chicken temporarily and stir the heavy cream, frozen peas, and Parmesan into the rice.
Return the chicken to the pot.
Continue cooking uncovered for about 3–5 minutes, stirring gently, until the sauce is creamy and the peas are heated through.
8. Finish and serve
Check the chicken with an instant-read thermometer. The thickest part should reach 165°F.
Turn off the heat and stir in the lemon juice.
Sprinkle with fresh parsley and serve warm.
Recipe Card
| One-Pot Creamy Garlic Chicken and Rice Servings: 4 Prep: 15 minutes Cook: 35 minutes Total: 50 minutes Ingredients 1 1/2 lb boneless, skinless chicken thighs 1 1/2 tsp kosher salt 1/2 tsp black pepper 1 tbsp olive oil 1 small yellow onion, diced 3 garlic cloves, minced 2 medium carrots, diced 1 cup long-grain white rice, rinsed 2 cups low-sodium chicken broth 1 tsp dried Italian seasoning 1/2 tsp paprika 1/2 cup heavy cream 1/2 cup frozen peas 1/3 cup grated Parmesan 2 tbsp fresh parsley, chopped 1 tbsp lemon juice Instructions Season chicken with 1 teaspoon salt and pepper. Brown chicken in olive oil for 4–5 minutes per side. Remove to a plate. Cook onion and carrots for about 4 minutes. Add garlic and cook for 30 seconds. Stir in rice, Italian seasoning, paprika, and remaining salt. Add broth and return chicken to the pot. Cover and simmer on low for 18–22 minutes, until rice is tender. Remove chicken and stir in cream, peas, and Parmesan. Return chicken and cook uncovered for 3–5 minutes. Confirm chicken reaches 165°F. Stir in lemon juice, garnish with parsley, and serve. |
Cooking Tips
Use a wide, heavy pot. A large skillet or Dutch oven distributes heat more evenly and gives the rice enough room to cook.
Rinse the rice. Rinsing removes excess surface starch and can help prevent the finished rice from becoming overly sticky.
Do not skip browning the chicken. Browning adds savory flavor and creates flavorful bits in the bottom of the pot.
Keep the simmer gentle. Cooking rice too aggressively can cause the liquid to disappear before the rice is tender.
Check the chicken’s temperature. The safest way to confirm doneness is to use a food thermometer and check that the thickest portion reaches 165°F.
Ingredient Substitutions
Chicken breasts: Boneless, skinless chicken breasts can be used, but cooking time may vary because they are leaner and can dry out more easily.
Half-and-half: You can substitute half-and-half for heavy cream for a lighter sauce, although the finished dish may be less rich.
Frozen mixed vegetables: Peas can be replaced with a small amount of frozen mixed vegetables.
Brown rice: This is not a direct one-for-one substitution because brown rice generally requires different cooking times and liquid amounts. Use a recipe specifically developed for brown rice rather than simply swapping it here.
Storage and Reheating
Allow leftovers to cool promptly and refrigerate them in a covered container.
For best quality, use refrigerated leftovers within 3–4 days.
Reheat individual portions until steaming hot throughout. If the rice becomes dry, add a small splash of chicken broth or water before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts can work, but they are leaner than thighs. Cut larger breasts into smaller, even pieces if appropriate and monitor the internal temperature carefully.
Can I make this without heavy cream?
Yes. You can use half-and-half for a lighter creamy texture. The finished sauce will be somewhat less rich.
Why is my rice still hard?
The rice may need additional cooking time or liquid. Keep the pot covered and continue cooking gently, adding a small amount of hot broth if the pan has become dry.
Can I freeze creamy chicken and rice?
You can freeze leftovers, but creamy rice dishes may change texture after freezing and thawing. For the best texture, refrigeration is preferable.
What kind of rice works best?
Long-grain white rice is a straightforward choice for this recipe. Avoid substituting another variety without adjusting the cooking liquid and cooking time.
What to Serve With Chicken and Rice
This one-pot meal is already filling, but you can serve it with a simple green salad, steamed broccoli, roasted green beans, or crusty bread.