One Pan Creamy Chicken and Rice
About this recipe
One Pan Creamy Chicken and Rice is a comforting, easy-to-make dish that brings together tender chicken thighs, creamy rice, and rich flavors in just one pot. This version by Laura Vitale is especially appealing because it combines cheesy, garlicky goodness with minimal cleanup, making it perfect for busy weeknights.
The recipe is straightforward and designed to be deliciously satisfying, with the chicken thighs providing a depth of flavor that chicken breasts often lack. Plus, the addition of heavy cream and parmesan cheese creates a rich sauce that coats the rice beautifully.
Ingredient notes
- You can substitute boneless skinless chicken thighs with chicken breasts if preferred.
- Use long grain rice; there's no need to rinse it before cooking.
Tips from Laura in the Kitchen’s video
- Season the chicken thighs well on both sides to ensure every bite is flavorful.
- Toast the rice in the oil for 2-3 minutes to add an extra layer of flavor before adding the liquids.
- Make sure to cover the pan and cook on low for 25-30 minutes to allow the rice to absorb all the liquid and flavors.
Good to know
- How long does it take to cook this dish?
- The total cooking time is about 30 minutes.
- Can I add vegetables to this recipe?
- Yes, you can stir in frozen peas or fresh spinach a couple of minutes before the cooking time is up for added greens.
No life story here — the video and the recipe are the whole point. All credit to Laura in the Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the chicken thighs with salt, pepper, Italian seasoning, and chicken bouillon on both sides.
- 2
Heat olive oil in a shallow Dutch oven over medium heat and add the seasoned chicken thighs. Cook until they are beautifully colored, about 5-7 minutes per side.
- 3
Add butter to the pan, then add chopped onion and minced garlic. Sauté until the onions are translucent, about 3-4 minutes.
- 4
Add the rice to the pan and toast it in the oil for about 2-3 minutes until it starts to turn golden.
- 5
Pour in the chicken stock and heavy cream, and add grated parmesan cheese. Stir to combine and season with a pinch of salt.
- 6
Add the chicken thighs back into the pan along with any juices from the plate. Bring the mixture to a boil.
- 7
Cover the pan and reduce the heat to low. Cook for 25-30 minutes until the rice is cooked and has absorbed the liquid, and the chicken is cooked through.
- 8
If desired, stir in frozen peas or fresh spinach a couple of minutes before the cooking time is up for added greens.
Heads up — we had to guess a little:
- The quantity of chicken thighs is inferred based on typical serving sizes for a recipe serving 4.
Credit where it’s due: this recipe was transcribed from Laura in the Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Laura in the Kitchen? Claim this page or ask us to take it down. Your call, always.
