Description
One-Pot Creamy Chicken and Rice: Your easy weeknight solution. Tender chicken, fluffy rice, and a rich, comforting sauce—all in one pan!
Ingredients
Scale
- Main Players:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 cup Arborio rice
- Aromatics & Spices:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Liquid Gold & Dairy:
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Finishing Touches:
- 2 cups fresh spinach
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sear the Chicken:: Okay, first things first, pat those chicken thighs super dry with paper towels. Seriously, this is where the magic happens for crispy skin! Heat a good glug of olive oil in a large, oven-safe Dutch oven or a deep skillet over medium-high heat. Once it’s shimmering, place the chicken thighs skin-side down. Let them sear for about 6-8 minutes, undisturbed, until that skin is golden brown and crispy. Flip ’em over and sear for another 2-3 minutes. This step builds so much flavor for our One-Pot Creamy Chicken and Rice. Don’t rush it, I always tell myself!
- Sauté the Aromatics:: Take the chicken out and set it aside on a plate, don’t worry about keeping it super warm. Into that same pan with all those delicious chicken drippings, toss in your chopped yellow onion. Sauté it for about 3-4 minutes until it starts to soften and turn translucent. Then, add your minced garlic and cook for just another minute until it’s fragrant. Don’t let it burn, hon! I’ve burned garlic before, and it just makes the whole dish taste bitter. Keep stirring!
- Deglaze & Add Rice:: Pour in about half a cup of chicken broth and scrape up all those browned bits from the bottom of the pan with a wooden spoon. That’s pure flavor right there! Then, stir in your Arborio rice. Let it toast for about 1-2 minutes, stirring constantly. You want the edges of the grains to look translucent, but the center still opaque. This little step helps create that lovely texture for our One-Pot Creamy Chicken and Rice!
- Simmer with Broth:: Now, pour in the rest of the chicken broth. Give it a good stir, making sure no rice is sticking to the bottom. Bring it to a gentle simmer. Once it’s simmering, nestle those seared chicken thighs back into the rice mixture, skin-side up. Make sure they’re mostly submerged in the liquid, but try to keep the crispy skin above the surface if you can. Cover the pan tightly with a lid and reduce the heat to low.
- Cook & Cream It Up:: Let it cook undisturbed for about 20-25 minutes. No peeking! Seriously, that lid needs to stay on to properly steam the rice. After 20-25 minutes, check the rice. It should be tender, and most of the liquid should be absorbed. If it’s still a bit firm, add a splash more broth and cook for a few more minutes. Remove from heat, stir in the heavy cream and fresh spinach. Give it a good stir until the spinach wilts down. Season with salt and pepper to taste.
- Finish and Serve:: Take the pan off the heat and let it sit, covered, for another 5 minutes. This lets the flavors meld and the rice get that extra creamy texture. Before serving, sprinkle generously with freshly grated Parmesan cheese and maybe some fresh parsley, if you’re feeling fancy. The One-Pot Creamy Chicken and Rice should look rich, feel warm, and smell absolutely divine. Honestly, the best part is spooning it right from the pot to your plate!