Creamy Chicken Rice
Experience comfort food at its finest with this flavorful Creamy Chicken Rice recipe. Juicy, golden-brown chicken thighs are nestled into a bed of tender long-grain rice infused with savory chicken broth, garlic, and sautéed onions. Finished with a luscious combination of heavy cream and Parmesan cheese, this one-pot dish delivers rich, creamy goodness in every bite. Perfect for busy weeknights, it comes together in under an hour with minimal cleanup, yet feels indulgent enough for a special occasion. Garnished with fresh parsley, this hearty and satisfying meal is sure to become a family favorite. Whether you’re craving a warm, cozy dinner or an easy-to-make crowd-pleaser, Creamy Chicken Rice checks all the boxes!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the diced onion and cook for 4–5 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the pan and stir well to coat the grains in the butter and onion mixture.
Pour in the chicken broth and stir to combine. Nestle the seared chicken thighs back into the pan on top of the rice.
Cover the pan with a lid and reduce the heat to low. Let it simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
Once cooked, remove the chicken thighs from the pan and set them aside. Stir the heavy cream and Parmesan cheese into the rice until it becomes creamy and well combined.
Return the chicken thighs to the pan, spooning some of the creamy rice mixture over them.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 671 mg | 52% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
