We love chicken and rice at my house. It’s easy to prepare and fairly inexpensive to make. I can usually have this meal ready from start to finish under an hour. The best part is everything is cooked in one pot, cutting down on cleanup time later. I dislike doing the dishes so this is a win-win recipe for me and my family.
For this One Pot Creamy Chicken and Rice recipe, I am using chicken thighs. Chicken thighs are less expensive than breast meat and have more flavor since they are dark meat. The richness from the thigh meat gives the rice tons of flavor.
I like to add lots of healthy vegetables to add flavor and color to this one pot meal. I sautéd one diced yellow onion with the chicken thighs, then add grated carrots, chopped celery, and two whole garlic cloves. The garlic cloves are removed once the recipe is completely done cooking. You get the flavor from the garlic without it overpowering the dish.
Next, put in the rice and chicken stock. I am using jasmine rice, but you could also use basmati. Then put the lid on the pot and let it simmer on low for about 15 to 20 minutes or until the rice is fully cooked. I stir the pot every so often so the rice doesn’t stick to the bottom and burn. To finish this dish, I add grated parmesan cheese for gooey creaminess and chopped parsley for freshness. This One Pot Creamy Chicken and Rice recipe is a hearty and delicious meal!
One Pot Creamy Chicken and Rice
easy healthy dinner recipe made with simple real ingredients in just one pot.
Yield: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 inch piceces
1/4 cup extra virgin olive oil
1 medium yellow onion, diced
2 carrots, peeled and shredded
2 celery stalks, chopped
2 whole cloves of garlic
1 1/2 cups rice, rinsed (I used jasmine)
salt, to taste
pepper, to taste
2 cups low sodium chicken broth
1/2 grated parmesan cheese
1/3 cup fresh chopped parsley
1/4 cup extra virgin olive oil
1 medium yellow onion, diced
2 carrots, peeled and shredded
2 celery stalks, chopped
2 whole cloves of garlic
1 1/2 cups rice, rinsed (I used jasmine)
salt, to taste
pepper, to taste
2 cups low sodium chicken broth
1/2 grated parmesan cheese
1/3 cup fresh chopped parsley
Directions:
In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 7 minutes.
Add diced onion to the chicken and sauté for another 3 minutes.
Add carrots, celery, and garlic cloves to the chicken and onion.
Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
Remove the garlic and stir in chopped parsley and ½ cup parmesan cheese. Serve warm and garnish with more fresh parsley if desired
Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 7 minutes.
Add diced onion to the chicken and sauté for another 3 minutes.
Add carrots, celery, and garlic cloves to the chicken and onion.
Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
Remove the garlic and stir in chopped parsley and ½ cup parmesan cheese. Serve warm and garnish with more fresh parsley if desired
