Prep: 10 minutes · Cook: 40 minutes · Total: 50 minutes · Serves: 4 · Equipment: 11- to 12-inch (28–30 cm) deep skillet or sauté pan with a tight lid, instant-read thermometer
One pan, one cup of rice, 10 ounces of chicken thighs and two carrots. That is the whole shopping list for this creamy chicken and rice, apart from the onion, garlic and a carton of broth you probably already have. The chicken is browned first and set aside, the rice cooks in the same pan in the browned bits it leaves behind, and a spoonful of cornstarch stirred into the cream at the end turns everything into a soft, spoonable sauce instead of a puddle.
It is the kind of dinner that works on a weeknight because nothing needs watching for long. The only real rule is not to lift the lid while the rice simmers. Follow that, and you get separate, tender grains in a creamy sauce, not a gluey risotto that was never meant to be one.
Ingredients
For the chicken
- 300 g (about 10 oz) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces – thighs stay juicy through browning and reheating, where breast tends to dry out.
- 1/2 tsp salt and 1/4 tsp black pepper – season the chicken itself, not just the rice.
- 1/2 tsp paprika – for colour on the browned pieces and a mild, warm flavour.
- 1 tsp Italian seasoning – dried herbs that hold up to the heat of the pan.
- 1 tbsp olive oil – for browning.
For the rice
- 1 tbsp olive oil – a second spoonful for the vegetables and rice.
- 1/2 medium onion, finely diced – it melts into the rice.
- 2 medium carrots, cut into small dice – small pieces cook in the same time as the rice.
- 3 garlic cloves, minced – added late so it does not burn.
- 200 g (1 cup) long-grain white rice – long grain stays separate; short grain would turn sticky.
- 500 ml (2 cups) low-sodium chicken broth – low sodium lets you control the salt once the liquid reduces.
To finish
- 200 ml (3/4 cup) heavy cream or whole milk – cream is richer; milk works because the cornstarch does the thickening.
- 2 tsp cornstarch – stirred into the cold cream first, so it thickens without lumps.
- Chopped fresh parsley – for freshness against the cream.
How to Make It
1. Brown the chicken – medium-high, 6 to 8 minutes
Toss the chicken pieces with the salt, pepper, paprika and Italian seasoning. Heat 1 tablespoon of olive oil in the skillet over medium-high heat and add the chicken in a single layer. Leave it alone for 3 minutes, then turn and cook until browned on all sides and cooked through, 6 to 8 minutes in total. Check a large piece: it should read at least 165°F (74°C), the safe minimum temperature for poultry. Move the chicken to a plate. The pan should have a layer of brown bits stuck to the bottom; that is flavour, not burning.
2. Soften the onion and carrots – medium, 5 minutes
Lower the heat to medium and add the second tablespoon of oil, the onion and the carrots. Cook, stirring now and then, for about 5 minutes. Add the garlic for the last 30 seconds. The onion should be soft and translucent and the carrots slightly brighter in colour.
3. Toast the rice – 1 to 2 minutes
Add the rice and stir it through the vegetables and oil for 1 to 2 minutes. The grains should look glossy and turn opaque at the edges, with a faint toasted smell.
4. Add the broth and simmer, covered – low, 15 to 18 minutes
Pour in the broth and scrape the bottom of the pan to lift the brown bits into the liquid. Bring it to a boil, give it one stir to level the rice, then cover with a tight lid and turn the heat to low. Cook for 15 to 18 minutes without lifting the lid. When you check at the end, the liquid should be absorbed and small steam holes should dot the surface of the rice.
5. Rest off the heat – 5 minutes
Take the pan off the heat and leave it covered for 5 minutes. The rice finishes in its own steam and firms up slightly. Bite a grain: it should be tender all the way through, with no chalky centre.
6. Finish with the cream and chicken – low, 3 to 4 minutes
Whisk the cornstarch into the cold cream or milk until smooth. Return the pan to low heat, pour the mixture over the rice and stir gently for 2 to 3 minutes, until it thickens into a sauce. Add the chicken and any juices from the plate and stir for another minute to warm it through. Taste and adjust the salt, then scatter with parsley. The rice should be loose and creamy, like a thick sauce coating every grain, not dry and not soupy.
Keeping the Rice Fluffy, Not Gluey
Most failures with one-pot rice come from the simmer, not the ingredients. Lifting the lid lets the steam escape, and the top layer of rice stays hard while the bottom overcooks. Stirring during the simmer releases starch from the grains and is how a pilaf turns into porridge. And heat that is too high boils the broth away before the rice has absorbed it, which leaves you with a scorched base and an undercooked middle.
The proportions matter too. One cup of long-grain rice to two cups of broth is the standard ratio for stovetop white rice, and it is the one used here. If your lid is loose, put a sheet of foil under it to trap the steam. If the rice is still firm after resting, sprinkle over 2 to 3 tablespoons of hot broth, cover and leave it 5 minutes more.
The cream goes in only once the rice is cooked. Added earlier, it can catch on the bottom of the pan while the rice simmers, and the dairy has no reason to be there for 18 minutes.
Variations
- Add greens: stir a couple of handfuls of baby spinach into the rice with the cream; it wilts in a minute.
- Cheesy: stir in 30 g (1/3 cup) of grated Parmesan with the cream, then taste before adding more salt.
- Mushrooms: brown 200 g of sliced mushrooms after the chicken, before the onion. For a richer creamy chicken dish built on mushrooms and wine, try the chicken fricassee.
- Lemon: finish with the zest of half a lemon and a squeeze of juice for a lighter taste.
- Brown rice: it needs more broth and roughly twice the simmering time, so follow the timing on the package rather than the one here.
If you want a vegetable on the side, miso butter roasted mushrooms go in the oven while the rice simmers.
Storing and Reheating
Cool the leftovers and refrigerate them within two hours, in a shallow airtight container. They keep for 3 to 4 days. The rice absorbs the sauce as it sits, so it will look drier the next day: reheat it in a pan over low heat or in the microwave with a splash of broth or milk, stirring halfway, until steaming hot. Freezing is possible, but the sauce can separate a little and the rice softens; a good stir while reheating helps.
Frequently Asked Questions
Can I use milk instead of cream?
Yes. Whole milk gives a lighter sauce, and the cornstarch thickens it either way. Keep the heat low after adding it and do not let it boil hard.
Can I use chicken breast?
You can, but brown it for less time, about 5 to 6 minutes, and pull it as soon as it reaches 165°F (74°C). Breast dries out faster than thigh, especially when it is reheated. If you prefer breast, the creamy garlic parmesan chicken is built around it.
Can I use jasmine or basmati rice?
Both are long-grain and work with the same method. Jasmine may need a minute or two less; check at 15 minutes.
Why add cornstarch to the cream?
Once the rice has absorbed the broth, there is nothing left to bind the cream. A little cornstarch makes it cling to the rice as a sauce instead of pooling at the bottom of the bowl, and it lets milk work as well as cream.
For another weeknight chicken dinner with a vegetable built in, try the baked chicken bites with asparagus, or browse all the chicken recipes.
Creamy One-Pot Chicken and Rice
Ingredients
Method
- Toss the chicken with the salt, pepper, paprika and Italian seasoning. Heat 1 tablespoon of oil in the skillet over medium-high heat and brown the chicken in a single layer, 6 to 8 minutes in total, until cooked through and at least 165°F (74°C). Move to a plate.
- Lower the heat to medium. Add the second tablespoon of oil, the onion and carrots and cook about 5 minutes, until the onion is soft. Add the garlic for the last 30 seconds.
- Add the rice and stir for 1 to 2 minutes, until the grains are glossy and opaque at the edges.
- Pour in the broth and scrape up the browned bits. Bring to a boil, stir once to level the rice, cover tightly and cook on low for 15 to 18 minutes without lifting the lid.
- Take the pan off the heat and leave it covered for 5 minutes.
- Whisk the cornstarch into the cold cream or milk. Return the pan to low heat, pour it over the rice and stir gently 2 to 3 minutes until thickened. Stir in the chicken and its juices for 1 minute, adjust the salt and finish with parsley.