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A bowl of creamy chicken and rice with browned chicken thigh pieces, diced carrots and chopped parsley, the skillet behind it

Creamy One-Pot Chicken and Rice

Browned chicken thighs, carrots and long-grain rice cooked in one pan, finished with cream thickened with a little cornstarch.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the chicken
  • 300 g boneless, skinless chicken thighs about 10 oz, cut into 1-inch (2.5 cm) pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
For the rice
  • 1 tbsp olive oil
  • 1/2 medium onion finely diced
  • 2 medium carrots small dice
  • 3 garlic cloves minced
  • 200 g long-grain white rice 1 cup
  • 500 ml low-sodium chicken broth 2 cups
To finish
  • 200 ml heavy cream or whole milk 3/4 cup
  • 2 tsp cornstarch
  • chopped fresh parsley

Method
 

  1. 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.
  2. 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.
  3. Add the rice and stir for 1 to 2 minutes, until the grains are glossy and opaque at the edges.
  4. 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.
  5. Take the pan off the heat and leave it covered for 5 minutes.
  6. 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.

Notes

Storage: refrigerate within two hours in a shallow airtight container, up to 3 to 4 days. Reheat over low heat or in the microwave with a splash of broth or milk until steaming hot. Freezing is possible, but the sauce may separate slightly and the rice softens.
Milk instead of cream: whole milk gives a lighter sauce; the cornstarch thickens it either way. Keep the heat low.
Chicken breast: brown it 5 to 6 minutes and remove it as soon as it reaches 165°F (74°C).
Rice: jasmine or basmati work with the same method (check jasmine at 15 minutes). Brown rice needs more broth and a longer simmer; follow the package.
Rice still firm after resting? Sprinkle over 2 to 3 tablespoons of hot broth, cover and wait 5 minutes more.
Nutrition is an estimate calculated from standard ingredient values with heavy cream, not a laboratory analysis. With whole milk it is closer to 400 kcal per serving.