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One-Pan Creamy Chicken and Rice

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A creamy, comforting, and kid-approved one-pan chicken and rice dish that comes together quickly for busy school nights with minimal cleanup.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth (low-sodium preferred)
  • 3/4 cup heavy cream
  • 3 medium garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/2 cup frozen peas (optional)
  • 1 cup chopped spinach (optional)

Instructions

  1. Prep your ingredients (5 minutes): Mince the garlic and finely chop the onion. Pat the chicken thighs dry and season both sides generously with salt, pepper, and dried thyme.
  2. Brown the chicken (8 minutes): Heat olive oil over medium-high heat in your large skillet. Add the chicken thighs and cook for about 4 minutes per side until golden brown. Remove chicken and set aside.
  3. Sauté aromatics (3 minutes): Lower the heat to medium. Add chopped onion and garlic to the skillet. Stir frequently, cooking until soft and fragrant—about 3 minutes. Avoid burning the garlic.
  4. Add rice and liquids (2 minutes): Pour in the rice and stir to coat it evenly in the oil and aromatics. Then add the chicken broth and heavy cream. Scrape up any browned bits stuck to the pan.
  5. Return chicken to the pan (1 minute): Nestle the browned chicken thighs into the rice mixture, skin side up if applicable.
  6. Simmer covered (20 minutes): Reduce heat to low, cover with a lid, and cook undisturbed. Check if rice is tender and chicken reaches 165°F (74°C). If needed, cook 3–5 minutes longer.
  7. Finish with cheese and veggies (2 minutes): Remove from heat. Stir in grated Parmesan cheese and optional frozen peas or spinach.
  8. Rest and serve (5 minutes): Let the skillet sit uncovered for 5 minutes before serving to thicken the sauce and meld flavors.

Notes

Do not skip browning the chicken for best flavor. Use a lid that fits well to trap steam and cook rice evenly. Stir in cheese off the heat to avoid clumping. If rice is crunchy after cooking, add a splash more broth and cook longer. Leftovers reheat well with added broth or cream.

Nutrition

Keywords: one-pan, creamy chicken and rice, easy dinner, kid-approved, school night meal, chicken thighs, comfort food

Find it online: https://daintydine.com/one-pan-creamy-chicken-and-rice-recipe-easy-kid-approved-school-night-dinner/