Description
One-pot creamy garlic chicken and rice is the weeknight dinner that ends the ‘what’s for dinner’ debate for good.
Ingredients
- Bone-in, skin-on chicken thighs (4 pieces)
- Long-grain white rice or jasmine rice (1 cup, dry)
- Garlic (6 cloves, minced)
- Butter (2 tbsp)
- Chicken broth (1¾ cups)
- Heavy cream or half-and-half (⅓ cup)
- Parmesan cheese (¼ cup, grated)
- Italian seasoning (1 tsp)
Instructions
- Season chicken thighs generously with salt, pepper, and Italian seasoning on both sides.
- Heat butter in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add chicken skin-side down. Sear 4–5 minutes without moving until golden and crispy. Flip and sear the other side 2 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add remaining butter and garlic to the same pan. Cook 60 seconds, scraping up any golden bits from the bottom of the pan.
- Add dry rice. Stir to coat in the garlic butter. Toast 1 minute.
- Pour in chicken broth. Stir. Nestle the seared chicken on top of the rice, skin-side up.
- Bring to a boil, then reduce to the lowest possible simmer. Cover tightly with a lid. Cook 18 minutes — do not lift the lid.
- Remove lid. Pour cream around the chicken (not on top of the skin). Scatter parmesan over the rice.
- Cover and cook 2 more minutes until cream is absorbed and cheese is melted. Taste rice and chicken for doneness. Rest 5 minutes before serving.
- Garnish with fresh parsley. Serve directly from the pan.
Notes
- Toast the rice in the garlic butter for 1–2 minutes before adding broth. This step enhances the nutty flavor, prevents mushy texture, and helps the grains stay distinct while still absorbing the creamy sauce.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 620Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 35g
Keywords: One-Pot Garlic Chicken and Rice