Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook, so adjust cooking time accordingly or cook it separately before combining.

Can this recipe be made gluten-free?

Absolutely! Just ensure your chicken broth is gluten-free and you’re good to go.

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

A comforting one-pot meal featuring tender chicken smothered in a creamy sauce with perfectly cooked rice—ideal for busy weeknights or cozy dinners.

Scale

4 boneless skinless chicken thighs or breasts

1 cup long-grain white rice

1 small onion, finely chopped

2 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream or half-and-half

2 tablespoons olive oil or butter

1 teaspoon dried thyme or Italian seasoning

Salt and pepper to taste

Fresh parsley for garnish (optional)

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1. Season chicken with salt, pepper, and thyme.

2. Heat olive oil or butter in a skillet over medium heat.

3. Brown chicken on both sides until golden, about 3-4 minutes per side, then remove.

4. Sauté onions and garlic in the same skillet until translucent.

5. Add chicken broth, scraping browned bits from pan.

6. Stir in rice and cream, mixing well.

7. Return chicken to skillet, nestle into rice mixture.

8. Cover and simmer on low heat for 20-25 minutes until rice is tender and chicken cooked.

9. Garnish with fresh parsley and serve.

Chicken thighs provide more flavor and juiciness, but breasts work fine.

Stir gently to avoid breaking chicken pieces.

Add vegetables like peas or spinach for extra nutrition.

Optional: Stir in shredded cheese for a richer dish.