Description
This creamy chicken and rice one pot dinner is a comforting and rich meal that’s easy to prepare using simple pantry staples. Featuring tender chicken thighs, fragrant jasmine rice, and a luscious blend of Parmesan cheese and fresh parsley, this dish delivers a family-friendly dinner that’s both satisfying and flavorful.
Ingredients
Scale
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables
- 1 medium yellow onion, finely diced
- 2 medium carrots, grated
- 1 whole head garlic
- 1/3 cup fresh parsley, finely chopped
Proteins
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
Liquids
- 1 cup chicken broth
- 4 cups hot low sodium chicken broth
Grains
- 2 cups jasmine rice (not rinsed)
Seasonings
- 2 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Heat fats: Heat the olive oil and unsalted butter together in a large heavy pot over medium heat until they are melted and shimmering, which provides a flavorful base for cooking the vegetables and chicken.
- Cook vegetables: Add the finely diced onion and grated carrots to the pot along with 1 teaspoon of salt. Cook for about 8 minutes until the vegetables soften and turn lightly golden, enhancing their natural sweetness.
- Brown chicken: Add the cut chicken thigh pieces, remaining salt, black pepper, and bay leaves to the pot. Cook for 6 to 7 minutes until the chicken is lightly browned on all sides, sealing in the juices and building flavor.
- Deglaze pot: Pour in 1 cup of chicken broth and increase heat to high to simmer. Scrape the bottom of the pot to loosen any browned bits and continue simmering until the liquid is mostly reduced, concentrating the flavors.
- Add rice and broth: Stir in the remaining hot chicken broth along with the jasmine rice. Ensure the rice is evenly distributed in the pot for consistent cooking.
- Add garlic head: Cut the top off the whole garlic head to expose the cloves and place it cut side down in the center of the pot; this infuses a subtle garlic flavor during cooking.
- Simmer rice: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15 minutes until the rice is tender and the liquid has been absorbed.
- Finish and serve: Remove the pot from heat and discard the bay leaves and garlic head. Stir in the grated Parmesan cheese and finely chopped parsley until the dish becomes creamy and well combined. Serve hot once the chicken’s internal temperature reaches 165°F for safety.
Notes
- Do not rinse the jasmine rice before cooking to maintain its natural starch, which helps create the creamy texture.
- Using boneless skinless chicken thighs adds richness and tenderness to the dish.
- Cutting the garlic head and cooking it whole infuses garlic flavor subtly without overpowering the dish.
- Check the chicken internal temperature to ensure it has reached 165°F for safe consumption.
- If you prefer, you can substitute parsley with fresh cilantro for a different herbal note.
- This meal can be prepared in one pot, making cleanup easier after cooking.
