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Best Creamy One-Pot Chicken and Rice Skillet Recipe

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This Creamy One-Pot Chicken and Rice Skillet is a quick and easy weeknight dinner that delivers tender chicken, perfectly cooked rice, and a creamy sauce—all from one pot. It’s comfort food that feels special without requiring a culinary degree.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or 2%)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, grate the Parmesan, and measure out your rice and broth. Pat the chicken thighs dry with paper towels.
  2. Season the chicken generously with salt, pepper, and half the paprika on both sides.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs in the pan and cook undisturbed for 5-6 minutes until golden brown. Flip and cook another 4-5 minutes. Transfer the chicken to a plate and set aside.
  4. Reduce the heat to medium and add the diced onion to the same pan. Cook for 3-4 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Stir in the rice and cook for 1-2 minutes, stirring constantly, until the rice is slightly translucent at the edges.
  7. Pour in the chicken broth and milk, then add the dried thyme and remaining paprika. Stir everything together, scraping up any remaining bits from the bottom. Bring to a gentle simmer.
  8. Nestle the chicken thighs back into the pan, pushing them down into the liquid slightly. Add any accumulated juices from the plate.
  9. Cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer gently for 20-22 minutes. Do not lift the lid during this time.
  10. After 20 minutes, check the rice. It should be tender and most of the liquid absorbed. If the rice is still crunchy, add 2-3 tablespoons more broth, cover, and cook for another 3-4 minutes.
  11. Remove the chicken to a clean plate and let it rest for a few minutes. Stir the grated Parmesan into the rice mixture until melted and creamy. Taste and adjust seasoning with salt and pepper.
  12. Slice or shred the chicken and return it to the skillet. Garnish with fresh parsley and serve immediately.

Notes

Patience with browning is key—let the chicken sit undisturbed for a deep golden crust. Keep heat on low after adding liquid to avoid mushy rice. Don’t skip toasting the rice for nutty flavor. Freshly grated Parmesan melts better than pre-shredded. Avoid lifting the lid during simmering to ensure fluffy rice.

Nutrition

Keywords: one-pot chicken and rice, creamy chicken skillet, easy weeknight dinner, one pot meal, chicken and rice recipe

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