Some dinners just feel like a sigh of relief the moment they’re done. This one pot creamy chicken and rice is exactly that for me. It’s the kind of meal I reach for when the day’s been a bit chaotic, and I want something soothing without fussing over too many pots and pans. Imagine the smell of tender chicken searing, the gentle simmer of rice soaking up creamy broth, and the soft pop of peas stirred in at the end. It all comes together in one pan, with just enough richness and comfort to make you pause and appreciate the little things.

I remember the last time I made this, the kitchen was a little messier than usual — I had a phone call in the middle of cooking and almost forgot to add the peas. But that’s the charm of it; it’s forgiving, and somehow, those little imperfect moments make it feel more like home. The golden skin on the chicken thighs was just the right crisp, and the rice ended up so creamy it almost felt like a risotto, even though it’s way simpler. This is the kind of meal that carries you through a busy weeknight, with minimal stress and maximum comfort.

All cooked in one pot, which means less cleanup — and that’s kind of the point.
The chicken skin crisps up nicely before everything simmers, giving texture to an otherwise creamy dish.
It’s creamy and comforting, but not heavy — the peas add a fresh pop of color and flavor.
It’s not a quick five-minute fix, but the hands-on time is minimal, and the reward is worth the wait.

If you’re a little nervous about timing, don’t worry. The recipe is pretty forgiving, and if you get distracted like I do sometimes, just keep an eye on the rice toward the end. It might take a few minutes more or less depending on your stove, but that’s okay.

One Pot Creamy Chicken and Rice

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A comforting and easy one pot meal featuring tender chicken thighs cooked with creamy rice and vegetables, perfect for a quick weeknight dinner.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
2 1/2 cups low sodium chicken broth
1 cup whole milk
1 cup frozen peas
1/2 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon paprika

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Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season chicken thighs with salt, pepper, and paprika on both sides.
Place chicken thighs skin side down in the skillet and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium and add diced onion to the skillet. Cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add rinsed rice to the skillet and stir to coat the rice with the oil and onion mixture.
Pour in chicken broth and whole milk, then stir in dried thyme.
Return the chicken thighs to the skillet, placing them on top of the rice mixture.
Bring the liquid to a gentle boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 25 minutes without lifting the lid, until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove the lid and stir in frozen peas and grated Parmesan cheese. Cover and cook for an additional 2-3 minutes until peas are heated through and cheese is melted.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, spooning creamy rice and chicken onto plates.

Cooking this in a deep skillet or a Dutch oven feels just right — something with a lid that seals in the steam is key. I like to serve it straight from the pot, scooping out the chicken and creamy rice onto plates. A simple green salad or some steamed veggies on the side works well if you want to round out the meal. If you’re feeling adventurous, swapping the peas for asparagus tips or even mushrooms could be interesting, though I haven’t tested all the options rigorously. Sometimes, I add a squeeze of lemon or a sprinkle of extra Parmesan just before serving; it gives a nice little brightness to the creaminess.

Q: Can I use boneless chicken? A: You can, but the bone-in thighs give more flavor and keep the chicken juicy, which really makes a difference here.
Q: What if I don’t have whole milk? A: You could try half-and-half or even a splash of cream, but it might change the texture a bit.
Q: Can this be made ahead? A: Yes, leftovers store well and reheat gently on the stove with a little broth or milk to bring back the creaminess.

Give this one pot creamy chicken and rice a try when you want dinner that feels like a warm hug, without the fuss. Once you’ve made it, saving the recipe will probably be your next move — trust me on this one.