One Pot Creamy Chicken and Rice

overhead close up view of wooden spoon in chicken and rice in pot

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One Pot Creamy Chicken and Rice

This One-Pot Creamy Chicken and Rice is the ultimate comfort food—tender chicken, creamy Parmesan sauce, and perfectly cooked rice, all made in a single pan.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 677kcal

Author: Nora from Savory Nothings

Ingredients

1 ½ pounds chicken breast diced into ½" pieces
salt and ground black pepper to taste
2 tablespoons butter
1 cup diced yellow onion about 1 medium
2 teaspoons minced garlic about 2 cloves
1 teaspoon Italian seasoning
1 teaspoon chicken seasoning or to taste
½ cup dry white wine optional; use more chicken broth to replace
2 ½ cups low sodium chicken broth
1 cup white long grain rice uncooked
1 (10-oz) bag frozen mixed vegetables
½ cup half and half
½ cup grated Parmesan cheese
½ cup shredded cheddar cheese optional

Instructions

Prep chicken: Pat diced chicken dry with paper towels. Season with salt and pepper to taste. Set aside.
1 ½ pounds chicken breast, salt and ground black pepper
Cook onion: In a deep ~3-4 quart skillet or pan, melt butter over medium heat. Add diced onion and cook for about 6 minutes, stirring occasionally, until softened and fragrant. Stir in garlic and cook for an additional 30 seconds to 1 minute, until aromatic.
2 tablespoons butter, 1 cup diced yellow onion, 2 teaspoons minced garlic
Sear chicken: Add seasoned chicken to skillet. Stir to coat with the onion mixture, adding more butter if needed. Let the chicken sear on one side for 2-3 minutes, then stir and sear for 2 more minutes. Stir in Italian seasoning and chicken seasoning until evenly distributed.
1 teaspoon Italian seasoning, 1 teaspoon chicken seasoning
Add liquids: Increase heat to medium-high. Pour in white wine (or additional chicken broth) and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pan. Let liquid simmer and reduce for about 3 minutes.
½ cup dry white wine
Cook rice: Stir in chicken broth, uncooked rice, and frozen mixed vegetables. Bring mixture to a gentle simmer. Reduce heat to medium-low, cover tightly with a lid, and let simmer gently for 10-20 minutes, stirring occasionally and checking for doneness until rice is tender and liquid is mostly absorbed.
2 ½ cups low sodium chicken broth, 1 cup white long grain rice, 1 (10-oz) bag frozen mixed vegetables
Add cream: Uncover and reduce heat to low. Stir in half-and-half until the dish reaches your desired creaminess. Add grated Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning as needed.
½ cup half and half, ½ cup grated Parmesan cheese
Finish and serve: If using, sprinkle shredded cheddar cheese on top, cover with a lid, and let sit off the heat for 2-3 minutes until the cheese melts. Serve immediately, garnished with fresh parsley, if desired.
½ cup shredded cheddar cheese

Notes

Recipe tips: Pat chicken dry before cooking for better browning and more flavor. Stir occasionally to prevent sticking but not too much, or the rice will get gummy. Let the dish rest for a few minutes after cooking to help flavors meld and thicken the sauce.

Ingredient notes: Diced chicken breast cooks quickly (chicken thighs work too). Long-grain white rice gives the best texture—avoid instant or quick-cooking rice. Parmesan adds richness, cheddar adds creaminess (skip cheddar if preferred). Half-and-half makes it creamy without heaviness; whole milk works as a lighter swap. Frozen mixed veggies are easy, but fresh can be sautéed with the onion.

How to store & reheat leftovers: Rice dishes must be handled carefully to avoid foodborne illness. Refrigerate leftovers immediately in a shallow dish and use within a day. Reheat on the stove with a splash of broth until steaming hot (165°F).

Nutrition