One Pot Creamy Chicken and Rice

This twist on broccoli and cheese stuffed chicken breasts is one the family will enjoy, and even quicker to make. Best of all, it takes only one pot.

Meals using only one pot are the best. They require minimal prep, and dinner can be ready in under an hour. This One Pot Creamy Chicken and Rice is no different. All it takes it searing chicken, throwing more ingredients into the pot, and letting it do it’s magic. Then boom, a meal that’s so good will be ready in no time, and one everyone will love.

Ingredients:

• Kosher salt and pepper
• Boneless chicken thighs
• Butter
• Yellow Onion
• Frozen Broccoli Florets
• Garlic
• Flour
• Paprika
• Thyme
• Parsley
• Red Pepper Flakes
• Cream of Celery Soup
• Chicken Stock
• Milk or half-and-half
• Long-Grain Rice
• Shredded Cheddar Cheese
• Lemon Wedge

This One Pot Creamy Chicken and Rice is so simple to make and one that can be a reoccurring meal in the household. What’s better than a comforting dish to savor on the cold, winter days? This quick meal, it’s so good.

Interesting in other easy meal ideas? Here are some favorites:

Shrimp Alfredo Stuffed Shells

5-Ingredient Turmeric Chicken

Creamy One Pot Salmon Pasta

Slow Cooker Manhattan Clam Chowder

Sausage Stuffed Manicotti

Also, bone-in chicken thighs will work great with this recipe, along with fresh broccoli florets if preferred. Other vegetables can be substituted as well, such as asparagus, spinach, Swiss chard, and broccolini.

If you make this recipe, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on Facebook and Instagram.

One Pot Chicken and Rice

thedishnextdoor

Serves 6

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course One pot

Equipment

• 1 pot

Ingredients

  

• 1.5-2 lbs. boneless chicken thighs (or bone-in)
• 3 Tbl. unsalted butter
• 1 small yellow onion, diced
• 1 (12 oz. ) bag frozen broccoli florets
• 2 cloves garlic, minced
• 1 Tbl. flour
• 1 tsp. paprika
• 1 tsp. thyme
• 1 tsp. parsley
• ¼ tsp. red pepper flakes (optional)
• 1 10.5 oz can cream of celery soup
• 2 cups chicken stock or water
• ½ cup milk or half-and-half
• 1 cup long-grain rice, washed
• ½-¾ cup shredded cheddar cheese
• 1 lemon, cut into wedges

Instructions

 

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet or dutch oven over medium-high heat, sear the chicken on each side for 3-5 minutes, or until browned, but not completely cooked. It may have to cook in batches. Remove from heat and set aside, leaving any drippings in the pan.
• Add in 2 tablespoons of the butter. Once melted, add in the onion and cook until tender, about 3-5 minutes.
• Add in the garlic and frozen broccoli. Lightly season with salt and pepper, then cook for another 2-3 minutes.
• Stir in the flour, paprika, thyme, parsley, and red pepper flakes. Cook for 1 more minute.
• Pour in the chicken stock and scrape off any bits stuck to the bottom of the pan.
• Mix in the soup and remaining tablespoon of butter.
• Bring to a boil. Then add in the half-and-half and the rice.
• Reduce the heat to low and cover the pan with a lid, leaving a small crack for steam to escape.
• Cook on low for 18 minutes.
• After 18 minutes, uncover the pan and stir in the cheese and the juice of 1 lemon wedge.
• Season with salt and pepper if needed before serving.

Join My Newsletter

The Dish Next Door