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One Pan Creamy Chicken and Rice Recipe – Laura Vitale

Byamazingfoodstv


To get this complete recipe with instructions and measurements, check out my website:

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46 Comments

  3. What if I don't have a Dutch Oven? Can I substitute a non-stick frying pan OR what can I purchase, which doesn't cost as much as a Dutch Oven, to make this recipe? (I REALLY want to make this recipe, looks fabulously delish).

  5. Making this today. I always bake mine, but definitely try this on the stove. I also use cream of mushroom and chicken and water in lieu of the stock which is also yummy!💋 Thank you for this awesome video, I have learned something so delicious today!🙏

  9. I made this last night. It was really good and easy to make. Thank you for sharing the recipe. The only thing I would change next time is to make six thighs instead of four. I think the amount of rice is more appropriate for six servings rather than four.

  11. Ingredients

    4 (about 1-1/2 lb) of Boneless Skinless Chicken Thighs

    2 tsp of Italian Seasoning

    1 Tbsp of Chicken Bouillon Powder

    Slap Yo Mama Seasoning or any seasoning of choice

    Salt and Pepper to taste

    1 Medium Yellow Onion, minced

    3 Cloves of Garlic, minced

    2 Tbsp of olive oil

    2 Tbsp of Butter

    1-1/2 cups of Long Grain Rice

    2 3/4 cups of Chicken Stock

    1/4 cup of Heavy Cream

    1/4 cup of Grated Parm

    Freshly Chopped Parsley

    Preparation

    1) In a shallow Dutch oven, add the olive oil and preheat over medium-high heat, meanwhile, season the chicken on both sides with some Italian seasoning, chicken bouillon powder, slap yo mama and salt and pepper, add it to the hot skillet and sear on both sides until golden brown, remove to a plate and set aside.

    2) Add the butter along with the garlic and onion, saute for a few minutes or until tender and translucent, then add the rice, cook while stirring for a couple minutes then add in the chicken stock, cream, parm and some salt and pepper.

    3) Place the seared chicken in the stock and rice mixture, bring to a boil, cover and simmer on medium low for about 25 minutes or until the rice is tender and chicken is fully cooked, finish with fresh parsley and dig in!

  13. Last night, I didn’t have the same seasonings as you so just used the same seasonings from your white chicken chili recipe. I also used bone-in, skin-on chicken thighs and browned the skin a bit too much, so my sauce turned out much darker. But it turned out great and even this morning, the house smells delicious!

    Is there a diff in the chicken, or is it just a preference? Cuz I can pull the skin off before browning.

  24. I made this tonight in my regular 6 qt Dutch oven. So don't worry if you don't have the shallow cast iron, it's divine! As soon as I added the butter, I added diced baby bella mushrooms to cook a bit before I added the onions and garlic. Then I added a splash of white wine to deglaze the pot before I added the rice. I will make this over and over! I drizzled a little white truffle oil over the serving before eating. So good!!

  37. Made this because I thought my picky eater would like it. Overwhelmingly positive reviews all around. Very impressed. This is one I will keep in rotation. I did caramelize the onions a little. But either way would have been fantastic. We're a little sensitive to dairy so I used lactose free whole milk and it turned out amazing. No stomach issues even with the cheese.

  44. Laura, I love you, I love your recipes. But I went to your website to get the recipe (so i know what to shop for) and holy hell the ads on your website! I couldn't search cuz an ad popped in front of it 3 times. I was able to search after that, but I gave up

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