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To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: [email protected]
Twitter: @Lauraskitchen
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You must be logged in to post a comment.
Measurements are all here: https://www.laurainthekitchen.com/recipes/one-pot-creamy-chicken-and-rice/
Watching this video during my lunch break + eating saltine chicken fingers, also her recipe = Awesomeness!
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).
Wow this is so good
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!🙏
I made this dish exactly the way you did… let me tell ya.. ABSOLUTELY Delicious 😋 Thank You sooo very much..!!!!!
I just made this is turned out great 🎉thanks your the only chef I trust on YouTube ❤
Are you using Knorr’s Chicken Flavor Bouillon?
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.
Anytime I'm searching for a particular recipe and I see your name pop up, I choose it. It's really good knowing I can count on your recipes every single time. Lotsa love from Ohio.
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!
Hey 👋
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.
GOAT
I'm making this for the second time in three days! It's delicious. Thanks Laura 🥰
Made twice now. Great weeknight dinner. I chop asparagus in 1" pieces and toss in when about 10 mins left.
Sadly, Laura is a very good plagiarist chef on YouTube. who has hijacked most of the recipes she cooks. This is semi alfredo sauce more or less and adding chicken stock to it, lol.
Looks good, what’s with ”the situation” ?
Looks good. I will try this.
Beautiful woman
Made this last night. Followed the recipe exactly. It was delicious and my picky kids ate it too. Thanks!
What is the thing added to the rice as cream
I could eat this every day.
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!!
This was delicious. Thank you.
I hope quinoa will work instead of rice! Hope it works and doesn’t ruin this great dish. I love watching Laura, such a great personality.
It’s exactly risotto
You need to make it. It’s so good!!!!!! I’m making it again!
Why didn't say how much rice??
Turned out incredible, even got some toasty crust on the bottom like a paella
Is that chicken boullion salted?
Made this for dinner, everybody loved it, an absolute hit.
Thank you so much for sharing your recipes.
You are a hoot. Love your recipes. Thanks for sharing. ❤❤😂😂
Looks delicious and can't wait to try. ❤❤
So suppose you had a large container of Chinese takeout rice in the fridge. How would you make it work with this recipe, or would you not?
I made this last night and it was SO good. Such an easy recipe and the rice was so flavourful!!
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.
I always added the greens from the very beginning of their lives and they NEVER the difference. As soon as the middle kid had teeth she was eating broccoli like it was candy and she never hated any green vegetable.
I like this recipe! But pls wash rice! 😮 Rice shouldn’t be used without washing for varies reasons. Google it!
Will this work in a deep Dutch oven? If so what would need to be modified? Thanks so much ❤
We have made this several times and it's a hit with the family! Thank you for sharing this recipe! 😊
I just made this dish. It's sooooo delicious! Definitely will make again. I added 4 medium mushrooms cut in quarters, and i used Arborio rice instead of long grain rice.
Delicious
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
How many cups of water cream ( caldo de pollo, boullion)?
But the rice is not dried, it’s soupy/creamy texture 😞