This one-pot chicken & rice dish has been a go-to of mine since grad school. It’s easy, super flavorful and the ultimate comfort food. I found the original recipe from Natasha’s Kitchen via Pinterest a few years back and can see why it’s so popular. Over the years, I’ve made tweaks like doubling the garlic and using different kinds of wine to arrive at the version y’all see here today. The ingredient list is a little long but don’t be intimidated at all. These are all common things you can find in a regular ol’ grocery store and substitutions are ok. For example, Natasha’s recipe calls for chicken thighs but I use chicken breast. I also added in broccoli, which can be fresh or frozen, so feel free to play with the veggies you include!
If y’all have been reading (and, hopefully, making) my recipes for any period of time, you know I’m not shy with seasonings. This dish, however, only calls for sea salt and black pepper. So where does the “full flavor” part come in? Onion, two whole heads of garlic, butter, and white wine–that’s where! There’s parmesan cheese mixed in at the end for creaminess but it adds a little touch of flavor, too.
I love making this one-pot chicken & rice any time of year but especially when the weather is cooler and I want something warm and a little indulgent for dinner. Coincidentally, we had really cold and wet weather come through last night, which means schools and many offices are closed so I’ll be working from home today with a warm bowl of this for lunch. You know those dishes that are even better the next day? This is one of those. It makes for great leftovers so don’t worry if you aren’t cooking for a crowd. If you’re looking for a good date night dinner, this is the one because it’s easy to make together and just looks cool while cooking. 🙂
Flavorful, creamy one-pot chicken and rice dish with broccoli and carrots
- 1/4 cup olive oil
- 4 tablespoon unsalted butter, divided
- 1 medium-sized white onion sliced
- 5 ounces matchstick carrots
- 2 cups broccoli florets fresh or frozen
- 1 1/2 pounds boneless, skinless chicken breast trimmed and cut into one-inch pieces
- sea salt to taste
- black pepper to taste
- 1 cup dry white wine I've used both Chardonnay and Pinot Gris with success.
- 5 cups hot chicken broth
- 2 cups rice If using brown rice, cooking time will increase.
- 2 heads fresh garlic cut off tops to expose garlic cloves
- 1/4 cup dried parsley
- 1 cup shredded parmesan cheese
- Add olive oil and 2 tablespoons of the unsalted butter to a large pot over medium high heat. Once butter is melted, add onion, carrots, and fresh broccoli (if using). Saute until onions are softened and translucent (about 10 minutes). The mixture should be very fragrant.
- Season chicken with sea salt and black pepper then add to pot and saute, stirring occasionally so that it browns on all sides on all sides.
- Increase heat to high and add 1 cup white wine. If using frozen broccoli, add in this step. Boil down the wine, scraping the bottom until most of it has evaporated. Add the hot chicken broth, then the rice and stir.
- Set the heads of garlic into the center of your rice, cut side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked
- Turn off the heat, remove garlic heads and stir in remaining 2 tablespoons butter until incorporated. Lastly, stir in parsley and parmesan cheese to make rice creamy.