Go Back
Print

Full Flavor One-Pot Chicken & Rice

Flavorful, creamy one-pot chicken and rice dish with broccoli and carrots

Course Main Course, Main Dish
Cuisine American
Keyword chicken recipe with wine, creamy chicken and rice, one-pot chicken and rice, weeknight chicken breast dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.