Creamy Chicken and Rice

garlicky Italian style chicken
Garlicky Italian style chicken
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¼ cup Olive oil
4 tbsp Unsalted butter divided
1 Onion medium, finely diced
2 Carrots large, grated or cut into matchsticks
1 ½ lbs Chicken thighs boneless skinless, trimmed and cut into 1" pieces
2 tsp Salt we used sea salt, divided
¼ tsp Black pepper freshly ground
2 Bay leaf optional
1 cup Dry white wine such as Chardonnay
5 cups Chicken broth hot, low sodium
2 cups Medium grain rice un-rinsed
1 head Garlic
⅓ cup Parsley fresh Italian parsley, finely chopped
½ cup Parmesan cheese shredded, plus more for serving

Nutritional information


Creamy Chicken and Rice


This Creamy Chicken and Rice has a distinct Italian twist. It is like a risotto without all the stirring! This dish is wholesome and delicious comfort food which will have you and your family crying out for seconds!

To make this delicious chicken and rice, start by sautéing onions and carrots and add the chicken thighs. Add wine, broth and a whole head of garlic. Boil until the rice is cooked. Before serving stir through parsley and Parmesan cheese.

To make Creamy Chicken and Rice, you will need the following ingredients:

Ingridiens for Creamy Chicken and Rice

Steps to make Creamy Chicken and Rice


Sauté onions and carrots


Heat ¼ cup of olive oil and 2 tablespoons of butter in a Dutch oven. Add 1 diced onion and 2 grated carrots and season with 1 teaspoon of salt. Sauté for 8-10 minutes until the veggies are soft and golden.


Cook chicken


Add the trimmed, chopped chicken thighs, 2 bay leaves, another 1 teaspoon of salt and ¼ teaspoon of black pepper. Saute, stirring occasionally, for 5 minutes until the chicken is golden on all sides.


Deglaze with wine


Increase the heat to high. Add 1 cup of white wine. Boil down the wine, scraping the bottom of the Dutch oven until most of the wine has evaporated.


Add broth and rice


Add 5 cups of hot chicken broth and stir in the rice.


Add whole head of garlic


Keeping the root intact and the garlic cloves attached, slice the end off a whole head of garlic to expose the garlic cloves. Place the whole head into the center of the rice, sliced side down. Bring the contents of the pan to a rolling boil. Reduce the heat to low and cover and simmer for about 15 minutes until the rice is fully cooked.


Remove garlic


Turn off the heat and remove the garlic head from the rice. If you like, push the garlic out of the cloves and add into the rice. Or discard the whole head for a more subtle flavor.


Mix in Parmesan and butter


Stir in the remaining 2 tablespoons of butter until fully incorporated. Add chopped parsley and ½ a cup of Parmesan cheese.



Keep the lid on the pot until you are ready to serve.

This Creamy Chicken and Rice is a delicious simple take on an Italian risotto. Try it soon and please come back and leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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