The Cozy Cookbook is here! 
This Creamy Chicken and Rice recipe is easy to make in one pot with spinach, simple seasonings, and a Garlic Parmesan cream sauce. This dish is filled with gourmet flavor and is sure to impress!
Chicken and Rice
This Chicken and Rice recipe is super creamy and flavorful, it incorporates simple gourmet techniques that add a ton of flavor, but don’t require special cooking skills.
(Bonus: it’s all prepared in one pot on the stove top!)
It starts out by softening some onions and garlic in butter.
From there, we sauté seasoned chicken and deglaze the skillet with white wine before steaming the rice in chicken broth, which infuses it with a ton of flavor.
It’s then finished off a in a garlic parmesan cream sauce with fresh spinach. (Does it really get any better than that?!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Sauté the onions in butter over medium-low heat for 4 minutes. Add the garlic and cook for 1 more minute.
Increase heat to medium-high and add the chicken and 2 tbsp. butter over medium-high. Toss to coat and sear on each side until golden. Deglaze with white wine and cook for 3-4 more minutes, until just a small amount of liquid remains.
Add the seasonings and chicken broth. Bring it to a boil. Add the rice and submerge it in to the liquid. Bring it back to a boil and cover tightly. Reduce heat and simmer gently for 15-20 minutes.
Set heat to low and add the half and half in small splashes, stirring to incorporate. Add the Parmesan cheese and stir to combine. Stir in the spinach and give it 3 minutes to allow the spinach to wilt and the sauce to thicken. Remove from heat and stir in the lemon juice. Serve!
Liquid to Rice Ratio
- The rule of thumb is to use twice as much liquid as you use rice. (i.e. 2 cups liquid for every 1 cup of uncooked rice.) We add an extra 1/2 cup in this recipe as it’s used as part of the cream sauce.
- We also use chicken broth instead of water to infuse the rice with a lot of flavor.
- 1 cup of uncooked rice will yield 3 cups of cooked rice.
The Trick to Extra Fluffy Rice
- For extra fluffy rice, let it sit with the lid on for 10 minutes after cooking. Not only will it be light and airy, but any rice stuck to the bottom of the pot will release naturally. Refrain from stirring as this will release starch and make it sticky.
- Don’t lift the lid during cooking, this will cause steam to escape and the rice will be hard/undercooked. A glass lid is handy because you can see what’s going on in the pot without lifting the lid. Just make sure the lid fits tightly on the pot. Nonstick pans are also great for cooking rice.
Pro Tips
- Wine: Dry white wines like Pinot Grigio and Sauvignon Blanc are best in this recipe. A splash of chicken broth can be used instead if you don’t cook with wine, to help clean the skillet.
- Brown rice may be used for this recipe but often requires a lot more simmering time (up to 45 minutes in some cases), as well as more liquid. Refer to package for guidance.
- Refrain from using minute rice with this method as it will likely be overcooked and mushy.
- A combination of Parmesan and Asiago may be used for this recipe. Be sure to grate it freshly from a wedge to ensure it melts and tastes the best.
- Check out these helpful articles on salvaging less-than-perfect rice and 6 most common rice cooking mistakes!
- If you love creamy rice recipes like I do, be sure to try my Chicken and Broccoli Rice Casserole!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Box Cheese Grater– Always grate the Parmesan from a wedge so that it melts and tastes the best.
- 3.5 quart Dutch oven– This conducts heat well for cooking rice, and has a sturdy lid that will keep the steam inside the pot during cooking.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Chefs Knife– I have this one, it’s affordable but high quality.
Try These Next
-
- Honey Mustard Chicken
-
- Stuffed Pepper Soup
-
- Lemon Chicken Pasta
-
- Stuffed Shells
-
- Chicken Fried Rice
-
- Spinach Chicken
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Chicken and Rice (One Pot!)
Ingredients
Chicken and Rice
- 3 tablespoons butter, divided
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ lbs. chicken breast, diced
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 1/3 cup dry white wine, see notes
- 2 ½ cups chicken broth
- 1 cup uncooked white long grain rice
- ½ cup half and half
- ½ cup Parmesan cheese, freshly grated
- 2 cups spinach, roughly chopped
- 1 tablespoon lemon juice
Rice Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Note: A 3-quart saucepan or Dutch oven with a tight fitting lid is highly recommended for this recipe.
- Pat the cubed chicken completely dry and season with salt, pepper, and Italian seasoning.
- Heat 2 tbsps. butter in a skillet over medium heat. Add the onions and toss to coat. Soften for 4 minutes. Add the garlic and cook for 1 minute.
- Increase heat to medium-high and add the chicken and remaining butter. Toss to coat and let it sit, undisturbed, for 3-4 minutes to get a golden sear on one side. Toss and let it sear for 3 more minutes.
- Add the wine and let it reduce for 3 more minutes, until just a little liquid remains. Use a silicone spatula to “clean” the bottom and sides of the pot with the wine, this will make the dish more flavorful.
- Add the seasonings for the rice. Add the chicken broth and bring it to a boil. Add the rice and submerge it into the liquid. Return to a boil and cover tightly.
- Reduce to a gentle simmer (medium-low), and let the rice steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes, then taste-test for doneness.
- Optional: You may choose to remove it from the heat and let it sit with the lid on for 10 minutes. This makes the rice extra fluffy, and allows any rice stuck to the bottom of the pot to release naturally. Refrain from stirring as this will release starch and make it sticky.
- Set the heat to low and add the half in half in small splashes, stirring it in gently. Add the Parmesan cheese and stir to incorporate.
- Add the spinach and stir to combine. Let the spinach wilt and the sauce thicken for 3 minutes, then remove from heat. Stir in the lemon juice and serve!
Notes
- Wine: Dry white wines like Pinot Grigio and Sauvignon Blanc are best in this recipe. A splash of chicken broth can be used instead if you don't cook with wine, to help clean the skillet.
- Brown rice may be used for this recipe but often requires a lot more simmering time (up to 45 minutes in some cases), as well as more liquid. Refer to package for guidance.
- Refrain from using minute rice with this method as it will likely be overcooked and mushy.
- A combination of Parmesan and Asiago may be used for this recipe. Be sure to grate it freshly from a wedge to ensure it melts and tastes the best.
- Check out these helpful articles on salvaging less-than-perfect rice and 6 most common rice cooking mistakes.
- If you love creamy rice recipes like I do, be sure to try my Chicken and Broccoli Rice Casserole!
Nutritional info below is per serving. There are 4 servings in this recipe.
Family loves this recipe.
That’s so great to hear Stacie, thanks so much for taking the time to leave a review!❤️
Such a big hit!!made this for a friend having stomach issues it was such a comfort to her she took the left overs home! She is also going to her grandchildren kids and is taking the recipe to make for them too!! My fussy eater also had seconds! Defiantly worth 10 stars! Thank You for making me look so good!
This makes me so happy Mary Jo, I love that you made it for your friend! Thanks so much for taking the time to leave such great comments!💗
This recipe looks delicious! How would I do it in an Instant Pot for quicker results?
Hi Catherine! I haven’t made rice in the Instant Pot before so I don’t have instructions outlined.
I cook rice all the time in my instant pot, but I always use the pot-in-Pot method. I make a small bowl out of tin foil and set it on top of a trivet over the chicken. Add the rice to the bowl with the appropriate amount of broth (or water), season the rice, then seal the lid and cook for the time the recipe calls for. The rice comes out perfect every time, just add 1/4-1/2 cup more liquid to the rice if the cook time will be more than 7-8 minutes. The rice is never over or undercooked as long as you adjust the amount of liquid the rice cooks in accordingly.
I have always avoided cooking rice in my IP for fear of the burn notice, but I tried this method after I read a comment on food blog, and I never looked back. Ive cooked rice hundreds of times this way, and the rice has come out perfect every time. This method has greatly increased the selection of recipes and one-Pot meals I can make using my IP! – Try it! You’ll thank me after. You can also use an all small stainless steel that fits on top of the trivet instead of foil, but I just use foil so it’s one less dish to clean. =)
Thanks for the great comments! Perfecting rice really is an art form!❤️
Hi, Stephanie!
Fellow New Englander here. This is likely a very laughable question, but would you mind explaining what to look for when you sear chicken? What indicates it’s been seared?
I grew up in a vegetarian household, so cooking with poultry is new to me, and my Google skills are not producing anything helpful (many results assume I know what “cook until done” means). Otherwise, thank so much for providing photos, tips, and rules of thumb. They all make this (too old to be) novice cook feel more confident!
Hi Claire!! 🙂 This isn’t a laughable question at all. When I sear chicken, I look for the bottom/side of the chicken to start to turn a golden color. The surface of the chicken should also start to naturally release from the skillet as the crust develops. Trying to flip it too early can cause it to tear. When I sear, I’ll put 1-2 tablespoons of olive oil in a skillet over medium-high heat. I’ll use enamel cast iron, cast iron, or stainless steel. Once the oil is shimmering, I’ll add the chicken. I leave space around the edges of the chicken and avoid overcrowding the pan so that the edges get a nice crust/sear. I also try to avoid messing with it once it starts searing. After 4 minutes or so, I can see that the bottom edge is starting to turn golden and that’s a good indication that it’s pretty much ready to flip. If the surface sticks when you try it, give it another 30 seconds or so. Then flip, and repeat. I’ll also make slight adjustments to the heat, up/down, throughout cooking. If the oil is splattering and you see it start to smoke, turn the heat down a little bit. I hope that helps!!
Another delicious recipe! I made this tonight, (I scaled this to serve 6 people) my husband, our 22 year old son and my sister, all enjoyed this meal. I made it step by step as written but omitted the spinach because my husband doesn’t like it (he’s picky). I didn’t have long grain rice on hand so I used medium grain rice. When it was done cooking, I did add 2 tsp. Worcestershire, half of a block of cream cheese and some French fried onions, just to put a different spin on it. I did taste it before adding those extra items, and it was delicious just the way it was, I know my husband so well and know how much he loves those 3 extra ingredients, so I try to add them into as many dishes as I can for him. It didn’t change the flavor a lot, but I knew it would make him happy. Another great recipe, thank you!
I’m so happy this was such a hit Julie! This is one of my favorite weekday meals, One Pots are the best! Thanks so much for taking the time to comment and leave a review!❤️
This recipe is one of my favorite dishes I have ever made. So flavorful. To add a little kick I used a 1/2 a teaspoon of red pepper flakes. Highly recommend this recipe!
It’s so great to hear such great comments Katie, thanks so much for the great review!💗 I love that you added a little kick to it, my husband would love that!
This is soo good..rice is the best rice we’ve ever had
That’s so great to hear Margy! I’m so happy you nailed the rice, nice work! Thanks so much for the great review!💗
Delicious!! So flavorful with all the nice herbs. Followed recipe exactly and was perfect & easy. Had everything except had to pick up spinach & half and half…so did not have to purchase much, which is nice. I was asked to save this recipe and make regularly!
Sounds like you nailed it Diane, nice work!🙌 Thanks so much for the great review, I’m so happy you’ll be making this again!💖
When you say optional remove from heat for 10 minutes to let the rice steam. Is that after 10 minutes being boiled? An additional 10 minutes after the 20 minutes of boiling? Or is it add the rice, return to a boil, then remove and let sit for 10 minutes? Thank you!
Hi Tyler! These steps are in order of operation, so once you’ve steamed the rice you may choose to remove it from the heat and let it sit in the pot for 10 minutes. This is helpful if you have cooked your rice but see that it is sticking to the bottom. It will release naturally if you follow this step. You’re not steaming, returning to a boil, or anything like that. You’re just letting it sit in the pot for 10 minutes after cooking it 🙂
Amazing recipe with great flavor!! I added carrots while the onions were sautéing to add another veggie and it turned out great!
That’s so great to hear Kaitlyn! Sounds like you did a great job!🙌 Thanks so much for the great comments and for taking the time to leave a review!
Once again, delicious recipe!! The rice with sauce excellent and could eat that alone! My husband loved it. Could you leave çhicken whole without cubing/dicing it? Thank you again..Another winner..
I am so happy that you enjoyed this Margy! You could leave the chicken whole, or rather, I would probably suggest that you cut it in half lengthwise to create two thinner slices. (Feel free to tenderize them with a meat mallet from there), then season, and sear on each side for about 4 minutes, until a golden crust has developed and the middle is cooked through! 🙂