Chicken and Rice (One Pot!)
This creamy Chicken and Rice recipe is easy to make in one pot on the stove top with spinach, simple seasonings, and a Garlic Parmesan cream sauce. It's easy to add different kinds of vegetables and has the best garlic Parmesan cream sauce!
Chicken and Rice
- 4 tablespoons butter, divided
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ lbs. chicken breast, diced
- 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
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon salt
Note: A 3-quart saucepan or Dutch oven with a tight fitting lid is highly recommended for this recipe.
Rinse the rice: Add the rice to a large bowl and submerge it in cold water. Move the rice around in the water to rid it of excess starch, the water will become cloudy. Pour out the starchy water and repeat until water comes out clear. Remove excess water from the bowl.
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 2 tbsp. 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 20 minutes.
Taste-test the rice 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!
- Wine: Dry white wines like Pinto 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.
Calories: 483kcal, Carbohydrates: 19g, Protein: 44g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 159mg, Sodium: 1208mg, Potassium: 992mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2161IU, Vitamin C: 21mg, Calcium: 254mg, Iron: 2mg