Name: One Pot Creamy Chicken and Rice Recipe
Ingredients: 4 small chicken fillets: Chicken fillets are the star protein of this dish, offering a lean and tender base. Their relatively quick cooking time makes them ideal for a 30-minute meal. Look for fillets that are uniform in thickness to ensure even cooking. If you only have chicken breasts, you can slice them horizontally to create thinner fillets, which will cook faster and more evenly in the one-pot setting. Using smaller fillets also helps them cook through in the time it takes for the rice to become perfectly tender. You can use boneless, skinless chicken thighs if you prefer a richer, more flavorful chicken, but keep in mind they may require slightly longer cooking time.; 2 tsp salt – divided: Salt is the fundamental seasoning that enhances the flavors of all the other ingredients. Dividing the salt ensures that the chicken is properly seasoned at the start and that the rice and sauce are also perfectly balanced in flavor at the end. Using salt in stages, rather than all at once, allows you to build layers of flavor and control the overall saltiness of the dish. Table salt or kosher salt can be used, but if using kosher salt, you may need slightly more by volume to achieve the same level of saltiness as table salt.; 2 tsp black pepper – divided: Just like salt, black pepper is a crucial seasoning that adds a touch of warmth and spice to the dish. Dividing the pepper ensures that both the chicken and the overall dish are well-seasoned. Freshly cracked black pepper is always preferable for its more robust and aromatic flavor compared to pre-ground pepper. The pepper complements the richness of the mascarpone and Parmesan beautifully, cutting through the creaminess and adding depth.; 1 tsp sweet paprika: Sweet paprika brings a subtle smoky sweetness and a beautiful reddish hue to the chicken. It’s a gentle spice that enhances the savory notes of the chicken without overpowering the other flavors. Smoked paprika can also be used for a deeper smoky flavor, or you can use a blend of sweet and smoked paprika for a more complex profile. Paprika is not just about flavor; it also contributes to the visual appeal of the dish, giving the chicken a lovely color when seared.; 1 tbsp unsalted butter: Butter adds richness and a luxurious mouthfeel to the dish. Using unsalted butter allows you to control the overall salt content, especially since Parmesan cheese is already quite salty. Butter also helps to create a beautiful golden-brown sear on the chicken and adds a depth of flavor that olive oil alone cannot achieve. The butter’s fat content also contributes to the creamy texture of the final rice dish.; 1 tbsp olive oil: Olive oil is used in conjunction with butter to sauté the chicken and aromatics. It has a higher smoke point than butter, preventing the butter from burning when heated to medium-high heat. Olive oil also adds a subtle fruity and peppery note to the dish. Extra virgin olive oil is a good choice for its flavor, but regular olive oil or light olive oil can also be used.; 4 garlic cloves – minced: Garlic is a foundational aromatic that infuses the dish with a savory, pungent flavor. Minced garlic releases its aroma and flavor more readily than sliced or whole cloves. Fresh garlic is always preferred for its vibrant flavor, but in a pinch, you can use pre-minced garlic from a jar, though the flavor will be less intense. Garlic is sautéed with the onion to create a flavorful base for the rice and sauce.; 1 small yellow onion – finely chopped: Yellow onion provides a sweet and savory base flavor to the dish. Finely chopping the onion ensures that it cooks down quickly and evenly, melding into the sauce and adding a subtle sweetness without being chunky. Yellow onions are versatile and readily available, making them a great choice for this recipe. White or sweet onions can also be used, each offering slightly different nuances in flavor.; 1 tbsp Italian seasoning: Italian seasoning is a convenient blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram. It adds a herbaceous and aromatic complexity to the dish, enhancing the overall flavor profile and complementing the chicken and creamy sauce. Using a pre-made Italian seasoning blend simplifies the recipe and ensures a balanced herb flavor. If you don’t have Italian seasoning, you can create your own blend using dried oregano, basil, and thyme.; 1 cup basmati rice: Basmati rice is chosen for its long grains and fragrant aroma. It cooks up fluffy and separate, preventing the dish from becoming overly starchy or gummy. Basmati rice also has a slightly nutty flavor that pairs well with the creamy sauce and chicken. While basmati is recommended, you can substitute it with long-grain white rice, but the texture and aroma may be slightly different. Avoid using short-grain rice like Arborio rice, which is designed for risotto and will release too much starch, resulting in a stickier dish.; 3 cups chicken broth: Chicken broth is the liquid base for cooking the rice and creating the sauce. It adds a savory depth of flavor that water alone cannot provide. Low-sodium chicken broth is recommended to control the overall saltiness of the dish. Using high-quality chicken broth will significantly enhance the flavor of the final dish. You can also use homemade chicken broth for even richer flavor.; 1 cup mascarpone: Mascarpone is the secret ingredient that elevates this dish to creamy perfection. It’s an Italian cream cheese that is richer and smoother than American cream cheese, with a slightly sweet and tangy flavor. Mascarpone melts beautifully into the rice and broth, creating a luxuriously creamy sauce without being overly heavy. It adds a subtle tang that balances the richness of the Parmesan and butter. If mascarpone is unavailable, you can substitute it with full-fat cream cheese, but let it soften slightly before adding it to the dish and whisk it in thoroughly to prevent lumps.; ½ cup freshly grated Parmesan: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the dish. Freshly grated Parmesan is crucial for its superior flavor and melting quality compared to pre-grated Parmesan, which often contains cellulose and doesn’t melt as smoothly. Parmesan cheese melts into the creamy sauce, adding depth of flavor and a slightly salty finish. It complements the mascarpone and enhances the overall richness of the dish. Pecorino Romano cheese can be used as a substitute for a sharper, saltier flavor.; 1 tbsp freshly chopped Parsley: Fresh parsley is used as a garnish to add a pop of freshness and color to the finished dish. It provides a bright, herbaceous counterpoint to the richness of the creamy sauce and chicken. Fresh parsley is best, but in a pinch, you can use dried parsley, though the flavor will be less vibrant. Other fresh herbs like chives or basil can also be used as garnishes.

Ingredients

Scale

4 small chicken fillets: Chicken fillets are the star protein of this dish, offering a lean and tender base. Their relatively quick cooking time makes them ideal for a 30-minute meal. Look for fillets that are uniform in thickness to ensure even cooking. If you only have chicken breasts, you can slice them horizontally to create thinner fillets, which will cook faster and more evenly in the one-pot setting. Using smaller fillets also helps them cook through in the time it takes for the rice to become perfectly tender. You can use boneless, skinless chicken thighs if you prefer a richer, more flavorful chicken, but keep in mind they may require slightly longer cooking time.

2 tsp salt – divided: Salt is the fundamental seasoning that enhances the flavors of all the other ingredients. Dividing the salt ensures that the chicken is properly seasoned at the start and that the rice and sauce are also perfectly balanced in flavor at the end. Using salt in stages, rather than all at once, allows you to build layers of flavor and control the overall saltiness of the dish. Table salt or kosher salt can be used, but if using kosher salt, you may need slightly more by volume to achieve the same level of saltiness as table salt.

2 tsp black pepper – divided: Just like salt, black pepper is a crucial seasoning that adds a touch of warmth and spice to the dish. Dividing the pepper ensures that both the chicken and the overall dish are well-seasoned. Freshly cracked black pepper is always preferable for its more robust and aromatic flavor compared to pre-ground pepper. The pepper complements the richness of the mascarpone and Parmesan beautifully, cutting through the creaminess and adding depth.

1 tsp sweet paprika: Sweet paprika brings a subtle smoky sweetness and a beautiful reddish hue to the chicken. It’s a gentle spice that enhances the savory notes of the chicken without overpowering the other flavors. Smoked paprika can also be used for a deeper smoky flavor, or you can use a blend of sweet and smoked paprika for a more complex profile. Paprika is not just about flavor; it also contributes to the visual appeal of the dish, giving the chicken a lovely color when seared.

1 tbsp unsalted butter: Butter adds richness and a luxurious mouthfeel to the dish. Using unsalted butter allows you to control the overall salt content, especially since Parmesan cheese is already quite salty. Butter also helps to create a beautiful golden-brown sear on the chicken and adds a depth of flavor that olive oil alone cannot achieve. The butter’s fat content also contributes to the creamy texture of the final rice dish.

1 tbsp olive oil: Olive oil is used in conjunction with butter to sauté the chicken and aromatics. It has a higher smoke point than butter, preventing the butter from burning when heated to medium-high heat. Olive oil also adds a subtle fruity and peppery note to the dish. Extra virgin olive oil is a good choice for its flavor, but regular olive oil or light olive oil can also be used.

4 garlic cloves – minced: Garlic is a foundational aromatic that infuses the dish with a savory, pungent flavor. Minced garlic releases its aroma and flavor more readily than sliced or whole cloves. Fresh garlic is always preferred for its vibrant flavor, but in a pinch, you can use pre-minced garlic from a jar, though the flavor will be less intense. Garlic is sautéed with the onion to create a flavorful base for the rice and sauce.

1 small yellow onion – finely chopped: Yellow onion provides a sweet and savory base flavor to the dish. Finely chopping the onion ensures that it cooks down quickly and evenly, melding into the sauce and adding a subtle sweetness without being chunky. Yellow onions are versatile and readily available, making them a great choice for this recipe. White or sweet onions can also be used, each offering slightly different nuances in flavor.

1 tbsp Italian seasoning: Italian seasoning is a convenient blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram. It adds a herbaceous and aromatic complexity to the dish, enhancing the overall flavor profile and complementing the chicken and creamy sauce. Using a pre-made Italian seasoning blend simplifies the recipe and ensures a balanced herb flavor. If you don’t have Italian seasoning, you can create your own blend using dried oregano, basil, and thyme.

1 cup basmati rice: Basmati rice is chosen for its long grains and fragrant aroma. It cooks up fluffy and separate, preventing the dish from becoming overly starchy or gummy. Basmati rice also has a slightly nutty flavor that pairs well with the creamy sauce and chicken. While basmati is recommended, you can substitute it with long-grain white rice, but the texture and aroma may be slightly different. Avoid using short-grain rice like Arborio rice, which is designed for risotto and will release too much starch, resulting in a stickier dish.

3 cups chicken broth: Chicken broth is the liquid base for cooking the rice and creating the sauce. It adds a savory depth of flavor that water alone cannot provide. Low-sodium chicken broth is recommended to control the overall saltiness of the dish. Using high-quality chicken broth will significantly enhance the flavor of the final dish. You can also use homemade chicken broth for even richer flavor.

1 cup mascarpone: Mascarpone is the secret ingredient that elevates this dish to creamy perfection. It’s an Italian cream cheese that is richer and smoother than American cream cheese, with a slightly sweet and tangy flavor. Mascarpone melts beautifully into the rice and broth, creating a luxuriously creamy sauce without being overly heavy. It adds a subtle tang that balances the richness of the Parmesan and butter. If mascarpone is unavailable, you can substitute it with full-fat cream cheese, but let it soften slightly before adding it to the dish and whisk it in thoroughly to prevent lumps.

½ cup freshly grated Parmesan: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the dish. Freshly grated Parmesan is crucial for its superior flavor and melting quality compared to pre-grated Parmesan, which often contains cellulose and doesn’t melt as smoothly. Parmesan cheese melts into the creamy sauce, adding depth of flavor and a slightly salty finish. It complements the mascarpone and enhances the overall richness of the dish. Pecorino Romano cheese can be used as a substitute for a sharper, saltier flavor.

1 tbsp freshly chopped Parsley: Fresh parsley is used as a garnish to add a pop of freshness and color to the finished dish. It provides a bright, herbaceous counterpoint to the richness of the creamy sauce and chicken. Fresh parsley is best, but in a pinch, you can use dried parsley, though the flavor will be less vibrant. Other fresh herbs like chives or basil can also be used as garnishes.

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken fillets: Begin by preparing the chicken, the star of our dish. In a small bowl, combine 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sweet paprika. This spice blend will create a flavorful crust on the chicken as it sears. Generously rub this mixture all over the four small chicken fillets, ensuring each fillet is evenly coated. This initial seasoning is crucial for building flavor from the very first step. Don’t be shy with the seasoning – it will penetrate the chicken as it cooks and contribute to the overall taste of the dish.

Prep the aromatics: While the chicken rests and absorbs the seasonings, prepare the aromatics that will form the flavor base of the dish. Mince the four garlic cloves finely. Finely chop the one small yellow onion. Also, chop the fresh parsley, if you haven’t already, and set it aside for garnish at the end. Having all your ingredients prepped and ready to go before you start cooking streamlines the process and makes the cooking experience smoother and more enjoyable.

Sear the chicken: Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large, heavy-bottomed skillet or pan over medium-high heat. The combination of butter and olive oil provides both flavor and a good searing temperature. Once the butter is melted and the oil is shimmering hot, carefully add the seasoned chicken fillets to the skillet. Make sure not to overcrowd the pan, as this can lower the temperature and prevent proper searing. If necessary, cook the chicken in batches. Cook the chicken for about 5-8 minutes per side, or until it is cooked through and beautifully browned on both sides. The exact cooking time will depend on the thickness of your chicken fillets. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Searing the chicken creates a flavorful crust and seals in the juices, keeping it moist and tender.

Rest the chicken: Once the chicken is cooked through and browned, remove it from the skillet and place it on a clean plate. Immediately cover the plate with aluminum foil. This step is crucial for allowing the chicken to rest. Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. Set the chicken aside while you prepare the rice and sauce.

Sauté aromatics and rice: In the same skillet, with the flavorful chicken drippings still in the pan, reduce the heat to medium. Add the minced garlic and finely chopped onion to the skillet. Sauté the garlic and onion for about 2 minutes, or until the onion becomes softened and translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add 1 tablespoon of Italian seasoning and the remaining 1 teaspoon of salt and 1 teaspoon of black pepper to the skillet. Stir in the Italian seasoning and spices, allowing them to bloom in the warm oil and release their aromas. Add 1 cup of basmati rice to the skillet and cook for 1 minute, stirring constantly. Toasting the rice slightly in the aromatics and spices enhances its flavor and helps to prevent it from becoming mushy during cooking.

Simmer the rice: Pour 3 cups of chicken broth into the skillet, stirring to combine everything and deglaze the bottom of the pan, scraping up any flavorful browned bits. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for 8 minutes. It’s important to simmer gently to allow the rice to cook evenly and absorb the broth. Stir the rice from time to time during simmering to prevent it from sticking to the bottom of the skillet. Check the liquid level occasionally; if the rice seems to be drying out too quickly before it’s cooked through, add a little more chicken broth, about ¼ cup at a time.

Stir in creaminess: After 8 minutes of simmering, check the rice. It should be mostly cooked through and have absorbed most of the broth. If there’s still a lot of liquid, continue to simmer uncovered for a few more minutes until the rice is tender and the liquid is mostly absorbed. Once the rice is cooked, remove the skillet from the heat. Add 1 cup of mascarpone cheese to the rice and stir until it is completely dissolved and the rice becomes wonderfully creamy. Then, stir in ½ cup of freshly grated Parmesan cheese until it is melted and incorporated into the sauce. The mascarpone and Parmesan are added off the heat to ensure they melt smoothly and create a luscious, creamy sauce without curdling.

Nestle chicken and finish: Gently nestle the rested chicken fillets into the creamy rice, pressing them down slightly to submerge them partially in the sauce. Return the skillet to low heat and simmer for another 3 minutes, or until the chicken is warmed through. This final simmer allows the chicken to reheat and absorb some of the creamy sauce, further enhancing its flavor and tenderness.

Garnish and serve: Remove the skillet from the heat. Top the One Pot Creamy Chicken and Rice with freshly cracked black pepper and 1 tablespoon of freshly chopped parsley. Serve immediately and enjoy this comforting and flavorful one-pot meal!

Nutrition

Serving Size: One Normal Portion
Calories: 458