One-Pot Creamy Chicken and Vegetable Rice

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A comforting one-pot meal combining tender chicken thighs with vibrant vegetables and creamy rice, perfect for a quick family dinner. This American-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless, skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 medium, diced into 1/2-inch cubes carrot
• 1 medium, diced into 1/2-inch cubes bell pepper
• 1 small, finely chopped onion
• 3 cloves, minced garlic
• 1 cup long grain white rice
• 2 1/4 cups chicken broth
• 1/4 cup heavy cream
• 1/3 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb chicken thighs cut into 1-inch pieces and sauté for 5-6 minutes until browned on all sides and cooked through.
2. Step 2: Add 1 small finely chopped onion, 3 cloves minced garlic, 1 medium diced carrot, and 1 medium diced bell pepper to the pot. Cook for 4 minutes, stirring frequently until the vegetables soften and garlic is fragrant.
3. Step 3: Stir in 1 cup long grain white rice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Toast the rice for 1 minute while stirring.
4. Step 4: Pour in 2 1/4 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and stir in 1/4 cup heavy cream and 1/3 cup grated parmesan cheese until the sauce thickens and coats the rice and chicken evenly. Serve warm.