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Creamy Chicken Brothy Rice

chef Laya
This creamy chicken brothy rice recipe is an easy 40-minute comfort-food dinner made with chicken thighs, garlic, onion, Parmesan cheese, chicken broth, and rice. The result is creamy and rich without being as thick as risotto or as liquid as soup.
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Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Main Course
kitchen American
Serving 4

Ingredients
  

For the Chicken

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil

For the Brothy Rice

  • 1 tablespoon unsalted butter
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 cup long-grain white rice
  • 3½ cups low-sodium chicken broth divided and warmed
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • ½ cup heavy cream
  • ½ cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 cups baby spinach optional
  • 2 tablespoons chopped fresh parsley

For Serving

  • Extra grated Parmesan cheese
  • Fresh parsley
  • Cracked black pepper
  • Lemon wedges
  • Red pepper flakes optional

Instructions
 

Cook the Chicken

  • Pat the chicken thighs dry with paper towel, then cut them into bite-size pieces.
  • Season the chicken with salt, black pepper, and Italian seasoning.
  • Heat olive oil in a large deep skillet, sauté pan, or Dutch oven over medium-high heat.
  • Add the chicken in a single layer.
  • Cook for 4 to 5 minutes, stirring occasionally, until lightly golden and mostly cooked through.
  • Transfer the chicken to a clean plate. It will finish cooking later with the rice.

Cook the Aromatics and Toast the Rice

  • Reduce the heat to medium.
  • Add butter to the same skillet.
  • Add diced onion and cook for 3 to 4 minutes, until soft and translucent.
  • Add minced garlic and cook for 30 seconds, stirring continuously.
  • Add the uncooked rice and stir for 1 minute so the grains are coated in butter, onion, garlic, and the browned bits left from the chicken.
  • This short toasting step gives the rice a deeper flavor and helps keep the grains distinct.

Simmer the Chicken and Rice

  • Pour 3 cups of warm chicken broth into the skillet.
  • Add thyme, salt, and black pepper, then stir well.
  • Bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the pan with a lid, and simmer for 15 to 18 minutes.
  • Avoid stirring repeatedly while the rice cooks, because frequent stirring can make long-grain rice overly starchy.
  • Check that the rice is tender and most of the broth has been absorbed.

Make the Rice Creamy and Brothy

  • Return the cooked chicken and any juices from the plate to the skillet.
  • Add the remaining ½ cup warm chicken broth and heavy cream.
  • Stir gently over low heat for 2 to 3 minutes, until the chicken is fully cooked and the mixture is creamy.
  • Stir in grated Parmesan cheese until melted.
  • Add baby spinach, if using, and stir just until wilted.
  • Stir in fresh lemon juice and parsley.
  • Taste and adjust with additional salt, black pepper, or broth as needed.
  • The rice should be creamy and spoonable, with visible broth around the grains. Add an extra splash of warm broth if it becomes too thick.

Serve the Creamy Chicken Brothy Rice

  • Spoon the chicken and brothy rice into wide, shallow bowls.
  • Add extra Parmesan, parsley, black pepper, and red pepper flakes if desired.
  • Serve immediately with lemon wedges.
  • Enjoy while hot, because the rice will absorb more liquid as it sits.