Creamy Chicken and Rice Bake
A comforting one-pot dish combining traditional plov with the creamy texture of risotto, featuring tender chicken, aromatic veggies, and a rich garlic infusion.
Ingredients
For the base
- 1/4 cup olive oil
- 4 Tbsp unsalted butter, divided
- 1 medium onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1.5 lbs boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
- 2 tsp sea salt, divided
- 1/4 tsp freshly ground black pepper
- 2 bay leaves (optional)
- 1 cup dry white wine (such as Chardonnay)
- 5 cups low sodium chicken broth, hot
- 2 cups medium grain or Jasmine rice (unrinsed)
- 1 whole head garlic
- 1/3 cup Italian parsley, finely chopped
- 1/2 cup shredded Parmesan cheese, plus extra for serving
Instructions
Cooking
- Heat a Dutch oven over medium high. Add olive oil and 2 Tbsp butter. When melted, stir in onion, carrots, and 1 tsp salt. Cook 8 to 10 minutes until soft and golden.
- Add the chopped chicken thighs, bay leaves, remaining 1 tsp salt, and black pepper. Sauté 5 minutes, stirring occasionally, until the chicken is lightly golden.
- Increase heat to high. Pour in the white wine and cook, scraping the bottom, until most of the liquid evaporates.
- Add the hot chicken broth, then stir in the rice.
- Slice the top off a whole head of garlic (leave cloves attached). Nestle the head into the center of the rice, cut side down. Bring everything to a rolling boil.
- Reduce heat to low, cover, and simmer 15 minutes until rice is tender.
- Turn off heat and remove the garlic head. Stir in the remaining 2 Tbsp butter, chopped parsley, and Parmesan until creamy.
- Serve hot, with extra parsley and Parmesan on top.
Notes
Keep the rice unrinsed for creaminess. Squeeze softened garlic cloves into the rice before stirring for deeper flavor. Brown rice may also be used but requires 45 minutes of covered cooking. The dish stays warm beautifully, making it great for serving groups, and it reheats excellently for meal prep.