bringing the comfort

cremy chkn rice Not too long a go I was craving chicken and rice, but I wanted a creamy, easy and full of flavor chicken and rice like I had as a kid.   You see, I grew-up eating chicken and rice…sometimes my mom would bake it, sometimes it was in a slow cooker and then other times it was all prepared separately with a rich creamy gravy poured over the top and it was always delicious.  So when I decided to take on this childhood favorite I wanted to combine all of the above into one delicious and memorable dish that everyone would love. 

 First I decided I wanted to try and make this a one-pot dish, similar to the baked dish my mom would make, and who doesn’t only having 1 pot to clean-up at the end?  Secondly was the decision on the veggies…my mom never added many veggies to our chicken and rice dishes growing up but The Hubby loves carrots and I love onions so I decided both of these would be good additions with a bit of garlic to give it a little bite.  I also decided I wanted to deglaze with some white wine to add a depth to the dish that can sometimes be missing in this classic…but don’t worry all the alcohol cooks out, but if wine is not an option then feel free to leave it out just make sure to scrape up all the bits from the bottom of the pan.  I chose a dry white, I had it open already, but most any white would work.  The last add-in was just a bit of cheese.  It adds a nice creaminess and hint of salt that is perfect with the wine, chicken, rice and veggies.

This will be my go-to chicken and rice recipe for sure.  It was so easy, but so full of flavor you would have thought it took all day to cook, just like the slow cooker favorite we all grew-up with.  This really did bring together all those childhood favorites into one perfect dish that I will make again and again!!

Creamy Chicken & Rice
Serves 12
A delicious & creamy chicken & rice that is delicious, comforting and perfect for a weeknight meal
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 tbsp. olive oil
  2. 4 tbsp. butter
  3. 5 cups chicken stock
  4. 1 onion, chopped
  5. 3 carrots, chopped
  6. 4 cloves garlic, minced
  7. 2 boneless, skinless chicken breasts, cut into 1 inch pieces
  8. 2 tsp salt
  9. 1 tbsp. pepper
  10. 1 cup dry white wine
  11. 2 cups brown rice
  12. 1/2 cup grated or shaved parmesan cheese
  13. 1/3 cup fresh parsley, chopped
  1. In a dutch oven heat olive oil and butter until bubbling, over medium heat
  2. Add in chopped onion and carrots
  3. Sauté vegetables until soft, stirring often, 5-7 minutes
  4. Add in minced garlic and continue to cook for 1-2 minutes, making sure to not let the garlic burn
  5. Add in chicken, salt & pepper and let cook until chicken is browned and cooked through, 7-8 minutes
  6. Increase heat to high and add in wine bringing it to a boil, stirring to loosen up all the bits on the bottom of the pot
  7. Let wine cook down until almost all is evaporated, stirring occasionally
  8. Add in chicken stock, stirring to combine
  9. Bring mixture back to a boil and add in rice, stirring to combine
  10. Bring mixture back to a boil and reduce heat to a simmer
  11. Cover pot and let simmer until rice is cooked and most of the liquid is absorbed, 40-45 minutes - if using white rice cook time should only be 15-20 minutes
  12. Remove from heat and stir in cheese until it is fully melted
  13. Serve topped with fresh parsley
  14. ENJOY!!
  15. Store in refrigerator, or freeze for a quick meal
Each serving is 6 WW+ points
  1. Nutritional Info
  2. Calories 254 Calories from Fat 87 Total Fat 9.7g Saturated Fat 4.1g Trans Fat 0.0g Cholesterol 30mg Sodium 807mg Potassium 240mg Total Carbohydrates 28.3g Dietary Fiber 1.9g Sugars 1.6g Protein 10.1g
  3. Vitamin A 57% - Vitamin C 8% - Calcium 8% - Iron 7%
  4. Nutrition Grade C-
The Half Baked Life
Trust me this one-pot chicken and rice will be a family favorite!!




  Happy (half) Baked Life – MJ


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