Amazing 1-Pot Chicken and Rice with Creamy Sauce

Hello there! I’m Anna, and I’m obsessed with sharing simple, flavorful chicken recipes designed to make everyday cooking easier and, honestly, way more joyful. If you’re staring down a busy weeknight and need something that tastes like a hug but only dirties one pot, you’ve found your new favorite meal: One-Pot Chicken and Rice with Creamy Sauce. Forget fussy casseroles that require three separate pans! This recipe proves that the best comfort food doesn’t need hours of effort or mountains of dishes waiting for you later. We’re talking tender chicken, perfectly cooked rice, and that rich, savory sauce all baked together until golden. Trust me, this is the weeknight magic you’ve been looking for.

Why This One-Pot Chicken and Rice with Creamy Sauce Simplifies Dinner

The beauty of this dish is its sheer efficiency. We handle almost everything right there in one oven-safe pot—from simmering the chicken to baking the final creamy rice casserole. It’s ready in under an hour, which is crucial when dinner needs to happen fast. Because it’s all cooked together, the flavors really marry beautifully, giving you that deep, slow-cooked taste without the wait.

This One-Pot Chicken and Rice with Creamy Sauce is my go-to when I need genuine comfort food without the cleanup headache. It’s just pure, unadulterated goodness that feeds the whole family!

Essential Components for Your One-Pot Chicken and Rice with Creamy Sauce

Okay, let’s talk about what you need to gather. Since this is a one-pot wonder, every ingredient has to pull its weight, and trust me, they do! I always say, if you have the right building blocks, success is practically guaranteed. I’ve written out exactly what you need below, but here’s a little heads-up: if you have the choice between water and broth? Go for the broth every single time. It adds such a depth of flavor that water just can’t match.

Ingredient Breakdown for One-Pot Chicken and Rice with Creamy Sauce

Gather these items before you even think about turning on the stove. Having everything measured out makes the assembly process so smooth!

Item	Quantity	Note/Prep
Water or Chicken Broth	6 cups	Broth is highly recommended for flavor!
Chicken	1 pound	Boneless, skinless tenders or thighs
Celery	3 ribs	Chopped
Yellow Onion	1 medium	Chopped
Long-Grain White Rice	1 1/2 cups	Uncooked
Cream of Chicken Soup	1 (10.5-ounce) can	The secret sauce component!
Kosher Salt	1 teaspoon	Plus extra for seasoning later
Black Pepper	1/2 teaspoon	Freshly ground is best
Garlic Powder	1/2 teaspoon
Onion Powder	1/2 teaspoon
Paprika	1/4 teaspoon
Fresh Parsley or Chives	For garnish	Chopped

Necessary Tools for Successful One-Pot Chicken and Rice with Creamy Sauce

You don’t need a million gadgets for this, which is part of the charm! The absolute must-have is a large oven-safe pot. I use my trusty Dutch oven, but any large pot that can handle going from stovetop right into the oven will work perfectly. You’ll also need two forks for shredding the chicken, of course!

Mastering the Steps for One-Pot Chicken and Rice with Creamy Sauce

Now that we have everything prepped, let’s get cooking! This is where the magic happens, and honestly, the timing is pretty forgiving. My goal here is to make sure your chicken is tender before we even introduce the rice, which guarantees we don’t end up with crunchy grains later. You want to move with confidence, but don’t stress if you get a little distracted—this dish rarely punishes minor timing slip-ups! If you are looking for other easy chicken dinners, check out my delicious one-pan dinner ideas.

Initial Simmering and Vegetable Softening

First things first, get that oven preheated to 350°F. We want it ready to go when the stovetop phase is done. Grab your big pot or Dutch oven and pour in your 6 cups of water or, preferably, that flavorful chicken broth. Bring that liquid right up to a rolling boil on the stove. Once it’s bubbling happily, add your teaspoon of salt and drop in the pound of chicken. Let that simmer uncovered for about 10 minutes. This gets the chicken partially cooked so it’s easy to handle later.

Next, toss in your chopped celery ribs and the chopped yellow onion. Turn the heat down to medium-low, slap a lid on it, and let everything soften up for another 10 minutes. The vegetables should be tender but not mushy at this point.

Preparing the Rice Base in Your One-Pot Chicken and Rice with Creamy Sauce

This is the messy but fun part! Carefully fish out the chicken tenders or thighs and set them on a clean plate. Using two forks—the older method is the best method here—shred that chicken right there on the plate into nice bite-sized pieces. Put the pot back on the stove, keeping the broth and veggies in there. Now, add your 1 1/2 cups of long-grain white rice, along with the garlic powder, onion powder, and paprika. Give it a good stir to coat everything. Cover the pot again and let it simmer gently for about 20 minutes. The rice should be tender, and most of that liquid should be absorbed.

Creating the Creamy Finish and Baking

Time for the creaminess! Take the pot off the heat and stir in that entire can of cream of chicken soup and all that shredded chicken you set aside. Mix it gently until everything looks evenly incorporated and beautifully creamy. Now, transfer the whole pot, lid off, right into that waiting 350°F oven. You’re going to bake this uncovered for 25 to 30 minutes. We’re looking for the top to set nicely and maybe get just a tiny bit golden around the edges—that’s flavor!

When the timer goes off, pull the whole pot out. Let it rest for about 5 minutes—this lets the heat distribute evenly. Then, finish it off with a sprinkle of black pepper and your fresh parsley or chives before serving. So easy, right? If you want to see more of my favorite chicken dishes, you can find them on my Pinterest board!

Tips for Perfect One-Pot Chicken and Rice with Creamy Sauce

Even though this recipe is wonderfully straightforward, a few little tricks can take your One-Pot Chicken and Rice with Creamy Sauce from good to absolutely legendary. These aren’t complicated changes; they are just the things I learned after making this a dozen times until it felt absolutely perfect for my family. For instance, if you prefer using thighs, check out my tips for boneless chicken thighs baked at 400°F.

Achieving the Ideal Creamy Consistency

The texture is everything, isn’t it? When you add the rice, make sure you stir it well so it’s submerged in the broth before you cover it. If you notice the liquid absorbing too fast during that 20-minute rice cook time, don’t panic! Just add a splash more hot broth or water, maybe a quarter cup at a time. You want the rice tender but not swimming when you add the soup. Also, when it’s baking, resist the urge to stir it! We want that slightly golden, set top layer, and stirring will just break that up and make it soupy again.

Chicken Safety Check for Your One-Pot Chicken and Rice with Creamy Sauce

This is the most important tip, always. Since we partially cook the chicken on the stovetop and then bake it buried under rice and soup, you absolutely must check the internal temperature before you serve it up. Take your instant-read thermometer and stick it into the thickest piece of shredded chicken you can find. We need that chicken to hit 165°F (74°C). If it hasn’t reached that magic number, pop the pot back in the oven for another 5 minutes and check again. Safety first, always! If you are interested in other ways to cook chicken safely, look into my guide on juicy baked chicken tips.

Variations for Your One-Pot Chicken and Rice with Creamy Sauce

This One-Pot Chicken and Rice with Creamy Sauce is fantastic as is, but you know me—I love tinkering! If you have extra veggies hanging around, throw them in! Frozen peas are my favorite addition; toss them in right when you stir in the creamy soup mixture in Step 6. They thaw perfectly during the final bake and add a nice pop of color.

If you don’t have fresh parsley or chives for garnish, don’t stress. Dried herbs work fine in a pinch. Use about half the amount if you are substituting dried parsley for fresh. For the spices, if you’re feeling bold, a tiny pinch of dried thyme mixed in with the rice spices adds a lovely earthy note. This recipe is so forgiving, which is why it’s my favorite easy chicken dinner to adapt! For another easy, flavorful chicken dish, try my easy 25-minute chicken scampi recipe.

Frequently Asked Questions About One-Pot Chicken and Rice with Creamy Sauce

I always get questions when I share this recipe because people are amazed how simple it is! Here are the things I hear most often when people are gathering their ingredients for this fantastic creamy rice casserole.

Can I use brown rice in this One-Pot Chicken and Rice with Creamy Sauce?

You certainly can try, but you have to adjust your expectations and the liquid! Brown rice takes much longer to cook than white rice. If you swap it in, I suggest adding an extra cup or two of broth during the initial rice simmering stage (Step 5) and increasing that simmer time to closer to 35 or 40 minutes until the grains are tender. Keep checking the liquid level; you don’t want it totally dry before adding the soup!

How do I make this recipe dairy-free?

This is tricky because the cream of chicken soup is the backbone of the sauce! If you absolutely must avoid dairy, you can skip the soup entirely. Instead, after the rice is cooked (Step 5), use half a cup of whole milk mixed with a tablespoon of cornstarch, whisk that until smooth, and stir it in with the shredded chicken. You’ll need to add a little extra salt and pepper since you lose the soup flavor. It won’t be quite as rich, but it still works for a simple chicken dinner!

How long does this easy chicken dinner take to prepare?

That’s my favorite part! The active prep time is only about 15 minutes while the chicken simmers. The total time, including the stovetop simmering, the rice cooking, and the final bake, clocks in right around 55 minutes total. It’s a true weeknight lifesaver!

Storing Leftover One-Pot Chicken and Rice with Creamy Sauce

Oh, leftovers! This dish is actually fantastic the next day, though the texture changes slightly because the rice continues to absorb moisture. Don’t just leave it sitting on the counter, though; we need to handle this creamy rice casserole correctly to keep it tasting great.

Once the pot has cooled down a bit after resting, cover it tightly with a lid or use plastic wrap if you didn’t bake it in a covered dish. You want to get it into the fridge within two hours of coming out of the oven. It keeps really well for about three to four days when stored properly.

Reheating is super simple. I usually add a splash of water or broth right into the serving portion before microwaving it, maybe a tablespoon or two, just to loosen up that creamy sauce that has tightened up in the cold. It brings it right back to life!

Storage Method	Duration	Reheating Tip
Airtight Container (Fridge)	3–4 days	Microwave with a splash of broth.
Freezer (Airtight Bag/Container)	Up to 2 months	Thaw overnight, then reheat slowly.

Sharing Your Experience with One-Pot Chicken and Rice with Creamy Sauce

I truly hope this recipe has brought some easy joy to your weeknight table! I poured my heart into making this creamy rice casserole foolproof. Now it’s your turn! Did you try it with thighs or tenders? Did you add frozen peas like I suggested?

I absolutely love hearing how these simple meals work for your busy life. Please leave a rating below and tell me how your One-Pot Chicken and Rice with Creamy Sauce turned out!

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