Creamy Dutch Oven Chicken and Rice
This simple one pot Dutch oven recipe is made from scratch with real ingredients.
Ingredients
- 6 chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 cup mushrooms sliced
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp salt divided
- 1 tsp pepper divided
- 2 1/2 cups parmsean shredded
- 6 cloves garlic chopped
- 1/2 cup good white wine
- 4 cup chicken stock
- 1 cup heavy cream
- 1 1/2 cup rice
- 2 1/2 tsp fresh thyme chopped
- 1 1/2 tsp dried rosemary
- 2 Tbsp fresh parsley chopped
Instructions
- Preheat oven to 350 degrees.
- Mix paprika, garlic powder, half of salt and half of pepper in small bowl.
- Coat each side of each chicken breast with paprika mixture.
- Add the olive oil to a hot pan and sear the chicken on each side, working in batches if needed.
- Once chicken is seared remove from heat to a plate.
- Saute onions, carrots and celery for about 5 minutes.
- Add butter to the pan and add the mushrooms once its has melted. Cook for 2 minutes.
- Add the garlic and rice and cook for 1 minute.
- Deglaze the pan with the wine. Add the stock and cream, stir to mix. Add the parmesan, rosemary and thyme, stir and cover.
- Put in preheated oven for 15 minutes.
- After 15 minutes remove from oven and working quickly add the chicken to the dutch oven, cover and return to the oven. Cook for 20 more minutes.