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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.