French Chicken Over Rice - Easy One-Pot Riz au Poulet Recipe | CulinaryCreationss

Name: French Chicken Over Rice - Easy One-Pot Riz au Poulet Recipe | CulinaryCreationss
Ingredients: Chicken: 4 bone-in, skin-on chicken thighs (canonical). These provide the most flavor and moisture to the dish.; Rice: 1 ½ cups long-grain white rice (or basmati). Long-grain varieties hold their shape best and don't become mushy.; Aromatics: 1 medium onion (or 2 shallots), finely chopped; 3 cloves garlic, minced. The foundation of French flavor.; Fat: 2 tablespoons olive oil; 1 tablespoon unsalted butter. For searing and sautéing.; Liquid: 3 cups low-sodium chicken stock (plus up to ½ cup extra, if needed). Using low-sodium allows you to control the saltiness.; Optional Liquid: ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio). Adds a wonderful depth; can be swapped for more stock.; Seasoning: 1 teaspoon dried thyme; 1 bay leaf; ½ teaspoon freshly ground black pepper; 1 teaspoon kosher salt (or to taste). Classic French herbs.; Finish: ½ lemon, juiced; ¼ cup fresh parsley, chopped. Brightens and freshens the dish.

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Master French chicken over rice with our easy one-pot Riz au Poulet recipe! Perfect for weeknights & meal prep. Get the full recipe now!

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Ingredients

Chicken: 4 bone-in, skin-on chicken thighs (canonical). These provide the most flavor and moisture to the dish.
Rice: 1 ½ cups long-grain white rice (or basmati). Long-grain varieties hold their shape best and don't become mushy.
Aromatics: 1 medium onion (or 2 shallots), finely chopped; 3 cloves garlic, minced. The foundation of French flavor.
Fat: 2 tablespoons olive oil; 1 tablespoon unsalted butter. For searing and sautéing.
Liquid: 3 cups low-sodium chicken stock (plus up to ½ cup extra, if needed). Using low-sodium allows you to control the saltiness.
Optional Liquid: ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio). Adds a wonderful depth; can be swapped for more stock.
Seasoning: 1 teaspoon dried thyme; 1 bay leaf; ½ teaspoon freshly ground black pepper; 1 teaspoon kosher salt (or to taste). Classic French herbs.
Finish: ½ lemon, juiced; ¼ cup fresh parsley, chopped. Brightens and freshens the dish.