Go Back

Creamy White Wine Chicken & Rice

Author: Michelle De La Cerda


  • 6-8 Chicken thighs; sliced
  • 1 red bell pepper; diced
  • 1/2 medium onion; diced
  • 3 cups cooked rice (I used a rice blend with 3 types of rice)
  • 1 cup white wine
  • 1/2 cup broth
  • 1 tsp . herbs de provence
  • 3 garlic cloves; grated/minced
  • 1/2 cup cream
  • 1 cup peas
  • Salt/pepper; to taste
  • Extra virgin olive oil
  • Parmesan cheese (optional)


  1. Season the chicken thighs on both sides
  2. In a pan, add olive oil and heat over medium-high heat
  3. Sear the chicken on both sides, getting nice color
  4. Add the bell pepper and onion, cook for about 2 minutes or until onions and peppers begin to soften
  5. Reduce heat to medium
  6. Add the wine, broth, garlic, herbs and s/p. Cook for about 5-7 minutes or until the chicken is cooked through
  7. Add the rice, cook an addition 3-5 minutes or until most of the liquid is absorbed
  8. Add the peas and cream, stir gently
  9. Taste for seasoning, add any needed salt or pepper
  10. Top with optional parmesan cheese