If you’re craving a dish that brings together comforting creaminess, bold Italian flavors, and the ease of a single pot, then you’re in for a real treat with this One-Pot Creamy Nduja and Chicken Rice Recipe. Imagine tender chicken, the spicy kick of nduja, and velvety rice all mingling beautifully in one pan — making for an irresistible meal that’s as satisfying to make as it is to eat. This recipe is a true celebration of flavor and simplicity, perfect for busy weeknights or when you want to impress without the fuss.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward ingredients, each carefully chosen to contribute layers of richness, spice, and texture. From the hearty chicken thighs to the unforgettable punch of nduja, every component works in harmony to create that creamy, savory goodness you’ll crave again and again.
- 500 grams Boneless, Skinless Chicken Thighs: Ideal for their rich flavor and tender texture, perfect for keeping the dish juicy and satisfying.
- 100 grams Nduja: A spreadable spicy salami that adds depth, smokiness, and a gentle heat to the whole dish.
- 300 grams Long-Grain Rice: Cooks evenly and absorbs the creamy sauce beautifully without getting mushy.
- 750 milliliters Chicken Broth: Enhances the flavor of the rice and chicken, giving the dish a savory boost.
- 1 medium Onion: Finely chopped to introduce sweetness and complexity to the base.
- 4 cloves Garlic: Minced for a fragrant, flavorful foundation.
- 1 piece Bell Pepper: Diced for pops of color and a mild, sweet crunch.
- 200 milliliters Heavy Cream: Creates the luscious, creamy sauce that makes this meal ultra-comforting.
- 2 tablespoons Olive Oil: Used for sautéing and bringing everything together with a subtle fruity nuance.
- Salt and Pepper: Essential for seasoning and balancing all the rich, hearty flavors.
How to Make One-Pot Creamy Nduja and Chicken Rice Recipe
Step 1: Sauté the Onions
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onions and gently sauté them until they turn translucent and sweet, about 5 minutes. This step sets the flavorful base for the whole dish and softens the onions just right.
Step 2: Add Garlic
Next, toss in the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen gets filled with that irresistible, aromatic scent. The garlic gently infuses the oil and onions, making every bite even more delicious.
Step 3: Cook the Bell Pepper
Introduce the diced bell pepper to the pot and let it cook for 3 to 4 minutes until it softens and starts to mingle with the onion and garlic. This not only adds bursts of color but also a mild sweetness that perfectly balances the spicy nduja to come.
Step 4: Brown the Chicken Thighs
Push the sautéed veggies to one side and add the boneless chicken thighs to the pot. Brown each side for 5 to 7 minutes until beautifully golden. This step locks in all the juicy flavors and creates a lovely crust that adds depth to the final dish.
Step 5: Incorporate the Nduja
Reduce the heat to medium-low and stir in the nduja by breaking it up with your spoon. It will slowly meld into the chicken and vegetables, releasing its signature smoky, spicy goodness that takes the dish to another level.
Step 6: Add Chicken Broth and Simmer
Pour in the chicken broth, bringing the mixture to a gentle simmer. Be sure to scrape the bottom of the pot to lift any delicious browned bits — these carry so much flavor! This simmering step allows everything to start coming together, highlighting the complexity of the dish.
Step 7: Stir in the Rice and Cook
Rinse your long-grain rice under cold water then stir it evenly into the pot. Cover the pot and cook on low heat for about 20 minutes until the rice is tender and has absorbed most of the flavorful broth. Patience here rewards you with perfect, fluffy grains coated in sauce.
Step 8: Check and Adjust
Check the rice for doneness after 20 minutes. If it’s not quite soft or there’s any broth left, add a little more if needed and cover again for a few more minutes. This ensures that the rice is cooked through but not mushy, maintaining the ideal texture for the dish.
Step 9: Stir in the Heavy Cream
Once the rice is perfectly cooked, remove the pot from the heat and gently stir in the heavy cream. This final touch adds that luscious, velvety creaminess that defines this One-Pot Creamy Nduja and Chicken Rice Recipe and ties all the flavors together beautifully.
Step 10: Rest and Season
Allow the dish to sit for 5 minutes off the heat to let flavors marry and the cream thicken slightly. Season with salt and pepper to taste, then get ready to dive into pure comfort on a plate!
How to Serve One-Pot Creamy Nduja and Chicken Rice Recipe
Garnishes
Adding a few fresh garnishes can elevate this hearty dish. Sprinkle chopped fresh parsley or basil on top for a burst of color and freshness. A light drizzle of extra virgin olive oil right before serving can add a luscious silkiness and a hint of fruitiness. If you like a little extra zing, a squeeze of lemon juice brightens things up delightfully.
Side Dishes
This recipe shines as a standalone meal but if you want to serve it with sides, think green and crisp. A simple mixed green salad with a tangy vinaigrette complements the creamy richness perfectly. Roasted or steamed green vegetables, such as asparagus or broccoli, add a fresh crunch and balance out the flavors beautifully.
Creative Ways to Present
For a dinner party or special occasion, consider serving the One-Pot Creamy Nduja and Chicken Rice Recipe in rustic bowls to highlight its comforting vibe. You can also garnish with toasted pine nuts or slivers of Parmesan for added texture and luxury. A side of crusty bread invites everyone to mop up every last bit of that glorious sauce — it’s pure bliss.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the dish cool completely before transferring it to an airtight container. Stored in the fridge, it stays fresh for up to 3 days. The flavors actually deepen overnight, making for a fantastic next-day meal that’s quick to reheat.
Freezing
This One-Pot Creamy Nduja and Chicken Rice Recipe freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. Just be mindful that cream-based dishes can change texture when frozen, so give it a good stir and maybe add a splash of cream or broth when reheating to bring back the creaminess.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to ensure even heating and prevent sticking. Adding a little broth or water helps loosen the rice if it’s absorbed too much liquid. Microwave works in a pinch but stirring occasionally is key to keeping the creamy texture intact.
FAQs
Can I use chicken breasts instead of thighs?
You can, but boneless chicken thighs are recommended because they stay juicier and offer richer flavor. Breasts tend to dry out more easily, especially in recipes like this one where the chicken cooks for quite some time.
Is nduja very spicy?
Nduja has a moderate spice level with a smoky, savory flavor. It adds warmth without overwhelming heat, making it perfect for anyone who likes a bit of spice but not too much. You can adjust the amount to suit your heat preference.
Can I substitute heavy cream with something lighter?
Light cream or coconut cream can work as alternatives, but the texture won’t be quite as rich or velvety. For a dairy-free option, coconut cream is your best bet and it adds a subtle sweetness that pairs nicely with the spicy nduja.
Do I need to rinse the rice before cooking?
Yes, rinsing the rice removes excess starch, preventing the dish from becoming gummy and helping the grains cook more evenly, resulting in a fluffier texture that balances the creamy sauce perfectly.
Can I make this recipe without nduja?
You could substitute nduja with chorizo or spicy Italian sausage for a similar smoky, spicy flavor. However, nduja’s unique spreadable texture and distinct taste are key to the authentic experience of this recipe.
Final Thoughts
This One-Pot Creamy Nduja and Chicken Rice Recipe truly is a flavorful superstar in any kitchen. It’s comforting yet exciting, easy to make but impressive to serve, and perfect for creating memorable meals with minimal fuss. If you’re looking for a dish to add a touch of Italian spice and creamy comfort to your dinner rotation, give this recipe a try — your taste buds will thank you!
Print
One-Pot Creamy Nduja and Chicken Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This one-pot creamy nduja and chicken rice is a flavorful and comforting dish that combines tender chicken thighs, spicy nduja, and creamy sauce with perfectly cooked long-grain rice. The recipe melds aromatic sautéed vegetables with the rich depth of nduja and chicken broth, finished off with a luscious heavy cream to create a deliciously satisfying meal.
Ingredients
Protein and Meat
- 500 grams Boneless, Skinless Chicken Thighs
- 100 grams Nduja (spreadable spicy salami)
Vegetables
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 piece Bell Pepper, diced
Grains and Liquids
- 300 grams Long-Grain Rice
- 750 milliliters Chicken Broth
- 200 milliliters Heavy Cream
Oils and Seasonings
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent, creating a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for another minute until the aroma is released, enhancing the depth of flavor in the dish.
- Cook Bell Pepper: Add the diced bell pepper to the pot and sauté for 3-4 minutes until the pepper softens and contributes sweetness and color.
- Brown Chicken: Push the vegetables to one side of the pot and add the chicken thighs. Brown the chicken for 5-7 minutes on each side to develop a rich crust and lock in juices.
- Add Nduja: Reduce the heat to medium-low, then add the nduja to the pot. Break it up using a spoon so it melds together with the chicken and vegetables, infusing the dish with its spicy, savory flavor.
- Simmer with Broth: Pour in the chicken broth and bring it to a gentle simmer. Scrape the bottom of the pot to loosen any flavorful browned bits, which will enrich the sauce.
- Add Rice and Cook: Stir in the rinsed long-grain rice ensuring it’s evenly distributed throughout the pot. Cover with a lid and cook on low heat for approximately 20 minutes until the rice is tender and has absorbed most of the broth.
- Check Rice Doneness: Check the rice for doneness. If needed, add a little more broth and cover again to cook until the rice is fully cooked and creamy.
- Incorporate Cream: Remove the pot from heat and stir in the heavy cream thoroughly until the sauce becomes smooth and creamy, coating the rice and chicken perfectly.
- Rest and Serve: Let the dish sit for 5 minutes off heat to allow flavors to meld. Season with salt and pepper to taste before serving for the final flavor adjustment.
Notes
- Rinsing the rice before cooking removes excess starch and helps produce a fluffier texture.
- If nduja is unavailable, substitute with another spicy spreadable sausage or chorizo for similar flavor notes.
- Make sure to brown the chicken thoroughly to build flavor and texture before simmering.
- Adjust the amount of heavy cream based on preference for creaminess and richness.
- For a milder version, reduce the nduja quantity or balance with extra cream and broth.
