Go Back
+ servings
Print Recipe
5 from 1 vote

One Pot Almond Chicken and Rice

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6 -8


  • 6-8 bone-in skin-in chicken thighs
  • salt and black pepper
  • 2 tablespoons vegetable or canola oil more as needed
  • 1 small yellow onion chopped
  • 2 cloves of garlic finely minced
  • 2 cups long grain white or brown rice
  • 2 1/2 cups chicken broth
  • 1 1/2 cups Almond Breeze AlmondMilk regular and unsweetened
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup sliced almonds
  • 1 tablespoon fresh parsley


  • Preheat your oven to 375 degrees F.
  • Season the chicken thighs generously with salt and black pepper. In a large oven-proof skillet, heat the oil over medium heat. Add the chicken thighs, skin-side down first and brown on both sides. Remove the chicken from the pan, leaving the pan over medium heat.
  • Add more oil if needed and add the onion. Cook for about 5 minute or until tender and then add the garlic. Cook for an additional minute. Stir in the rice and cook for 1 minutes, stirring frequently. Season again with salt and black pepper. Add the chicken back to the pan, and pour in the chicken broth and almond milk. Bring to a simmer and then cover.
  • Transfer the pan to the oven and cook for about 40 minutes or until the liquid is absorbed, the rice is tender, an the chicken is cooked through. Remove the chicken from the pan transfer it to a plate to rest. To the pan, add the cheeses and fold them into the rice. It should melt rather quickly. Transfer the chicken back to the pan. Garnish with sliced almond and fresh parsley.
  • Enjoy this one pot almond chicken and rice immediately!