When you’re craving something warm, simple, and satisfying, One Pot Chicken and Rice checks every box. This dish brings together tender pieces of chicken, soft vegetables, and perfectly cooked rice in a single pot, creating a meal that’s as easy to make as it is to enjoy. Whether you’re feeding your family or just need a comforting dinner after a long day, this recipe will quickly become your go-to.
Why We Love This One Pot Chicken and Rice Recipe
You’re going to love this recipe because it brings you comfort without the fuss. It’s a meal you can make on a weeknight, but still feels like something you’d serve on a special occasion. The ingredients are pantry-friendly and budget-conscious, yet the result tastes like you spent all day in the kitchen.
It also saves you time—just one pot means fewer dishes. And since it’s naturally gluten-free and dairy-free if you use vegan butter, it works well for many diets. Plus, the rice cooks right in the broth with the chicken, making every bite flavorful and tender. If you’re someone who enjoys a meal that wraps you in warmth, this one delivers every single time.
Ingredients about One Pot Chicken and Rice
- 4–6 tablespoons butter or vegan butter, divided
- 1 heaping cup shredded or chopped carrots
- Homemade seasoned salt and pepper, to taste
- 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 chicken breasts (~1 lb), cut into bite-sized pieces
How to Make One Pot Chicken and Rice Directions
Start by melting 2 tablespoons of butter in a large soup pot over medium heat. Once it’s warm, add your shredded or chopped carrots. Sprinkle a little seasoned salt and pepper over them, then place a lid on top. Let them cook for about 5 to 6 minutes, stirring now and then, until they become soft and fragrant.
Next, stir in the rice, dried onion, and dried garlic. Let this mixture sauté for about a minute, making sure the rice is well-coated in the butter. This step builds the base flavor. Add the dried parsley and pour in the chicken stock. Turn up the heat and stir occasionally, making sure the rice doesn’t stick to the bottom.
As soon as the mixture begins to boil, lower the heat to medium-low. Let it simmer for 15 minutes, gently stirring every few minutes. While the rice starts to absorb the broth, season your chicken pieces with seasoned salt and pepper. Cut the chicken into very small pieces—this helps them cook evenly without drying out.
Add the seasoned chicken to the pot. If needed, raise the heat a bit to get the mixture simmering again. Then, lower the heat back down to medium-low and continue simmering for another 7 to 10 minutes. Keep stirring more often during these final minutes. This helps avoid sticking and ensures both the chicken and rice cook evenly.
Once the rice is al dente and the chicken is fully cooked, stir in the remaining 2 to 4 tablespoons of butter—however much richness you’d like. Give the dish a final taste and adjust the seasoning with more salt and pepper if needed.
Turn off the heat and let it rest for about 5 minutes. This short pause allows the dish to thicken slightly and cool enough to enjoy comfortably. After that, it’s ready to serve.
How to Serve One Pot Chicken and Rice
You can serve this dish as-is, straight from the pot into a bowl. It makes a perfect main meal on its own. The broth in the dish gives it a cozy texture that feels like soup and risotto combined. If you want, you can add a simple green salad on the side for extra freshness.
This recipe is especially great for serving family-style. Put the pot in the center of the table, give everyone a spoon or ladle, and let them help themselves. If you’re cooking for kids, this is a great way to keep it fun and relaxed at dinnertime.
You could also dress it up with a sprinkle of fresh parsley or a dash of lemon juice for brightness, but it’s not necessary. The natural flavor of the dish speaks for itself. Just a bowl, a spoon, and you’re ready to go.
Expert Tips: One Pot Chicken and Rice
- Choose the right rice: Avoid instant or quick-cooking rice. Long grain white rice, especially high-quality ones like Lundberg Jasmine, holds up better and won’t turn mushy.
- Cut the chicken small: Make sure your chicken is diced into small, bite-sized pieces—not big chunks. This allows them to cook quickly and evenly.
- Stir often: Especially toward the end of cooking, keep stirring to prevent sticking at the bottom of the pot.
- Use good broth: Since the rice soaks up the broth, its flavor matters. Use a low-sodium chicken stock or make your own if you can.
- Let it sit before serving: Resting the dish for a few minutes lets it finish cooking gently and gives it a creamier texture without extra ingredients.
These small steps can help you get the best taste and texture every single time you make this dish.
How to Store One Pot Chicken and Rice
Storing this dish is simple. Let it cool completely before placing it in airtight containers. Use glass containers if you have them—they keep the flavors fresh and are easy to reheat in.
You can keep it in the fridge for up to 4 days. When reheating, add a splash of chicken stock or water to bring back some moisture. Heat it gently on the stove or in the microwave until warmed through.
This meal is not ideal for freezing because the rice can get too soft and lose texture, but it’s great for meal prep over a few days.
Variation of One Pot Chicken and Rice
- Add vegetables: You can toss in frozen peas, green beans, or chopped spinach during the last few minutes of cooking. They add color, nutrition, and texture.
- Spice it up: For a kick, stir in a pinch of red pepper flakes or a splash of hot sauce before serving.
- Switch the protein: Use boneless chicken thighs instead of breasts for a richer taste. You could also try ground chicken or leftover roasted chicken.
- Make it creamy: Stir in a bit of dairy-free cream or a scoop of plain Greek yogurt at the end for a creamier version.
- Use fresh herbs: Replace dried parsley with fresh parsley or add a bit of thyme or rosemary for a more herb-forward version.
These ideas let you make this dish your own, using what you have on hand or what your family prefers.
FAQ about One Pot Chicken and Rice
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer and needs more stock to fully cook.
How do I keep the rice from getting mushy?
Use high-quality long grain rice and avoid overcooking. Let the dish sit for a few minutes off heat to absorb the final bit of liquid without boiling.
Can I make this recipe ahead of time?
Absolutely. It reheats well within a few days. Just store it properly and reheat with a splash of broth to keep it moist.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth is labeled gluten-free. Always double-check the packaging.
What can I serve with One Pot Chicken and Rice?
It pairs well with a side salad, steamed vegetables, or a piece of toasted bread. But it also works beautifully on its own.
One Pot Chicken and Rice
Ingredients
- 4–6 tablespoons butter or vegan butter (divided)
- 1 heaping cup shredded or chopped carrots
- Homemade seasoned salt and pepper (to taste)
- 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 pieces chicken breasts (~1 lb, cut into bite-sized pieces)
Instructions
- In a large soup pot, melt 2 tablespoons of butter over medium heat. Add shredded carrots and sprinkle with seasoned salt and pepper. Cover and cook for 5 to 6 minutes until soft.
- Stir in rice, dried onion, and dried garlic. Sauté for about a minute until rice is coated in butter. Add dried parsley and pour in chicken stock.
- Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally.
- Season chicken pieces with salt and pepper, then add to the pot. Raise heat to get simmering again, then lower it back to medium-low and simmer for another 7 to 10 minutes.
- Once rice is al dente and chicken is cooked, stir in remaining butter. Taste and adjust seasoning if needed.
- Turn off heat and let rest for 5 minutes before serving.
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