One-Pot Chicken & Rice

Why Make This Recipe

One-Pot Chicken & Rice is perfect for busy weekdays or cozy family dinners. It’s simple to prepare, requires minimal cleanup, and is full of flavor. You get tender chicken, creamy rice, and fresh veggies all in one pot. This dish is satisfying for both kids and adults, making it a great choice for any meal.

How to Make One-Pot Chicken & Rice

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long grain white rice
• 2 medium carrots, sliced
• 3 cups low-sodium chicken broth
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk or milk of choice
• 2 tablespoons fresh parsley, chopped

Directions

1. In a large pot or deep skillet, heat the olive oil over medium heat.
2. Add the diced chicken and cook for 5–6 minutes until it is lightly browned.
3. Stir in the chopped onion and cook for 2–3 minutes until softened.
4. Add the minced garlic and sauté for another 30 seconds.
5. Next, add the rice, sliced carrots, chicken broth, thyme, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low.
7. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
8. Stir in the milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
9. Adjust the seasoning if needed and serve warm, adding extra parsley on top if desired.

How to Serve One-Pot Chicken & Rice

Serve One-Pot Chicken & Rice hot from the pot. It pairs well with a simple green salad or steamed vegetables. For extra flavor, you can sprinkle more fresh parsley or some grated Parmesan cheese on top before serving.

How to Store One-Pot Chicken & Rice

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of broth or milk to keep it creamy.

Tips to Make One-Pot Chicken & Rice

• Make sure to dice the chicken into small, even pieces for consistent cooking.
• Stir occasionally while it simmers to prevent the rice from sticking to the bottom of the pot.
• Feel free to add other vegetables like peas or bell peppers for extra nutrition.

Variations

You can customize this recipe by using brown rice instead of white rice. Just adjust the cooking time, as brown rice takes longer to cook. Additionally, swap chicken for other proteins like shrimp or tofu for a different twist.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can, but make sure to cook it longer at the start to ensure it’s fully cooked.

2. What if I don’t have chicken broth?
You can use water instead. For extra flavor, add a bouillon cube or seasoning.

3. Can I make this recipe ahead of time?
Yes, you can prepare it ahead and reheat when ready to serve, but it’s best eaten fresh for the best texture.

One-Pot Chicken & Rice

A simple and satisfying one-pot dish featuring tender chicken, creamy rice, and fresh vegetables, perfect for busy weekdays or family dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 tablespoon olive oil For sautéing
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long grain white rice
• 2 medium carrots, sliced
• 3 cups low-sodium chicken broth Can substitute with water and bouillon if needed
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk or milk of choice For creaminess
• 2 tablespoons fresh parsley, chopped For garnish

Method

 

Cooking

1. In a large pot or deep skillet, heat the olive oil over medium heat.
2. Add the diced chicken and cook for 5–6 minutes until it is lightly browned.
3. Stir in the chopped onion and cook for 2–3 minutes until softened.
4. Add the minced garlic and sauté for another 30 seconds.
5. Next, add the rice, sliced carrots, chicken broth, thyme, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low.
7. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
8. Stir in the milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
9. Adjust the seasoning if needed and serve warm, adding extra parsley on top if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or milk to keep it creamy. Customize by adding different vegetables or using brown rice for a healthier option.