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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
Cook Time 30 minutes
Total Time 40 minutes
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.