Name: One Pot Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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 chicken breasts (about 1 lb), cut into bite-sized pieces

This one pot chicken and rice recipe is a quick and easy weeknight meal made with tender chicken, fluffy rice, and simple pantry ingredients. Cooked in a single pot, it’s flavorful, comforting, and perfect for busy families. With carrots, herbs, and rich chicken stock, this homemade dish offers balanced nutrition and minimal cleanup, making it a go-to recipe for effortless dinners.

Table of Contents

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 chicken breasts (about 1 lb), cut into bite-sized pieces

Directions

1. Cook the carrots
Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the shredded carrots, season with seasoned salt and pepper, then cover with a lid. Cook for 5–6 minutes, stirring occasionally, until the carrots are tender.

2. Toast the rice and seasonings
Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice in butter and cook for 1 minute. Add the dried parsley and pour in the chicken stock. Increase heat to high and bring to a boil, stirring occasionally to prevent sticking.

3. Simmer the rice and chicken
Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. Season the chicken pieces with seasoned salt and pepper, then add them to the pot. Increase the heat slightly if needed to return to a simmer. Lower the heat again to medium-low and continue cooking for 7–10 more minutes, until the chicken is cooked through and the rice is tender, stirring more frequently near the end.

4. Finish with butter and rest
Stir in the remaining 2–4 tablespoons of butter (adjust to taste). Check seasoning and add more salt and pepper if needed. Let the mixture rest for 5 minutes to thicken slightly before serving warm.

Tips

Use high-quality chicken stock for a deeper, more savory flavor.
Don’t skip toasting the rice—it enhances the aroma and prevents mushiness.
Stir often near the end of cooking to ensure even texture and prevent sticking.
For a creamier finish, stir in a splash of cream or a handful of shredded cheese at the end.

Variations and Substitutions

Protein: Substitute chicken with turkey, shrimp, or tofu for variety.
Grains: Use jasmine or basmati rice for fragrance, or brown rice (increase cooking time).
Vegetables: Add peas, corn, spinach, or bell peppers for extra color and nutrition.
Vegan Option: Replace chicken and stock with chickpeas and vegetable broth.

FAQs

Can I use pre-cooked chicken?
Yes, add it during the last 5 minutes of cooking just to warm through.

Why is my rice mushy?
Too much liquid or overcooking can cause mushiness—keep the simmer gentle and uncovered near the end if necessary.

Can I make this ahead?
Yes. Store in an airtight container and reheat gently with a splash of stock or water to loosen the texture.

Serving Suggestions

Serve this comforting dish with a simple green salad, roasted vegetables, or crusty bread. It also pairs beautifully with a side of steamed broccoli or a light cucumber yogurt salad for contrast.

Why You’ll Love This Recipe

This one pot chicken and rice recipe is hearty, flavorful, and easy to make with simple pantry ingredients. It’s a family-friendly meal that delivers comfort and nourishment with minimal cleanup—perfect for busy weeknights or cozy weekends.