ndMy one pot chicken and rice recipe is a version of the universally loved dish served to families all around the world. This favorite dish is quick and simple and satisfies everyone at the dinner table.
The rice absorbs the yummy chicken juices, garlic, Italian seasonings, veggies, and moist chicken. Chicken and rice mean a happy family and one pot to wash. What more can anyone want? Try this simple and healthy dish, which is full of flavor and satisfyingly good.
If you’re a fan of one-pot meals I hope you’ll try our American goulash, one pot spaghetti, chili mac, and fiesta chicken next!
ONE POT CHICKEN AND RICE INGREDIENTS
- Oil: Use a neutral oil like vegetable, canola, or olive oil.
- Chicken: We use boneless, skinless chicken breasts. If you have chicken tenders on hand, they work well too.If you prefer, you can use bone-in chicken thighs. Obviously, they will need extended cooking time.
- Salt + Black pepper: Table salt and fresh cracked black pepper
- Italian seasoning: The perfect blend for this dish
- Garlic: Fresh cloves of garlic for a fresh taste.
- Rice: For the right texture, use white long-grain rice. Jasmine or basmati rice also works nicely.
- Peas + Carrots: Always in your freezer, a convenient mix.
- Chicken Broth: I like to use low-sodium to control the sodium.
- Better than Bouillon: It adds so much chicken flavor. It’s best when dissolved in hot water before adding to a dish.
- Butter: Adds great flavor.
- Fresh Parsley: A little green makes the dish look appetizing.
TIPS
- Rinse It! Rinse the rice until the water runs clear. Rinsing removes dirt, debris, and excess starch, resulting in fluffier, less sticky rice.
- Add Aromatics: If you like, add minced onions and celery after Step 2 and sauté.
- Add Cheese! We like to sprinkle a little Parmesan cheese over the top.
- Extra Seasoning: Add a little onion powder, garlic powder, or smoked paprika at step # 1.
STORAGE + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your one-pot chicken and rice will stay fresh for 3-4 days in the refrigerator. Heat leftovers in the microwave, covering with a damp paper towel when reheating.
- Can You Freeze This? I do not recommend freezing. The texture of the rice may not thaw well and become soggy.
- Make-Ahead: Once made, keep covered and reheat gently.
- Food Safety: If you’d like more info on food safety, check out this link.
SERVING RECOMMENDATIONS
This one-pot chicken and rice is a delicious complete meal! I often like to add a salad, such as our KFC coleslaw, strawberry or spinach strawberry salad, 1905 salad, carrot salad, cucumber tomato salad, or fresh broccoli salad.
HOW TO MAKE ONE POT CHICKEN AND RICE
- Season the chicken.
- Cook the chicken in a high-sided skillet or a large Dutch oven.
- Stir in the garlic. Add rice and veggies.
- Pour in the chicken broth and bouillon.
- Boil and simmer until the liquid evaporates. Adjust the seasoning and add butter.
- Stir and serve.
***See the full instructions below.
MORE ONE POT + ONE PAN RECIPES
- Texas Chili
- Kielbasa And Potatoes
- One Pot Burrito Bowl
- Texas Rice
- Hamburger Hash
- American Chop Suey
- Crockpot Fiesta Chicken
- Sausage and Bean Soup
- One Pan Gnocchi and Sausage
- Ground Beef and Potatoes
- Hamburger Gravy
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
One Pot Chicken And Rice
My one pot chicken and rice is a version of the universally loved dish served to families all around the world. This favorite dish is quick and simple!
Servings: 4 servings
Ingredients
- 2 tablespoons oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite size cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 heaping tablespoon garlic, minced
- 1 cup long grain rice rinsed
- 1 cup frozen peas and carrots, thawed and drained
- 1 cup low sodium chicken broth,
- 1 heaping tablespoon chicken flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
- 2 tablespoon unsalted butter, optional
- fresh parsley
Instructions
- Toss chicken (1 1/2 pounds) with 1/2 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
- Heat oil (2 tablespoons) over medium-high heat in a large skillet. When the oil shimmers add chicken and cook, stirring occasionally, for 3-4 minutes or until it begins to brown. (It doesn't need to be completely cooked at this point).
- Stir in garlic (1 heaping tablespoon) and cook, stirring often, until fragrant, about 1 minute.
- Add rice (1 cup) and vegetables (1 cup) and stir to combine.
- Pour in chicken broth (1 cup) and the dissolved Better Than Bouillon (1 heaping tablespoon) with the water (1/2 cup boiling water) it was dissolved in.
- Bring mixture to a boil, then immediately reduce heat to low, cover with a tight-fitting lid then simmer for 20 minutes, or until the rice is fully cooked. Adjust seasoning if needed. Remove from heat, add 2 tablespoons butter, cover, and allow the heat from the rice and continue cooking the rice for 5-10 more minutes. Stir mixture and fluff with a fork and serve.
Notes
- Rinse It! Rinse the rice until the water runs clear. Rinsing removes, dirt, debris, and excess starch, which results in a fluffier, less sticky rice.
- Add Aromatics: If you like, add minced onions and celery after Step 2 and sauté.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 43g | Protein: 42g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 124mg | Sodium: 392mg | Potassium: 823mg | Fiber: 2g | Vitamin A: 3573IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg
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Does it have to be white rice, or can I use brown rice
Hey Joyce. Of course you can use brown rice. I developed the timing of the recipe for white rice. I haven’t tested it with brown rice. You’ll just have to work out the timing!!
Ingredient list shows 1/4 t of salt while directions say 1/2 t salt. Which is correct?
Hi Peter. Sorry about that typo. It should be 1/2 teaspoon salt 🙂 I’ve amended the recipe.