Introduction

This One Pot Chicken and Rice recipe is a comforting, hearty meal that combines tender chicken with flavorful rice and tender carrots. It’s simple to prepare and perfect for a satisfying weeknight dinner with minimal cleanup.

A white bowl with a thin black rim is filled with a thick soup that has three main layers: soft cooked rice with a creamy, slightly yellow texture at the bottom, tender chunks of pale chicken scattered throughout the middle, and bright orange carrot slices on top, each layer mixed smoothly together. Black pepper and bits of green herbs are sprinkled on the surface, adding texture and color. The bowl sits on a bed of fresh, dark green and purple leafy greens, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (~1lb, cut into bite-sized pieces, not hunks)

Instructions

Step 1: Melt 2 tablespoons butter in a large soup pot over medium heat. Add the shredded or chopped carrots, season with seasoned salt and pepper, then cover with a lid. Cook until the carrots are tender, about 5-6 minutes, stirring occasionally.
Step 2: Add the rice, dried minced onion, and dried minced garlic to the pot. Stir well to coat the rice in butter and sauté for 1 minute.
Step 3: Stir in the dried parsley flakes and chicken stock. Increase the heat to high and bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom.
Step 4: Reduce heat to medium-low and let it simmer for 15 minutes, stirring occasionally.
Step 5: While the rice simmers, season the bite-sized chicken pieces with seasoned salt and pepper. Add the chicken to the pot, increase the heat slightly if needed to maintain a simmer, then reduce heat back to medium-low.
Step 6: Continue simmering for 7-10 more minutes, stirring occasionally and more frequently toward the end, until the chicken is cooked through and the rice is al dente.
Step 7: Stir in the remaining 2 to 4 tablespoons of butter, adding as much as you like for richness. Adjust seasoning with additional seasoned salt and pepper if needed.
Step 8: Let the dish sit off heat for 5 minutes to thicken and cool slightly, then serve warm in bowls.

Tips & Variations

For a vegan version, use vegan butter and substitute chicken stock with vegetable stock. Replace chicken with firm tofu or chickpeas for added protein.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
Using fresh minced garlic and onion instead of dried will deepen the flavor if you have extra prep time.
Feel free to swap carrots for other quick-cooking vegetables like peas or bell peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the rice if it has thickened. This dish does not freeze well due to the texture of the cooked rice.

How to Serve

A close-up of a white bowl filled with a creamy chicken and rice soup, showing visible layers including soft, light orange carrot slices, tender white chicken chunks sprinkled with black pepper, and thick, slightly glossy rice grains all mixed in a pale yellow broth with small green herb pieces. A spoon lifts a bite-sized portion from the bowl, focusing on the textures of the soft vegetables and meat. The bowl sits on a white marbled surface with some green leafy vegetables partially visible near the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s best to adjust both accordingly or cook it separately before combining with the chicken and vegetables.

How do I know when the chicken is fully cooked?

The chicken pieces are cooked when they are no longer pink inside and have reached an internal temperature of 165°F (74°C). They should be tender and easy to cut.

One Pot Chicken and Rice Recipe

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★★★★★

4.4 from 84 reviews

A comforting and hearty one-pot chicken and rice dish cooked in a single pot for easy cleanup. Tender chicken breasts simmered with long grain white rice, carrots, and flavorful herbs in savory chicken stock, finished with butter for richness and depth of flavor.

Author: Elias
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Butter

4 – 6 Tablespoons butter or vegan butter (divided)

Vegetables

1 heaping cup shredded or chopped carrots

Seasonings

Homemade seasoned salt and pepper (to taste)
1 Tablespoon dried minced onion
1 teaspoon dried minced garlic
2 Tablespoons dried parsley flakes

Grains

2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)

Liquids

8 cups chicken stock

Protein

2 chicken breasts (~1 lb, cut into bite-sized pieces, not hunks)

Instructions

Saute veggies: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the shredded or chopped carrots and season them with homemade seasoned salt and pepper to taste. Cover with a lid and cook until the carrots are tender, about 5-6 minutes, stirring occasionally to prevent sticking.
Cook rice: Add the long grain white rice, dried minced onion, and dried minced garlic to the pot. Stir well to coat the rice evenly with the butter and saute everything together for 1 minute to enhance the flavors. Then add the dried parsley flakes and pour in the chicken stock. Increase the heat to high and bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Simmer: Once boiling, reduce the heat to medium-low and simmer the rice mixture for 15 minutes, stirring occasionally. Meanwhile, season the bite-sized chicken breast pieces with seasoned salt and pepper. Add the seasoned chicken pieces to the pot. If necessary, slightly increase the heat to bring the mixture back to a simmer, then reduce back to medium-low. Continue to simmer for another 7-10 minutes until the chicken is cooked through and the rice is tender but still al dente. Stir occasionally, increasing stirring frequency near the end to prevent sticking.
Serve: Stir in the remaining 2 to 4 tablespoons of butter, adjusting to your preferred richness. Taste and season with additional seasoned salt and pepper if needed. Let the dish sit for 5 minutes off the heat to thicken slightly and cool before scooping into bowls to serve.

Notes

Using bite-sized pieces rather than chunks of chicken ensures even cooking and better texture.
Lundberg White Jasmine Rice is recommended for its flavor and texture, but any long grain white rice can be used.
Adjust the amount of butter at the end to your personal preference for richness and mouthfeel.
Stirring frequently near the end of cooking prevents rice from sticking and burning on the bottom.
Homemade seasoned salt can be customized with preferred herbs and spices.

Keywords: one pot, chicken and rice, easy dinner, comfort food, stovetop recipe