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One Pot Chicken and Rice Recipe

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4 from 9 reviews

A comforting and flavorful one-pot chicken and rice dish featuring tender chicken breasts, aromatic carrots, and seasoned with dried herbs, simmered in savory chicken stock until perfectly cooked. This easy and hearty meal comes together quickly, making it ideal for weeknight dinners.

Ingredients

Main 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 (~1 lb, cut into bite-sized pieces)

Instructions

  1. Saute veggies: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the shredded or chopped carrots, season with homemade seasoned salt and pepper, then cover the pot with a lid and cook until the carrots are tender, about 5-6 minutes, stirring occasionally to prevent sticking.
  2. Cook rice: Add the rice, dried minced onion, and dried minced garlic to the pot. Stir well to coat the rice in the melted butter and sauté for about 1 minute to toast the rice slightly. Then add the dried parsley flakes and chicken stock. Increase the heat to high to bring the mixture to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot.
  3. Simmer: Reduce the heat to medium-low and let the mixture simmer for 15 minutes, stirring occasionally. Meanwhile, season the bite-sized chicken breast pieces with seasoned salt and pepper. Add the chicken to the pot and adjust the heat to bring it back to a simmer if needed. Continue to simmer on medium-low for another 7-10 minutes, stirring occasionally and more frequently towards the end, until the chicken is fully cooked and the rice is al dente.
  4. Serve: Stir in the remaining 2 to 4 tablespoons of butter for extra richness, adjusting the amount to your preference. Taste and add more seasoned salt and pepper if necessary. Remove from heat and let the dish sit for 5 minutes to thicken and cool slightly. Scoop into bowls and serve warm.

Notes

  • Use a large, heavy-bottomed soup pot or Dutch oven for even cooking and to prevent sticking.
  • Adjust the amount of butter at the end according to your desired richness and dietary preferences.
  • Ensure the chicken pieces are cut into small, uniform sizes to promote even cooking.
  • Stirring occasionally prevents rice from sticking and ensures even cooking.
  • Homemade seasoned salt can be substituted with store-bought seasoning blends; adjust salt accordingly.
  • This dish can be made with vegan butter and vegetable stock for a dairy-free or vegetarian version (omit chicken or substitute with plant-based protein).

Find it online: https://lauracooks.com/one-pot-chicken-and-rice-recipe/