One Pot Chicken and Rice
This comforting one-pot chicken and rice dish is a cozy, flavorful meal that combines tender chicken, perfectly cooked rice, and seasoned carrots. Part soup, part risotto, this gluten-free dinner is hearty, satisfying, and ideal for a busy weeknight or family dinner.
Servings: 6
Calories: 508kcal
Ingredients
- 4 –6 tablespoons butter or vegan butter divided
- 1 heaping cup shredded or chopped carrots
- Homemade seasoned salt and pepper see notes
- 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
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, and cover with a lid.
- Cook for 5–6 minutes, stirring occasionally, until the carrots are tender.
Toast the Rice:
- Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice in the butter and sauté for 1 minute.
- Stir in the dried parsley flakes.
Add Stock and Simmer:
- Pour in the chicken stock and turn the heat to high.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot as it comes to a boil.
Cook the Rice:
- Once boiling, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
Add the Chicken:
- Season the chicken pieces with seasoned salt and pepper.
- Add them to the pot and slightly increase the heat to bring the mixture back to a simmer, if needed.
- Reduce the heat to medium-low again and simmer for 7–10 minutes, stirring occasionally, until the chicken is fully cooked and the rice is al dente.
Finish the Dish:
- Stir in the remaining 2–4 tablespoons of butter, depending on your preference.
- Taste and adjust the seasoning with additional seasoned salt and pepper, if needed.
- Let the dish rest for 5 minutes to thicken and cool slightly.
Serve:
- Scoop into bowls and serve warm.
Notes
Rice Choice: Use high-quality long-grain white rice, such as Lundberg California White Jasmine Rice. Avoid quick-cooking or Minute Rice to prevent mushy results.
Chicken Prep: Cut chicken into small, bite-sized pieces to ensure it cooks evenly with the rice.
Thickening: The dish will thicken as it cools, so it’s best served warm but not piping hot.
Leftovers: Store leftovers in glass containers for easy reheating.
Chicken Prep: Cut chicken into small, bite-sized pieces to ensure it cooks evenly with the rice.
Thickening: The dish will thicken as it cools, so it’s best served warm but not piping hot.
Leftovers: Store leftovers in glass containers for easy reheating.