One Pot Chicken and Rice

Few dishes deliver comfort and convenience as perfectly as one pot chicken and rice. This hearty meal combines tender chicken, aromatic jasmine rice, and savory seasonings in a single pot, minimizing cleanup while maximizing flavor. The result is a creamy, risotto-like texture with the heartiness of a soup, making it ideal for weeknight dinners or meal prep. What sets this recipe apart is its versatility—it’s naturally gluten-free, adaptable to dietary preferences, and packed with protein and vegetables for a balanced meal.

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Essential Tools and Equipment

Having the right tools ensures seamless cooking:

• Heavy-Bottomed Pot or Dutch Oven: Distributes heat evenly, preventing scorching. A 5–6 quart size is ideal.
• Wooden Spoon: Gentle on cookware and effective for stirring.
• Sharp Chef’s Knife: Ensures uniform chicken pieces for even cooking.
• Measuring Cups and Spoons: Precision is key for rice-to-liquid ratios.
• Lid: Traps steam to cook rice thoroughly.

Preparation Tips for Success

1. Chicken Prep: Cut breasts into 1-inch cubes—uniform size prevents dryness.
2. Rice Selection: Long-grain jasmine rice (like Lundberg) holds texture better than short-grain or instant varieties.
3. Mise en Place: Measure all ingredients before starting; this dish moves quickly.
4. Stock Temperature: Use room-temperature stock to maintain consistent simmering.

Ingredients List

Serves 6 | Prep: 15 mins | Cook: 35 mins

• 4–6 tablespoons butter (divided; vegan butter works)
• 1 heaping cup shredded carrots (about 2 medium carrots)
• 2 scant cups long-grain white rice (jasmine rice preferred)
• 1 tablespoon dried minced onion (or ½ cup fresh, diced)
• 1 teaspoon dried minced garlic (or 2 fresh cloves, minced)
• 2 tablespoons dried parsley flakes
• 8 cups chicken stock (low-sodium recommended)
• 2 chicken breasts (~1 lb), cubed
• Seasoned salt and black pepper (to taste)

Step-by-Step Instructions

1. Sauté the Carrots

Melt 2 tablespoons butter in the pot over medium heat. Add carrots, season with ½ teaspoon seasoned salt and ¼ teaspoon pepper, then cover. Cook for 5–6 minutes, stirring occasionally, until softened.

2. Toast the Rice

Add rice, dried onion, and garlic. Stir for 1 minute to coat grains in butter—this enhances nuttiness. Mix in parsley flakes.

3. Simmer with Stock

Pour in 8 cups chicken stock and increase heat to high. Stir occasionally until boiling, then reduce to medium-low. Simmer uncovered for 15 minutes, stirring every 5 minutes to prevent sticking.

4. Cook the Chicken

Season chicken cubes with ½ teaspoon seasoned salt and ¼ teaspoon pepper. Add to the pot, stirring gently. Simmer for 7–10 minutes until chicken reaches 165°F internally and rice is al dente.

5. Finish and Rest

Remove from heat. Stir in remaining 2–4 tablespoons butter for richness. Cover and let sit 5 minutes—the residual heat thickens the broth. Adjust seasoning if needed.

Pro Tips for Perfect Texture

• Don’t Overstir: Agitating rice too much releases starch, making it gluey.
• Butter Timing: Adding it at the end preserves velvety texture.
• Stock Quality: Homemade or high-quality store-bought stock elevates flavor.

A perfectly cooked one pot chicken and rice deserves equally thoughtful accompaniments and preparation. This section covers how to present your dish, avoid common pitfalls, and choose side dishes that complement its rich flavors.

Serving Suggestions for Maximum Appeal

Presentation and serving temperature matter as much as cooking technique. Follow these guidelines to elevate your meal:

• Temperature: Serve warm but not piping hot. Allowing the dish to rest for 5 minutes after cooking lets the broth thicken slightly while keeping the chicken tender.
• Garnishes: Sprinkle with fresh parsley or grated Parmesan for color and depth. A squeeze of lemon brightens the dish.
• Bowls vs. Plates: Use shallow bowls to showcase the creamy texture. Wide-rimmed vessels prevent spillage and allow for proper stirring.

For family-style dining, place the pot on a trivet at the table with serving utensils. This maintains warmth and invites guests to help themselves.

Common Mistakes and How to Avoid Them

Even experienced cooks can encounter issues with this deceptively simple dish. Here are the most frequent missteps and their solutions:

1. Mushy Rice

• Cause: Overcooking or using the wrong rice variety.
• Fix: Stick to long-grain jasmine rice and set a timer. Remove from heat when rice is al dente—it will continue cooking off-heat.

2. Dry Chicken

• Cause: Adding chicken too early or cutting pieces unevenly.
• Fix: Introduce chicken only after rice has simmered for 15 minutes. Cut uniform 1-inch cubes for even cooking.

3. Burnt Bottom

• Cause: Insufficient stirring or high heat.
• Fix: Stir every 5 minutes during simmering and use medium-low heat. A heavy-bottomed pot prevents hot spots.

4. Bland Flavor

• Cause: Underseasoning or low-quality stock.
• Fix: Season in layers—add seasoned salt to carrots, rice, and chicken. Use homemade or premium chicken stock.

8 Perfect Side Dishes to Complete Your Meal

While satisfying on its own, these pairings add texture and contrast:

1. Crisp Green Salad
   • Toss mixed greens with lemon vinaigrette (1:3 ratio of lemon juice to olive oil). The acidity cuts through the dish’s richness.
2. Garlic Roasted Broccoli
   • Toss florets with olive oil, minced garlic, salt, and roast at 425°F for 15 minutes until edges crisp.
3. Buttered Peas with Mint
   • Sauté frozen peas with butter and fresh mint leaves for a sweet, herbal note.
4. Crusty Artisan Bread
   • Slice a baguette, brush with garlic butter, and toast. Ideal for soaking up the flavorful broth.
5. Quick-Pickled Vegetables
   • Thinly slice cucumbers and radishes, then soak in equal parts vinegar and water with 1 tsp sugar for 30 minutes.
6. Creamy Coleslaw
   • Shred cabbage and carrots, then dress with mayo, apple cider vinegar, and celery seed. Adds crunch.
7. Sautéed Garlic Spinach
   • Cook fresh spinach in olive oil with garlic until just wilted (2–3 minutes). Sprinkle with red pepper flakes.
8. Roasted Cherry Tomatoes
   • Toss tomatoes with olive oil, salt, and thyme. Roast at 400°F for 10 minutes until bursting.

Adaptations for Dietary Needs

This recipe easily accommodates various diets without sacrificing flavor:

• Dairy-Free: Substitute butter with olive oil or vegan butter.
• Lower-Carb: Replace half the rice with riced cauliflower during the last 10 minutes of cooking.
• Higher-Protein: Add 1 cup of rinsed canned white beans when stirring in the chicken.

Completing your one pot chicken and rice journey requires knowing how to store leftovers properly, answering common questions, and mastering final refinements. This section ensures you get the most out of this versatile dish.

Storage and Reheating Instructions

Proper storage maintains texture and flavor while preventing food waste:

Refrigeration

• Cooling: Let the dish sit at room temperature for no more than 1 hour before storing.
• Containers: Use airtight glass containers to prevent absorption of odors.
• Duration: Stores well for 3–4 days in the refrigerator.

Freezing

• Portioning: Divide into single servings for easy reheating.
• Packaging: Use freezer-safe bags or containers, removing excess air.
• Duration: Maintains quality for 1 month. Thaw overnight in the refrigerator before reheating.

Reheating Methods

1. Stovetop:
   • Place desired portion in a saucepan with 2–3 tablespoons of chicken stock per cup.
   • Heat over medium-low, stirring frequently, until steaming (5–7 minutes).
2. Microwave:
   • Transfer to a microwave-safe dish, cover with a damp paper towel.
   • Heat on 50% power in 1-minute intervals, stirring between each.

Pro Tip: Add a pat of butter or drizzle of olive oil when reheating to restore creaminess.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but adjust cooking times:

• Increase liquid by 1/2 cup.
• Simmer rice for 40 minutes before adding chicken.

How can I make this dish creamier?

Stir in 1/4 cup heavy cream or full-fat coconut milk at the end for extra richness.

Is it possible to make this in a slow cooker?

Yes, with modifications:

1. Sauté carrots and toast rice in a skillet first.
2. Transfer to slow cooker with stock and cook on Low for 2 hours.
3. Add chicken and cook 30 minutes more.

Why is my rice sticking to the pot?

This usually indicates:

• Insufficient stirring during simmering.
• Heat set too high.
• Not using a heavy-bottomed pot.

Can I add other vegetables?

Absolutely. Try these additions:

• Spinach: Stir in during the last 5 minutes.
• Bell Peppers: Sauté with carrots.
• Mushrooms: Cook with the initial butter.

Final Recipe Tips for Perfection

1. Resting Time is Crucial
   Allowing the dish to sit covered for 5 minutes after cooking lets flavors meld and broth thicken.
2. Season in Layers
   Add seasoned salt at three stages:
   • When cooking carrots.
   • When toasting rice.
   • When adding chicken.
3. Customize the Herbs
   Swap parsley for:
   • 1 tsp thyme (earthy).
   • 1/2 tsp smoked paprika (depth).
   • 1 tbsp fresh dill (brightness).
4. Check Chicken Doneness
   Use a meat thermometer to ensure chicken reaches 165°F without overcooking.

Conclusion: Why This Recipe Works

One pot chicken and rice succeeds because it balances simplicity with depth of flavor. The technique of toasting rice in butter builds a nutty base, while staggered cooking ensures perfect texture. It’s a blueprint for endless variations—swap proteins, grains, or vegetables to suit your pantry. Most importantly, it delivers comfort without complexity, proving that great meals don’t require elaborate methods or excessive cleanup.

Store leftovers properly, experiment with sides from Part 2, and revisit the FAQs whenever needed. This dish will become a reliable staple for busy nights and lazy Sundays alike.

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One Pot Chicken and Rice

This comforting one-pot chicken and rice dish is a cross between a soup and a risotto, offering a hearty, flavorful meal in a single pot. Tender chicken, seasoned carrots, and aromatic jasmine rice come together in a gluten-free dinner your family will love.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: American

Servings: 6

Calories: 508kcal

Ingredients

For the Chicken and Rice:

• 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 tender.
• Toast the rice: Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice in 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 as the mixture 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 increase the heat slightly to bring the mixture back to a simmer if needed. Reduce the heat to medium-low again and continue simmering 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 sit for 5 minutes to thicken slightly before serving.
• Serve: Scoop into bowls and enjoy warm.
• Notes
• For best results, use high-quality rice such as Lundberg California White Jasmine Rice. Avoid Minute Rice or other quick-cooking varieties to prevent a mushy texture.
• Cut the chicken into small, bite-sized pieces to ensure even cooking.
• The dish will continue to thicken as it cools. It’s best enjoyed warm rather than piping hot.
• Leftovers can be stored in glass containers for easy reheating.