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One Pot Chicken and Rice Recipe

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4.2 from 15 reviews

A comforting and flavorful one-pot meal featuring tender chicken breasts simmered with long grain jasmine rice, shredded carrots, and a blend of herbs and seasonings. This easy recipe uses simple ingredients and a straightforward stovetop method to create a deliciously creamy and hearty chicken and rice dish perfect for weeknight dinners.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

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

Staples

  • 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
  • 8 cups chicken stock

Protein

  • 2 chicken breasts (~1lb, cut into bite-sized pieces (NOT HUNKS))

Instructions

  1. Sauté Veggies: Melt 2 Tablespoons of butter in a large soup pot over medium heat. Add the shredded or chopped carrots, season them with homemade seasoned salt and pepper to your taste. Cover the pot with a lid and cook the carrots until they are tender, about 5-6 minutes, stirring occasionally to prevent sticking or burning.
  2. 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 in the melted butter, then sauté for about 1 minute. Next, add dried parsley flakes and pour in the chicken stock. Increase the heat to high and bring the mixture to a boil, stirring occasionally to ensure the rice does not stick to the bottom of the pot.
  3. Simmer: Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally. Meanwhile, season the bite-sized chicken pieces with seasoned salt and pepper. Add the chicken to the pot, raise the heat slightly if needed to maintain a simmer, then reduce back to medium-low. Continue simmering for 7-10 more minutes until the chicken is fully cooked and the rice is tender but still slightly firm (al dente), stirring occasionally and more often near the end to prevent sticking.
  4. Serve: Stir in the remaining 2 to 4 Tablespoons of butter (or more if you like for creaminess). Taste and adjust seasoning with additional seasoned salt and pepper if needed. Remove the pot from heat and let the dish sit for 5 minutes to thicken and cool slightly. Then, scoop the chicken and rice into bowls and serve warm.

Notes

  • You can substitute the chicken stock with vegetable stock for a lighter or vegetarian version if desired.
  • Using jasmine rice is recommended for its fragrant aroma and texture, but other long grain white rice can be used.
  • Adjust butter quantity based on your preference for richness and creaminess.
  • If you prefer a softer rice texture, simmer an additional 2-3 minutes making sure not to dry out the dish.
  • Seasoned salt can be homemade by mixing salt, paprika, garlic powder, onion powder, and black pepper.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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