One-Pot Chicken & Rice
Why Make This Recipe
One-Pot Chicken & Rice is a comforting and delicious meal that is perfect for busy weeknights. This recipe is not only easy to make but also requires minimal cleanup, making it ideal for those short on time. With tender chicken, flavorful rice, and a mix of vegetables, it’s a complete meal in one pot. Plus, it’s perfect for feeding a family or meal prepping for the week ahead.
How to Make One-Pot Chicken & Rice
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 medium carrots, sliced
- 3 cups low-sodium chicken broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened almond milk or milk of choice
- 2 tablespoons fresh parsley, chopped
Directions
- In a large pot or deep skillet, heat olive oil over medium heat.
- Add the diced chicken and cook for 5–6 minutes until lightly browned.
- Stir in the chopped onion and cook for 2–3 minutes until softened.
- Add the minced garlic and sauté for another 30 seconds.
- Add the rice, sliced carrots, chicken broth, thyme, salt, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Stir in the milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
- Adjust seasoning and serve warm with extra parsley if desired.
How to Serve One-Pot Chicken & Rice
Serve One-Pot Chicken & Rice hot, right from the pot. You can sprinkle some extra fresh parsley on top for added flavor and a pop of color. This dish pairs well with a simple side salad or steamed vegetables if you want to add more greens to your meal.
How to Store One-Pot Chicken & Rice
To store leftover One-Pot Chicken & Rice, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for longer storage. When you’re ready to eat it, just reheat in the microwave or on the stovetop until warmed through.
Tips to Make One-Pot Chicken & Rice
- Use low-sodium chicken broth to control the saltiness of the dish.
- For more flavor, consider adding herbs like oregano or basil.
- You can use other vegetables such as peas or bell peppers to mix it up.
- If you like a bit of spice, add some red pepper flakes for a kick.
Variation
You can easily customize this dish by using different proteins such as diced turkey or shrimp. Similarly, swapping out the rice for quinoa can make it a healthier option. For a vegetarian version, skip the chicken and replace the broth with vegetable broth, adding more vegetables like spinach or mushrooms.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you will need to adjust the cooking time. Brown rice takes longer to cook, so you may need to simmer for about 35–40 minutes.
Q: Can I make this dish in advance?
A: Absolutely! One-Pot Chicken & Rice is great for meal prep. Just store it in the fridge and reheat when you’re ready to eat.
Q: What can I serve with One-Pot Chicken & Rice?
A: You can serve it with a simple side salad or steamed vegetables. It’s delicious on its own, but sides can add extra nutrients!
One-Pot Chicken & Rice
Ingredients
Method
- In a large pot or deep skillet, heat olive oil over medium heat.
- Add the diced chicken and cook for 5–6 minutes until lightly browned.
- Stir in the chopped onion and cook for 2–3 minutes until softened.
- Add the minced garlic and sauté for another 30 seconds.
- Add the rice, sliced carrots, chicken broth, thyme, salt, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Stir in the milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
- Adjust seasoning and serve warm with extra parsley if desired.
