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Classic One Pot Chicken and Rice

Close-up of a serving of one pot chicken and rice with visible chunks of seared chicken, carrots, and celery, topped with parsley.
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Make this classic one pot chicken and rice for a satisfying, simple dinner with minimal cleanup. This recipe uses basic ingredients to create tender chicken and fluffy rice in a single vessel.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream (optional, for creaminess)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken pieces lightly with salt and pepper. Brown the chicken on all sides, working in batches if necessary. Remove the chicken and set it aside.
  2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the uncooked rice, thyme, and rosemary. Cook for 1 minute, stirring to coat the rice with the oil and aromatics.
  5. Return the browned chicken to the pot. Pour in the chicken broth. Add the remaining salt and pepper. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  7. Remove the pot from the heat. Let it stand, covered, for 5 minutes.
  8. If using, stir in the heavy cream gently. Fluff the chicken and rice mixture with a fork.
  9. Garnish with fresh parsley before serving. This is a great family friendly chicken dinner.

Notes

  • For a richer flavor, you can sear the chicken pieces until golden brown before removing them from the pot.
  • If you prefer a thicker, casserole-like texture, stir in 1/2 cup of shredded cheddar cheese after the final resting period.
  • This recipe works well for quick weeknight meals because all the cooking happens in one pan.

Nutrition

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