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One Pot Chicken and Rice Recipe

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4.3 from 11 reviews

This comforting One Pot Chicken and Rice recipe combines tender chicken breasts, sautéed carrots, and flavorful long grain white rice all cooked together in a rich chicken stock. Perfectly seasoned with homemade salt, pepper, dried minced onion, garlic, and parsley, it delivers a hearty and easy meal with minimal cleanup. Butter is added in stages to enhance the creamy texture and luscious flavor.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

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

Rice and Stock

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

Chicken

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

Instructions

  1. Saute veggies: Melt 2 Tablespoons butter in a large soup pot over medium heat. Add the shredded or chopped carrots, season with homemade seasoned salt and pepper to taste, then cover with a lid and cook until the carrots are tender, about 5-6 minutes, stirring occasionally to prevent sticking or burning.
  2. Cook rice: Add the rice, dried minced onion, and dried minced garlic to the pot. Stir well to coat all the rice in the butter and sauté for 1 minute to toast the grains slightly. Then add the dried parsley flakes and pour in the chicken stock. Increase the heat to high to bring the mixture to a boil, stirring occasionally to ensure the rice does not stick to the bottom of the pot as it heats.
  3. Simmer: Once boiling, reduce the heat to medium-low and let the rice simmer for 15 minutes, stirring occasionally. Meanwhile, season the bite-sized chicken pieces with seasoned salt and pepper. After 15 minutes, add the chicken to the pot and slightly increase the heat if needed to bring the mixture back to a simmer. Reduce the heat again to medium-low and continue simmering until the chicken is cooked through and the rice reaches an al dente texture, about 7-10 more minutes. Stir frequently near the end to avoid sticking and ensure even cooking.
  4. Serve: Stir in the remaining 2 to 4 Tablespoons of butter (add according to your preference for richness). Taste and adjust seasoning with more seasoned salt and pepper if needed. Remove from heat and let the dish rest for 5 minutes to thicken and cool slightly, then scoop into bowls and serve warm.

Notes

  • Cutting the chicken into small, bite-sized pieces ensures even cooking and quick simmering.
  • Using homemade seasoned salt and pepper allows you to control the saltiness and flavor intensity.
  • Lundberg White Jasmine Rice is recommended for its fragrance and texture, but other long grain white rice can also be used.
  • The resting period after cooking helps the dish thicken and the flavors meld together.
  • Butter can be substituted with vegan butter for a dairy-free option.
  • Stirring occasionally during simmering helps prevent rice from sticking to the bottom and burning.

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