Name: One Pot Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4-6 tablespoons butter or vegan butter, divided; 1 heaping cup shredded or chopped carrots; Homemade seasoned salt and pepper, to taste; 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; Parmesan cheese rind (for extra depth); Celery, mushrooms, or frozen corn; Frozen peas (stir in at the end); Use vegan butter for a dairy-free version; Baby carrots, large carrots, or pre-shredded carrots all work beautifully; If you don’t have homemade seasoned salt, mix regular salt with garlic powder, onion powder, and a pinch of paprika

Description

One Pot Chicken and Rice is an easy, comforting dinner recipe with tender chicken, fluffy jasmine rice, and carrots all cooked in one pot. Ready in 50 minutes with minimal cleanup!

Ingredients

Main Ingredients:

4-6 tablespoons butter or vegan butter, divided
1 heaping cup shredded or chopped carrots
Homemade seasoned salt and pepper, to taste
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

Optional Add-ins:

Parmesan cheese rind (for extra depth)
Celery, mushrooms, or frozen corn
Frozen peas (stir in at the end)

Substitutions:

Use vegan butter for a dairy-free version
Baby carrots, large carrots, or pre-shredded carrots all work beautifully
If you don’t have homemade seasoned salt, mix regular salt with garlic powder, onion powder, and a pinch of paprika

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Instructions

Step 1: Cook the Carrots

Melt 2 tablespoons butter over medium heat. Throw in your carrots, hit them with salt and pepper. Lid goes on. Let them cook for maybe 5-6 minutes, stirring when you remember. They should soften up but not turn to baby food.

Step 2: Toast the Rice

Rice, dried onion, dried garlic—all in. Stir everything around. The rice should get coated in butter. Let it sit there for a minute. You’ll smell it getting toasty. That’s when you know it’s working.

Step 3: Simmer

Parsley and stock go in now. All 8 cups. Turn your heat way up to get it boiling. Stir it so nothing glues itself to the bottom. When it’s bubbling, drop it to medium-low. Set a timer for 15 minutes. Stir every few minutes because rice is sneaky and likes to stick.

Step 4: Add Chicken

Salt and pepper your chicken while that’s going. When the timer goes off, chicken goes in the pot. Heat might need to go up a tiny bit to get it bubbling again, then back down. Another 7-10 minutes and you’re done. The chicken should be cooked and the rice should be perfect. Stir more as you get close to the end.

Step 5: Finish

Remaining butter goes in. I use 4 tablespoons because life’s short. Taste it. Does it need more salt? Add it. Off the heat. Let it sit for 5 minutes while you set the table or scroll your phone or whatever. It’ll thicken up and get even better.

Notes

Stir, stir, stir! Especially toward the end of cooking. Rice loves to stick to the bottom of the pot, so keep an eye on it and stir more frequently in the last 5-10 minutes.
Don’t be shy with the butter at the end. That final addition of butter makes the dish creamy and luxurious. It’s what takes it from “good” to “I need this recipe NOW.”
Add a parmesan rind to the pot when you add the stock for an extra layer of savory, umami flavor. Just fish it out before serving!
Common mistake: Using chicken broth instead of stock. Broth is thinner and less flavorful. Stock is where it’s at!
Smart shortcut: Buy pre-shredded carrots! Saves you 5 minutes of prep and works perfectly in this recipe.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: One Pot
Cuisine: American