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Monday, June 17, 2024

Easy One Pot Chicken and Rice


This creamy chicken and rice dinner is made in one pot and ready on the table in 30 minutes! It’s an easy dish made with simple pantry staples, yet so creamy and satisfying.

Creamy chicken and rice in an orange pan.
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Why You’ll Love This Dish

Raise your hand if a one-pot dish made with simple ingredients sounds like a great idea on a busy day! This budget-friendly dinner recipe is made with pantry staples: rice, stock, garlic, onions, carrots, simple seasoning, and chicken (breast or thighs). I add milk and Parmesan to make it creamy and rich. Everything cooks in just one pot which means less cleanup!

This dish is not only quick and easy to make on busy weekdays but also simple and comforting on a relaxing weekend when you want to read a book, watch a movie or enjoy the outdoors instead of standing in the kitchen. It’s also a great meal to make for a family in need, someone that just had a baby or feels under the weather.

Ingredients:

All ingredients for chicken and rice dish in bowls on a white tile board.All ingredients for chicken and rice dish in bowls on a white tile board.
  • chicken: skinless boneless chicken breast, cut into pieces; you can use chicken thighs as well;
  • rice: long-grain white rice is my go-to for one-pot dishes;
  • veggies: garlic, onion, carrots make a simple trio; add frozen corn, peas, or green beans if you like;
  • chicken stock: I recommend using low-sodium stock or broth;
  • whole milk or half and half: mix it with cornstarch to make the dish creamy and rich;
  • seasoning: paprika, Italian seasoning, salt and pepper;
  • Parmesan cheese: adds cheesy flavor.

How to make chicken and rice in one pot?

  • Heat up oil in a pan. Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove chicken and set aside.
  • Add onion, garlic, and carrots. Saute for 4 to 5 minutes.
Cooked diced chicken in a pot and sauteed carrots, onion and garlic in a pot.Cooked diced chicken in a pot and sauteed carrots, onion and garlic in a pot.
  • Add paprika and chicken broth and deglaze the pan (scrape the bottom of the pan with a wooden spoon).
  • Add rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.
Stock and rice in a pot.Stock and rice in a pot.
  • When the rice is done, add the chicken back to the pan.
  • Add cream or milk with cornstarch and stir in. The mixture should thicken.
  • Add Parmesan cheese and stir in to melt.
  • Serve garnished with chopped parsley. Season with salt and pepper to taste.
Milk added to the pan with rice and chicken and finished dish in a pan.Milk added to the pan with rice and chicken and finished dish in a pan.

What pot is the best for one-pot dishes?

My favorite pot for one-pot recipes is my Le Creuset French oven with a lid. It’s their version of a Dutch oven, a heavy, thick-walled cooking pot with a tight-fitting lid. I have a few different sizes. I used a 2.5qt one for this chicken and rice dish and it worked great. If you have a 3qt Dutch oven, use that.

Helpful Tips!

  • One medium chicken breast is two servings, so using two chicken breasts for this recipe, you will have 4 servings.
  • Use a wooden spoon or spatula, since you have to deglaze the pot after cooking chicken and veggies. Deglazing is adding a little bit of liquid to a pan after browning meat or veggies and scraping the bottom of the pot with a spoon or spatula to get all the cooked-on bits off. That’s flavor! You want it in your dish, not burning the dish.
  • Use chicken broth or stock. It adds more flavor to the dish than just water.
  • I highly recommend saving your cream for desserts or creamy sauces and using a whole milk or half-and-half and cornstarch combo in this dish. It makes it creamy and delicious!
  • Cutting the chicken into bite-size pieces cuts down on cooking time and makes this dish a favorite among kids too!
Close up photo of creamy chicken and rice in a pan.Close up photo of creamy chicken and rice in a pan.

What to eat with chicken and rice?

Since you can add almost any veggies you like to this dish, I always go for a salad as a side to serve with chicken and rice. My favorite is Tomato Feta Salad or Quick Radish Salad. I prefer ones with a vinaigrette since the main dish is creamy already.

Recipe FAQs:

How much liquid do I need to cook rice?

If you read my guide to cooking rice on the stove, you know that the rule in cooking rice is to use the following ratio: 1 part rice to 2 parts liquid. It can be water, stock, or broth.

Can I use minute rice for this dish?

I do not recommend using minute rice in this recipe. It will be mushy and not appetizing. Keep it as a side dish to serve with a dish like my air fryer salmon.

How to store leftovers?

Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or chicken stock. Stir often and heat up over medium-low heat.

Can I make this dish ahead of time?

Yes! You can prep the dish, cool it completely, then store it in the fridge. For the best flavors, serve the next day.

Can I use chicken thighs to make this?

Absolutely! Chicken thighs have dark meat which means more flavor. Use boneless skinless thighs and cut them into bite-size pieces.

Chicken, rice and carrots on a dinner plate with fork.Chicken, rice and carrots on a dinner plate with fork.

More dinner recipes:

If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!

Creamy chicken and rice in an orange pan.Creamy chicken and rice in an orange pan.

One Pot Chicken and Rice

This creamy chicken and rice dinner is made in one pot and ready on the table in 30 minutes! It’s an easy dish made with simple pantry staples, yet so creamy and satisfying.

Prevent your screen from going dark

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Course Main Dish

Cuisine American

Servings 4 servings

Calories 449 kcal

Ingredients 

 

Instructions 

  • Cut chicken into bite-size pieces.

    2 chicken breasts

  • Peel carrots, cut in half lenghtwise, then each half in half lenghtwise again, then dice.

    3 carrots

  • Dice onion and mince garlic.

    ½ medium yellow onion, 3 garlic cloves

  • Heat up oil in a deep pan or a Dutch oven over medium heat.

    1 tablespoon olive oil

  • Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove chicken and set aside.

    ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¾ teaspoon Italian seasoning

  • Add onion, garlic, and carrots. Saute for 4 to 5 minutes, stirring often.

  • Add paprika and a little bit of the chicken broth. Deglaze the pan (scrape the bottom of the pan with a wooden spoon).

    ½ teaspoon paprika, 2 cups chicken broth

  • Add the rest of broth, rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.

    1 cup long-grain white rice

  • When the rice is done, add the chicken back to the pan.

  • Mix half and half or milk with cornstarch and stir into the rice. The mixture should thicken.

    2 teaspoons cornstarch, ¾ cup whole milk or half and half

  • Remove the pot from the heat.

  • Sprinkle Parmesan cheese on top of the chicken and rice and stir in to melt.

    ½ cup grated Parmesan cheese

  • Serve garnished with chopped parsley. Season with salt and pepper to taste.

    parsley

Notes

  • One medium chicken breast is two servings, so using two chicken breasts for this recipe, you will have 4 servings.
  • Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or chicken stock. Stir often and heat up over medium-low heat.
  • Chicken thighs have dark meat which means more flavor. Use boneless skinless thighs and cut them into bite-size pieces.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 449kcal | Carbohydrates: 49g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Potassium: 772mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7992IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 1mg

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