This One Pot Chicken and Rice dish is a delicious, comforting meal that’s part soup, part risotto, and entirely satisfying. It’s packed with tender chicken, perfectly seasoned rice, and flavorful carrots, all cooked together in a single pot for a stress-free dinner. The best part? It’s gluten-free, easy to make, and perfect for busy weeknights.

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Why You’ll Love This Recipe

One-pot wonder – Less cleanup, more flavor
Perfectly seasoned – A balance of homemade seasoned salt, herbs, and butter
Comfort food at its best – Creamy, warm, and satisfying
Gluten-free & adaptable – Use dairy-free butter for a dairy-free version
Meal-prep friendly – Stores well for leftovers

Part 1: Ingredients & Step-by-Step Instructions

Ingredients

Main Ingredients

• 4–6 tbsp butter (or vegan butter), divided
• 1 heaping cup shredded or chopped carrots
• 2 scant cups long-grain white rice (Lundberg White Jasmine Rice recommended)
• 1 tbsp dried minced onion
• 1 tsp dried minced garlic
• 2 tbsp dried parsley flakes
• 8 cups chicken stock
• 2 chicken breasts (~1 lb), cut into bite-sized pieces

Seasoning

• Homemade seasoned salt & pepper (see notes below)

Step-by-Step Instructions

1. Cook the Carrots

• Melt 2 tbsp butter in a large soup pot over medium heat.
• Add the shredded carrots, season with seasoned salt and pepper, and cover with a lid.
• Cook for 5-6 minutes, stirring occasionally, until the carrots soften.

2. Toast the Rice

• Stir in the rice, dried onion, and dried garlic.
• Coat the rice in butter and sauté for 1 minute.
• Stir in the dried parsley flakes.

3. Add Stock & Simmer

• Pour in chicken stock and turn the heat to high.
• Stir occasionally to prevent rice from sticking.
• Once boiling, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.

4. Add the Chicken

• Season the bite-sized chicken pieces with seasoned salt and pepper.
• Add the chicken to the pot and turn up the heat slightly if needed to bring back to a simmer.
• Reduce heat to medium-low and continue simmering for 7-10 minutes, stirring occasionally.
• The chicken should be fully cooked and the rice al dente.

5. Finish the Dish

• Stir in the remaining 2-4 tbsp butter (adjust based on your preference).
• Taste and adjust seasoning with more seasoned salt & pepper if needed.
• Let the dish sit for 5 minutes to thicken.

6. Serve & Enjoy

• Scoop into bowls and serve warm.

Serving Suggestions

This dish is delicious on its own, but it pairs well with a variety of sides to create a balanced meal. Here are some great options:

• Fresh Green Salad – A light salad with a tangy vinaigrette balances the richness of the dish.
• Steamed Vegetables – Broccoli, green beans, or asparagus add color and nutrients.
• Garlic Bread – A slice of crusty garlic bread complements the creamy texture.
• Roasted Brussels Sprouts – The slight bitterness contrasts well with the creamy rice.
• Sauteed Spinach with Garlic – A simple and nutritious side that enhances the flavors.
• Roasted Sweet Potatoes – Adds a touch of natural sweetness.
• Cucumber and Tomato Salad – A refreshing and crunchy addition.
• Buttered Corn on the Cob – A classic side that pairs perfectly with chicken and rice.

Common Mistakes to Avoid

Using the Wrong Type of Rice

For the best texture, use long-grain white rice like jasmine or basmati. Avoid Minute Rice or quick-cooking varieties, which can become mushy.

Skipping the Butter

Butter adds richness and enhances the overall flavor of the dish. If using a dairy-free alternative, choose a high-quality vegan butter for the best results.

Cutting Chicken Into Large Chunks

To ensure the chicken cooks evenly with the rice, cut it into small, bite-sized pieces rather than large chunks.

Not Stirring Occasionally

Stirring the rice and chicken as they cook prevents sticking and ensures even cooking. It also helps distribute the flavors throughout the dish.

Overcooking the Chicken

Chicken should be just cooked through to remain tender. Cooking it too long can result in dry, tough pieces.

Not Letting the Dish Rest Before Serving

Letting the dish sit for about five minutes before serving allows it to thicken slightly and enhances the flavors.

Storage and Reheating Instructions

Storing Leftovers

• Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to four days.
• Freezing: To freeze, let the dish cool fully and portion it into freezer-safe containers. It can be stored for up to three months.

Reheating Instructions

• Stovetop: Add the rice and chicken to a saucepan with a splash of water or chicken stock. Heat over medium-low heat, stirring occasionally until warmed through.
• Microwave: Place a portion in a microwave-safe dish, add a tablespoon of water or stock, and cover loosely. Heat in 30-second intervals, stirring in between, until hot.
• Oven: For larger portions, preheat the oven to 300°F (150°C), place the rice in a covered baking dish with a bit of broth, and heat for about 15 minutes.

If the dish thickens too much after storing, adding a bit of broth or water while reheating will restore its creamy consistency.

Recipe Tips

• Use high-quality rice. Long-grain white rice, such as jasmine rice, gives the best texture and flavor. Avoid using quick-cooking rice.
• Cut chicken into small pieces. This helps it cook evenly and prevents it from becoming tough.
• Adjust seasoning at the end. Since chicken stock varies in salt content, taste before adding extra salt.
• Let it rest before serving. This allows the dish to thicken slightly and enhances the flavor.
• For a richer dish, add a splash of heavy cream or a sprinkle of Parmesan cheese just before serving.

Frequently Asked Questions (FAQs)

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook and requires extra liquid. Increase the cooking time by about 15 minutes and add one additional cup of broth.

Can I use rotisserie chicken instead of raw chicken?

Yes. If using pre-cooked chicken, add it in the last five minutes of cooking to warm it through.

How can I make this dish dairy-free?

Use vegan butter or omit the butter altogether. The dish will still be flavorful due to the seasonings and broth.

Can I make this dish in a slow cooker?

Yes. Sauté the carrots, rice, onion, and garlic in butter on the stovetop, then transfer everything to a slow cooker. Add the chicken and broth, cover, and cook on low for 3 to 4 hours.

What vegetables can I add?

You can mix in peas, bell peppers, spinach, mushrooms, or zucchini for extra flavor and nutrition.

Can I make this dish spicier?

For added heat, mix in red pepper flakes, cayenne pepper, or a dash of hot sauce.

Final Thoughts

This One Pot Chicken and Rice recipe is an easy, comforting meal perfect for busy weeknights. It delivers rich flavors, minimal cleanup, and a satisfying texture that the whole family will enjoy. With simple ingredients and a straightforward cooking process, this dish is an excellent addition to any meal rotation.

For best results, use high-quality rice, season to taste, and allow the dish to rest before serving. Whether you’re making it fresh or reheating leftovers, this one-pot meal remains a reliable, hearty option for any occasion.

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One Pot Chicken and Rice

This comforting one-pot chicken and rice dish is part soup, part risotto, and entirely satisfying. Packed with tender chicken, flavorful rice, and seasoned carrots, it’s a gluten-free dinner your family will request again and again!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dinner

Servings: 6

Calories: 508kcal

Ingredients

• 4 –6 tablespoons butter or vegan butter divided
• 1 heaping cup shredded or chopped carrots
• Homemade seasoned salt and pepper see notes
• 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

Instructions

• Cook the carrots: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the shredded carrots, season with seasoned salt and pepper, and place a lid on top. Cook for 5-6 minutes, stirring occasionally, until the carrots are tender.
• Toast the rice: Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice in butter and sauté for 1 minute. Stir in the dried parsley flakes.
• Add stock and simmer: Pour in the chicken stock and turn the heat to high. Stir occasionally to prevent the rice from sticking to the bottom of the pot as it comes to a boil.
• Cook the rice: Once boiling, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
• Add the chicken: Season the chicken pieces with seasoned salt and pepper. Add them to the pot and turn up the heat slightly to bring the mixture back to a simmer if needed. Reduce the heat to medium-low again and continue simmering for 7-10 minutes, stirring occasionally, until the chicken is fully cooked and the rice is al dente.
• Finish the dish: Stir in the remaining 2-4 tablespoons of butter, depending on your preference. Taste and adjust the seasoning with additional seasoned salt and pepper if needed. Let the dish sit for 5 minutes to thicken and cool slightly.
• Serve: Scoop into bowls and serve warm.

Notes

For the best results, use high-quality rice such as Lundberg California White Jasmine Rice. Avoid Minute Rice or other quick-cooking rice to prevent mushy results.
Cut the chicken into small, bite-sized pieces (not chunks or hunks) to ensure it cooks evenly with the rice.
This dish will continue to thicken as it cools. The flavor is best enjoyed warm rather than piping hot.
Leftovers can be stored in glass containers for easy reheating.