There’s something incredibly comforting about a one-pot meal. Fewer dishes, less cleanup, and all the flavors blend together in the most wonderful way. This One Pot Chicken and Rice recipe is one of my favorite go-tos for busy weeknights or when I’m craving something simple, hearty, and delicious. It’s one of those dishes that fills the kitchen with a warm, inviting aroma while being surprisingly easy to pull together. Plus, it’s flexible! Whether you’re cooking for the family, meal-prepping for the week, or even experimenting with ingredients, this recipe can be adapted to your tastes and dietary needs.

What makes this recipe stand out? It’s the perfect marriage of tender chicken, fragrant jasmine rice, and subtly sweet carrots, all simmered in a flavorful chicken broth. But what really takes it over the top is that finishing touch of butter—rich, creamy, and utterly satisfying.

A personal story from my kitchen 🌟

The first time I made this dish, I was having one of those “I don’t feel like cooking” days. You know the kind, when you’re tired and just want something quick and nourishing without having to face a mountain of dishes afterward. I had some chicken in the fridge and a bag of rice in the pantry, and it struck me—why not throw it all into one pot and see what happens? Well, what happened was magic. The rice soaked up all the flavors, the chicken turned perfectly tender, and I was hooked. It instantly became a regular in my kitchen, and now I make it at least once a week, especially when I need something cozy but easy.

A little background on chicken and rice 🐔🍚

Chicken and rice is a classic comfort dish found in various cuisines around the world. From Spanish arroz con pollo to Indian biryani, many cultures have their own spin on this beloved pairing. What makes it so universal? Its versatility! You can change up the spices, add different vegetables, or switch the type of rice and it still turns out delicious. In this version, we’re sticking with simple seasonings and relying on the natural flavors of the chicken and rice to shine through. But feel free to get creative and make it your own!

Let’s talk ingredients: What makes this dish so good

Butter: This is the base of flavor for sautéing the carrots and rice. It gives the dish richness and depth. You can substitute vegan butter if you want a dairy-free option, and it’ll still be fabulous.
Carrots: These add a lovely sweetness that balances the savory elements of the dish. If you’re out of carrots, you could use diced bell peppers or peas for a pop of color and flavor.
Rice: I highly recommend using long-grain jasmine rice for its fragrant aroma and perfect texture. However, basmati rice would also work well. For a healthier twist, you could use brown rice, but keep in mind that you’ll need to increase the cooking time.
Chicken breasts: These provide a lean source of protein, and cutting them into bite-sized pieces helps them cook quickly and evenly. You could easily swap in chicken thighs if you prefer, or even use leftover rotisserie chicken.
Chicken stock: This is the foundation of flavor for the rice. Using stock instead of water adds a depth of savory goodness. You can use vegetable stock if you want to make this dish vegetarian.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need anything too fancy. The essentials are:

A large soup pot or Dutch oven: You want something big enough to hold all the ingredients comfortably, with a lid to trap steam as it cooks. I love using my enameled cast-iron Dutch oven because it distributes heat evenly and retains warmth, but any large, heavy-bottomed pot will do.
A sharp knife and cutting board: You’ll need these to chop up your chicken and carrots.
A wooden spoon or spatula: This is perfect for stirring the rice and preventing it from sticking to the bottom of the pot.

That’s pretty much it! This recipe doesn’t require any fancy gadgets, making it perfect for a minimalist kitchen.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Sauté the carrots: Start by melting 2 tablespoons of butter in your pot over medium heat. Toss in your carrots and season them with some of your homemade seasoned salt (or regular salt and pepper if you’re in a pinch). Cover the pot and let the carrots soften for 5-6 minutes, stirring occasionally. The lid helps trap steam, which speeds up the cooking process, but don’t forget to stir—otherwise, they might stick!
Toast the rice: Once your carrots are tender, add the rice, dried onion, and garlic. Stir everything so that the rice gets nicely coated in butter and starts to toast—this only takes about a minute. Toasting the rice gives it a nuttier flavor, which I find makes a big difference in the final dish.
Add the stock and bring to a boil: Pour in the chicken stock and dried parsley, and give everything a good stir. Turn up the heat and bring the mixture to a boil, stirring occasionally to prevent the rice from sticking. Once it’s boiling, reduce the heat to medium-low and let it simmer for 15 minutes.
Cook the chicken: While the rice is simmering, season your chicken with more of that seasoned salt and pepper. Add the chicken pieces to the pot after the initial simmer, and stir to combine. If necessary, turn up the heat slightly to bring the pot back to a simmer, then lower it again. Let everything cook for another 7-10 minutes until the chicken is cooked through and the rice is tender but not mushy.
Finish with butter and let it rest: Stir in the remaining butter—anywhere from 2 to 4 tablespoons, depending on how rich you like it. I usually go with 3 tablespoons, because why not? Let the pot sit for 5 minutes to thicken up a bit before serving.

Variations to try (because it’s fun to mix things up)

Vegetarian option: Swap the chicken for chickpeas or tofu, and use vegetable stock instead of chicken stock. You’ll still get a satisfying, protein-packed meal.
Low-carb version: Replace the rice with cauliflower rice. You’ll need to reduce the cooking time significantly since cauliflower cooks much faster than rice.
Add more veggies: Throw in some peas, diced zucchini, or mushrooms when you add the chicken to pack in more nutrients.
Spicy twist: Stir in some red pepper flakes or a dash of hot sauce for a bit of heat. I’ve tried adding a splash of Sriracha, and it was a game-changer!
Herbaceous delight: Try using fresh herbs like thyme or rosemary in place of dried parsley. Fresh herbs give the dish a more vibrant flavor, especially if you add them at the end.

Serving suggestions: How to plate it like a pro

When it comes to serving, I love scooping this chicken and rice into wide, shallow bowls. It gives the dish that cozy, rustic feel. For a bit of color, sprinkle some chopped fresh parsley or cilantro on top. If you’re feeling fancy, you could serve it alongside a crisp green salad or some roasted vegetables. And don’t forget a wedge of lemon on the side for a pop of brightness!

What about drinks?

For a simple dish like this, I love pairing it with something equally uncomplicated. A cold glass of white wine, like a Sauvignon Blanc or Pinot Grigio, complements the light flavors of the chicken and rice. If you prefer something non-alcoholic, an iced herbal tea with a hint of lemon is refreshing and light.

Storing and reheating: Make it last!

This dish stores beautifully, making it perfect for meal prep. Simply transfer any leftovers to an airtight container and pop it in the fridge. It will keep well for up to 4 days. To reheat, add a splash of chicken stock or water to loosen the rice, then microwave or warm on the stovetop until heated through. I’ve found that the flavors actually improve as they sit, so leftovers are even better the next day!

Scaling the recipe for a crowd

This recipe is easily doubled or halved. If you’re cooking for a larger group, just make sure you have a big enough pot! You may need to adjust the cooking time slightly when making larger batches, especially when it comes to simmering the rice. Just keep an eye on it and add a little more stock if needed.

FAQs

1. Can I use brown rice?
Yes! Just remember that brown rice takes longer to cook, so you’ll need to increase the simmering time by about 15-20 minutes.

2. Can I freeze this dish?
Absolutely. Let the dish cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

3. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add more flavor and moisture to the dish. Just make sure they’re cut into bite-sized pieces so they cook evenly.

4. What can I use instead of chicken stock?
Vegetable stock works just as well, or you can use water in a pinch, though you might lose some depth of flavor.

5. How do I prevent the rice from sticking to the pot?
Stir the rice frequently, especially as it comes to a boil and during the last few minutes of cooking. Using a non-stick pot can also help.

Go ahead, give it a try!

This one-pot chicken and rice recipe is truly a weeknight hero. It’s simple, adaptable, and so satisfying. Plus, it’s one of those dishes that always tastes like you put more effort into it than you actually did (shh, that’s our little secret). So, grab a spoon, dive in, and don’t forget to make it your own!