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Classic One Pot Chicken and Rice: A Cozy, Flavorful Dinner

Close-up of a bowl filled with flavorful one pot chicken and rice, featuring browned chicken pieces and bright orange carrots.
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Make this classic one pot chicken and rice for a simple, comforting meal. You get tender chicken and fluffy, seasoned rice cooked together, meaning minimal cleanup for your busy weeknight.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 4 to 5 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the uncooked rice, thyme, and rosemary. Cook for 1 minute, stirring constantly to toast the rice slightly.
  6. Pour in the chicken broth. Scrape the bottom of the pot to release any browned bits. Bring the liquid to a boil.
  7. Return the browned chicken to the pot. Stir everything once to combine.
  8. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  9. Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam and become fluffy.
  10. Fluff the chicken and rice mixture gently with a fork. Taste and adjust salt and pepper if needed.
  11. Serve hot, garnished with fresh parsley.

Notes

  • For a richer flavor, brown the chicken pieces more deeply before setting them aside.
  • If you prefer a creamier texture, stir in 1/2 cup of heavy cream or milk during the last 5 minutes of simmering, before the resting period.
  • This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

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