Introduction

This One Pot Chicken and Rice recipe is a comforting, flavorful meal that comes together quickly with minimal cleanup. Tender chicken, savory carrots, and fragrant rice simmered in chicken stock make it an easy weeknight winner.

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 (NOT hunks)

Instructions

Step 1: Melt 2 Tablespoons butter in a large soup pot over medium heat. Add the shredded or chopped carrots, season with seasoned salt and pepper, then cover with a lid. Cook until carrots are tender, about 5-6 minutes, stirring occasionally.
Step 2: Add rice, dried minced onion, and dried minced garlic to the pot. Stir well to coat the rice with butter and sauté for 1 minute.
Step 3: Stir in dried parsley flakes and chicken stock. Increase heat to high and bring the mixture to a boil. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Step 4: Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
Step 5: Season chicken pieces with seasoned salt and pepper. Add them to the pot, and increase heat slightly to return to a simmer if needed. Then reduce heat back to medium-low and continue to simmer for 7-10 more minutes, until chicken is cooked through and rice is al dente. Stir occasionally, more frequently toward the end.
Step 6: Stir in the remaining 2 to 4 Tablespoons of butter, adjusting to your taste. Add additional seasoned salt and pepper if needed. Let the dish rest for 5 minutes to thicken and cool slightly before serving.

Tips & Variations

Use a good quality long grain white rice like Lundberg California White Jasmine Rice for best texture—avoid instant or Minute Rice.
Cut chicken into small, bite-sized pieces to ensure it cooks evenly and fully by the time the rice is done.
The dish thickens as it cools and the flavor improves when served warm rather than piping hot.
Substitute chicken stock with vegetable broth for a lighter or vegetarian version using plant-based “chicken” pieces.

Storage

Store leftovers in airtight glass containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken stock or water if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice has a longer cooking time and requires more liquid, so it’s best to adjust cooking times and stock volumes accordingly or cook it separately before combining with the chicken.

What if I don’t have dried minced onion or garlic?

You can substitute with 1 small fresh onion (finely chopped) and 1-2 cloves minced garlic. Add these when sautéing the carrots to release their flavors.