Here’s the thing about weeknight dinners—they always sneak up on us, don’t they?
One minute it’s 5 PM, and the next, everyone’s asking what’s for dinner like it’s the most pressing question in the world!
Enter this One Pot Chicken and Rice recipe, a true lifesaver when you’re juggling hungry kids, picky eaters, and the never-ending to-do list.
The magic is in its simplicity: minimal ingredients, one pot, and a dish that feels like a warm hug after a long day.
Plus, fewer dishes mean more time to sit down and savor those precious family moments.
Ready to make your weeknights easier? Let’s get cooking!
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Ingredients You’ll Need
- 2 tbsp butter (or vegan butter for dairy-free)
- 1 cup carrots (baby carrots sliced or shredded carrots)
- 1 cup long-grain white rice (Jasmine or Basmati recommended)
- 1 tsp dried minced onion
- 1 tsp dried minced garlic
- 2 ½ cups chicken stock (or veggie stock for vegetarian version)
- 2 boneless, skinless chicken breasts, diced
- 1 tsp homemade seasoned salt (or your favorite seasoning blend)
- Optional: Parmesan cheese rind for a rich flavor boost
Step-by-Step Instructions
1. Sauté the Carrots
- Melt butter in a large soup pot or Dutch oven over medium heat.
- Add the carrots and season with seasoned salt.
- Cook for 5-6 minutes, stirring occasionally, until the carrots are tender.
Kid-friendly tip: Let your little ones help peel or pick out their favorite veggies to add. It’s a fun way to get them excited about dinner!
2. Add the Rice and Seasonings
- Stir in the rice, dried onion, and garlic.
- Coat the rice well in the butter and sauté for 1 minute to enhance the flavor.
Pro tip: Using high-quality Jasmine or Basmati rice ensures your dish stays fluffy and doesn’t turn mushy.
3. Simmer with Chicken Stock
- Pour in the chicken stock and toss in a Parmesan cheese rind if you’re feeling fancy.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Cover and simmer for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
Time-saving tip: If you’re using rotisserie chicken, skip to Step 5 and stir it in just before serving.
4. Add and Cook the Chicken
- While the rice simmers, season the diced chicken with salt and pepper.
- Add the chicken to the pot, stirring to combine.
- Cook for another 7-10 minutes, or until the chicken is fully cooked and tender.
Vegetarian option: Use vegetable stock and skip the chicken, or substitute with mushrooms or tofu for a hearty twist.
5. Finish and Serve
- Remove the pot from heat and let it sit, covered, for 5 minutes to thicken.
- Stir in an extra pat of butter if desired for a richer finish.
Flavor boost: Add a handful of shredded cheese or a sprinkle of fresh herbs like parsley before serving for an extra touch of indulgence.
Customization Tips and Variations
- Add More Veggies: Toss in diced mushrooms, celery, or frozen peas for added nutrients and texture.
- Cheesy Option: Stir in shredded cheddar, mozzarella, or parmesan for a creamy twist.
- Make It Vegan: Use dairy-free butter and veggie stock, and replace chicken with chickpeas or plant-based protein.
- Switch the Grains: Sub in brown rice or quinoa for a healthier spin—just adjust cooking times accordingly!
Ready to Make Your Weeknight Dinners Easier?
We hope this One Pot Chicken and Rice recipe becomes your weeknight hero.
It’s comforting, versatile, and guaranteed to make your family ask for seconds (or thirds).
What’s your twist on this dish? Share your favorite variations or tips in the comments below—we’d LOVE to hear from you!
Don’t forget to save this recipe for later and follow us on Pinterest for more family-friendly meal inspiration.
One Pot Chicken and Rice
Ingredients
- 4-6 tablespoons butter or vegan butter
- 1 heaping cup shredded or chopped carrots
- 2 scant cups long grain white rice Jasmine or Basmati recommended
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock or vegetable stock for a vegetarian version
- 2 boneless skinless chicken breasts (~1lb), cut into bite-sized pieces
- Homemade seasoned salt or your favorite seasoning blend
- Salt and pepper to taste
Instructions
Sauté the Carrots:
- Melt butter in a large soup pot over medium heat. Add the carrots and season with seasoned salt. Cook for 5-6 minutes until the carrots are tender, stirring occasionally.
- Kid-friendly tip: Let your little ones help peel or choose their favorite veggies to add.
Add Rice and Seasonings:
- Stir in rice, dried onion, and garlic. Make sure to coat the rice in butter, sautéing for a minute to boost the flavor.
- Pro tip: Use high-quality rice, like Jasmine or Basmati, to avoid mushiness.
Simmer with Chicken Stock:
- Pour in the chicken stock and parsley, bringing everything to a boil. Lower the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally to prevent the rice from sticking.
- Time-saving tip: Using rotisserie chicken? Add it toward the end to make things even easier!
Cook the Chicken:
- While the rice simmers, season diced chicken with salt and pepper. Add to the pot and cook for another 7-10 minutes until the chicken is cooked through.
- Variation: For a vegetarian option, swap in vegetable stock and skip the chicken.
Finish and Serve:
- Remove the pot from heat and let it sit for 5 minutes. Stir in a little more butter if desired. The dish thickens as it cools, making it even better as it sits.
- Flavor boost: Add a parmesan cheese rind while simmering for a rich, slow-cooked flavor without the extra effort!
Notes
- Add More Veggies: Throw in some mushrooms, celery, or frozen peas for extra nutrition.
- Cheesy Option: Stir in shredded cheddar or parmesan for a creamier twist.
- Make It Vegan: Use dairy-free butter and veggie stock, and skip the chicken for a vegan version.