This One Pot Chicken and Rice is a simple yet flavorful dish that combines tender chicken, savory rice, and vibrant vegetables all cooked together in one pot. It’s a quick and easy meal that’s perfect for busy weeknights, offering a comforting and satisfying dinner for the whole family. The best part? You only need one pot, making cleanup a breeze!
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
1 tablespoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon black pepper
1 cup basmati rice, rinsed
1 (10-ounce) bag frozen peas and carrots
1 tablespoon soy sauce
1 ½ cups water
Fresh parsley for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the cubed chicken, Italian seasoning, ½ teaspoon salt, and black pepper. Cook the chicken for about 7 minutes, or until it’s mostly cooked through.
Add the rinsed rice to the pot and cook for 2 minutes, allowing it to toast lightly with the chicken.
Stir in the frozen peas and carrots, soy sauce, and the remaining ½ teaspoon of salt.
Pour in the water, stir everything together, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, until the rice is cooked and the liquid is absorbed.
Remove from heat and let the dish sit, covered, for an additional 5-10 minutes to allow the rice to steam.
Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm.
Why You’ll Love This Recipe
This One Pot Chicken and Rice recipe is incredibly easy to make, with minimal prep and cleanup. The combination of chicken, rice, and vegetables makes it a complete meal in one pot, saving you time without sacrificing flavor. It’s perfect for a family-friendly dinner and can be customized to your liking.
Tips
Use a tight-fitting lid: To ensure the rice cooks evenly, make sure the pot is covered tightly during the simmering process to trap the steam.
Toast the rice: Don’t skip toasting the rice with the chicken for a few minutes before adding the liquid. This helps enhance the flavor of the rice.
Let it rest: After removing the pot from heat, let it sit covered for 5-10 minutes to allow the rice to continue steaming and fluff up perfectly.
Variations and Substitutions
Add more vegetables: You can add additional vegetables such as bell peppers, corn, or green beans for more flavor and color.
Swap proteins: Use boneless, skinless chicken thighs or even shrimp as an alternative to chicken breast.
Use broth: For more depth of flavor, substitute the water with chicken or vegetable broth.
Gluten-free option: Ensure the soy sauce is gluten-free if needed, or substitute with tamari sauce.
FAQs
Can I use white rice instead of basmati?
Yes, you can use any variety of white rice, but basmati rice gives a nice, fluffy texture and aroma that complements this dish well.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop with a little splash of water.
Can I freeze leftovers?
Yes, you can freeze this dish for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Reheat thoroughly when ready to serve.
Serving
Serve your One Pot Chicken and Rice with a simple side salad or steamed vegetables for a balanced meal. You can also pair it with a dollop of sour cream or a squeeze of fresh lemon for extra flavor.
Suggestions
Add a kick: For some spice, sprinkle a bit of red pepper flakes or add some chopped jalapeños.
Make it creamy: Stir in a tablespoon of heavy cream or a handful of grated cheese at the end of cooking for a creamy, comforting twist.
Meal prep: This recipe is perfect for meal prepping. Make a batch ahead of time and store it in portioned containers for easy, grab-and-go lunches throughout the week.
One Pot Chicken and Rice Recipe
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
1 tablespoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon black pepper
1 cup basmati rice, rinsed
1 (10-ounce) bag frozen peas and carrots
1 tablespoon soy sauce
1 ½ cups water
Fresh parsley for serving
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the cubed chicken, Italian seasoning, ½ teaspoon salt, and black pepper. Cook the chicken for about 7 minutes, or until it’s mostly cooked through.
Add the rinsed rice to the pot and cook for 2 minutes, allowing it to toast lightly with the chicken.
Stir in the frozen peas and carrots, soy sauce, and the remaining ½ teaspoon of salt.
Pour in the water, stir everything together, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, until the rice is cooked and the liquid is absorbed.
Remove from heat and let the dish sit, covered, for an additional 5-10 minutes to allow the rice to steam.
Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm.
