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One-pot chicken and rice is a tasty and easy meal that’s perfect for busy weeknights. You’ll love how simple it is to make this comforting dish using just one pan. This recipe combines tender chicken with fluffy rice, all cooked together in a flavorful broth.
Your family will ask for this meal again and again. The chicken turns out juicy and the rice absorbs all the delicious flavors as it cooks. Plus, cleanup is a breeze since you only use one pot!
Exact Ingredients (One-Pot Chicken and Rice)
This tasty meal uses simple ingredients you might already have. You’ll need chicken, rice, and a few key seasonings to make this comforting dish.
Possible Substitutes
For the chicken, you can use boneless thighs or breasts. If you don’t have fresh, frozen works too. Just thaw it first.
Rice options include white, brown, or even wild rice. Each type may change the cooking time a bit.
Instead of butter, try olive oil for a healthier twist.
No chicken broth? Water works in a pinch, but you’ll lose some flavor.
Fresh garlic is best, but garlic powder is a quick fix. Same goes for onions – fresh or dried both work.
For extra veggies, toss in some frozen peas or corn near the end of cooking.
Instructions
Here’s how to make one-pot chicken and rice:
Season your chicken with salt, pepper, garlic powder, and paprika. Heat oil in a large pot over medium-high heat.
Brown the chicken for 3-4 minutes per side. Remove it from the pot and set aside.
Add diced onions to the pot. Cook until softened, about 2-3 minutes.
Stir in rice and cook for 1 minute to toast it slightly.
Pour in chicken broth and white wine if using. Scrape the bottom of the pot to release any browned bits.
Add the chicken back to the pot. Bring the liquid to a boil, then reduce heat to low.
Cover and simmer for 18-20 minutes until the rice is tender and chicken is cooked through.
Let it rest for 5 minutes before serving. Fluff the rice with a fork and enjoy your delicious one-pot meal!
Tips, Tricks & Storing
Here are some handy tips for making one-pot chicken and rice:
Use a heavy-bottomed pot to prevent burning. Cast iron or a Dutch oven work great.
Cut chicken into even-sized pieces so they cook at the same rate.
Toast the rice for 1-2 minutes before adding liquid. This gives a nuttier flavor.
For extra flavor, try these tricks:
- Add a pinch of saffron to the broth
- Stir in some cream of mushroom soup
- Toss in frozen veggies near the end of cooking
Storing leftovers is easy:
- Let the dish cool completely
- Put in airtight containers
- Refrigerate for 3-4 days or freeze for up to 3 months
To reheat, add a splash of broth and warm on the stove or in the microwave. Stir occasionally for even heating.