Name: One Pot Chicken and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 – 6 Tablespoons butter or vegan butter (divided); 1 heaping cup shredded or chopped carrots; Homemade seasoned salt and pepper (to taste); 1 Tablespoon dried minced onion; 1 teaspoon dried minced garlic; 2 Tablespoons dried parsley flakes; 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended); 2 chicken breasts (~1 lb, cut into bite-sized pieces); 8 cups chicken stock

Jump to Recipe· 3.9 from 7 reviews

I absolutely love sharing this One Pot Chicken and Rice Recipe with friends and family because it’s one of those magical dishes that feels like a warm hug in a bowl. The chicken pieces are tender, the rice perfectly fluffy yet slightly chewy, and the carrots add a gentle sweetness that brings everything together beautifully. Cooking it all in one pot means minimal cleanup and maximum flavor, which makes it my go-to recipe for busy weeknights and cozy gatherings alike.

Why You’ll Love This One Pot Chicken and Rice Recipe

What truly makes this recipe stand out for me is the incredible blend of flavors and textures that develop from simmering everything together in one pot. The rice absorbs the rich chicken stock and butter, turning delightfully creamy without being mushy, and the carrots add just the right touch of natural sweetness. The seasoned salt and pepper, along with dried herbs like parsley, garlic, and onion, create a comforting, savory umbrella of flavor that keeps you going back for more. It’s hearty yet light, familiar yet special.

Besides the taste, the ease of preparation is a huge selling point. As someone who values quick but delicious meals, the fact that everything cooks in a single pot is a game-changer. You simply sauté the carrots, toast the rice with aromatic dried onions and garlic, add the stock and chicken, then let it all simmer away. No need to juggle multiple pans or dishes. I also find that this recipe shines for so many occasions — whether a casual family dinner, a lunch meal prep, or even a comforting dish to share with friends when you want something effortless but impressive.

Ingredients You’ll Need

The image shows a close-up of a white bowl filled with thick chicken and rice soup. The soup has three main layers: small yellowish rice grains mixed with bits of green herbs forming a soft, slightly creamy base; chunks of light cooked chicken scattered throughout; and slices of bright orange carrot adding a pop of color. A silver spoon scoops some soup near the edge of the bowl, highlighting the mix of rice, chicken, and carrots in a warm broth. The bowl sits on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

To keep this One Pot Chicken and Rice Recipe both straightforward and delicious, you’ll use simple, wholesome ingredients that bring depth and balance to the dish. Each one plays a key role in crafting the perfect texture, color, and savory flavor you’ll fall in love with.

Butter or vegan butter (4 – 6 tablespoons, divided): Adds richness and helps build a velvety, flavorful base for the rice and chicken.
Carrots (1 heaping cup shredded or chopped): Provide a subtle sweetness and vibrant color, brightening up the whole dish.
Seasoned salt and pepper (to taste): Essential for layering savory flavor throughout the cooking process.
Long grain white rice (2 scant cups, such as Lundberg White Jasmine Rice): The star starch that cooks up fluffy with a slight chew, soaking in all the flavors.
Dried minced onion (1 tablespoon): Gives a gentle onion aroma and depth without the need to chop fresh onions.
Dried minced garlic (1 teaspoon): Imparts a warm, savory backdrop to the whole recipe.
Dried parsley flakes (2 tablespoons): Adds a fresh herbal note and a little bit of color contrast.
Chicken stock (8 cups): The flavorful cooking liquid that infuses the rice and chicken with richness.
Chicken breasts (~1 lb, cut into bite-sized pieces): Provides tender protein chunks that cook gently within the simmering rice.

Directions

Step 1: Start by melting 2 tablespoons of butter in a large soup pot over medium heat. Once melted, add the shredded or chopped carrots and season them with seasoned salt and pepper. Cover the pot with a lid and cook for about 5-6 minutes, stirring occasionally until the carrots are tender and slightly softened.

Step 2: Next, add the rice, dried minced onion, and dried minced garlic to the pot. Stir everything together well so the rice is evenly coated with the melted butter and flavors. Let the rice toast in the butter for about 1 minute, stirring frequently to prevent sticking and to release those lovely aromas.

Step 3: Sprinkle in the dried parsley flakes, then pour in all 8 cups of chicken stock. Immediately increase the heat to high and bring the mixture to a boil, stirring occasionally to make sure the rice does not stick to the bottom of the pot while coming to temperature.

Step 4: Once boiling, reduce the heat down to medium-low to maintain a gentle simmer. Stir occasionally and let the rice cook for about 15 minutes. Meanwhile, season the bite-sized chicken breast pieces with seasoned salt and pepper so they’re ready to go.

Step 5: Add the seasoned chicken pieces to the pot and gently stir. If the simmer has slowed down too much, slightly increase the heat so the liquid bubbles again, then immediately lower it back to medium-low. Continue simmering for another 7-10 minutes, stirring often, especially near the end, until the chicken is thoroughly cooked and the rice is tender but still al dente.

Step 6: Remove the pot from heat and fold in the remaining 2 to 4 tablespoons of butter according to your preference. Taste and add more seasoned salt and pepper if needed. Let the dish rest uncovered for about 5 minutes to thicken slightly and cool to a perfect serving temperature.

Step 7: After resting, give the chicken and rice one final gentle stir, then scoop it into warm bowls or plates and serve immediately.

Servings and Timing

This One Pot Chicken and Rice Recipe makes about 6 generous servings, perfect for a family meal or leftovers to enjoy the next day. Preparation time is approximately 10 minutes, mostly for chopping and seasoning. Cooking time takes about 40 minutes, including sautéing, simmering, and resting phases. All together, you’re looking at about 50 minutes from start to finish, a totally doable window for a comforting homemade dinner.

How to Serve This One Pot Chicken and Rice Recipe

A close-up view of a white bowl with a thin black rim, filled with thick soup. The soup has two main layers: the bottom is creamy and pale yellow with small soft pieces, and the top layer is scattered with round, bright orange carrot slices and small white chunks. The soup is sprinkled with black pepper. The bowl sits on a white marbled surface, with some green leaves and dark purple leaves around it. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish piping hot, straight from the pot, because the creamy rice and tender chicken are at their best. To make the meal extra special, I often garnish it with a sprinkle of fresh parsley or chopped green onions, which adds a pop of color and freshness against the comforting golden tones. A wedge of lemon on the side can brighten the flavors beautifully if you want a little zing.

Pairing this dish with light, crisp sides balances the richness perfectly. A simple mixed green salad tossed in a tangy vinaigrette or some steamed green beans with garlic make wonderful complements. For a heartier meal, I sometimes serve it alongside roasted Brussels sprouts or sautéed mushrooms. It’s versatile enough to work for casual weeknight dinners or to impress guests at a weekend gathering.

When it comes to drinks, I enjoy pairing this One Pot Chicken and Rice Recipe with a chilled glass of dry white wine such as Sauvignon Blanc or a light Pinot Grigio. For non-alcoholic options, a sparkling water with a slice of lime or homemade iced tea pairs wonderfully refreshing. No matter the occasion, I find this dish satisfying served hot, inviting everyone to dig in while the aromas are still steaming.

Variations

One of my favorite things about this recipe is how easy it is to customize. If you want a gluten-free meal, simply double-check that your chicken stock is gluten-free, and you’re good to go. You could swap the chicken for turkey breast or even firm tofu to change up the protein — tofu works surprisingly well when pressed and marinated beforehand.

If you’re craving more veggies, try adding diced bell peppers, peas, or spinach with the carrots. They all cook nicely within the same timeframe and add vibrant color and texture. For a flavor twist, I sometimes stir in a teaspoon of smoked paprika or a pinch of cayenne for warmth and complexity. For a dairy-free or vegan version, swap out the butter for vegan butter or a mild olive oil and use vegetable stock instead of chicken stock.

While I usually make this on the stovetop, you can adapt the cooking to a slow cooker on low for 3-4 hours, adding the chicken last to avoid overcooking. A pressure cooker or Instant Pot also works great, speeding up the cooking time and infusing robust flavor equally well.

Storage and Reheating

Storing Leftovers

Leftover One Pot Chicken and Rice keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. I recommend using glass or BPA-free plastic containers with tight-fitting lids to preserve freshness. Make sure the meal cools to room temperature before sealing to avoid condensation, which can affect texture.

Freezing

This recipe freezes well if you want to save some for later. Portion it into freezer-safe containers or heavy-duty freezer bags with as much air removed as possible. It will keep frozen for up to 2-3 months. When you’re ready to eat it, thaw overnight in the fridge for the best texture, though it can also be reheated directly from frozen with slightly longer cooking time.

Reheating

To reheat, I prefer warming leftovers gently on the stovetop over low to medium heat, stirring occasionally and adding a splash of water or stock if needed to keep the rice creamy and moist. Microwaving is convenient too—cover the dish and heat in 1-minute intervals, stirring in between, to maintain even warming. Avoid overheating as it can dry out the chicken and harden the rice.

FAQs

Can I use brown rice instead of white rice?

You can definitely swap in brown rice, but keep in mind it requires longer cooking time and more liquid. If substituting, increase the stock by at least one cup and simmer for about 35-40 minutes until the rice is tender. The texture will be heartier and nuttier, which I personally enjoy!

What’s the best chicken cut to use?

I recommend using chicken breasts cut into bite-sized pieces for quick, even cooking. You could also use boneless thighs if you prefer darker meat, which stays juicy and adds richness, but adjust cooking time slightly to ensure it’s fully cooked through.

Can I add fresh herbs instead of dried parsley?

Absolutely! Fresh parsley or even cilantro can be stirred in right before serving for a bright, fresh flavor. Since fresh herbs are more delicate, I use about half the amount compared to dried and add them at the end to preserve their vibrancy.

Is this recipe suitable for meal prepping?

Yes, this dish is excellent for meal prepping because it reheats well and stays flavorful for several days. Portion the cooked chicken and rice into individual containers for easy grab-and-go lunches or dinners throughout the week.

How can I make it spicier?

I love adding a bit of heat by including red pepper flakes when you add the garlic and onion, or stirring in a dash of hot sauce at the end. Smoked paprika or cayenne pepper can also amp up the spice level in a subtle, smoky way.

Conclusion

I truly hope you’ll give this One Pot Chicken and Rice Recipe a try soon because it’s an all-around winner in my kitchen. It’s the kind of meal that comforts and satisfies without fuss, impresses without stress, and tastes so much better than it looks like it should for such a simple recipe. Once you’ve made it, I’m confident it will become a beloved staple in your dinner rotation too!