One Pot Chicken and Rice

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This One Pot Chicken and Rice recipe is THAT dish for my kids – that healthy dish I make for my kids that I know they’ll eat up quickly without complaining. I switch up the vegetables depending on what I have on hand, but it’s always a cozy, complete meal that I know will leave my whole family content! Plus, as the name implies, this one pot chicken and rice comes together quickly and easily, in one pot, and is the perfect family weeknight meal.

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I’m a big fan of one-pot wonders, like this chicken and rice dish, especially on those busy weeknights when the last thing you want to do is tackle a mountain of dishes. The blend of juicy chicken, fluffy rice, and colorful veggies (all seasoned to perfection), makes every bite taste like you actually spent hours next to the stove. This one pot chicken and rice is so good that I usually make a double batch because the leftovers are just as amazing the next day – sometimes even better!

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-Free, Meat-Based
Key Flavor: Savory
Skill Level: Easy

Why This Chicken and Rice is So Good

• Quick To Make: In just 30 minutes, you’ll be dishing out plates of this comforting meal. It’s a lifesaver on hectic weeknights!
• Cozy Flavors: The blend of tender chicken breast, aromatic garlic, and earthy oregano creates a cozy, homey taste that’s truly irresistible.
• One-Pot-Wonder: Say goodbye to piles of dishes! This recipe’s magic lies in its simplicity – everything cooks together in one pot, making both cooking and cleanup a breeze.
• Great For Meal Prep: Leftovers from this dish are a meal-prepper’s dream. The savory flavors meld and deepen overnight, giving you a ready-to-reheat dinner or lunch for the next day that tastes even better.
• Kid-Friendly: Watch your little ones gobble up their dinner without a fuss! This one pot chicken and rice is gently flavored and packed with familiar, non-spicy ingredients, making it a hit with the kiddos.

Ingredients for Chicken and Rice

• Onion and garlic: Cook until they are browned for a nice base layer of flavor.
• Chicken: Use chicken breast that is cut into cubes. You can also make this recipe with thighs if you prefer.
• Seasonings: Oregano, salt and pepper.
• Rice: We find that long-grain white rice for this recipe. You can use brown or wild rice, but the cooking times will vary.
• Vegetables: frozen peas and carrots.
• Water: But you could also use chicken or vegetable stock.

Popular Substitutions & Additions

• Add Extra Veggies: Boost the nutrition and color of this one pot meal by tossing in extra vegetables. Think bell peppers for a sweet crunch, zucchini for a bit of green, or even some spinach for an iron-rich addition. The more, the better!
• Swap The Herbs: Change up the flavor profile by experimenting with different herbs. Thyme or rosemary can give a more earthy taste, while a sprinkle of basil could add a fresh, slightly sweet twist.
• Try a Different Protein: If you’re not in the mood for chicken, this dish is just as tasty with other proteins like turkey, shrimp, or even tofu for a plant-based option.
• Mix Up The Grains: Not a fan of white rice? This one pot meal with chicken can be just as delicious with brown rice, quinoa, or even couscous. Just keep in mind the cooking times and liquid ratios, as they can vary with different grains.

RECIPE VIDEO TUTORIAL

Please note that the recipe has recently been updated to use frozen peas and carrots and no longer includes corn. The recipe video below is the original recipe, which is still good to follow!

How to Make One Pot Chicken and Rice

Then you can serve the dish as is, or with a side salad. It has a pretty simple versatile flavor so it goes well with many salads. We love pairing it with my fattoush recipe or my chopped salad recipe.

This recipe was so easy and SO GOOD! My entire family loved it and even asked for seconds. Thanks for another tasty and easy recipe! – Nergis

Tips to Make the Best One Pot Chicken and Rice

1. Swap out the veggies as you like . You can use frozen, fresh, or canned vegetables in this dish based on your preference and what’s available in your fridge. Keep it fuss-free!
2. Use good quality rice. I prefer to use long grain white rice or white basmati rice so that it doesn’t clump up. Avoid using minute or instant rice because it will likely yield a mushy consistency.
3. Use onion powder instead of onions if you have picky eaters. I know some kids hate seeing onions in their food, so you can definitely swap it for the powder if that’s the case. But try first chopping them finely to see if they’ll even notice them in the pot among the chicken and rice.
4. Cut the vegetables and chicken into bite sized pieces. Not only is that better for kids, but it’s great to get a bite that has a little bit of veggies, rice and chicken all at together!

How to store & reheat chicken and rice

To store this one pot chicken and rice, let it cool down to room temperature first. Then, transfer it into an airtight container and place it in the refrigerator. 

To reheat, just scoop out the portion you need into a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel, and microwave it on high for a couple of minutes, stirring halfway through to ensure even heating. You can also reheat it in a pot over the stove on medium heat. 

How long will chicken and rice last in the fridge? In the fridge, your one pot meal will stay good for about 3 to 4 days.

Can you freeze chicken and rice? Yes, you can freeze it. Put it in a freezer-safe container or a heavy-duty freezer bag, label it with the date, and it’ll keep well for up to 2 months. Thaw it in the fridge overnight, and reheat it using any of the methods above once you want to enjoy it again.

Frequently Asked Questions

My One Pot Chicken and Rice recipe is a well balanced meal that includes protein, vegetables and carbs with simple flavors for little palettes and it’s all made in one pot for easy cooking and even easier clean-up! I always make 2 cup of this recipe because the leftovers are lifesavers. It’s a working parents’ dream meal that the whole family will love!

For More Rice and Grain Dishes:

• Mujadarra (lentils and rice)
• Turmeric Rice Salad
• Tomato Rice Pilaf
• Vermicelli Rice
• Bulgur Pilaf

If you’ve tried this healthy-ish feelgood One Pot Chicken and Rice recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

One Pot Chicken and Rice

This One Pot Chicken and Rice recipe is an easy-to-make, delicious and family-friendly meal. I make it with simple pantry items and frozen vegetables!

5 from 815 votes

Author Yumna Jawad

Servings 6 servings

Course Entree

Calories 303

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

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Video

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 large onion chopped
• ▢ 2 garlic cloves minced
• ▢ 1 ½ pound boneless skinless chicken breast 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

• In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 more seconds.
• Add the cubed chicken, season with Italian seasoning, ½ teaspoon salt, and black pepper, and cook until the chicken is mostly cooked through, about 7 minutes.
• Add the rice and cook with the chicken for about 2 minutes. Add the peas and carrots, soy sauce and remaining ½ teaspoon salt.
• Add the water on top, mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
• Fluff the rice, sprinkle with fresh parsley and serve warm.

Equipment

• Knife Block Set
• Cutting Board
• Garlic Press
• Ceramic Nonstick Cookware Set

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop.

Substitutes: You can add in whatever vegetables you have to this dish. You can use vegetable or chicken broth in the place of the water. If you’d like to use quinoa, make sure to decrease the amount of liquid you’re using by ½ a cup.

 

 

Original recipe

1 tablespoon olive oil
1 onion chopped
2 garlic cloves minced
1 ½ pound boneless skinless chicken breast cut into 1 inch cubes
1 tablespoon oregano
1 ½ teaspoon salt divided
1 ½ teaspoon salt divided
2 cups long-grain white rice rinsed
2 large carrots cut into small cubes
1 cup frozen corn
1 cup frozen peas
3 cups chicken broth
2 tablespoons grated Parmesan cheese optional
Fresh parsley for serving
Instructions
In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds additional.
Add the cubed chicken, and season with oregano, 1 teaspoon salt and 1 teaspoon pepper to taste and cook until the chicken is cooked, about 5-7 minutes.
Add the rice and cook with the chicken to lightly toast, about 1-2 minutes. Add the carrots, corn and peas and season with the remaining salt and pepper.
Pour the chicken broth on top and mix all the ingredients together. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
Fluff the rice, stir in the parmesan cheese, if using, sprinkle with fresh parsley and serve warm.

Nutrition

Serving: 1.5cups, Calories: 303kcal, Carbohydrates: 33g, Protein: 29g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 730mg, Potassium: 606mg, Fiber: 3g, Sugar: 1g, Vitamin A: 4537IU, Vitamin C: 9mg, Calcium: 51mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free

Cuisine American

Course: Entree