One Pot Chicken and Rice

This post may contain affiliate links. Please read our disclosure policy.

Save this recipe!

Type your email & I’ll send it to you!

Email *

Save Recipe

My One Pot Chicken and Rice Is So Good!

I’m a big fan of one-pot recipes, especially on weeknights when the last thing I want to do is tackle a sink full of dishes. And the one dish I know my kids will eat up quickly with no complaints is this One Pot Chicken and Rice!

There’s only 10 minutes of prep time needed to chop the onion and slice up the chicken breast. Then, you simply toss the chicken, basmati rice, veggies, and seasonings into a pot with some water and let them cook together. I developed this recipe using frozen vegetables so it works even if I haven’t had a chance to make it to the grocery store. I love that it’s flexible and I can use whatever is in my fridge or freezer.

One Pot Chicken and Rice Ingredients

• Olive oil: I prefer the flavor of olive oil, but you can use any neutral cooking oil.
• Onion: I use white or yellow onions, depending on what’s in my pantry.
• Garlic: If you’re out of fresh garlic, substitute with ½ teaspoon of garlic powder per clove.
• Chicken: Boneless, skinless chicken breast is my go-to, but you can also use chicken thighs.
• Seasonings: I use a combination of Italian seasoning, salt and pepper, but this recipe is really customizable! Dried thyme or rosemary can give a more earthy taste, while basil could add a slightly sweet twist.
• Rice: I find that long-grain white rice like basmati works the best for this one pot chicken and rice. While you can use brown rice, wild rice, or even quinoa, keep in mind the cooking times and liquid ratios will vary.
• Vegetables: Frozen peas and carrots are a freezer staple in my household, but you can use whatever veggies you have on hand — fresh, frozen or canned! Diced bell peppers, zucchini, edamame and broccoli would all be delicious. If you’re adding fresh leafy greens like spinach, stir them in at the very end so they don’t overcook.
• Soy sauce: Use tamari to make this gluten free, or a low-sodium soy sauce if you’re watching your salt intake. Worcestershire sauce also works as a substitute, but only use 1½ teaspoon.
• Water: I use water as the cooking liquid. You can swap in chicken stock or vegetable stock to give it an extra boost of flavor and nutrition.
• Parsley: If you don’t have fresh parsley, basil, or green onions, also add color and flavor.

Popular Additions

• Make it cheesy. Top with ½ cup grated Parmesan or pecorino or ¼ cup crumbled feta cheese.
• Spice it up. If your family can handle the heat, add crushed red pepper flakes in with the other seasonings. Start with ½ teaspoon and bump it up to 1 teaspoon depending on how spicy you prefer it.
• Zesty kick. Squeeze half a lemon over the rice or stir in 1 teaspoon of fresh lemon zest at the end for a citrusy kick.

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

My Best One Pot Chicken and Rice Recipe Tips

1. Use good quality rice. I prefer long-grain white rice such as white basmati because those varieties don’t clump up. Avoid using minute or instant rice because the rice is already pre-cooked and comes out mushy.
2. 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.
3. 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 together!
4. Cover with a tight-fitting lid. Once the liquid comes to a boil, cover with a tight-fitting lid and don’t be tempted to peek until it’s done! This allows the rice to fully absorb the liquid and cook evenly.
5. Let the dish rest after cooking. Removing the pan from heat and letting it sit allows the rice to finish cooking in its steam so it’s nice and fluffy.

Serving Ideas

• Lebanese Fattoush
• Mediterranean Chopped Salad
• Air Fryer Broccoli
• French Bread Rolls
• Oven Roasted Brussels Sprouts
• Roasted Sweet Potatoes

More One Pot Meal Recipes:

• Easy One-Pot Ravioli Soup
• One Pot Turkey Pasta
• Mexican Chicken and Rice
• Beef Stew
• One Pan Chicken and Potatoes
• One Pan Pasta
• One Pan Shrimp and Rice

If you’ve tried this healthy-ish feelgood One Pot Chicken and Rice recipe or any other recipe on Feel Good Foodie, 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!

Print

Pin

Review

One Pot Chicken and Rice Recipe

This One-Pot Chicken and Rice recipe is so easy to make with chicken breast, frozen vegetables, and a few pantry staples!

5 from 822 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

Video

Email This Recipe

Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Email *

Save

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.

Freezing Instructions: Put the chicken and rice 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.

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