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 your 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! It comes together quickly and easily, and is the perfect family weeknight meal.

This dish has always been one of my go to family meals! It’s so quick and easy to make, and I usually make a double batch because the leftovers taste so good! If you are looking for simple, kid friendly and tasty, this one pot chicken and rice recipe is for you!

Ingredients and Substitutions

• 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: Carrots, frozen corn and frozen peas.
• Broth: You can use chicken or vegetable stock.
• Parmesan cheese: This is optional, but it’s a great add in! Use freshly grated rather than pre grated for the best flavor.

RECIPE VIDEO TUTORIAL

How to make one pot chicken and rice

1. Cook the onions with olive oil until they’re soft and lightly browned.
2. Add the cubed chicken, salt, pepper and oregano. You can add in other seasoning you’d like here.
3. Fully cook the chicken until the juices run dry.
4. Add any vegetables you’re using and rice. I love using colorful vegetables like carrots, peas and corn.
5. Add chicken broth or water and bring the mixture to a boil, then simmer for 15 minutes.
6. Allow the one pot chicken and rice to rest for 5-10 minutes before opening it so the steam continues to cook the rice. Then fluff it with a fork and serve to your hungry family!

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.

Tips to make 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 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!
5. Use water instead of chicken broth if necessary. In that case, make sure you season the water heavily. And you can also consider increasing the quantity of the aromatics like garlic, celery and the herbs. They will really help build up the flavor lost by not using chicken broth.

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 any available vegetables

5 from 464 votes

Author Yumna Jawad

Servings 8 servings

Course Entree

Calories 339

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Equipment

Zwilling Knife Block Set

Cutting Board

Garlic Press

Ceramic Nonstick Cookware Set

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 onion chopped
• ▢ 1 garlic clove minced
• ▢ 1 ½ pound boneless skinless chicken breast cut into 1 inch cubes
• ▢ 1 teaspoon oregano
• ▢ Salt and pepper
• ▢ 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 tablespoon 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, salt and 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 vegetables you're using (carrots, corn and peas), season with salt and pepper, then pour the chicken broth 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, stir in the parmesan cheese, if using, sprinkle with fresh parsley and serve warm.

Video

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 broth in the place of chicken broth. If you’d like to use quinoa, make sure to decrease the amount of liquid you’re using by ½ a cup.

Nutrition

Calories: 339kcal, Carbohydrates: 48g, Protein: 24g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 56mg, Sodium: 456mg, Potassium: 612mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2723IU, Vitamin C: 18mg, Calcium: 53mg, Iron: 1mg

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

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