One Pot Chicken and Rice

4.99 from 347 votes

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

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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.

One pot chicken and rice is in a large pot

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!
Process shots to show step by step how to make the recipe

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.
When the rice and chicken dish is all cooked and fluffed

Frequently asked questions

What is a one pot meal?

A one pot meal is a complete meal made in one pan. They require little prep and very little clean up, so they are a great option when you are on short on time and hate washing up! Be sure to check out my One-Pot Ravioli Soup for another easy family meal!

How do I cook this with brown rice?

If you want to make it with brown rice, be sure to add ½ a cup of liquid and cook it for an additional 20-25 minutes, according to package instructions.

Is chicken and rice a balanced meal?

This one pot meal is a great healthy meal for the whole family. It contains protein, carbs and a good helping of vegetables and it is low in fat and sugar. It’s an easy way to serve a healthy meal to your family with very little effort.

How do you make the rice taste good?

This one pot chicken and rice is really full of flavor, and that is partially down to the fact that the rice is cooked in chicken stock, you can also use vegetable stock if that is what you have. I also use dried oregano which helps to boost the flavor. Feel free to stir some grated parmesan into the finished dish!

One serving of chicken and rice

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:

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!

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 347 votes
Servings 8 servings
Course Entree
Calories 339
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 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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One pot chicken and rice is in a large pot

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Comments

  1. Hi! This recipe looks great and I’m making it for dinner tomorrow. Just so I can figure out some nutritional information I was wondering how many cups in a serving? Thanks so much!

    1. Thank you! A serving is an eighth of the recipe, so I recommend making the recipe and dividing the total by eight.

  2. Hello! Love your recipes!
    The recipe call for 2 cups rice per 3 cups broth, but basmati rice calls for 1 to 2 ratio.
    I followed this exactly and left 15min to steam at the end but some of the rice was still left uncooked.
    Any advice?
    Thanks so much!

  3. 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!

    1. Nope, I did not use pre-cooked rice for this. We find that long grain white rice for this recipe. If you used brown or wild rice, the cooking times will vary!

  4. Wonderful recipe, may I say so much better and healthier than Grandma’s chicken and vegetable rice bake by Stouffer’s (approved by my son)

  5. This looks really good! I have a dumb question. I saw it says 339 calories. Is that per serving?

  6. Do you need to double the cooking time if you double the recipe? I have had bad experiences cooking rice on the stovetop before (it took FOREVER to cook!). So I want to be prepared. But I am cooking for a crowd, so need to double the recipe. Thanks!

    1. I’m so sorry to hear that was your experience with this recipe. Could you please walk me through what you did, so I can help pin point what went wrong?

  7. What would you do to “Mediterranean” this? Turmeric and some coriander? What veggies? Pepper and tomato?

  8. Hi! This was a hit. Thank you. Only thing is cooking time was longer than expected. I don’t cook chicken much and the cubes took much longer than 5-7 minutes. Thanks for saying to wait until the juices are gone. That helped me out!

  9. Hello an THANK YOU. We love all your recipes!
    So is it ok to make this recipe, but with frozen veggies of corn, carrots and pea’s?

    1. Awww, thank you so much! Yes, 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!

  10. Hi, I had to leave a comment, I am loving reading your recipes! I have been looking for ideas for meals for my toddler and I will be making a lot of your recipes. Thank you soo soo much for all your hard work and for all this information! Much love!

  11. Hey lovely! I was wondering what the recommended serving size is per person? I’m on calorie deficit and just want to make sure I stick to the right serving size! Currently cooking it and I could easily eat the whole dish myself it smells so good!

    1. Great question! When it comes to rice, I like to serve a cup in volume of rice, endless vegetables and about a fistful of protein. So you can eyeball it based on how much protein and veggies you put. I hope that helps you!

  12. Thanks!!! Easy and delish. I only had brown rice so needed to double the cooing time but it Tastes delish… and I managed to clean my whole kitchen while in between steps 👌

  13. Hi Yumna, just wanted to say a big thank you for another great recipe! Made it this week and it was wonderful! I did add some paprika and cumin to the chicken and then later a tiny bit more after adding the rice and veggies. This will definitely be a regular recipe in the rotation now.

  14. This was delicious! Even the picky members of my family liked this. Thanks for the great recipe,will make it again!

  15. Made this for lunch today. I used carrots, peas, & mushrooms. It turned out really delicious. Great new recipe to make my son eat his veggies 😜

  16. So simple! We have no kids in the household, but we are two busy adults always looking for no-mess healthy dinners. This one is a winner! It takes us almost no effort to make, and for two there’s enough leftovers to get you through a few dinners.

    This recipe is also a great canvas for your creativity. I make the recipe as is (might use some different vegetables depending on what I have on hand) and have topped it with a variety of items depending on my mood. I’ve added hummus, buffalo sauce, fresh avocado and salsa, and soy sauce and all have worked nicely.

    1. Oh I love all the fun ways you’ve served this dish. It’s one of our go-tos! So glad you enjoyed it! Thank you!!

  17. So, I was searching for a recipies for just myself *as it is just myself and my dog.
    I have a google mini, and asked “hey google. Tell me a good one person recipies, with chicken.” It agreed and started telling me about this recipe I was like so cool, I have it all (which is rare. Ha ha) so I’m not a big rice fan, unless. I’m making it for at least one other person. So I am also anew Tupperware consultant. I have, from my host box, a set of 3 stackable steamer set for the microwave. As I was running water to get hot, in my sink .. I added onion powder. Garlic powder, salt and cayenne pepper on the bottom. Also added 2 chicken bullion cubes. Added the water about half way. Put it in the microwave for 2 min. Added 2 FROZEN chicken breasts, microwaved it in the seasoning water mix – for another 2 min. Meanwhile in a frying pan, I’m sauteing mushrooms and 1 can if mix veggies, with 1t. Of margarine and garlic powder. When the 2 min is up,I took out the chicken and cut it quarters. Placed it back in the water and cooked it for another 2.5 min. Still sauteing my veggies. When the 1.5 min was up, I scooped up the chicken a drainer spoon and placed it in my frying pan. Waited until it was browned and added mushroom soup with the juice from the chicken. I added parmesan and Romano cheese w 1T of garlic.
    It tastes so good!!

    1. Yay, I’m glad Google told you about this recipe and you tried it! I love that you added the mushroom soup and cheese to it…yum!!

  18. THANK YOU FOR YOUR PRECISE INSTRUCTIONS AND YOUR INSIGHT!
    I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
    Thank you again!

  19. I love this recipe and my kids, who can be picky eaters, eat it every time without complaining. I cook the chicken in the crock pot so I have cooked chicken ready to go when I stay making the dish. Frozen veggies help make this even faster to prepare. We just had it again last night. So good!

    1. Oh yes, 100%. With brown rice, you’ll need to cook it 45 minutes or up to one hour depending on the exact one you have.

    1. Make sure to put enough water, leave it covered for 15 minutes. Then let is steam covered for 5 additional minutes.

  20. My 3 year old and 1 year old devoured this! I even added some turmeric when I cooked the chicken per someone else’s comment. Delicious, easy, kid friendly. Thank you Yumna! We’ll be adding this to the rotation… for the next 18 years.

  21. It’s delicious ! Made if for my 10 month old baby ! I regret not making more for ourselves !! I added turmeric and saffron for a little bit more flavour since she can’t have salt and pepper.

  22. So quick and yummy! I love a one pot recipe and this is now at the top of my list! I couldn’t find basmati rice so I had to use long grain white rice and added some extra carrots. I also think broccoli would be worth a try too. Thanks for the delicious recipe!

    1. Yay, I’m so glad to hear that, and these one-pot meals are lifesavers these days. Thanks so much for taking the time to share!

  23. Hi, not sure if I am reading this incorrectly, but I notice on one part of the recipe you mentioned adding boiling water and on a different part you mentioned adding broth. Which one is it?

    1. Oh sorry about that, that’s because I make this all the time an if I don’t have chicken broth, I just use water. You can use either one. Chicken broth will make it more flavorful but it’s not necessary 🙂

      1. Im going to try this tonight and it will also be my first time uaing a dutch oven since i saw you said water can sub out chicken broth what can i do to make up for the flavor?

        1. That sounds great! In that case, make sure you season the water heavily. If you have celery salt, it will be great instead of salt. 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.

  24. Made this tonight. I didn’t follow the recipe to a T but as close as I could with what I had on hand. I used some frozen fajita chicken I’ve had in the freezer and have been wanting to get used. I didn’t have any fresh vegetables so used two cans of mixed veggies and added a little extra corn.Only rice I had was some Minute brown rice and only used about 2 1/4 cups of chicken broth. I even put a bit of poultry seasoning and Tony Chachere’s in it. Was a little spicy, but good. All in all I thought it turned out good. My kids even ate it. Plus super easy clean up! Thanks for the quick easy meal. Especially for someone on a budget trying to use what I have in my pantry.

    1. Hi Stephanie – I love that you made it work with what you had on hand…that’s the beauty of the recipe and I’m glad you and the kids enjoyed it. Thanks so much for sharing!!

  25. Can this be done in a rice cooker? After the cooking of garlic, onion, can I put the raw chicken, other veggies, rice and liquid into my rice cooker and press the white rice button to let it all cook together without watching it?

    1. I noticed that your recipes do not specify what a serving size is per recipe. Could you please add these to your recipes so we know we know how many calories we are consuming per serving. If I’ve missed it, please tell me where I can find this on your recipe pages. OH BTW, your cauliflower au gratin and the quinoa tomato avocado cuke salad was great. great dressing too!

      1. Thanks so much for the feedback. I’m trying to figure out how to do that with my recipes but it would require weighing everything in grams I thinks. Right now, the best way to know the serving size is to divide the full recipe by the serving size. This recipe for example, is for 8 people. I hope that helps while I figure out a way to share the actual serving size. Thank you!

    2. I tried this and the veggies came out waterlogged and tasteless. I didn’t put raw chicken in the rice cooker, but stirred cooked chicken into the cooked rice mixture. If I were to do this again, I’d use the rice cooker to cook the rice in the chicken broth and spices, then add the veggies, chicken and cheese just before serving.

      1. I think cooking the chicken in this recipe makes a huge difference! If you’re going to use cooked chicken, that might be a better approach!

  26. With a working wife I feel it important to pitch in and cook meals for my family when I get off work earlier than my wife. Meals like this make me look like a master chef. Easy to follow and delicious.

    Five stars for, ease, flavor, dietary content, clean-up, and fun.

    1. Awww I’m so happy to hear that. It’s so great you were able to pitch in and provide your family such a wonderful meal! Thank you so much for sharing!