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!
Servings 6 servings
Calories 303kcal
Ingredients
- 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.
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 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 1/2 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.
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