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Homemade Easy One Pot Chicken and Rice photo

Easy One Pot Chicken and Rice

This Easy One Pot Chicken and Rice is a flavorful and comforting meal made in just one pot—perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 chicken breasts boneless and skinless
  • 1 tablespoon olive oil for sautéing and flavor
  • 1 teaspoon kosher salt essential for seasoning
  • 1 teaspoon black pepper adds a hint of spice
  • 1 teaspoon Italian seasoning a blend of herbs that enhances the flavor
  • 1 teaspoon paprika for a pop of color and flavor
  • 3 cloves garlic minced for that aromatic kick
  • 1 medium yellow onion diced for sweetness
  • 3 carrots chopped for crunch and sweetness
  • 1 cup long-grain white rice the base of the dish
  • 2 cups chicken broth adds moisture and depth of flavor
  • 2 teaspoons cornstarch to thicken the sauce
  • 0.5 cup whole milk or half and half for creaminess
  • 0.5 cup grated Parmesan cheese for a cheesy finish
  • parsley fresh for garnish

Instructions
 

  • Season the chicken breasts with kosher salt, black pepper, Italian seasoning, and paprika. Rub the spices evenly over both sides.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.
  • Add the seasoned chicken breasts to the pot and cook for 4-5 minutes on each side until browned but not fully cooked through. Remove chicken and set aside.
  • Add the chopped carrots to the pot and stir for about 2 minutes to release flavors.
  • Add the long-grain white rice to the pot, stirring to coat in oil and mix with vegetables. Cook for 1-2 minutes to lightly toast the rice.
  • Pour in the chicken broth and bring to a gentle boil. Place the chicken breasts back into the pot, ensuring they are submerged.
  • Reduce heat to low, cover, and simmer for about 20 minutes until rice is tender and chicken is cooked through.
  • Mix cornstarch with whole milk or half and half until smooth. Stir into the pot with grated Parmesan cheese. Cook for 2-3 minutes until sauce thickens.
  • Fluff the rice with a fork, slice the chicken, and serve garnished with fresh parsley.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • To reheat, add a splash of chicken broth or water and warm over low heat.
  • Customize by adding vegetables like bell peppers, peas, or spinach for extra nutrition.
Keyword chicken, Comfort Food, Easy, One-Pot, Quick, Rice