Go Back

One-Pot Chicken & Rice

A comforting and nutritious dish perfect for busy weeknights, combining protein, carbs, and veggies in one pot for minimal cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 2 medium carrots, sliced
  • 3 cups low-sodium chicken broth
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk or milk of choice
  • 2 tablespoons fresh parsley, chopped

Method
 

Cooking
  1. In a large pot or deep skillet, heat olive oil over medium heat.
  2. Add the diced chicken and cook for 5–6 minutes until lightly browned.
  3. Stir in the chopped onion and cook for 2–3 minutes until softened.
  4. Add the minced garlic and sauté for another 30 seconds.
  5. Add the rice, sliced carrots, chicken broth, thyme, salt, and black pepper. Stir to combine.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
  7. Stir in the milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
  8. Adjust seasoning and serve warm with extra parsley if desired.

Notes

For extra flavor, marinate the chicken in your favorite spices or herbs before cooking. Use frozen mixed vegetables for added nutrition and convenience. If you want a creamier texture, add more milk or a drizzle of cream at the end.