One Pot Chicken and Rice is one of those meals that quietly earns a permanent spot in your rotation. It’s warm, creamy, and comforting in a way that feels familiar without being boring. The kind of dinner that doesn’t ask much of you, yet somehow delivers every single time.

I’ve made this on rushed weeknights, lazy Sundays, and those evenings when everyone’s hungry and patience is thin. Every time, it hits the same sweet spot between soup and risotto, with zero fuss. Around here, it’s affectionately called “gruel,” and yes, everyone comes running.

There’s something deeply satisfying about a meal that comes together in one pot. Fewer dishes, fewer steps, and a whole lot of flavor built slowly and gently. This is cozy food in its purest form, and it never pretends to be anything else.

Why This Recipe Works So Well

This dish lives in that perfect middle ground where the rice is tender but not mushy, and the broth turns creamy without any cream involved. The starch from the rice does all the work for you. It’s a little magical, honestly.

The chicken cooks directly in the broth, which keeps it juicy and flavorful. No separate sautéing, no extra pans, no complicated timing. Everything just folds together naturally as it simmers.

It also scales beautifully. You can feed a big family, stash leftovers for tomorrow, or stretch a small amount of chicken into something truly filling. It’s practical food, but it still feels like a treat.

Ingredients Needed for the Recipe

• Butter: Used to sauté the carrots and finish the dish with richness and flavor.
• Carrots: Add subtle sweetness, color, and texture to balance the savory broth.
• Seasoned salt and pepper: The backbone of the flavor, simple but essential.
• Long grain white rice: Creates the creamy, risotto-like texture without constant stirring.
• Dried minced onion: Adds gentle onion flavor while keeping prep easy.
• Dried minced garlic: Brings warmth and depth without overpowering the dish.
• Dried parsley flakes: Adds light herb flavor and a bit of nostalgic charm.
• Chicken stock: Forms the base of the dish, giving it richness and body.
• Boneless skinless chicken breasts: Provide protein and soak up all that cozy flavor.

How to make One Pot Chicken and Rice?

Step 1 – Soften the Carrots

Start by melting butter in a large soup pot over medium heat. Add the carrots, season them with seasoned salt and pepper, and cover the pot. Let them cook until tender, stirring occasionally so nothing sticks.

This step sets the tone for the whole dish. You’re building gentle sweetness and flavor right from the start. Don’t rush it, those few minutes matter.

Step 2 – Toast the Rice

Once the carrots are soft, add the rice, dried onion, and dried garlic to the pot. Stir everything together so the rice gets coated in the butter. Let it cook for about a minute.

This quick sauté helps the rice hold its shape later and adds a subtle nutty flavor. It’s a small step that makes a noticeable difference.

Step 3 – Add Broth and Simmer

Sprinkle in the dried parsley, then pour in the chicken stock. Turn the heat up and bring everything to a gentle boil, stirring occasionally to keep the rice from settling.

Once it’s bubbling, lower the heat and let it simmer. The rice will slowly absorb the broth and start to thicken the whole pot. This is where it starts to feel like comfort food.

Step 4 – Cook the Chicken

Season the chicken pieces with seasoned salt and pepper, then add them directly to the pot. Stir gently and keep the mixture at a low simmer.

As the rice finishes cooking, the chicken cooks through at the same time. It’s simple, efficient, and surprisingly foolproof.

Step 5 – Rest and Finish

Once the rice is tender and the chicken is cooked, remove the pot from the heat. Cover it and let it sit for a few minutes so everything settles and thickens.

Stir in more butter if you like, then taste and adjust seasoning. Letting it cool slightly before serving helps the flavors come together beautifully.

Tips

• Use high-quality long grain rice to avoid a mushy texture.
• Cut the chicken into small, even pieces so it cooks evenly.
• Stir occasionally, especially near the end, to prevent sticking.
• Let the dish rest before serving for better texture and flavor.
• Taste after it cools slightly, flavors are clearer when warm, not piping hot.

Easy Variations to Try

This recipe is wonderfully flexible, which is probably why it’s been loved for so long. You can tweak it based on what you have or what you’re craving, and it still turns out comforting.

Rotisserie chicken works beautifully here. Just stir it in at the end to warm through, which makes this even faster on busy nights.

You can also swap the dried onion and garlic for fresh if you’re feeling ambitious. It adds a slightly brighter flavor, though the dried versions keep things easy and cozy.

For a vegetarian version, skip the chicken and use vegetable stock. A plant-based butter keeps everything rich without changing the texture too much.

Serving Ideas That Feel Complete

One Pot Chicken and Rice is already a full meal, with protein, starch, and vegetables all in one bowl. That’s part of its charm, honestly. Sometimes dinner doesn’t need extras.

If you want something on the side, keep it simple. A crisp green vegetable or a basic salad adds contrast without stealing the spotlight.

Warm bread is always welcome, especially for scooping. There’s something very satisfying about getting every last bit from the bowl.

Storing and Reheating Leftovers

This dish makes generous portions, which is great because it reheats beautifully. Store leftovers in airtight containers in the refrigerator once cooled.

When reheating, do it in smaller portions and stir as it warms. A splash of stock can help loosen it if it thickens too much overnight.

Freezing isn’t ideal here. Rice tends to lose its texture after thawing, and this dish really shines when it’s fresh or gently reheated.

A Recipe That Grows With You

I’ve made this recipe more times than I can count, and it still feels like a little win every time it hits the table. It’s not flashy, and it doesn’t need to be.

It’s the kind of food that becomes part of your rhythm. A pot on the stove, the smell filling the kitchen, everyone hovering just a little bit closer.

Whether you follow it exactly or make it your own, One Pot Chicken and Rice has a way of settling things down. And some nights, that’s exactly what dinner should do.

Print Recipe

One Pot Chicken and Rice Recipe

Author: katie Smith Cooking Method: Simmering Cuisine: American Courses: Main Course Recipe Keys: E Easy Dinner Gluten Free

Difficulty: easy Prep Time 10 mins Cook Time 30 mins Rest Time 5 mins Total Time 45 mins

Servings: 6 Estimated Cost: $ 12 Calories: 420

Best Season: Winter, Spring, Fall

Description

One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistible gluten-free dinner recipe again and again. Made with pantry staples and simmered in one pot, it’s creamy, cozy, and perfect for busy weeknights.

ingredients

Servings

• 4–6 Tablespoons butter or vegan butter (divided)
• 1 heaping cup shredded or chopped carrots
• homemade seasoned salt and pepper (to taste (see notes for blend))
• 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
• 1 Tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 Tablespoons dried parsley flakes
• 8 cups chicken stock (homemade preferred)
• 2 chicken breasts (~1 lb, cut into bite-sized pieces (NOT HUNKS))

Instructions

1. Step 1

   Melt 2 Tablespoons butter in a large soup pot over medium heat. Add carrots, season with homemade seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5–6 minutes, stirring occasionally.
   Mark as complete

2. Step 2

   Add rice, dried minced onion, and dried minced garlic. Stir to coat the rice in butter and sauté for 1 minute. Add dried parsley and chicken stock, then bring to a boil over high heat, stirring occasionally to prevent sticking.
   Mark as complete

3. Step 3

   Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper, then add to the pot. Simmer an additional 7–10 minutes until chicken is cooked through and rice is al dente.
   Mark as complete

4. Step 4

   Stir in remaining 2–4 Tablespoons butter (to taste). Season with additional seasoned salt and pepper if needed. Let sit covered for 5 minutes before serving.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 bowl (~1.5 cups)

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 16gg25%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 75mgmg25%

Sodium 890mgmg38%

Potassium 520mgmg15%

Total Carbohydrate 42gg15%

Dietary Fiber 1gg4%

Sugars 2gg

Protein 26gg52%

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Calcium 40 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Homemade Seasoned Salt: Mix 5 Tbsp kosher salt, 1 Tbsp paprika, 2 tsp onion powder, and 2 tsp garlic powder. Use as you would regular salt.
• Rice Tip: Avoid instant or low-quality rice—it can turn mushy. Lundberg Jasmine or Basmati works best.
• Chicken Prep: Cut into small, bite-sized pieces—not chunks—to ensure even cooking.
• Storage: Refrigerate leftovers in airtight containers for up to 4 days. Reheat in microwave in 30-second intervals. Freezing not recommended.
• Variations: Add rotisserie chicken at the end, swap in fresh onion/garlic, or stir in frozen peas or mushrooms for extra veggies.

Keywords: one pot chicken and rice, gluten free chicken rice, easy chicken dinner, creamy chicken and rice, family-friendly dinner