One Pot Chicken and Rice
This comforting one-pot chicken and rice dish is part soup, part risotto, and entirely satisfying. Packed with tender chicken, flavorful rice, and seasoned carrots, it’s a gluten-free dinner your family will request again and again!
Servings: 6
Ingredients
- 4 –6 tablespoons butter or vegan butter divided
- 1 heaping cup shredded or chopped carrots
- Seasoned salt and pepper see notes
- 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
- 2 chicken breasts ~1 lb, cut into bite-sized pieces
Instructions
Cook the Carrots
- Melt 2 tablespoons of butter in a large soup pot over medium heat.
- Add the shredded carrots, season with seasoned salt and pepper, and cover with a lid.
- Cook for 5-6 minutes, stirring occasionally, until the carrots are tender.
Toast the Rice
- Add the rice, dried onion, and dried garlic to the pot.
- Stir to coat the rice in butter and sauté for 1 minute.
- Stir in the dried parsley flakes.
Add Stock and Simmer
- Pour in the chicken stock and turn the heat to high.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot as it comes to a boil.
Cook the Rice
- Once boiling, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
Add the Chicken
- Season the chicken pieces with seasoned salt and pepper.
- Add them to the pot and increase the heat slightly to bring the mixture back to a simmer if needed.
- Reduce the heat to medium-low again and continue simmering for 7-10 minutes, stirring occasionally, until the chicken is fully cooked and the rice is al dente.
Finish the Dish
- Stir in the remaining 2-4 tablespoons of butter, depending on your preference.
- Taste and adjust the seasoning with additional seasoned salt and pepper if needed.
- Let the dish sit for 5 minutes to thicken and cool slightly.
Serve
- Scoop into bowls and serve warm.
Notes
Rice Choice: Use high-quality long-grain rice such as Lundberg California White
Jasmine Rice. Avoid Minute Rice or other quick-cooking varieties to prevent mushy results.
Chicken Size: Cut the chicken into small, bite-sized pieces (not large chunks) to ensure even cooking.
Thickness: This dish will continue to thicken as it cools. It tastes best when served warm rather than piping hot.
Storage: Leftovers can be stored in glass containers for easy reheating.