We affectionately call One Pot Chicken and Rice “gruel” at my house. “KIDS!” I’ll yell at dinnertime, “Come get yer gruel!” and they come running. What can I say, it makes me laugh and it’s the little things. Part risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel!
Watch How to Make It
Why You’ll Love This One-Pot Meal
What’s in Chicken and Rice?
Raid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need:
Butter. To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative. Carrots. Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots. Homemade seasoned salt. My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika. Long grain white rice. This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love Lundberg Farms Jasmine White Rice. Dried minced onion and garlic. We’re going with the dried versions to keep this dish easy! Parsley flakes. Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor. Chicken stock. Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for Homemade Chicken Stock. Chicken. Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed.
Variations on Chicken and Rice
As you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe:
What to Serve with Chicken and Rice
Not only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas:
Gluten Free Focaccia Bread Air Fryer Asparagus Everyday Kale Salad Shredded Brussels Sprouts Salad Marinated Vegetable Salad Garlic Butter Roasted Mushrooms
Like I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once: In the meantime, grab your soup pot, turn on the burner, and let’s cook!
How to Make One Pot Chicken and Rice
Step 1: Add sliced or shredded carrots to melted butter in a large soup pot over medium heat then season to taste with homemade seasoned salt and pepper. Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally. You can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand.
Step 2: Add long grain white rice, dried minced onion, and dried minced garlic then stir to coat the rice in the butter and saute for one minute.
Step 3: Add dried parsley and chicken stock to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally. Step 4: Season chicken breasts that have been chopped into bite-sized pieces with seasoned salt and pepper then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes.
Step 5: Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more butter (follow your heart!) then taste and season with additional seasoned salt and pepper if desired. The dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving.
Storing and Reheating
Scoop leftover Chicken and Rice into an airtight container, or individual sized storage containers then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer. I recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through. Whether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy!
More Easy Family Favorites
Cheesy Ham and Hash Brown Casserole Easiest Baked Chicken Breast Crock Pot Salsa Chicken Gnocchi Chicken Pot Pie Easy Chicken and Rice Soup Homemade Chicken Noodle Soup Easy Chicken Fried Rice Baked Chicken Thighs
Like this recipe? Share it with friends!
