A simple recipe for One Pot Chicken and Rice makes the perfect dinner for a busy weeknight! Tender chicken, fluffy rice, and frozen vegetables come together in one pot for a hearty and flavorful meal with minimal cleanup.
Skip the Dishes Tonight!
We all love feeding our family a healthy and complete meal, but that usually means that we’re cooking protein, veggies, and a starch – which means that there’s at least 3 pots and pans to wash later.
No, thank you to all those dishes! I have a better way.
Timed properly and with the right amount of liquid, you can cook diced chicken breast, long-grain white rice, and frozen mixed veggies (or fresh ones) in one big, covered pot on the stove.
You’ll love how easy this recipe is, and once you see how brilliant the concept is, you’ll be ready to make this dish with your own flavor twists and substitutions, too.
This base recipe uses Italian seasoning and smoked paprika, but you could try making a shawarma seasoned one pot chicken and rice, or a lemon pepper one pot chicken and rice, or even Cajun chicken and rice (just like a jambalya)! Just swap out the seasonings and spices for a brand new and exciting chicken dinner.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Boneless, skinless chicken breast is what I usually buy at the grocery store every week, and it works beautifully here. For juicier chicken, try this with boneless, skinless chicken thighs instead. Cut the chicken into bite-sized pieces so that it cooks quickly and evenly.
- Rice: The best type of rice for this one-pot rice method is long-grain white rice. Basmati rice works well, too. Rinse the rice with cold water until the water runs clear. This removes any impurities from the rice and also some of the excess starch that could make your dish sticky or mushy.
- Onion and Garlic: Starting the recipe by sauteeing freshly diced onion and minced garlic gives it a head start to being delicious!
- Chicken Stock: Use homemade chicken stock if you have it, or a good quality store-bought chicken broth. If you’re watching salt, look for a low-sodium chicken broth option.
- Vegetables: Bagged frozen mixed vegetables add lots of color to this dish, and they are just so convenient! Feel free to use a different frozen veggie blend if you like. Peas and carrots are a good option, or a California blend with cauliflower and broccoli.
- Seasonings: A blend of Italian seasoning, smoked paprika, salt, and pepper is a mild, family-friendly flavor booster that makes the chicken taste amazing. For an extra kick, add a pinch of cayenne pepper.
- Finishing Touches: A garnish of grated Parmesan cheese and minced parsley will dress up your one-pot chicken and rice and add extra flavor.
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One Pot Chicken and Rice
Equipment
- Large pot with lid
- Cutting board and knife
- Wooden Spoon or spatula
- Measuring cups and spoons
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken breasts cut into bite-sized pieces (or use chicken thighs)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 tablespoon (14 g) unsalted butter
- 1 medium yellow onion diced
- 1½ cups (210 g) frozen mixed vegetables (peas, carrots, green beans, and corn)
- 3 cloves garlic minced
- 1½ cups (285 g) long grain rice or basmati rice, rinsed until water runs clear
- 2 cups (480 ml) chicken stock
- 2 tablespoons fresh parsley chopped
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken and season with salt, pepper, paprika, and Italian seasoning. Cook for 1-2 minutes, just until lightly golden. Transfer the chicken to a plate and set aside.
- Melt the butter in the same pot, then add the onion and cook for 2 minutes until softened. Stir in the mixed vegetables and cook for 1 minute. Add the garlic and cook for 30 seconds.
- Add the rinsed rice, pour in the chicken stock, and stir, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pot along with any juices and bring to a boil.
- Cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.
- Uncover, fluff with a fork, and gently stir in the parsley and Parmesan. Serve warm.
Notes:
- Rinsing the rice removes excess starch and keeps it fluffy.
- Do not uncover the pot while the rice is cooking, or while it’s resting. The lid traps the steam that is needed for even cooking.
- Swap the frozen mixed veggies for other frozen or fresh vegetables.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- To Freeze: Cool the rice down quickly by spreading it onto a sheet pan. Then pack flat or in Souper Cubes for freezer storage. Use within 3 months.
- Reheat frozen rice in the microwave with a splash of water.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Choosing a Pot: This recipe will work in a Dutch Oven or any large, deep pot or skillet. As long as there is room for everything, it will be fine! Be sure to choose a vessel that has a tight-fitting lid that will trap the steam, as this is the key to perfectly cooking the rice.
- No Peeking! Avoid the urge to uncover the chicken and rice while it’s cooking, and while it’s resting after you remove it from the heat. Keep the heat low to avoid burning or scorching.
- Use Fresh Vegetables if you like: The rice will be cooking for about 30 minutes, which should be plenty of time for any diced fresh veggies to cook properly with it. Clean out the fridge! Try bell peppers, cauliflower, or green beans.
Meal Prep Chicken and Rice
This is a fantastic high protein recipe to cook on a weekend and pack up for lunches throughout the week. It also freezes and reheats very well.
- Refrigerator: Portion the rice and chicken into containers and store them in the fridge for up to 3-4 days.
- Freezer: Cool the rice and chicken down quickly by spreading it onto a baking tray. Then pack flat in freezer bags, or use something like Souper Cubes for easy portioning. Use within 3 months.
- Reheating: Use the microwave, or steam in a skillet or in the oven until the chicken and rice reach a temperature of 74°C / 165°F throughout. With any reheating method, add a splash of water to create steam that will make the rice fluffy again.
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