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When I want a cozy dinner that does not take a lot of thought, this one-pot chicken and rice is what I make. Everything cooks together in a single pot, from the tender chicken to the creamy, comforting rice, which makes it an easy family dinner on busy nights. I love that it feels filling and homemade without leaving me with a pile of dishes at the end.
As it cooks, the whole pot comes together in the simplest way. The rice turns soft and flavorful, the chicken stays juicy, and the kitchen starts smelling like dinner is handled. It is one of those meals that looks and tastes like you put in more work than you actually did, which is exactly what I want at the end of a long day.
For more easy meal ideas, try my Garlic Butter Steak Bites or quick and flavorful Chicken Lo Mein.
Ingredients Notes
- Olive oil: Avocado oil or vegetable oil also work.
- Butter
- Yellow onion
- Garlic
- Carrots
- Salt
- Boneless skinless chicken breast: Skinless chicken thighs or turkey breast can be used.
- Black pepper
- White wine: Use chicken broth for a non-alcohol substitute.
- Chicken broth: Vegetable broth also works.
- Jasmine rice: Use a long grain white rice that cooks up soft and fluffy. Basmati or brown rice can also be used; brown rice needs extra broth and a longer cooking time.
- Fresh Italian parsley
- Parmesan cheese: You can omit the parmesan or use a dairy free alternative. The rice will still turn creamy from the starch.
See the recipe card for full information on ingredients and quantities.
How to Make One Pot Chicken and Rice
Step 1
Sauté the vegetables: In a large heavy pot, such as a Dutch oven, warm the olive oil and butter over medium heat. Add the carrots, onion, garlic, and part of the salt, and cook until the vegetables are tender.
Step 2
Brown the chicken: Add the chicken along with the remaining salt and the pepper. Stir occasionally until the pieces are lightly browned on all sides.
Step 3
Deglaze: Increase the heat to high and pour in the white wine, cooking until most of the liquid evaporates.
Step 4
Cook the rice: Add the hot broth and rice. Bring the mixture to a boil, then cover and simmer on low until the rice is fully cooked.
Step 5
Finish the dish: Turn off the heat, gently fluff the rice with a fork, then stir in the parsley and parmesan. Keep the lid on the pot until you are ready to serve.
Make Ahead & Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of chicken broth or stock to restore creaminess.
- Freeze: Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.
- Make ahead: Prep the vegetables and cut the chicken up to 24 hours in advance. Fully cooked leftovers reheat well, though the rice may soften slightly after freezing.
More Easy Weeknight Meals
- Easy Mozzarella Chicken
- Freezer Chicken Enchiladas
- Chicken Sheet Pan Quesadillas
- Hamburger Casserole
- Korean Beef Bowl
- One Pot Chicken Parmesan Pasta
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
One Pot Chicken and Rice
Ingredients
- ¼ cup olive oil
- 2 tbsp butter
- 1 medium onion diced
- 2 tsp minced garlic
- 2 large carrots shredded (about 1 cup)
- 2 tsp salt divided
- 2 lb boneless skinless chicken breast cut into 1-inch pieces
- ½ tsp pepper
- 1 cup white wine
- 5 cups hot chicken broth
- 2 cup rice Jasmine would work best but I used Basmati which was delicious
- ¼ cup fresh Italian parsley finely chopped
- ½ cup parmesan cheese
Instructions
- Place heavy soup pot on stove and turn to medium heat. Add olive oil and butter. Once butter is melted, add grated carrots, diced onion, minced garlic and 1 tsp salt. Sautee until tender, about 10 minutes, stirring occasionally.¼ cup olive oil, 2 tbsp butter, 1 medium onion, 2 tsp minced garlic, 2 large carrots shredded, 2 tsp salt
- Add chicken to pot. Sprinkle with 1 tsp salt and 1⁄2 tsp pepper. Stir occasionally so that chicken browns on all sides, about 8-10 minutes.2 tsp salt, 2 lb boneless skinless chicken breast, ½ tsp pepper
- Turn heat to high and add 1 cup white wine. Cook until most of the wine has evaporated stirring occasionally.1 cup white wine
- Add hot chicken broth. Stir in rice. Bring to a boil, cover pot and reduce heat to low until the rice is fully cooked (about 15-20 minutes)5 cups hot chicken broth, 2 cup rice
- Turn off heat. Add chopped parsley and 1⁄2 cup parmesan cheese. Keep covered to remain warm if you are not serving right away.¼ cup fresh Italian parsley, ½ cup parmesan cheese
Can you make this recipe a day or two ahead and if so how would you alter the recipe?
You can make this One Pot Chicken and Rice a day or two ahead, but I want to be honest—rice dishes don’t reheat quite the same as when they’re fresh. The rice will continue to absorb moisture as it sits, so it can turn softer or even a bit mushy, and the chicken may dry out slightly.
If you want to prep it ahead, here are two good options:
– Cook fully, then reheat: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of chicken broth or water to loosen the rice.
– Par-cook the rice: Cook everything until the rice is about 80–90% done, then cool quickly and refrigerate. When ready to serve, finish cooking on the stove with a little extra broth so the rice doesn’t get mushy.
For best results, though, I recommend enjoying it the day you make it.
How would you cut this down for just 2 people?
For most of it you can just use aprox. Amounts, so i will list only the things you really need to measure. Half a pound of chicken breasts, half a cup of the white whine, 1 1/4 of broth, and half a cup of rice.