One Pot Chicken and Rice
An easy One Pot Chicken and Rice recipe with tender chicken, creamy rice, and simple one pan cleanup, perfect for cozy, family-friendly weeknight dinners.
Servings: 8
Calories: 453kcal
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
Video
Nutrition
Calories: 453kcal | Carbohydrates: 42g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1392mg | Potassium: 702mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2880IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 1mg
