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One Pot Chicken and Rice

One Pot Chicken and Rice

The ultimate comfort food, One Pot Chicken and Rice combines tender chicken with flavorful rice and vegetables for a delicious and easy weeknight dinner. It's a one-pot wonder that brings everyone to the table, perfect for family gatherings or a cozy night in!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts Cut into bite-sized pieces.
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • 2 teaspoons Italian seasoning
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion Diced.
  • 1½ cups frozen mixed vegetables (peas, carrots, green beans, and corn).
  • 3 cloves garlic Minced.
  • 1½ cups long grain rice Rinsed until water runs clear.
  • 2 cups chicken stock
  • 2 tablespoons fresh parsley Chopped.
  • ¼ cup grated Parmesan cheese

Equipment

  • Large pot with lid
  • Cutting board and knife
  • Wooden Spoon or spatula
  • Measuring Cups and Spoons

Method
 

  1. 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.
  2. 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.
  3. Add the rinsed rice, pour in the chicken stock, and stir, scraping up any browned bits from the bottom of the pan.
  4. Return the chicken to the pot along with any juices and bring to a boil.
  5. 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.
  6. Uncover, fluff with a fork, and gently stir in the parsley and Parmesan. Serve warm.

Notes

  • Rinsing the rice: Rinsing the rice removes excess starch and keeps it fluffy.
  • Don’t uncover the pot: 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.
  • Vegetable choices: Swap the frozen mixed veggies for other frozen or fresh vegetables.
  • Storage tips: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freezing: 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.
  • Reheating: Reheat frozen rice in the microwave with a splash of water.