Description
Comfort meets convenience in this hearty one pot chicken and rice, blending tender chicken with perfectly seasoned grains. Savory herbs and simple ingredients create a satisfying meal that brings families together without complicated kitchen work.
Ingredients
Scale
Protein:
- 2 chicken breasts (1 pound/454 grams, cut into bite-sized pieces)
Vegetables and Aromatics:
- 1 heaping cup shredded or chopped carrots
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
Rice and Seasonings:
- 2 scant cups long-grain white rice (Lundberg White Jasmine Rice recommended)
- 2 tablespoons dried parsley flakes
- 4–6 tablespoons butter or vegan butter (divided)
- 8 cups chicken stock
- Homemade seasoned salt and pepper (see notes)
Instructions
- Melt butter in a large soup pot over medium heat, creating a flavorful base for the dish.
- Introduce shredded carrots to the pot, seasoning with salt and pepper, then cover to steam and soften for 5-6 minutes.
- Fold in rice, dried onion, and dried garlic, coating thoroughly in the melted butter and toasting for 1 minute to enhance their aromatic qualities.
- Sprinkle dried parsley flakes into the mixture, distributing evenly throughout the ingredients.
- Pour chicken stock into the pot, increasing heat to high and stirring periodically to prevent rice from sticking.
- Allow the mixture to reach a rolling boil, then reduce heat to medium-low and simmer for 15 minutes, occasionally stirring to ensure even cooking.
- Season chicken pieces with salt and pepper, then gently nestle into the partially cooked rice mixture.
- Adjust heat slightly to maintain a consistent simmer, cooking for 7-10 minutes until chicken is fully cooked and rice reaches al dente texture.
- Incorporate remaining butter, stirring to create a rich, glossy finish.
- Taste and fine-tune seasoning with additional salt and pepper as desired.
- Let the dish rest for 5 minutes, allowing flavors to meld and sauce to thicken slightly.
- Serve warm, scooping into bowls and enjoying the harmonious blend of chicken and rice.
Notes
- Swap rice for quinoa or cauliflower rice to make the dish gluten-free and lower in carbohydrates.
- Use bone-in chicken thighs for richer flavor and more tender meat that stays moist during cooking.
- Add fresh herbs like thyme or rosemary during the last few minutes of cooking to boost aromatic complexity.
- For a dairy-free version, replace butter with olive oil or coconut oil while maintaining similar richness and depth of flavor.
- Prep Time: 5 minutes
- Cook Time: 28–32 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg