We affectionately call One Pot Chicken and Rice “gruel” at my house.
“KIDS!” I’ll yell at dinnertime, “Come get yer gruel!” and they come running. What can I say, it makes me laugh and it’s the little things.
Part risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel!
Watch How to Make It!
Why You’ll Love This One-Pot Meal
- It’s easy. Toss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward.
- It’s cozy. This creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food.
- It’s wallet-friendly. This is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my Gluten Free on a Budget ebook!
- It reheats well. This recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day.
- It’s family-friendly. I have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy!
What’s in Chicken and Rice?
Raid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need:
- Butter. To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative.
- Carrots. Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots.
- Homemade seasoned salt. My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika.
- Long grain white rice. This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love Lundberg Farms Jasmine White Rice.
- Dried minced onion and garlic. We’re going with the dried versions to keep this dish easy!
- Parsley flakes. Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor.
- Chicken stock. Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for Homemade Chicken Stock.
- Chicken. Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed.
Variations on Chicken and Rice
As you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe:
- Swap in rotisserie chicken. If you have shredded rotisserie chicken on hand, stir in 1-1/2 cups pre-cooked, shredded chicken at the end to warm through.
- Use fresh garlic and onion. Use freshly chopped onion and garlic instead of the dried versions. I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!)
- Make it vegetarian. Use vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan.
- Add more veggies. Pump up the veggies by sauting sliced celery, sliced mushrooms, and/or frozen corn in with the carrots, and/or stir in frozen peas at the end.
- Add a parmesan cheese rind. This is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds!
What to Serve with Chicken and Rice
Not only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas:
- Gluten Free Focaccia Bread
- Air Fryer Asparagus
- Everyday Kale Salad
- Shredded Brussels Sprouts Salad
- Marinated Vegetable Salad
- Garlic Butter Roasted Mushrooms
Chicken and Rice Recipe FAQ
Like I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once:
- Can I use brown rice? You can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly.
- Can I use arborio rice? This recipe will not work as written with arborio rice.
- Can I use fresh onion and garlic? Absolutely! I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves.
- Can I freeze leftovers? I don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated.
- Can I make this in the crock pot or my Instant Pot / pressure cooker? My experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section!
In the meantime, grab your soup pot, turn on the burner, and let’s cook!
How to Make One Pot Chicken and Rice
Step 1: Add sliced or shredded carrots to melted butter in a soup pot over medium heat then season to taste with homemade seasoned salt and pepper. Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally.
You can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand.
Step 2: Add long grain white rice, dried minced onion, and dried minced garlic then stir to coat the rice in the butter and saute for one minute.
Again, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to Lundberg rice!
Step 3: Add dried parsley and chicken stock to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally.
Step 4: Season chicken breasts that have been chopped into bite-sized pieces with seasoned salt and pepper then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes.
Step 5: Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more butter (follow your heart!) then taste and season with additional seasoned salt and pepper if desired.
The dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving.
Storing and Reheating
Scoop leftover Chicken and Rice into an airtight container, or individual sized storage containers then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer.
I recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through.
Whether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy!
More Easy Family Favorites
- Crock Pot Salsa Chicken
- Gnocchi Chicken Pot Pie
- Easy Chicken and Rice Soup
- Homemade Chicken Noodle Soup
- Cheesy Ham and Broccoli Skillet
- Easy Chicken Fried Rice
- Baked Chicken Thighs
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One Pot Chicken and Rice
Description
One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.
Ingredients
- 4 - 6 Tablespoons butter, divided
- 1 heaping cup shredded or chopped carrots (from 1 cup baby carrots or 2 large carrots)
- homemade seasoned salt and pepper (see notes)
- 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 small chicken breasts (14oz), cut into bite-sized pieces
Directions
- Melt 2 Tablespoons butter in a large soup pot over medium heat. Add carrots, season to taste with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
- Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
- Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with a sprinkle of seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.
- Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then taste and add more seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- To avoid ending up with mush, use good quality rice - no Minute Rice, please! I use Lundberg California White Jasmine Rice.
- Click here for my 4-ingredient homemade seasoned salt recipe. Note: you will NOT use this entire recipe in the Chicken and Rice recipe. Use in the same quantity that you would use regular salt.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Jessica 12.23.2022
So good! I made this today with some leftover smoked turkey. It was perfect on a day with blizzard conditions outside!
Kristin 01.05.2023
YUM! Yes, perfect kind of day to enjoy this dish!!
D. bolar 12.15.2022
So, so, so good!!! Thank you for a comforting and eat mealN
Kristin 12.19.2022
My pleasure! So glad it was a hit – thank you so much for your feedback and recipe rating!
Jared 12.08.2022
No one in our house is gluten free but I found your blog a year or two ago when I wanted to BBQ some pork tenderloin. Love your dishes (though I do sub gluten items in). I tweaked this one a little. I used fresh chopped onion and started them in butter just before the carrots and I also used jarred minced garlic as well. Was sooooo good.
Kristin 12.12.2022
I’m so glad to hear that, Jared!! And I love that you are loving the recipes even though you don’t need to eat gluten free. That is the ultimate goal – GF recipes that don’t *taste* GF – so happy to hear that’s coming through. :) Thank you so much for your feedback and star rating!
Sara 11.23.2022
This did not turn out well for us at all. The rice to broth proportions were totally off despite following the recipe and it turned out like super super dry fried rice. Sad we wasted so much food.
Kristin 11.23.2022
Hi Sara, I’m sorry to hear this! Is it possible any of the ingredients were mismeasured? I have never received this or similar feedback!
Tiffany Leonard 11.12.2022
Great recipe. I accidentally used 1 tbsp of dried minced onion, instead of 1 tsp. Also, only had 3 14.5 oz cans of chicken broth, so I used a small can of condensed chicken soup in substitution of the 4th can and it turned out great. Also seasoned the chicken with garlic and herb pre-made seasoning in addition to the seasoned salt and just normal pepper. Hubby liked it, would make again!
Kristin 11.15.2022
That sounds awesome, Tiffany! I love the idea of extra creaminess from condensed soup. Thank you so much for your feedback and recipe rating!
A 10.31.2022
It came out a little bland when I made it, what kind of chicken stock do you use?
Kristin 11.15.2022
I use Kirkland brand chicken stock, or homemade. Did you use the seasoned salt? That really adds a lot of flavor!
Sam 10.26.2022
Hi this recipe is great but you may want to edit it with instructions to cover the pot when simmering the rice. Otherwise it will not properly cook.
Kristin 10.28.2022
Hi Sam. You don’t want to cover the pot on this recipe because the rice isn’t cooked as it would be if it were served as a side dish. The lid needs to remain off so that the dish simmers like a soup.
Traci 10.23.2022
This was so tasty!!! I scaled down the rice to 1 1/3 cups/ water to 5 1/3 cups. And added a chopped onion to the carrots and about 1/2 cup frozen corn atthe end . The rest was left the same. It came out great! I just wanted more chicken to rice ratio.
Kristin 10.25.2022
So glad you were able to make it your own, Traci! Thank you so much for your feedback and recipe rating!
Carrie 10.20.2022
I didn’t have carrots so I used broccoli florets — deliciousness!! One pot meals are awesome!
Kristin 10.21.2022
Delicious!! So glad you enjoyed, Carrie!
Nancy 10.17.2022
I have tons of leftovers but can I freeze this? This was very good.
Kristin 10.18.2022
I’m so glad you loved it, Nancy! I don’t recommend freezing cooked rice dishes because they can become mushy once thawed. This dish does reheat very well with an extra splash of broth or water though!
Carmen 10.15.2022
Do you have a printable version? When I try to print it is 32 pages
Kristin 10.17.2022
Hi Carmen! Are you pressing the pink “print” button either at the top of the page, or within the recipe card? That will print just the recipe. If you try and use your browser’s print feature, it will print the entire post.
Shannon Paul 10.14.2022
I have made this before and it’s a favorite. I am just wondering if it loses anything if I make ahead and reheat? Thanks!
Kristin 10.17.2022
Hi Shannon! I think re-heating individual portions for leftovers is great, and we do that often. That said. I don’t think reheating the entire pot would work too well – I envision the rice breaking down and getting pasty.
Allen 10.12.2022
Can you use basmati rice
Kristin 10.13.2022
You bet – long grain white rice like jasmine or basmati both work in this recipe. :)
Amie Mcgloflin 10.06.2022
Husband said he thouroughly enjoyed this :) thanks for the recipe
Kristin 10.10.2022
Fabulous!! So glad to hear it – thank you so much for your feedback and recipe rating!
Lauren 10.04.2022
Yummy! I added half an onion and 3 cloves of garlic to the first step and sautéed it with the carrots then skipped adding the powders. Sooo good!
Kristin 10.06.2022
Love that you were able to make this your own, Lauren!! So glad you enjoyed. :)
Jessica 10.03.2022
Have you ever made this in the instant pot? If so, can you post instructions for cook times and steps/altered ingredients? Thanks!
Kristin 10.06.2022
Hi Jessica! I have not made this recipe in the IP!
Sara 10.03.2022
Such a simple recipe, but it packs big flavor! The seasoned salt adds a lot to the recipe! I added celery to put a more veggies in there. I also halved the recipe since this was my first time making it. It still makes plenty
Kristin 10.06.2022
I’m so glad you loved the dish, Sara! Thank you so much for your feedback and recipe rating!
Shirley 09.27.2022
Absolutely delicious chicken and rice casserole!!!!
Kristin 09.28.2022
Woo!! So glad it was a hit, Shirley!!
Sarah 09.25.2022
This is going to be my new fall/winter staple in our home. It is fantastic and so delicious!
Kristin 09.26.2022
I’m thrilled it was a hit, Sarah! Thank you so much for your feedback and recipe rating!
Gwyn 09.04.2022
This was not bad. It needs some creaminess. I do love how simple and easy if was to make. Rice is my favorite food so this caught my eye. IGE has many great recipes I’ve tried in the past. If I make this again I’ll try to add some more depth to it.Thanks.
Kristin 09.07.2022
Hi Gwyn! Is it possible that the broth was mis-measured? This dish is very, very creamy and I haven’t received similar feedback. Anxious to get you the dish that you thought you were going to get!