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.
Hope 01.23.2024
Do I need to precook the chicken before putting it in the mixture? I definitely don’t want samonella haha
Kristin 01.23.2024
No. If you cut your chicken into bite-sized pieces (1″ or so) then simmer them for 10 minutes or until cooked through, the dish is fine. In the four years since I first posted this recipe I have never once had anyone report undercooked chicken or food poisoning, save for the person a couple comments back!
Phil 01.22.2024
The flavor was great, and the recipe is super easy. I’ll agree with a previous comment that it was frustrating that your seasoned salt recipe wasn’t readily provided (not even a reference to where one could find it). I eventually thought to google it separately, so all worked out. Also, I couldn’t understand why cook the carrots until tender before cooking them again for another 17 minutes. Sure enough, the carrots lost all of their tooth and most of their flavor. If I try this again, I’ll add the carrots when I toss in the chicken. Otherwise, with the addition of some celery, fresh onion, fresh garlic, and cayenne, this was a very tasty dish.
Kristin 01.23.2024
Hey Phil! Sorry to hear about your frustrations. I linked the seasoned salt recipe several times between the post and recipe card so it’d be easy to find. I include this ingredient in this way on many posts on my site and only get complaints about it on this recipe, for whatever reason! I prefer my carrots to have zero bite, which is why I wrote the recipe the way that I did. If you prefer a crunchy carrot bite then, as you said, you can add them at the end. So glad you liked the dish overall!!
Debra 01.22.2024
So good thanks! I will add it to my lists of go to favorites!
Kristin 01.23.2024
Thrilled to hear that, Debra! Thank you so much for your feedback and recipe rating!
Christina 01.21.2024
Sooo good! I made a few modifications when I made it, but I wonder if you can use wild rice (which isn’t truly rice, but…). I can’t eat much white rice now with my dietary restrictions.
Kristin 01.22.2024
I’m so glad you loved it, Christina!! You can use wild rice though the texture won’t be as creamy, and you’ll need broth. This recipe might appeal to you! https://iowagirleats.com/creamy-wild-rice-mushroom-soup/
K.L 01.21.2024
I’m too sick to walk into the store. Can I use vegetable broth instead of chicken stock/broth?
Kristin 01.21.2024
Oh I’m so sorry to hear that! Yes, you can use vegetable broth!
mary Childs 01.19.2024
I made this and it was a giant success!!! Everyone asks me to make it for Football season!! Thank you!
Kristin 01.20.2024
Love to hear it, Mary!! Thank you so much for your feedback!
Branden K 01.24.2024
This recipe has been a favorite of mine for years! I originally found it while looking for a dupe of Stouffers Granny’s Chicken and Rice, and while this isn’t the same dish, it’s even better!I love me a cream soup base, but I love even more that this recipe is creamy and hearty without it!I would make this for my family all the time when I lived at home, but now that I’m a broke college student I love that I can reheat leftovers for days and that it’s easy on the budget.For anyone concerned about the homemade seasoning salt: I just use Lawry’s and it’s delicious.
Kristin 01.25.2024
I’m so glad you love it, Branden, and that it brings up memories of cooking for family. Thank you so much for your feedback and recipe rating!
Kelly 01.15.2024
This is SO GOOD. I cannot believe it took me this long to make it. My incredibly picky 9yo son loved it and asked me when I was making it again!! Kristin, thank you so much for always creating delicious recipes!! :)
Kristin 01.16.2024
Ahh, fantastic! Always feels good when you can even get the picky eaters on board! Thanks for the feedback, Kelly!
Rik 01.15.2024
This chicken and rice recipe is great, perfect for a cold night! Other than adding peas and small bits of broccoli I made the recipe as is and the flavor is good without being too salty or soupy.
Kristin 01.16.2024
I’m so glad to hear it, Rik! Thanks for your feedback and recipe rating, I really appreciate it!
April 01.11.2024
Commenting again because I failed to rate the recipe on my previous comment. :)
Kristin 01.13.2024
Ah, thank you so much, April – I really appreciate it!!
April 01.11.2024
It was First time making a recipe from your site. It was shared on IG by @callmekristenmarie who has an infant so I knew it would be easy.
I really appreciate that this recipe doesn’t have any unhealthy canned cream soups in it but is still very cozy! It is probably the fastest/easiest recipe I’ve made in a while! The dried onions are so smart to save time and to help it become more appealing to little eaters.
The only thing I found frustrating was not just having the individual seasonings listed instead of mentioning your seasoning salt. But only because I was holding a crying toddler while prepping it. :D
Thank you for sharing. We do prefer gluten free recipes for inflammatory reasons, so I am looking forward to trying more of your recipes!
Cheryl Malandrinos 01.10.2024
This recipe was easy to make and tasted amazing.
Kristin 01.13.2024
I’m thrilled to hear that, Cheryl! Thank you so much for your feedback and recipe rating!
James Pyle 01.07.2024
Love this recipe. My main issue is that when you stir normal rice while cooking it turns to mush. Normally for rice you want to just let it pressure cook in the pan with water. I’m going to try to make it without stirring and see what happens.
Kristin 01.09.2024
Hey James! You don’t stir the rice constantly like risotto (that’s why I said you get creamy, risotto-like results without all the stirring,) so the rice won’t turn out mushy.
Faith 01.07.2024
For some reason my previous comment only showed up with 4.5 stars instead of five, so reposting.
I love this recipe and make it about once a week. It’s delicious and super easy! I also use your seasoned salt recipe in other dishes as well! I make a large jar of it and just keep it with my other spices. I’ve never found it to be too salty. We’ve also never had trouble with food poisoning using this recipe. The chicken is always perfect in flavor, texture, and doneness.
Kristin 01.09.2024
Thank you so much, Faith!! I really appreciate your comments and feedback. <3 I'm so glad this is a weekly staple in your home. Ty, ty, ty. :) :) :)
Faith 01.07.2024
I love this recipe and make it about once a week. It’s delicious and super easy! I also use your seasoned salt recipe in other dishes as well! I make a large jar of it and just keep it with my other spices. I’ve never found it to be too salty. We’ve also never had trouble with food poisoning using this recipe. The chicken is always perfect in flavor, texture, and doneness.
Erika 01.06.2024
This would have been really delicious but it was just way too much salt for me. The next time I make this I am going to use way less salt than the recipe says. It was super easy to make and didn’t take a long time to make which I like.
Kristin 01.06.2024
Hi Erika! Just want to double check that you added seasoned salt to taste, vs using the entire seasoned salt recipe?
Penelope 01.05.2024
Hi there! Can this be made with couscous? And can you sear the chicken separately?
Kristin 01.06.2024
Hi Penelope! I’ve never made this dish with couscous (it’s not gluten free) so I can’t say for sure. If you want to add cooked chicken you certainly can!
Loranda 01.04.2024
This was delicious, but in the aftermath; half the people that are it got food poisoning. I can’t be sure it was this recipe but I will be cooking the chicken separately next time. Love reading others’ alterations to the recipe, tho.
Kristin 01.04.2024
Hi Loranda, I’m so sorry to hear that! How big were your chicken pieces cut, and how long did they cook? Did your chicken smell fresh / odorless prior to cooking? If fresh chicken pieces were cooked to an internal temperature of 165 degrees and the broth simmered for 15 seconds after that, the bacteria that could make you sick would be killed off. Now, if your chicken had gone bad, no amount of cooking would make it safe to eat, and/or the chicken pieces were not cooked through when you/others ate them, there is a risk of food poisoning. I’ve ever had this feedback with this dish, so I’m sorry to hear this was your experience!
Danielle 01.03.2024
Made this last night for dinner sooo yummy! I used the seasoned salt recipe and it made it slightly too salty, next time I think i will half the seasoned salt.
Kristin 01.04.2024
Hi Danielle, I’m so so glad you enjoyed the recipe!! Just want to double check that the seasoned salt was used to taste, vs using the entire seasoned salt recipe, is that correct?
Emma 01.02.2024
Hi! What is the calorific content of this meal? We had it last night and it was definitely a hit!
Kristin 01.02.2024
I’m so glad to hear that, Emma! Estimated nutritional information will be available starting sometime in the next few months!
Jeff 12.30.2023
I substitute carrots with broccoli, and add creme of chicken soup, but no additional liquid.
Kristin 12.31.2023
That sounds awesome, Jeff! Thanks for your feedback!