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.
“SO glad I gave this a try. MAN is it good!”
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:
- Air Fryer Green Beans
- Gluten Free Focaccia Bread
- Air Fryer Asparagus
- Gluten Free Biscuits
- 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 large 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.
Recipe Tip
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
- Ground Beef Stroganoff
- Creamy Ham Peas and Pasta
- Baked Chicken Thighs
- How to Cook Burgers in the Oven
- Easy Baked Ribs
- Ham and Bean Soup
- Easy Chicken and Rice Soup
- American Goulash
Ingredients
- 4 – 6 Tablespoons butter or vegan butter, divided
- 1 heaping cup shredded or chopped carrots
- homemade seasoned salt and pepper, to taste
- 2 scant cups long grain white rice, Lundberg White Jasmine Rice recommended
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 chicken breasts, ~1lb, cut into bite-sized pieces (NOT HUNKS)
Directions
- Melt 2 Tablespoons butter in a large soup pot over medium heat. Add carrots, season 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 the rice 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 seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer 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.
- Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve.
Notes
- To avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend Lundberg California White Jasmine Rice.
- To ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS.
- This dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot.
- Store leftovers in glass storage containers.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Chicken didn’t get to temperature before mushy rice. Good recipe otherwise. I will sear the chicken and reserve next time 🤞🏼
Hey Shane! Sorry to hear that. My best tip is to make sure the chicken is cut into small, bite-sized pieces vs hunks before adding them into the pot. I’m glad you enjoyed the recipe otherwise!
I do really like this one pot meal! However, it’s basically cooking rice in broth and adding chicken & carrots. Nothing wrong with that-it’s good… So, cook your rice according to the package directions.
Yes, agreed! Cook your rice until it’s done — and then the dish is done!
Not dairy free, it calls for 3/4 of a stick of butter. Butter is a dairy product.
We use vegan butter at my house on account of my daughter’s dairy allergy, so please do the same if you need to!
Loved this. Super easy to make and came out great. I tweaked it a little bit and sautéed boneless, skinless chicken thighs, set them aside and pretty much followed the recipe as is with fresh onion and garlic. I did sub the parsley for a Mediterranean herb blend, and used about 6 cups of broth bc I didn’t want it as soupy, but yum! Super easy, one pot dream.
Thrilled to hear this, Drea! Thank you so much for your feedback and recipe rating!
We love this recipe. I make it over and over. The notes say “don’t freeze”. We do freeze some to enjoy later. So it’s a little mushy – no worries. It tastes delicious and that’s what counts.
Oh I’m truly thrilled to hear this, Dave! I’m one that can get past texture too, if it still tastes delicious. So happy this is a repeater at your house!
How much is a serving size?
Followed this so closely and my rice turned to mush. What did I do wrong?! Even used the brand recommended. Such a bummer.
Hey Jessica, I’m sorry to hear this! If it turned to mush, it was overcooked. Next time, pull it from the heat when the rice is cooked.
I think her times are too long.. i put my chicken in around 10min mark in the initial boil and then let it simmer for 6 min.. It would just be important that your chicken is cooked through and I think it will depend on how small the “bites” you make when you cut it up.
I probably could have even have cooked for less time. But realized it was cooking faster than the recipe.
This is a very easy and fast dinner – perfect for fall!
I made a few modifications. I used fresh onion, shallots, garlic, parsley, the juice of a lemon and dried thyme. I waited until adding the chicken to add the carrots so they didn’t get mushy, and added frozen brocolli and peas at the very end for some extra veggies. I needed to add about another 1.5C broth to keep it from drying out and wish I had cooked the rice about 3 minutes longer before adding the chicken.
My husband ate two heaping servings!
I’m thrilled to hear this, Zoe! Glad you could take the base recipe and modify it to fit your needs and tastes. Thank you so much for your feedback and recipe rating!
How much of the season with seasoned salt and pepper do we add?
Hey Amber! I rarely include an exact measurement for salt because “salty” is so subjective (for example what I’d consider bland, my husband might find seasoned just fine). I’d start with 1/4 teaspoon then add more if desired.
Do you need to make any adjustments to cooking time if using chicken thighs? Also, does it freeze well?
Hey O! I’d add boneless, skinless chicken thighs into the post with the stock then place a lid on top and let them simmer for 10 minutes prior to adding the rice. Pull them out then shred or chop at the very end before add back into the pot and serving.
I personally do not recommend freezing creamy rice-based dishes as they can turn mushy once thawed and reheated.
I want to double this, but 16 cups of stock seems like a lot for 4 cups of rice. My jasmine rice is 1.5 cups of liquid per 1 cup of rice. I know it needs to be brothy but should I really do 16 cups of liquid? Please advise. Thank you!
Hey Adriane! I haven’t personally doubled this recipe but in general when doubling recipes I advise doubling all ingredients. If you have two large pots, I might do one batch in each pot simultaneously so you can better control the recipe.
Stupid question… am I cooking to the rice first and then adding it in, or adding dry rice?
Hey Mary, no worries! :) You are adding the rice dry to the broth then it will cook in the hot broth.
After you add the rice do you simmer this with the lid on or off?
Simmer with the lid off — uncovered.