One Pot Chicken and Rice
This satisfying one pan meal features moist chicken, tender vegetables, and fluffy rice – all simmered together in an herby, parmesan-spiked broth. The mouthwatering blend is garnished with lemon, green onions, and basil, creating a colorful, refreshing burst of flavor in every bite. And, after dinner, there’s only one pan to clean!
This recipe was written for the Arizona Republic.
This one pan dish is more than a mealtime time-saver. Aside from quick-and-easy cleanup, there are added benefits to cooking all the ingredients together in the same pan. In fact, there are a bounty of nuances this dish wouldn’t have if elements were cooked separately.
Cooking in one pan adds layers of flavor and dimension, something you can’t achieve when cooking ingredients separately.
First, the rice cooks in seasoned broth (not water), so it absorbs extra flavor from the beginning, and each grain is flavorful to its core. Next, the chicken is extra moist and tasty because it’s seared first and then braised in the same liquid used to cook the rice. Sautéing the chicken creates caramelized browned bits on the bottom of the pan; those delectable morsels are incorporated into the cooking liquid, adding extra depth and complexity.
This easy dish is entirely customizable. In this dish, you can tailor virtually every ingredient to suit your tastes. Choose the type of chicken you want, swap in your favorite vegetables, and use whatever long grain rice you have on hand. It’s pantry-staple friendly and made with everyday ingredients.
Here’s what you need for this one pan chicken and rice
- Chicken. I used thin-sliced, boneless, skinless chicken breasts, but you can use regular chicken breasts, chicken thighs, or chicken tenders in this recipe. Since the chicken cooks in seasoned broth, there’s no risk of drying out. When using chicken breasts, I suggest halving them crosswise (creating two smaller pieces about the size of chicken thighs). This isn’t crucial, but it makes stirring and serving the dish easier. When using chicken thighs and tenders, there’s no need to halve them before cooking. In addition, I recommend skinless chicken (to keep fat in check), but you can use skin-on chicken if desired. Bone-in chicken is also an option, just make sure to cook all chicken to an internal temperature of 165 degrees F.
- Rice. I prefer long grain basmati rice for this recipe because it cooks up tender and fluffy and has nutty nuances. You can use regular long grain white rice or jasmine rice if desired. I do not recommend instant or brown rice – instant rice with turn mushy and brown rice often requires more liquid and takes longer to cook (which can result in mushy vegetables). Pro tip: Rinse the rice as instructed. Rinsing the uncooked rice under cold water removes the excess surface starch and ensures that your rice cooks up fluffy, not gummy.
- Seasoning. I chose Italian seasoning and paprika for this dish, but you can swap in your favorite dried herbs. Great options include oregano, basil, parsley, and herbes de Provence.
- Olive oil and butter. Olive oil is used to sear the chicken, and butter is used to caramelize the vegetables (I like the marriage of both flavors in this dish).
- Vegetables. I chose a medley of onion, carrot, and garlic as the base flavor for this dish. If desired you may add/substitute celery, leeks, and bell peppers.
- Chicken broth. Chicken broth is the sole cooking liquid for this recipe so choose one with great flavor; you may use regular or low sodium. Chicken stock and chicken bone broth are also acceptable options.
- Pecorino Romano cheese. I adore the richness Pecorino Romano cheese adds to this dish. The sheep’s milk cheese is salty, sharp, and tangy, and it adds aromatic, full-bodied flavor. If desired, you may use parmesan or Romano cheeses. I do not recommend shelf-stable, grated parmesan cheese.
- Lemon. Fresh lemon adds a pop of clean, bright flavor to the finished dish.
- Green onions. Green onions and fresh basil add a burst of vibrant color and flavor to this meal. If desired, you may leave them out, or substitute chives and/or parsley.
How to store this one pot chicken and rice
Once cool, transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat leftovers in the microwave or in a saucepan over medium heat, adding more broth as needed to separate the grains of rice. I do not recommend freezing this dish because, once thawed, the rice can become mushy.
One Pot Chicken and Rice
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts, or boneless skinless chicken thighs, or chicken tenders
- Salt and black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 ½ cups uncooked basmati rice, rinsed and drained
- 2 ½ cups chicken broth, plus more if needed
- ½ cup grated or shredded Pecorino Romano cheese, or parmesan cheese
- 1 lemon, sliced into rounds or wedges
- Chopped fresh basil, or green onions (or both) for serving, optional
Instructions
- Pat the chicken dry. If using chicken breasts, halve them crosswise to create two smaller pieces.
- Season both sides of the chicken with salt and pepper.
- Heat the oil in a large, high-sided pan (with a tight-fitting lid) over medium-high heat.
- Working in batches to prevent crowding the pan, add the chicken and sear until golden brown on both sides.
- Transfer the chicken to a plate.
- Melt the butter in the same pan over medium-high heat.
- Add the onion and carrots and cook for 3 to 5 minutes, until soft.
- Add the garlic, Italian seasoning, and paprika and cook for 30 seconds, until fragrant.
- Add the rice and cook for 30 seconds, until lightly toasted, stirring constantly.
- Add the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan with any accumulated juices.
- Bring the broth to a simmer.
- Reduce the heat to low.
- Cover and cook for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. If liquid is absorbed before 15 minutes, add more as needed, no more than ¼ cup at a time.
- Remove the pan from the heat and fold in the Pecorino Romano (or parmesan) cheese.
- Season to taste with salt and pepper.
- Top with lemon slices, basil and/or green onions (if using) and serve.