Delicious One-Pot Chicken and Rice
A simple, comforting dish that comes together in one pot—tender chicken, soft vegetables, and fluffy rice all simmered together for a hearty, no-fuss meal.
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Servings: 6
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Ingredients
- 3–4 Tablespoons extra virgin olive oil
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- salt, to taste
- ground black pepper, to taste
- 1 medium yellow onion, diced
- 2 carrots, peeled and shredded
- 2 celery stalks, chopped
- 1 Tablespoon minced garlic
- 2 cups chicken broth
- 1 ½ cups jasmine rice, rinsed
- ½ cup shredded or grated Parmesan cheese
- ⅓ cup chopped fresh parsley
- Place a 3-quart stockpot over medium-high heat and warm the olive oil. Add the chicken, sprinkle with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper is a good starting point), and cook for 5–7 minutes until the pieces are fully cooked and no longer pink.
- Add the diced onion and cook for about 3 minutes. Mix in the carrots, celery, and garlic, cooking for another minute.
- Turn the heat to high and pour in the broth along with the rinsed rice. Bring everything to a boil. Once boiling, reduce the heat to low. Give the pot a quick stir, cover it, and let it simmer for 15–20 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
- Fold in the Parmesan and parsley. Taste and adjust the seasoning as needed with additional salt, pepper, or other spices you enjoy.
- If you have cooked chicken on hand, you can use it—skip the first step and add it after the vegetables have been sautéed.
- For a stronger garlic presence, add three whole garlic cloves during cooking (remove before serving).
- Feel free to include extra vegetables with the onion—bell peppers, mushrooms, and similar additions work well.