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One Pot Chicken and Rice

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A comforting weeknight dinner featuring tender chicken and flavorful rice cooked in a single pot.

Ingredients

  • 4 – 6 tablespoons 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 (~1 lb, cut into bite-sized pieces)

Instructions

  1. Sauté the carrots: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the carrots and season with seasoned salt and pepper. Place the lid on top and cook until the carrots are tender, about 5-6 minutes, stirring occasionally.
  2. Toast the rice: Add the rice, dried onions, and dried garlic to the pot. Stir to coat the rice in the butter, and sauté for about 1 minute to toast the rice slightly.
  3. Add stock and seasonings: Sprinkle in the dried parsley and pour in the chicken stock. Increase the heat to high and bring the mixture to a boil. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.
  4. Simmer the dish: Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally.
  5. Add chicken: Season the chicken with seasoned salt and pepper, and add it to the pot. If necessary, raise the heat slightly to bring everything back up to a simmer. Cook until the chicken is cooked through and the rice is al dente, about 7-10 more minutes, stirring more frequently as it nears completion.
  6. Finish and serve: Stir in the remaining 2 – 4 tablespoons of butter (to your taste) and adjust the seasoning with additional salt and pepper, if needed. Allow the dish to sit for 5 minutes to thicken before serving in bowls.

Notes

Keep the rice al dente and taste your dish to adjust seasonings as needed.

Find it online: https://www.chickenclassic.com/one-pot-chicken-and-rice/