One-Pot Chicken and Rice
This One-Pot Chicken and Rice is a comforting, wholesome meal that brings together tender chicken, fluffy rice, colorful vegetables, and simple herbs—all cooked in a single pot for easy cleanup. It’s hearty without being heavy, packed with flavor, and perfect for busy weeknights when you want something nourishing and satisfying without a lot of fuss.
Ingredients
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1 lb boneless, skinless chicken breast, diced
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup long-grain white rice
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2 medium carrots, sliced
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3 cups low-sodium chicken broth
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¼ teaspoon dried thyme
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup unsweetened almond milk (or milk of choice)
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2 tablespoons fresh parsley, chopped
Instructions
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Heat olive oil in a large pot over medium heat.
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Add diced chicken and sauté until browned on all sides. Remove chicken with a slotted spoon and set aside.
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In the same pot, sauté onion and garlic for about 5 minutes, or until translucent and fragrant.
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Return chicken to the pot and add sliced carrots.
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Stir in rice, thyme, salt, black pepper, and chicken broth. Bring to a boil.
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Reduce heat to low, cover, and simmer for 20–30 minutes, or until the rice is tender and most of the liquid is absorbed. Stir once halfway through cooking.
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Toward the end of cooking, stir in almond milk if desired for extra creaminess.
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Remove from heat and let rest, covered, for 5–10 minutes before serving.
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Sprinkle with fresh parsley and serve warm.
Notes
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Even Cooking: Cut chicken into similar-sized pieces so they cook evenly.
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Extra Veggies: Add peas, green beans, or spinach during the last few minutes of cooking.
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More Flavor: A pinch of smoked paprika or a splash of lemon juice brightens the dish.
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Meal Prep Friendly: Stores well in the refrigerator for up to 3 days.
Find it online: https://chocotune.com/one-pot-chicken-and-rice/