One Pot Chicken and Rice

Moist chicken, white wine, rice, and spices combine to create this easy one pot chicken and rice recipe for a flavorful and simple meal.

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One pot chicken and rice is a delicious and hearty meal that provides a creamy, cheesy dinner for the entire family to enjoy. This dish is quick and easy to make with simple ingredients and even quicker cleanup.

One Pot Chicken and Rice Ingredients

You’ll need:

• ¼ cup olive oil
• 2 tablespoons butter
• 2 large carrots, shredded (about 1 cup)
• 1 medium onion, diced
• 2 teaspoons minced garlic
• 2 teaspoons salt, divided
• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon pepper
• 1 cup white wine
• 5 cups hot chicken broth
• 2 cups uncooked rice
• ¼ cup fresh Italian parsley, finely chopped
• ½ cup parmesan cheese

How to Make This One Pot Chicken and Rice Recipe

STEP ONE: Place a heavy soup pot or Dutch oven on the stove and turn to medium heat.

STEP TWO: Add the olive oil and butter to the pot.

STEP THREE: Once the butter is melted, add the grated carrots, diced onion, minced garlic, and 1 teaspoon salt. Sauté until tender, about 10 minutes, stirring occasionally.

STEP FOUR: Add chicken pieces to the pot. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Stir occasionally so that the chicken browns on all sides, about 8 to 10 minutes.

STEP FIVE: Turn the heat to high and add 1 cup of white wine. Cook until most of the wine has evaporated, stirring occasionally.

STEP SIX: Add the hot chicken broth. Stir in the rice. Bring to a boil, cover the pot and reduce the heat to low until the rice is fully cooked, about 15 to 20 minutes.

STEP SEVEN: Turn off the heat. Add in your chopped parsley and ½ cup of parmesan cheese. Keep covered to remain warm if you are not serving it right away.

How to Serve

What goes with creamy chicken and rice? I love to pair this dish with a simple homemade Caesar salad or add extra veggies on the side by making this simple sauteed vegetables recipe.

If you enjoy this recipe, you also have to try our chicken and rice casserole and crack chicken casserole. They are both tasty reader favorites.

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Storage

IN THE FRIDGE: You can store any leftover chicken and rice in the fridge in an airtight container. It will stay fresh for up to 3 days. When reheating, I like to add in just a bit of chicken broth to keep the rice moist. This makes for a great leftover meal.

IN THE FREEZER: You can freeze this tasty dish in an airtight container for up to three months.

Our one-pot chicken and rice dinner is a hearty meal that’s perfect for busy weeknights at home. It’s a delicious, creamy dish with moist chicken and flavorful rice. My whole family loves this one, and I’m sure yours will, too.

More Recipes You’ll Love

• Creamy Garlic Pasta
• Chicken Fried Rice
• Creamy Beef and Shells
• Ground Beef Stroganoff
• Chicken and Rice Casserole
• Crockpot Crack Chicken
• Instant Pot Brown Rice
• Chicken Wild Rice Soup
• Spanish Rice
• Dutch Baby
• Shrimp Fried Rice

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One Pot Chicken and Rice

5 from 8 votes

Moist chicken, white wine, rice, and spices combine to create this easy one pot chicken and rice recipe for a flavorful and simple meal.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8

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Ingredients

  

1x2x3x

• ¼ cup olive oil
• 2 tablespoons butter
• 2 large carrots, shredded (about 1 cup)
• 1 medium onion, diced
• 2 teaspoons garlic, minced
• 2 teaspoons salt, divided
• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon pepper
• 1 cup white wine
• 5 cups hot chicken broth
• 2 cups Jasmine rice
• ¼ cup fresh Italian parsley, finely chopped
• ½ cup parmesan cheese

Instructions

 

• Place a heavy soup pot on the stove and turn it to medium heat.
• Add the olive oil and butter to the pot.
• Once the butter is melted, add grated carrots, diced onion, minced garlic, and 1 teaspoon of salt. Saute until tender, about 10 minutes, stirring occasionally.
• Add the chicken to the pot. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Stir occasionally so that chicken browns on all sides, about 8 to 10 minutes.
• Turn the heat to high and add 1 cup of white wine. Cook until most of the wine has evaporated, stirring occasionally.
• Add the hot chicken broth, then stir in the rice. Bring to a boil, cover the pot, and reduce the heat to low until the rice is fully cooked. This will take about 15 to 20 minutes.
• Turn off the heat. Add the chopped parsley and ½ cup parmesan cheese. Keep covered to remain warm if you are not serving it right away.

Video

Notes

• For additional flavor, try adding Italian seasoning and/or basil to the recipe.
• You could use leftover chicken or a rotisserie chicken you pick up at the grocery store instead of raw chicken for a great way to reduce prep time.
• If you are using leftover chicken instead of raw, you can skip to Step Five.

Nutrition

Calories: 454kcal | Carbohydrates: 42g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1394mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3339IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 1mg

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