Chicken and Rice Recipe
Moist chicken, white wine, rice, and spices combine to create this easy one pot chicken and rice recipe for a flavorful and simple meal.
Servings: 8
Calories: 454kcal
Ingredients
- 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 in half
- 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.
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