If there’s one dish that brings everyone to the table in my house without fuss, it’s this one pot chicken and rice. It’s cozy, filling, and doesn’t leave a mountain of dishes behind — and honestly, that’s reason enough for me to make it on a regular basis.
I’ve leaned on this recipe during busy weeks, lazy Sundays, and even those “I forgot to defrost anything” evenings. The best part? It comes together with pantry staples and a bag of frozen veggies that always seems to be hanging out in the freezer. It’s that kind of meal you can tweak endlessly based on what you’ve got lying around.
Why This Dish Always Saves My Weeknight
Some meals feel like a big production. This is not one of them. It’s all cooked in one pan, and there’s only about 10 minutes of actual chopping or prep work. The rest is hands-off cooking. What I love most is that it doesn’t taste like a shortcut — the flavor from the garlic, onions, and that splash of soy sauce makes it taste like you’ve been simmering something special for hours.
Plus, this is one of those dinners that my family actually requests—and with kids, that’s saying something. It’s gentle in flavor but easy to build on with spice or cheese for those who like a little kick or richness.
What You’ll Need to Make It
Here’s what usually lands in my pot — and a few notes on how I tweak it depending on what’s in my fridge.
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Olive Oil – I go with extra virgin because it adds that subtle richness, but any neutral oil works here.
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Onion – White or yellow, whatever’s around. I’ve even used shallots in a pinch.
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Garlic – Fresh is best, but I’ve subbed in garlic powder when I’m running low. About ½ tsp per clove does the trick.
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Chicken – Boneless, skinless chicken breast is what I reach for most, but thighs are juicier and more forgiving if you’re worried about overcooking.
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Rice – Basmati is my go-to. It cooks beautifully without getting gummy. Just avoid quick-cook or minute rice—they’ll turn mushy.
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Vegetables – I almost always use frozen peas and carrots, but honestly? Leftover zucchini, bell peppers, spinach, or even a handful of canned corn works great.
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Soy Sauce – Adds a salty, umami punch. Tamari works if you’re going gluten-free.
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Seasonings – Italian seasoning, salt, and pepper are my base. You can also sprinkle in thyme, basil, or even a pinch of smoked paprika if you like.
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Water or Stock – Water is fine, but if I have chicken stock or veggie broth, I’ll use that for extra flavor.
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Fresh Parsley – Optional, but it makes everything look and taste a bit brighter.
Fun Extras to Switch It Up
This dish is great on its own, but here are a few ways I’ve jazzed it up when I wanted something different without starting from scratch:
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Cheesy Finish: Stir in grated Parmesan or crumble a little feta on top right before serving.
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Heat Boost: Crushed red pepper flakes are my go-to for a little warmth. I usually add about ½ tsp when I’m not cooking for kids.
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Zingy Twist: A squeeze of lemon juice or a little lemon zest stirred in at the end makes it feel light and fresh.
Step-by-Step: How I Make It in My Kitchen
I keep it as fuss-free as possible, and here’s the rhythm I follow:
Step 1: Sauté the onion
I heat a bit of olive oil and cook the onions until soft and golden. That’s your flavor base right there.
Step 2: Add garlic and chicken
Once the onions are ready, in go the garlic, diced chicken, salt, pepper, and Italian seasoning. Stir it all up and let the chicken cook just until it’s no longer pink.
Step 3: Stir in the rice
Add uncooked rice directly to the pot. It’ll soak up all the chicken-y goodness.
Step 4: Pour in veggies, soy sauce, and water
Toss in the frozen peas and carrots, a splash of soy sauce, and enough water or stock to cook the rice (usually 2 cups for every cup of rice).
Step 5: Simmer
Bring everything to a boil, then cover and reduce to a simmer. Let it cook undisturbed until the rice is done — about 18–20 minutes.
Step 6: Rest and fluff
Turn off the heat but keep the lid on for another 5–10 minutes. Then grab a fork and fluff it all up. This little pause makes the rice extra fluffy.
My Go-To Tips After Making This Too Many Times to Count
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Stick to long-grain white rice – It gives you a fluffy, separate texture. Short-grain or instant rice just doesn’t hold up.
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Chop small for kid-friendly bites – The smaller the pieces, the easier it is to get everything in one spoonful (and for kids, it’s less “scary”).
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Don’t peek too early – Once it starts simmering, I resist the urge to lift the lid. Trust the steam to do its thing.
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Rest before serving – Letting it sit off the heat before fluffing makes a big difference. The steam continues to cook the rice gently without drying it out.
How I Serve It Around Here
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Piled into bowls on its own for a simple dinner.
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With a fried egg on top for a little richness (highly recommend).
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With a crisp cucumber salad or chopped tomatoes tossed in vinegar and salt on the side.
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I’ve even tucked leftovers into wraps with some shredded lettuce for quick lunches.
Can You Store It? Absolutely
This dish is great for leftovers — it actually tastes better the next day.
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Fridge: Keep it in an airtight container for up to 4 days.
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Reheat: I like to reheat it in a skillet with a splash of water or broth to revive the texture. Microwave works too, just cover it so it doesn’t dry out.
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Freezer: It freezes well! Just cool completely and pack it into freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
One Pot Chicken and Rice
Looking for a hearty dinner that comes together in one pot and leaves you with minimal cleanup? This easy chicken and rice dish is your weeknight hero.
Ingredients
- 1 ½ lbs boneless skinless chicken breast, cut into ½-inch cubes
- 1 cup basmati rice, rinsed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon soy sauce
- 1 (10 oz) bag frozen peas and carrots
- 1 ½ cups water
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the chopped onions and cook until soft and translucent. Stir in the minced garlic and let it cook for just about 30 seconds, until fragrant.
- Toss in the cubed chicken. Sprinkle in the Italian seasoning, half the salt, and black pepper. Cook until the chicken is mostly cooked through and lightly golden on the outside.
- Add the rinsed rice straight into the pot and stir it around with the chicken for a minute or two to toast slightly. Mix in the frozen peas and carrots, soy sauce, and the rest of the salt.
- Pour the water over everything. Give it a good stir, then bring it all to a boil. Once boiling, lower the heat, cover tightly with a lid, and let it simmer for about 15 minutes until the rice is cooked through.
- Turn off the heat but leave the lid on — let the steam finish the cooking for another 5–10 minutes. Fluff it up with a fork, top with fresh parsley, and serve it warm and comforting.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just reheat gently on the stovetop or in the microwave with a splash of water to keep it moist.
- For longer storage, freeze in a well-sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 262Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 96mgSodium 596mgCarbohydrates 12gFiber 1gSugar 2gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Questions You Might Have
Can I make this with brown rice?
Yes, but you’ll need to increase the liquid and cooking time. I usually add about ½ cup more water and give it 10–15 extra minutes to simmer.
What if I want to use raw veggies instead of frozen?
Go for it! Just chop them small so they cook in the same amount of time. Bell peppers, chopped green beans, or zucchini are all great.
Can I skip the soy sauce?
If you’re avoiding soy, try a splash of Worcestershire (about 1½ tsp) or coconut aminos. Or just stick with salt and herbs for a simpler flavor.
Can I double the recipe?
Yes — just make sure your pot is big enough and keep the same rice-to-liquid ratio.
Let me know if you try this version or put your own spin on it. I’ve been making it for years, and I still find new ways to tweak it depending on what I’ve got in the fridge. That’s the beauty of recipes like this — they work hard for you, no matter what kind of day you’ve had.
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