This easy one-pot Chicken and Rice Recipe combines bite-size golden brown chicken pieces with veggies and jasmine rice in a tasty blend of spices. It is comfort food at its best and is on the table in a little over 40 minutes, with most of it being hands-off time.
Easy Chicken and Rice (One Pot – 40 Minutes)
This one-pot chicken and rice recipe is perfect for busy weeknight dinners. Ready in just 40 minutes, this dish is easy to make and packed with flavor. Say goodbye to bland chicken and rice meals with this delicious recipe!
How to Make Chicken and Rice
Start by heating a little olive oil and melting a little butter in a large, deep skillet or Dutch Oven over medium heat. Meanwhile, sprinkle the chicken with paprika, kosher salt, and fresh ground black pepper. Add the chicken and brown it on both sides. Remove the chicken to a plate and cover it to keep it warm.
Melt a little more butter in the pan on the stovetop. Add the diced onion, celery, and carrots and cook until the onions and celery are soft. Reduce the heat to low and add the garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes while stirring to toast the rice. Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, add the browned chicken, cover, and simmer for 20 minutes without lifting the lid. Remove from the heat and let it sit for 5 minutes without removing the lid. Then, fluff the dish using a fork.
Beth’s Recipe Tips
- This recipe works well with boneless skinless chicken breasts and boneless skinless chicken thighs.
- You can substitute oregano for the marjoram, but you should treat yourself if you have never cooked with marjoram. Marjoram is less intense, milder, and sweeter, with a woodsy citrus aroma.
- Any long-grain white rice works well with this recipe. Brown rice requires more liquid and a longer cooking time.
- Do not lift the lid when the rice is cooking. Doing so will let the steam out, preventing the rice from being cooked properly.
What to serve with Chicken and Rice
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.
To freeze this dish, cool completely, spoon the contents into a sturdy airtight freezer container, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave at reduced power.
Frequently Asked Questions
Other veggies to consider adding include broccoli, cauliflower, frozen peas, or corn.
Long-grain rice like jasmine and basmati work well with this recipe. I steer clear of any quick-cooking rice with this recipe.
Yes, I love dark meat. Use boneless, skinless chicken thighs.
Chicken and Rice Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 ½ lb. boneless skinless chicken breast cut into bite-size pieces
- ⅕ teaspoon paprika
- ¼ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 3 large carrots peeled and chopped
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon crushed rosemary
- ½ teaspoon marjoram
- 2 cups jasmine or basmati rice uncooked
- 4 ½ cups chicken broth
- Kosher salt and fresh ground black pepper to taste
- Chopped fresh thyme or rosemary.
Instructions
- Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat. Meanwhile, sprinkle the chicken with paprika, kosher salt, and fresh ground black pepper. Add the chicken and brown on both sides. Remove the chicken to a plate and cover it to keep it warm.
- Melt the remaining butter in the pot over medium heat. Add the onion, celery, and carrots and cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes while stirring to toast the rice.
- Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, add the browned chicken, cover, and simmer for 20 minutes without lifting the lid.
- Remove from the heat and let it sit for 5 minutes without removing the lid. Then fluff the dish using a fork. Garnish with chopped fresh thyme or rosemary.
Notes
- This recipe works well with boneless skinless chicken breasts and boneless skinless chicken thighs.
- You can substitute oregano for the marjoram, but you should treat yourself if you have never cooked with marjoram. Marjoram is less intense, milder, and sweeter, with a woodsy citrus aroma.
- Any long-grain white rice works well with this recipe. Brown rice requires more liquid and a longer cooking time.
- Do not lift the lid when the rice is cooking. Doing so will let the steam out, preventing the rice from being cooked properly.
Nutrition
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Edgar
Whew! What a beauty and a loved legend of a recipe?! My rice is usually white, without any carrot in it. I think I should give this particular one a try. Thanks for sharing about it.
Rosey
Nothing beats chicken and rice for a hearty home cooked meal. Giving this one five stars!
Beth Pierce
Thanks, Rosey! So glad that you enjoyed it.
Nikki
This was absolutely delicious and so easy to make. I will definitely make this again!
Bryan
Chicken and rice is a great meal, it really comes down to how it is seasoned. That is what sets an average meal like this apart from an exemplary one.
Jennifer L Prince
I was just talking today about making more one-pot meals. This one seems easy and yummy and perfect to start out with!
Richard
Yum. We loved this Chicken and Rice. Great recipe. It is now on our rotation list.
Catalina
It’s easy to make and a complete meal. Perfect for my family!
Erik
Everyone really enjoyed this, and how easy it was to make!
Sara Welch
This was such a great blend of flavors and textures and comes together in a snap! Easily, a new family favorite recipe; delicious!
Beth Pierce
Thanks, Sara! So glad that you liked it!
Nancy
Great easy one pot meal for weeknights. Chicken and rice is cozy 100%
Elizabeth
What a great simple meal. My family really enjoyed this meal. Thanks for the great recipe.
Beth Pierce
You are most welcome, Elizabeth!
Kari Heron | Chef and Steward
One pot dishes are fun to make and its great that you have so many veggies too.
Erin
Great recipe and such a satisfying dish!
Juliane
Nothing can go wrong with chicken and rice!
Sandra
Love this recipe! So flavorful and very easy to make!
Beth Pierce
Thanks, Sandra!
Dorothy Reinhold
I bet the toasted rice has amazing flavor! I can’t wait to add this to the menu