Description
One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. This gluten free dinner recipe delivers tender chicken and flavorful rice in every bite.
Ingredients
Scale
- 4–6 tablespoons butter or vegan butter
- 1 heaping cup shredded or chopped carrots
- Seasoned salt to taste
- Black pepper to taste
- 2 scant cups long grain white rice
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 chicken breasts (about 1 pound), cut into small bite-sized pieces
Instructions
- Melt 2 tablespoons butter in a large soup pot over medium heat. Add carrots, season with salt and pepper, cover and cook 5–6 minutes until tender.
- Stir in rice, dried onion, and dried garlic. Cook 1 minute to coat rice in butter.
- Add parsley and chicken stock. Bring to a boil, stirring occasionally.
- Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
- Season chicken with salt and pepper and add to the pot.
- Simmer 7–10 more minutes until chicken is cooked through and rice is al dente.
- Stir in remaining butter. Let sit 5 minutes to thicken before serving.
Notes
- Use high-quality long grain white rice, not instant rice.
- Cut chicken into small bite-sized pieces to ensure even cooking.
- Dish thickens as it cools. Add warm stock when reheating if needed.
- Store leftovers in glass storage containers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 508
- Sugar: 7g
- Sodium: 1014mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 78mg