This one pot chicken and rice is an easy family dinner made with tender chicken, fluffy rice and vegetables. Everything cooks together in one pan for a cozy weeknight meal with minimal cleanup.

More chicken and rice recipes we love include this Mexican chicken and rice casserole and chicken broccoli rice casserole!

Chicken and rice cooked in one pot and being served with a wooden spoon.

This post may contain affiliate links. Read disclosure policy.

Key Takeaways: One Pot Chicken and Rice Recipe

  • Family favorite: Cozy chicken and rice with the nostalgic comfort of the dinner I grew up eating.
  • One pot: The chicken, rice and vegetables all cook together for easy prep and cleanup.
  • Easy dinner: A simple weeknight meal made with everyday ingredients.
  • Comforting: Tender chicken, fluffy rice, vegetables and Parmesan make it a satisfying dinner the whole family loves.

Why I Love This Recipe

As a busy mom of four, I love an easy dinner that doesn’t leave a sink full of dishes. This one pot chicken and rice cooks together in one pan for a simple weeknight meal with easy cleanup.

It has the cozy flavor of the chicken and rice casserole my mom would make, but with a few tweaks that I have made over the years to make it even better. It’s an easy chicken and rice recipe the whole family loves.

For more easy one pot dinners, try my one pot chicken and orzo or chicken meatballs with orzo.

XO - Jamielyn

Ingredients

This easy one-pot chicken and rice dinner is made with simple pantry ingredients and fresh vegetables. My family always goes back for seconds!

Simple chicken and rice ingredients on a marble countertop.

Find the full printable recipe with specific measurements below.

  • Chicken: I love to use chicken thighs for this recipe because they are less expensive than breast meat and have more flavor since they are dark meat. The richness of the thigh meat gives the dish tons of flavor. You can use chicken breast if preferred.
  • Olive oil: Used when cooking the meat and vegetables to keep them from sticking to the pan and add additional flavor.
  • Vegetables: An aromatic mix of diced onion, celery, and shredded carrots, also known as “mirepoix” in French cuisine.
  • Garlic: Fresh minced garlic will add the best flavor to this dish. Learn how to mince garlic in a few different ways.
  • Rice: I prefer to use jasmine rice, which is a long-grain rice that has a super fluffy texture once cooked. Do not use instant rice, brown rice or precooked rice which cook at different times than intended.
  • Chicken broth: The liquid needed to cook the rice in the pan. It also adds additional flavor to the dish.
  • Cheese: Freshly shredded or grated Parmesan cheese adds a creamy element to this dish, as well as a rich, tangy flavor.
  • Seasonings: Salt, pepper, and fresh chopped parsley finish off the flavor of this meal.

Variations

  • Use cooked chicken: Rotisserie or other cooked chicken works well. Stir it in after the vegetables have sautéed and heat through with the rice.
  • Add more garlic: For extra garlic flavor, add another clove or two or a little garlic powder.
  • Add vegetables: Bell peppers, peas or mushrooms are easy additions. Add heartier vegetables with the onions, carrots and celery.
  • Swap the broth: Vegetable broth can be used in place of chicken broth.
  • Change the herbs: Try thyme, basil or oregano instead of parsley.
  • Make it in the pressure cooker: Try my Instant Pot chicken and rice for another easy method.

How to Make One Pot Chicken and Rice

Chicken pieces sautéing in olive oil in a large pot.

Step 1: Heat oil in a large pot over medium-high heat. Place chicken thigh pieces into heated oil and season with salt and pepper. Sauté for 5-7 minutes, until cooked through.

Diced onion, celery, shredded carrot, and garlic added to the pot with cooked chicken.

Step 2: Add the diced onion and garlic to the skillet with the chicken and sauté for another 3 minutes. Next, add the carrots and celery.

Cooked chicken and rice mixed with carrots and celery in a large pot.

Step 3: Increase heat to high and add broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes, or until the rice is cooked (stirring occasionally).

Finished one pot chicken and rice garnished with fresh parsley in the pot.

Step 4: Stir in Parmesan cheese and fresh parsley. Add more salt, pepper, or seasonings if desired.

Recipe Tips

  • Keep it covered: Once the rice is added, keep the lid on so the steam stays trapped and the rice cooks evenly.
  • Use the right rice: Jasmine or another long-grain white rice works best. Other varieties may need different amounts of liquid or cooking time.
  • Let it rest: Remove from the heat and let it sit covered for a few minutes so the rice can absorb any remaining moisture.
  • Fluff with a fork: Gently fluff the rice before serving instead of stirring it, which helps keep the grains light and separated.

What to Serve with Chicken and Rice

This one pot chicken and rice is a complete meal on its own, but you can add a simple side for a heartier dinner.

A spoon lifting chicken and rice from a pot showing tender chicken, fluffy rice and tender vegetables.

One Pot Chicken and Rice FAQs

Can I use brown rice?

Brown rice takes longer to cook and usually needs more liquid than jasmine or long-grain white rice. I would stick with white rice for this recipe unless you’re prepared to adjust the cooking time and broth.

How do I prevent the rice from sticking to the bottom of the pan?

Use a heavy-bottomed pan, keep the heat low once the rice is simmering, and avoid lifting the lid too often. Letting it rest off the heat before fluffing also helps.

Can I use rotisserie chicken?

Yes. Add shredded or chopped rotisserie chicken after the vegetables have sautéed, then continue with the recipe so it can warm through without overcooking.

What can I use instead of Parmesan cheese?

You can leave it out or use another grated cheese, such as Pecorino Romano or Asiago. For a dairy-free option, try a small amount of nutritional yeast and adjust to taste.

Spoonful of chicken and rice being served from a pot.

Love delicious dinner ideas? Try my creamy chicken and wild rice soup, easy goulash or chicken cordon bleu next!

More Easy One Pot Recipes

See all
See all
Spoonful of chicken and rice in a pot.

One Pot Chicken and Rice Dinner

4.99 from 225 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
This easy one pot chicken and rice dinner is made with tender chicken, fluffy rice and vegetables for a cozy family meal with minimal cleanup.
Print Pin This! Rate

Video

Ingredients 

  • 3-4 Tablespoons extra virgin olive oil
  • 1 ½ pounds boneless, skinless chicken thighs or breasts , cut into 1-inch pieces
  • salt , to taste
  • ground black pepper , to taste
  • 1 medium yellow onion , diced
  • 2 carrots , peeled and shredded
  • 2 celery stalks , chopped
  • 1 Tablespoon minced garlic
  • 2 cups chicken broth
  • 1 ½ cups jasmine rice , rinsed
  • ½ cup shredded or grated Parmesan cheese
  • ⅓ cup chopped fresh parsley

Instructions

  • In a 3-quart stockpot, heat olive oil over medium-high. Add chicken and season with salt and pepper (I start with about 1 teaspoon salt and 1/4 teaspoon pepper). Sauté 5 to 7 minutes, or until no longer pick and cooked through.
  • Add onion and sauté 3 minutes. Stir in the carrots, celery and garlic and sauté 1 minute.
  • Increase the heat to high and add the broth and rice. Bring to a boil, then reduce heat to low. Stir again, cover, and let simmer 15 to 20 minutes, or until the rice is tender and the broth is absorbed. Stir occasionally to keep the rice from sticking to the pot.
  • Stir in the parmesan and parsley. Taste and add more salt, pepper, or any other desired seasonings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Can used cooked chicken, if desired. Simply skip step #1 and add in after sautéing veggies. 
Optional add-ins: For extra garlic flavor, add 3 whole garlic cloves while cooking, then remove before serving. You can also sauté extra veggies with the onion, like bell pepper or mushrooms.
Store leftovers in an airtight container for 3-4 days in the refrigerator. When ready to reheat, warm it up in the microwave or on the stovetop until it is warmed through.

Nutrition

Calories: 422kcal, Carbohydrates: 42g, Protein: 29g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 115mg, Sodium: 545mg, Potassium: 472mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3778IU, Vitamin C: 7mg, Calcium: 143mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.