One Pot Chicken and Rice
Tender chicken and garlicky seasoned rice cook together in a single skillet for an easy 45-minute dinner. Simple pantry ingredients, big flavor, and only one pan to wash.
Servings: 4 servings
Equipment
- Large skillet with a tight-fitting lid (12-inch works best)
Ingredients
- 1 pound chicken tenderloins or thin chicken breasts
- 1 ½ cups long grain white rice rinsed
- 4 cups low-sodium chicken broth or stock divided
- 1 medium onion diced fine, about 1 cup
- 4 garlic cloves minced
- 2 teaspoons garlic powder divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
- Fresh parsley, minced for serving
Instructions
- Rinse the rice in a fine mesh sieve under cold water until the water runs mostly clear. Drain well and set aside.
- Combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and black pepper in a small bowl. Season the chicken on both sides and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt. Cook, stirring frequently, 5 to 6 minutes or until translucent.
- Add the minced garlic and cook 1 to 2 minutes until fragrant. Add the rinsed rice and stir for 2 minutes, until lightly golden and toasted.
- Nestle the chicken into the rice in a single layer. Pour 3 cups of the broth around the chicken, being careful not to pour over it. Bring to a boil.
- Reduce heat to medium-low, cover, and cook undisturbed for 20 minutes. Do not lift the lid, as the trapped steam is what cooks the rice.
- Remove the lid and stir well. Add ½ cup of the remaining broth, ½ teaspoon salt, the remaining 1 teaspoon garlic powder, and red pepper flakes if using. Cover and cook 10 to 15 minutes more, adding the rest of the broth a splash at a time only if the rice still needs it.
- Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve.
Notes
- Rinse the rice: This is the single best fix for rice that turns out sticky or gummy. Rinse until the water runs mostly clear.
- Add the final broth gradually. Pans, lids, and rice brands all absorb differently. Add the last ½ cup a splash at a time and stop when the rice is tender.
- If using regular broth, reduce the added salt to 1 teaspoon total and season to taste at the end.
- Optional sear: Brown the seasoned chicken 2 to 3 minutes per side before cooking the onion, then set aside and nestle it back in at step 5. Adds color and deeper flavor.
- Chicken thighs work if you cut them into bite-sized pieces first. Whole thighs cook too slowly and will overcook the rice.
- Rice varieties: Long grain white, jasmine, and basmati all work. Brown rice needs about twice the time and is not recommended here. Skip instant rice.
- Add-ins: Broccoli or mushrooms go in with the second addition of broth. Frozen peas and carrots need only the last few minutes. Spinach or kale wilts in about a minute.
- For a creamy version, replace ⅓ cup of the final broth with half and half and stir in at the end. Swap it for liquid rather than adding it on top.
- Doubling: Use a wide 14-inch skillet or Dutch oven so the rice stays in a shallow layer, and add the extra broth gradually. A deep, crowded pan steams unevenly.
- Storage: Refrigerate up to 3 to 4 days. Reheat with a splash of water or broth stirred in to rehydrate the rice.
Nutrition
Calories: 523kcal | Carbohydrates: 69g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 1648mg | Potassium: 821mg | Fiber: 2g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
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