This One Pot Chicken and Rice recipe is a weeknight hero, combining juicy chicken, fluffy rice, and tender vegetables in one easy dish. It’s comforting, satisfying, and perfectly balanced.
With pantry staples and frozen veggies, this flavorful meal comes together effortlessly. It’s hearty enough to please the whole family and quick enough for busy weeknights.
What You’ll Need for One Pot Chicken and Rice
- Chicken breast – Lean, tender, and quick-cooking, chicken breast makes this dish hearty while keeping it light.
- Basmati rice – Long-grain and fragrant, it cooks to perfection in one pot without clumping or getting mushy.
- Frozen peas and carrots – Convenient and colorful, these bring sweetness, texture, and a pop of color without any extra prep.
- Onion – Adds savory depth and aroma, laying the flavor foundation for the dish.
- Garlic – Infuses warmth and richness with just a hint of spice.
- Italian seasoning – A blend of herbs that ties the ingredients together with a savory, herby flair.
- Soy sauce – Provides umami depth and balances the flavors with a subtle saltiness.
How to Make It All Happen: One Pot Chicken and Rice
Start by sautéing onion and garlic until aromatic, then add seasoned chicken to develop rich flavor. Stir in rice to toast slightly, then fold in frozen vegetables and soy sauce.
Pour in water, cover the pot, and simmer gently until the rice is tender and fluffy. Let it rest off heat to finish steaming, then fluff and garnish before serving.
Tips & Variations for One Pot Chicken and Rice
For richer flavor, swap water with chicken broth or add a splash of lemon juice just before serving for brightness. If you prefer thighs over breasts, feel free to substitute — they’ll add a deeper, juicier bite.
Want to switch up the veggies? Frozen corn, green beans, or mixed stir-fry blends work just as well. Add red pepper flakes for a kick, or a touch of cream for a velvety twist. This dish adapts beautifully to your pantry and preferences.
Keeping It Fresh: How to Store & Reheat One Pot Chicken and Rice
Store leftovers in an airtight container in the fridge for up to four days. For freezing, pack it in a sturdy, freezer-safe container or bag, label it, and it’ll stay fresh for up to two months.
To reheat, microwave with a splash of water or warm it on the stovetop over low heat, stirring gently until heated through. For frozen portions, thaw in the fridge overnight before reheating.
One Pot Chicken and Rice
Ingredients
- 1 tablespoon soy sauce
- 1 large onion finely chopped
- 1 tablespoon olive oil
- 1 10-ounce bag frozen peas and carrots
- 1 ½ pounds boneless skinless chicken breast, diced into ½-inch pieces
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 2 garlic cloves minced
- 1 cup basmati rice rinsed
- 1 ½ cups water
- 1 tablespoon Italian seasoning
- Fresh parsley for garnish
Instructions
- Warm the olive oil in a large pot set over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, approximately 5 minutes. Introduce the minced garlic and continue cooking for another 30 seconds until aromatic.
- Incorporate the diced chicken breast into the pot, seasoning it with Italian seasoning, ½ teaspoon of salt, and the black pepper. Cook until the chicken is mostly cooked through, about 7 minutes.
- Stir in the rinsed rice and allow it to cook with the chicken for around 2 minutes, ensuring it is well mixed. Add the frozen peas and carrots, pour in the soy sauce, and season with the remaining ½ teaspoon of salt.
- Pour the water over the mixture, stir thoroughly, and bring to a boil. Once boiling, reduce the heat to low, cover tightly, and let it simmer for 15 minutes, or until the rice is fully tender. Remove the pot from the heat and let it rest, covered, for an additional 5 to 10 minutes to finish steaming.
- Fluff the rice gently with a fork, sprinkle with freshly chopped parsley, and serve immediately.
Notes
Freezing Instructions: Freeze the cooled dish in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
