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One-Pot Chicken & Rice

A creamy, one-pan chicken and rice dish that's quick to prepare and budget-friendly, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 2 medium carrots, sliced
  • 3 cups low-sodium chicken broth
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk or milk of choice
  • 2 tablespoons fresh parsley, chopped

Method
 

Cooking Steps
  1. In a large pot or deep skillet, heat the olive oil over medium heat.
  2. Add the diced chicken and cook for 5–6 minutes until lightly browned.
  3. Stir in the chopped onion and cook for 2–3 minutes until softened.
  4. Add the garlic and sauté for another 30 seconds.
  5. Toss in the rice, sliced carrots, broth, thyme, salt, and pepper, and stir to combine.
  6. Bring to a boil, then reduce heat to low. Cover and let it simmer for 18–20 minutes until the rice is tender and the liquid is nearly absorbed.
  7. Stir in the milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
  8. Adjust seasoning as desired and serve warm, topped with extra parsley if you like!

Notes

For best results, brown the chicken well and use fresh herbs. This dish can be customized by adding more vegetables or spices for additional flavor.