One Pot Chicken and Rice – An Easy & Healthy Recipe For Two

This One Pot Chicken and Rice has become one of my favorite meals when it is just the two of us eating dinner at home. Not only is it delicious, it is made entirely in one skillet.

That means we can have a healthy dinner and at the end of the night there is only one pot to wash. However what I love most about this recipe is that it is a very versatile recipe.

Not only can you switch up the type of vegetables that you have at home, you can also switch up the seasonings. By using these variations you will never get tired of making this recipe!

However, when you take a look at the ingredient list, don’t be alarmed. Although it looks like a long list you most likely have the majority of the ingredients already in your kitchen.

Butter and oil are the base used to saute the vegetables and to cook the chicken. Then there are 6 different spices that are used to flavor the dish.

However, these are very common spices that most people have in their cupboard. Finally, chicken stock and rice are used to make the starch component to this complete meal.

Don’t worry if you don’t have 1 specific ingredient. This recipe is very forgiving and you can adjust and add ingredients with what you have on hand.

Common Recipe Substitutions

Chicken

This one pot chicken and rice recipe uses chicken breast. However, if you have boneless, skinless chicken thighs leftover from making Garlic Butter Chicken, you can use those instead.

Just be sure that the chicken is cooked through before serving the meal. Do this by inserting an Instant Read Digital Thermometer in the thickest portion of the chicken. The chicken is cooked through when it reaches 165°F.

Another substitution for the chicken breasts are to use leftover rotisserie chicken. Simply stir in the cooked shredded chicken once the rice is cooked.

Vegetables

This recipe includes onions, garlic and mushrooms as the vegetable base. However, if you don’t like one of those ingredients you can omit it all together.

Then feel free to substitute whatever vegetables that you prefer or have on hand. For example, stir in frozen corn or peas once the rice is tender.

Or saute some diced green or sweet bell peppers when you saute the onion for added flavor to this one pot chicken and rice recipe. The choices are endless and depends on what you like and what you have available.

Rice

Because of the nutritional values, I often cook with long grain brown rice. Because it is a whole grain there are many dietary benefits for consuming brown rice over white rice.

However, because of its stronger and dense flavor, many people prefer to eat white rice instead. In addition, those who experience digestive issues white rice is often a better option because it is easier to digest.

Therefore, if you want to make this one pot chicken and rice recipe with white rice you can certainly do so. However, there are a couple of modifications to make the rice turn out perfect.

White Rice Recipe Modifications:

Use the same amount of uncooked long grain white rice instead of long grain brown rice. However, decrease the amount of chicken broth to 1 1/2 cups.

Less liquid is required to cook white rice when compared to cooking brown rice. In addition, decrease the cook time by 15 minutes.

Therefore, the rice will cook for 30 minutes instead of 45 minutes.

Spices

Spices add a ton of flavor to this one pot chicken and rice recipe. The ones listed below are standard and are easily found in most kitchens across the country.

However, feel free to add your favorite spices as well. For instance, if you like a little spice and flavor, add a Cajun or Creole seasoning.

Other great seasonings that pair well with this dish include: Lemon Pepper, Garlic Herb, Taco Seasoning, Southwest Chipotle, or Tomato Basil Garlic Seasoning.

However, you can also add Sweet Thai Chili sauce or a dash or two of Sriacha sauce to take the heat level up a notch or two. The choice is up to you!

One Pot Chicken and Rice Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1/2 tablespoons butter
• 1/2 tablespoon olive oil
• 1/2 small yellow onion, diced
• 6 ounces chicken breasts, diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon onion powder
• 4 ounces sliced mushrooms
• 2 cloves garlic, minced
• 2/3 cup long grain brown rice
• 2 1/2 cup chicken broth, low sodium
• salt, to taste
• 1/4 teaspoon dried thyme
• 1/8 teaspoon red pepper flakes (optional)
• fresh ground pepper, to taste

Garnish Ingredients

• Grated Parmesan
• Chopped fresh parsley

INSTRUCTIONS

To make this one pot chicken and rice recipe begin by preheating the oven to 375˚F (190°C). Then season thawed chicken breasts with salt, pepper, garlic powder, paprika, and onion powder.

In a large oven safe skillet or small Dutch oven placed over medium high heat add the butter and olive oil. Once the butter melts add the diced onions and cook for 2 minutes.

Add chicken to the skillet and cook until golden brown on all sides. *The chicken doesn’t need to be completely cooked through.

Stir in the mushrooms and season with salt and pepper to taste. Cook for 4-5 minutes, stirring frequently until the mushrooms begin to sweat.

Stir in garlic and saute for 30 seconds or just until the garlic becomes fragrant. Then add the uncooked long grain brown rice to the chicken and vegetables and saute in the pot for 1 minute.

Next add the chicken broth, thyme and red pepper flakes (if using). Bring the mixture to a boil.

Once the pot begins to boil cover the skillet and place in the oven for 45 minutes. Remove the lid and continue to bake for 5 minutes or until liquid is absorbed.

Remove the skillet from the oven and let stand for 5 minutes.

Stove Top Option:

To make this recipe on the stove top, let the mixture come to a boil and then reduce to a simmer. Cover and simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed.

Serve warm with garnishes of grated Parmesan cheese and chopped fresh parsley.

Enjoy! Mary

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