Description
A soul-soothing One-Pot Chicken and Rice recipe perfect for busy weeknights, featuring tender chicken, creamy rice, and vibrant vegetables.
Ingredients
Scale
- 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
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat.
- Add diced chicken and cook for 5-6 minutes until lightly browned.
- Stir in the chopped onion and cook for 2-3 minutes until softened.
- Add garlic and sauté for another 30 seconds.
- Add rice, sliced carrots, broth, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- Stir in milk and fresh parsley. Simmer uncovered for another 3-4 minutes until creamy. Adjust seasoning to your liking.
- Serve warm, garnished with extra parsley if desired.
Notes
Avoid overcooking the chicken to keep it tender. Check rice doneness; it should be fluffy and not mushy.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 2g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg