Description
Short Description: This hearty One Pot Chicken and Rice is a comforting, family-friendly meal that combines tender chicken pieces with fragrant jasmine rice and vegetables in a savory broth. Ready in under an hour, it’s the perfect weeknight dinner solution that requires minimal cleanup.
Ingredients
Units
Scale
- 3–4 Tablespoons extra virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Salt, to taste
- Ground black pepper, to taste
- 1 medium yellow onion, diced
- 2 carrots, peeled and shredded
- 2 celery stalks, chopped
- 1 Tablespoon minced garlic
- 2 cups chicken broth
- 1 1/2 cups jasmine rice, rinsed
- 1/2 cup shredded or grated Parmesan cheese
- 1/3 cup chopped fresh parsley
Instructions
- Sauté the chicken: In a 3-quart stockpot, heat olive oil over medium-high. Add chicken and season with salt and pepper (start with about 1 teaspoon salt and 1/4 teaspoon pepper). Sauté 5 to 7 minutes, or until no longer pink and cooked through.
- Cook the vegetables: Add onion and sauté 3 minutes. Stir in the carrots, celery and garlic and sauté 1 minute to release their flavors and begin softening.
- Add rice and broth: Increase the heat to high and add the broth and rice. Bring to a boil, then reduce heat to low. Stir again, cover, and let simmer 15 to 20 minutes, or until the rice is tender and the broth is absorbed. Stir occasionally to keep the rice from sticking to the pot.
- Finish with cheese and herbs: Stir in the parmesan and parsley. Taste and add more salt, pepper, or any other desired seasonings before serving.
Notes
- For a time-saving option, use pre-cooked chicken. Simply skip step #1 and add the cooked chicken after sautéing the vegetables.
- To enhance the garlic flavor, add 3 whole garlic cloves while cooking and remove before serving.
- This recipe is versatile – feel free to add bell peppers, mushrooms, or other vegetables when sautéing the onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, omit the Parmesan cheese or substitute with nutritional yeast.
- Substitute brown rice for extra fiber, but note that cooking time will increase by about 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
