Discover the ultimate comfort food with our incredible one-pot rice and chicken recipes! This dish promises minimal fuss and maximum flavor, making it perfect for any night of the week. You’ll love the incredible convenience and how it brings together classic ingredients into a satisfying, simple meal. Get ready for a delicious dinner that everyone will ask for again and again.
Why You’ll Love This One-Pot Chicken and Rice Recipe
- Minimal Cleanup: Everything cooks in a single pot, drastically cutting down on dish duty.
- Pantry Staples: You likely have most of these common ingredients in your kitchen already.
- Maximum Flavor: The rich chicken broth and soup base infuse every grain of rice with deliciousness.
- Busy Weeknights: This recipe is incredibly efficient, perfect for families on the go.
- Hearty & Comforting: It’s a truly fulfilling meal that warms you from the inside out.
Ingredients
Gather these simple ingredients for a satisfying meal:
- 6 cups water
- 1 teaspoon kosher salt
- 1 pound frozen boneless, skinless chicken tenders
- 3 celery ribs, roughly chopped
- 1 medium yellow onion, chopped (about 1 cup)
- 1 1/2 cups long-grain white rice (Carolina Gold or any long-grain white rice works)
- 1 (10.5-ounce) can condensed cream of chicken soup
- Freshly ground black pepper, optional
Notes & Substitutions
- Chicken: Use 1 pound of fresh boneless, skinless chicken breasts or thighs. Adjust cooking time accordingly until cooked through.
- Liquid: Substitute water with chicken broth for deeper flavor, or use bouillon cubes dissolved in water.
- Rice: Basmati or jasmine rice are great long-grain white rice alternatives. Avoid short-grain varieties as they can become mushy.
- Vegetables: Add chopped carrots, minced garlic, or diced bell peppers for more nutrients and color.
- Seasoning: Enhance the flavor with dried herbs like thyme or rosemary, or a pinch of garlic powder and paprika.
- Soup: Cream of mushroom soup or cream of celery soup are excellent substitutes if you prefer different flavors.
Equipment
You won’t need much to create these fantastic rice and chicken recipes. Just grab a few essential kitchen tools:
- Dutch oven or large oven-safe pot (at least 6-quart capacity)
- Measuring cups and spoons
- Tongs
- Cutting board
- Sharp knife
- Lid for your pot
Instructions
Prepare to make one of your new favorite rice and chicken recipes with these straightforward steps. This one-pot method keeps things simple and mess-free.
- Prep Oven and Chicken: Preheat your oven to 350°F. Bring 6 cups of water to a rolling boil in a Dutch oven or large, oven-safe pot over high heat. Add the kosher salt, then carefully place the frozen chicken tenders into the boiling water. Boil, uncovered, until the chicken is mostly cooked through, which takes about 10 minutes.
- Add Aromatics: Add the chopped celery and chopped yellow onion to the pot. Reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with its lid and continue to cook until the vegetables are mostly tender, which will take another 10 minutes.
- Prepare Chicken and Rice: Use tongs to carefully remove the chicken from the pot and set it aside on a cutting board. Add the 1 1/2 cups of long-grain white rice to the pot with the water and vegetables. Cover the pot again and simmer until the rice is fully cooked through and has absorbed most of the liquid, about 20 minutes. While the rice cooks, shred or dice the cooked chicken into bite-size pieces using two forks or a knife.
- Combine and Season: Remove the pot from the heat. Gently stir the cooked rice to ensure all the liquid is thoroughly incorporated. If the rice looks watery after cooking, carefully drain any excess liquid before proceeding. Return the shredded chicken to the pot. Stir in the entire can of condensed cream of chicken soup until everything is well combined. Taste the mixture and add more salt if needed, then smooth the ingredients into an even layer in the pot.
- Bake to Perfection: Bake the dish, uncovered, in the preheated oven for about 30 minutes. Cook until the top is set and lightly golden brown. For an extra crispy, golden crust, you can broil the dish for 2 to 4 minutes at the end, watching it closely to prevent burning. Allow the rice and chicken recipes creation to cool slightly for about 5 minutes before serving. Sprinkle with freshly ground black pepper, if desired, and enjoy your delicious meal. Leftovers store wonderfully in an airtight container.
Pro Tips & Troubleshooting
- Prevent Watery Rice: Different rice brands absorb liquid differently. If your rice seems watery after simmering, drain off excess liquid before adding the soup. You want a creamy, not soupy, consistency.
- Ensure Cooked Chicken: If using fresh chicken, ensure its internal temperature reaches 165°F. For optimal food safety, the USDA recommends that all poultry reach an internal temperature of 165°F. For frozen, verify it’s mostly cooked before adding vegetables.
- Achieve Crispy Top: Broiling for a few minutes at the end creates a delicious, golden-brown crust. Keep a close eye on it, as broilers can quickly burn food.
- Flavor Boosts: For deeper flavor, sauté the chopped celery and onion in a tablespoon of butter or oil for 5-7 minutes before adding water and chicken.
- Batch Cooking: This recipe doubles well for larger families or meal prepping. Use a larger Dutch oven or two separate pots.
- Even Shredding: Use two forks to easily shred the cooked chicken. For very quick shredding, a stand mixer with a paddle attachment works wonders on warm chicken.
Serving, Storage, & Variations
This versatile rice and chicken recipe is perfect as a standalone meal, but also pairs wonderfully with sides.
- Serving Suggestions: Serve alongside a crisp green salad with a light vinaigrette. A side of steamed green beans or crusty bread for soaking up the creamy sauce makes it a complete meal.
- Storing Leftovers: Store any remaining portions in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or oven until warmed through.
- Freezing Instructions: This dish freezes exceptionally well. Divide cooled portions into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Variations
- Cheesy Chicken and Rice: Stir in 1 cup of shredded cheddar or Colby Jack cheese with the soup for an extra creamy, cheesy dish.
- Spicy Kick: Add a dash of your favorite hot sauce or a pinch of red pepper flakes when stirring in the soup for a zesty twist.
- Herbal Infusion: Mix in 2 tablespoons of fresh chopped parsley or thyme with the chicken and soup for a bright, aromatic flavor.
- Vegetable Boost: Incorporate a cup of frozen peas, corn, or sliced mushrooms when adding the soup for added nutrition and texture.
- Creamy Mushroom Twist: Simply substitute the cream of chicken soup with a can of condensed cream of mushroom soup for a different savory profile.
Nutrition Information
Understanding the components of a balanced meal can help you appreciate dishes like this one-pot favorite. A registered dietitian highlights the nutritional benefits of chicken and rice as a healthy and satisfying option.
This estimated nutrition information is per serving (assuming 8 servings). It provides a general idea of the nutritional content for this comfort-food favorite.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 360 kcal |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 35mg |
| Sodium | 480mg |
| Total Carbs | 48g |
| Dietary Fiber | 2g |
| Total Sugars | 2g |
| Protein | 20g |
Disclaimer: All nutrition facts are estimates and will vary based on specific ingredients and brands used.
Frequently Asked Questions
- Can I use fresh chicken instead of frozen? Absolutely! Use 1 pound of fresh boneless, skinless chicken breasts or thighs. Boil them until cooked through, then shred or dice.
- What kind of rice works best? Long-grain white rice, such as Carolina Gold, basmati, or jasmine, works best because it cooks up fluffy and separates nicely without getting mushy.
- Can I make this in an Instant Pot? While designed for the oven, you can adapt many rice and chicken recipes for an Instant Pot. You would likely sauté aromatics, add chicken and rice with less liquid, and pressure cook.
- How do I prevent the rice from getting mushy? Ensure you use long-grain white rice and don’t overcook it during the simmering phase. If it looks too watery before baking, drain a bit of the liquid.
- Can I bake this in a 9×13 inch pan? Yes, after combining all ingredients in the pot, transfer the mixture to a greased 9×13 inch baking dish for the final baking step.
Conclusion
This easy one-pot rice and chicken recipe truly delivers on comfort and simplicity, proving that delicious meals don’t require endless effort. It’s a fantastic solution for busy weeknights, offering a hearty, flavorful dish with minimal cleanup. We encourage you to try this adaptable recipe and make it your own with various additions. Enjoy the comforting taste of homemade goodness that will bring smiles around your table.