One Pot Chicken and Rice (without cream soup)
Looking for a simple, weeknight dinner with a quick cleanup? Try this one pot chicken and rice dish made without cream soups. Loaded with bits of juicy chicken, savory rice, and optional veggies, this is sure to be a family favorite!
I have really been enjoying one pot recipes this summer. The best part of a delicious one pot meal is that I can get by with not turning my oven on. Which is a huge benefit during these hot summer months. Today I’m sharing a stove top chicken and rice.
Meals like this are always great due to their simplicity and basic ingredients. I like to call them a “base recipe” because it’s so easy to swap out seasonings and make additions. Once you know how to make chicken and rice in a pot, you’re on your way to may more quick dinners.
Seriously, the recipe I have for y’all today is so simple. It uses simple ingredients and is perfect for a busy weeknight since it only takes 30 minutes to come together. The whole family, even those picky eaters, can enjoy it!
I don’t know about you, but that’s a winning recipe in my opinion!
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Ingredients for One-Pot Chicken and Rice Casserole
This recipe has a very short list of ingredients, and it is probably all stuff you already have on hand. But as always, I like to give some options for each ingredient so you can make this recipe work in a variety of ways. So, here’s what you’re going to need:
Chicken – Boneless skinless chicken breasts are used in this recipe, but you could also use boneless skinless chicken thighs. So, if you find your chicken breasts are always too dry, swap them out for juicy chicken thighs!
Rice – I prefer long grain white rice, but jasmine rice or brown rice can also be used. You’ll just want to check liquid levels and doneness of rice throughout the cooking process. Instant rice cannot be used in the same way, since it won’t soak up the chicken broth.
Chicken Broth – You can use boxed, canned, or homemade chicken broth. Any should work fine, but I would recommend low sodium so you can adjust the salt level based on your preferences.
Seasoning Blend – You’ll need a simple blend of garlic powder, onion powder, black pepper, parsley, paprika and salt.
Onion – You’ll be sauteing your onion, so it will be nice and soft, but you could always omit and just add some extra onion powder.
Butter/Olive Oil – You’ll need something to brown your chicken pieces in. I prefer to use butter for this chicken and rice recipe, but you could also use your oil of choice.
Parmesan Cheese (optional) – This ingredient is optional, but definitely adds a little something to the dish.
Optional Add-ins
This is a great recipe for adding vegetables of your choice to make it a complete meal. It is also a wonderful way to add some variety. Try one this time, and another next time. Some of my favorites are:
- Mixed Veggies – Frozen mixed veggies (peas, carrots, green beans) go excellent in this dish. Simply sauté them at the same time you’re sautéing your onion.
- Mushrooms – Sliced mushrooms add depth to this dish. Sauté them for a minute or two with the diced onions to soften them up.
- Baby Spinach – Add baby spinach at the end of cooking for some extra nutrition! Just follow the instructions as is, but at the end, stir in a couple cups of baby spinach. The heat for the cooked rice will soften it up.
- Broccoli Florets – Small broccoli florets is another great addition to this dish. Add it in at the same time you add your rice, chicken and broth, and it allow it to all cook together.
How to Make Chicken and Rice on Stove Top
Prepare your ingredients first. You’ll need to cube your chicken up into bite size pieces and coat with the seasoning blend. Next, dice your onion and prep any other vegetables you plan to add in.
Start cooking by melting about a tablespoon of butter in a Dutch oven or large skillet with lid. Once the butter is melted, add in your seasoning chicken pieces. Allow to cook until golden brown on all sides. You’re going to continue cooking the chicken in with the rice, so don’t be concerned with getting it completely cooked through at this point. You just want a color on all sides.
Remove the chicken pieces and set to the side. Add another bit of butter or oil if needed. Sauté your onion and other mixed veggies until starting to soften.
Now, you can add your uncooked rice to the pot to toast it for 1-2 minutes, stirring frequently.
Once your rice is toasted, add the chicken back to pot. Pour in the chicken broth and give it a good stir. Bring the mixture to a boil, then reduce to low heat and cover.
Allow to cook for about 15-20 minutes, or until the liquid is gone and rice is tender. You will want to remove the lid and stir every so often. This is to keep the rice from sticking to the bottom of the pot. If you notice all liquid is gone before your rice finishes cooking, you can add a little water.
Let me know down below what your favorite one pot meals are!
Easy One Pot Chicken and Rice (No Cream Soup)
Equipment
- 1 Dutch Oven or deep skillet with lid
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 1.5 cups long grain white rice
- 3 cups chicken broth
- 1 small yellow onion diced
- butter or oil to sauté
- salt and pepper to taste
Seasoning Blend for Chicken
- 1 tbsp parsley
- 1 tsp each garlic powder, onion powder, paprika
- 1/2 tsp each black pepper and salt
Optional
- Parmesan Cheese to top with
- Vegetable Additions See notes below
Instructions
- Start by seasoning your diced chicken with the seasoning blend.1 tsp each garlic powder, onion powder, paprika,1 tsp each garlic powder, onion powder, paprika, and 1/2 tsp each black pepper and salt
- Heat a tablespoon or so of butter or oil in Dutch oven, over medium/low heat. Add in chicken pieces and cook just until browned on all sides. Remove and set aside.
- To the same pot, add in diced onion and cook until softened.
- Add rinsed, uncooked rice to toast. Just stir the rice around for 1-2 minutes to do this. 1.5 cups long grain white rice
- Add browned chicken pieces back to the pot, along with chicken broth. Stir well, and bring to a boil. Reduce heat to low and cover. 3 cups chicken broth
- Continue to cook until liquid is gone, and rice is tender, about 15-20 minutes. Remove the lid to stir the rice every so often to keep it from sticking to the bottom.
- Remove lid and fluff fork with a spoon. Top with parmesan cheese if desired.
Notes
- Mixed Veggies – Frozen mixed veggies (peas, carrots, green beans) go excellent in this dish. Simply sauté them at the same time you’re sautéing your onion.
- Mushrooms – Sliced mushrooms add depth to this dish. Sauté them for a minute or two with the diced onions to soften them up.
- Baby Spinach – Add baby spinach at the end of cooking for some extra nutrition! Just follow the instructions as is, but at the end, stir in a couple cups of baby spinach. The heat for the cooked rice will soften it up.
- Broccoli Florets – Small broccoli florets are another great addition to this dish. Add it in at the same time you add your rice, chicken and broth, and it allow it to all cook together.
Favorite One Pot Dinner Recipes
Cashew Chicken Stir Fry with Green Beans and Mushrooms
