Best 6 Chicken And Rice 1 Pot Meal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a simple and delicious one-pot meal? Look no further than chicken and rice! This classic dish is easy to make and packed with flavor. With just a few simple ingredients, you can create a satisfying meal that the whole family will enjoy. From classic comfort food to international cuisine, there are countless variations of chicken and rice dishes to explore. Whether you prefer bold and spicy flavors or something more mild and comforting, there's a recipe out there to suit your taste buds. So grab your pot and let's get cooking!

Let's cook with our recipes!

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)



Creamy Chicken and Rice Recipe (a one-pot meal) image

This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 50m

Number Of Ingredients 14

1/4 cup olive oil
4 Tbsp unsalted butter (divided)
1 med onion (finely diced)
2 large carrots (grated or cut into matchsticks)
1 1/2 lbs boneless (skinless chicken thighs, trimmed and cut into 1" pieces)
2 tsp salt (we used sea salt, divided)
1/4 tsp black pepper (freshly ground)
2 bay leaves (optional)
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed**)
1 head garlic
1/3 cup fresh Italian parsley (finely chopped)
1/2 cup shredded parmesan cheese (plus more for serving)

Steps:

  • Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
  • Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
  • Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
  • Add the hot chicken broth, then stir in the rice.
  • Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
  • Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

ONE POT CHICKEN AND RICE



One Pot Chicken and Rice image

This one pot chicken and rice is about to be your family's favourite. The skinless chicken thighs are tender and juicy and the rice is perfectly fluffy. This is sure a winner weeknight dinner you and your family will enjoy. It is simple, comforting and delicious.

Provided by Ajoke

Categories     Main Course

Time 30m

Number Of Ingredients 12

1½ cups uncooked basmati rice
6 chicken thighs
1 ½ tsp mixed herbs
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tbsp Olive oil
1 cup onion chopped (any types of onion would work for this recipe.)
1 tbsp butter
3 cups low sodium chicken stock.
Salt and pepper to taste
1/2 cup green onions to garnish (sub with chives, parsley or coriander)

Steps:

  • To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside.
  • Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
  • Heat up olive oil on medium high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside. (You can blot the oil with kitchen towel if it looks too much at this point as the chicken releases its own oil too)
  • Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn't stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn't burn when cooking.Taste and adjust seasoning to taste at this point
  • Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
  • Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!

Nutrition Facts : Calories 441 kcal, Carbohydrate 43 g, Protein 23 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 112 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 17 g, ServingSize 1 serving

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

CHICKEN AND RICE 1 POT MEAL



Chicken and Rice 1 Pot Meal image

Make and share this Chicken and Rice 1 Pot Meal recipe from Food.com.

Provided by evilneice

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon soy sauce
1 tablespoon oil
1 diced onion
2 lbs dark chicken meat
2 cups rice
4 cups water or 4 cups chicken stock
5 carrots, peeled and cut into 1 1/2 to 2 inch peices
1 cup peas (optional)

Steps:

  • In a skillet with a lid, saute onions with oil and soy sauce. When they begin to brown, push them to the center and add the chicken pieces to the outside of the pan, brown them on the first side.
  • When you flip them over push them to the center and add the rice to the outside of the pan, cover with the water (or stock) and push the carrot pieces into the rice so that they are at least partially covered by the water (or stock).
  • Bring to boil, cover and simmer for 40 minutes.

Nutrition Facts : Calories 455.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 109, Sodium 350.8, Carbohydrate 58.5, Fiber 2.6, Sugar 3.1, Protein 33.6

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

Easy, wholesome dish that is great by itself or paired with veggies.

Provided by mskm0307

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 large yellow onion, cut into wedges
2 stalks celery, cut into 1 1/2-inch pieces
1 ¾ cups water
2 medium carrots, cut into 1-1/2 inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
  • Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 363 calories, Carbohydrate 43.2 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 140.8 mg, Sugar 3.7 g

EASY CHICKEN THIGHS AND RICE ONE POT MEAL



Easy Chicken Thighs and Rice One Pot Meal image

I was looking for a fast, simple recipe using chicken thighs (hubby loves these) and rice.Something that wasn't the usual "pour on a can of soup". I found a good "base" idea on "AllRecipes, (contributed by "Carol B.) The original recipe called for boullion and water, I think the stock is much tastier so started my changes there. I added the celery to the onion which was called for, and because I had asparagus in the fridge I thought that would be nice as well. I used paprika because I thought it could use just a splash of color. If I had not been lazy I would have diced up some pimento or roasted red pepper. This is the kind of easy "pantry" recipe that would lend itself to your tastes and pantry. So now this recipe is posted and I am adding this "after the fact" Made the dish for dinner and it was bland, flat and without the asparagus would have been completely tasteless. Added the ingredients listed below, and helped tremendously. I still think that this is a great "base" recipe....play with it.

Provided by YankeeKat

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken stock
1 cup uncooked white rice
3 tablespoons butter
1 onion, chopped
2 -3 stalks celery, chopped
1 lb fresh asparagus, cut into 2-3 inch pieces
6 bone-in chicken thighs
1 teaspoon Italian herb seasoning
salt and pepper
paprika
2 -3 cloves minced garlic sautee with the onion and celery
1 (14 ounce) can diced tomatoes (drained)
garlic powder
onion salt
celery salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 inch pan or casserole.
  • Remove skin and excess fat from the chicken thighs.
  • Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
  • Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
  • Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
  • Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
  • Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.

Nutrition Facts : Calories 435.9, Fat 21.5, SaturatedFat 8.1, Cholesterol 96.6, Sodium 395.9, Carbohydrate 37.8, Fiber 4.1, Sugar 6.4, Protein 22.9

Tips:

  • Use high-quality ingredients: The better the ingredients, the better your dish will taste. Look for fresh, organic chicken and vegetables, and use a flavorful broth.
  • Don't overcrowd the pot: If you add too much chicken or rice to the pot, it will not cook evenly. Cook the chicken and rice in batches if necessary.
  • Season the dish well: Don't be afraid to add plenty of salt and pepper to taste. You can also add other herbs and spices, such as garlic, onion, thyme, or rosemary.
  • Cook the rice until it is tender: The rice should be cooked through but still have a slight bite to it. If the rice is too soft, it will become mushy.
  • Let the dish rest before serving: This will allow the flavors to meld and the rice to absorb any remaining liquid.

Conclusion:

One-pot chicken and rice is a quick, easy, and delicious meal that is perfect for busy weeknights. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a simple and delicious dinner idea, give one-pot chicken and rice a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #main-dish     #poultry     #rice     #easy     #low-fat     #chicken     #dietary     #one-dish-meal     #low-sodium     #low-saturated-fat     #low-calorie     #comfort-food     #low-in-something     #meat     #chicken-thighs-legs     #pasta-rice-and-grains     #taste-mood     #3-steps-or-less     #4-hours-or-less

Related Topics