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Easy Chicken Rice One Pot Recipe
Chicken Rice One Pot dishes have become a weeknight dinner staple for busy families everywhere. This comforting recipe combines tender chicken, fluffy rice, and aromatic vegetables in a single pot, creating a complete meal with minimal cleanup. You’ll love how the flavors meld together as everything cooks, resulting in a satisfying dish that’s both simple and delicious.
Why You'll Love This Recipe
- One-pot convenience means less cleanup and more time to enjoy your meal with family
- Budget-friendly ingredients that you probably already have in your pantry and freezer
- Hands-off cooking time lets you multitask while dinner practically makes itself
- Customizable recipe that works with whatever vegetables you have on hand
- Perfect make-ahead meal that tastes even better as leftovers the next day
Why This Chicken Rice One Pot Recipe Works
The magic of this recipe lies in its simplicity and smart cooking technique. By boiling the chicken first, you create a flavorful broth that infuses the rice with incredible taste. The condensed cream of chicken soup adds richness without extra steps.
Using frozen chicken tenders saves prep time while ensuring even cooking. The vegetables cook perfectly alongside the rice, absorbing all those savory flavors. Finishing in the oven creates a slightly crispy top layer that adds textural contrast to the creamy interior.
What You’ll Need for Chicken Rice One Pot
Ingredients
- 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)
- 1½ cups long-grain white rice
- 1 (10.5-ounce) can condensed cream of chicken soup
- Freshly ground black pepper (optional)
Tools
- Dutch oven or large oven-safe pot with lid
- Tongs for handling chicken
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
How to Make Chicken Rice One Pot
Creating this comforting meal is straightforward when you follow these simple steps:
| Step 1: Preheat | Set your oven to 350°F while you prepare the stovetop components. |
| Step 2: Cook Chicken | Bring water to a boil in your Dutch oven over high heat. Add salt and frozen chicken tenders. Boil uncovered for 10 minutes until mostly cooked through. |
| Step 3: Add Vegetables | Add chopped celery and onion to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes until vegetables soften. |
| Step 4: Cook Rice | Remove chicken with tongs and set aside. Add rice to the vegetable broth, cover, and simmer for 20 minutes. Meanwhile, shred the chicken into bite-sized pieces. |
| Step 5: Combine | Remove from heat and stir rice gently. If excess liquid remains, drain it. Mix in shredded chicken and cream of chicken soup until well combined. |
| Step 6: Bake | Smooth mixture into an even layer. Bake uncovered for 30 minutes until top is golden. For extra crispiness, broil 2-4 minutes. |
Chef's Helpful Tips
- Prep your vegetables while the chicken cooks to maximize efficiency and save time
- Don’t skip the salt in the boiling water – it seasons the chicken and creates a flavorful base
- Use Carolina Gold rice for authentic Southern flavor, but any long-grain white rice works perfectly
- Let the dish rest for 5 minutes after baking to allow the flavors to settle and prevent burns
- Double the recipe and freeze half for an easy future meal – it reheats beautifully
Serving and Storage Tips for Chicken Rice One Pot
Serving Tips
Serve this hearty dish straight from the pot for a rustic family-style presentation. A sprinkle of fresh black pepper adds a nice finishing touch. Pair with a simple green salad or steamed green beans for a complete meal.
For special occasions, garnish with fresh parsley or green onions. A squeeze of lemon juice brightens the flavors beautifully. Consider serving with crusty bread to soak up any remaining sauce.
Storage Guidelines
Store leftovers in an airtight container in the refrigerator for 3-4 days. This dish actually improves overnight as flavors continue to develop. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
To reheat, add a splash of chicken broth or water to restore moisture. Microwave individual portions or reheat larger amounts in a covered pot over medium-low heat, stirring occasionally.
Mistakes to Avoid while making Chicken Rice One Pot
Don’t use boneless chicken breasts instead of tenders – they’ll become tough and dry. Avoid stirring the rice too frequently during cooking, which can make it mushy. Never skip the resting time after baking.
Resist the temptation to add extra liquid if the mixture seems thick before baking. The rice will release moisture as it bakes. Also, don’t use instant rice – it won’t hold up to the cooking process.
You Must Know
- This recipe scales easily – just maintain the liquid-to-rice ratio when doubling or halving
- You can substitute rotisserie chicken for a quicker version, but reduce initial cooking time
- The dish will continue cooking slightly after removing from oven, so don’t overbake
- Fresh vegetables can replace frozen chicken, but adjust cooking times accordingly
Suggestions for Chicken Rice One Pot
Transform this basic recipe with simple additions. Try stirring in frozen peas or corn during the last 5 minutes of rice cooking. Add mushrooms with the celery and onions for earthier flavor.
For international twists, season with curry powder for an Indian-inspired version or add soy sauce and ginger for Asian flair. Mexican-style variations work great with added cumin, chili powder, and bell peppers.
Make it healthier by using brown rice (adjust liquid and cooking time) or cauliflower rice for a low-carb option. You can also boost nutrition by adding spinach or kale just before baking.
FAQs:
Yes, fresh chicken works perfectly. Reduce the initial boiling time to 7-8 minutes since fresh chicken cooks faster than frozen.
Try cream of mushroom soup, cream of celery, or make a quick white sauce with butter, flour, and chicken broth for a homemade alternative.
Ensure you’re using the correct water-to-rice ratio and don’t overbake. If it seems dry before serving, stir in a little warm chicken broth.
Absolutely! Combine all ingredients in your slow cooker and cook on low for 3-4 hours, stirring once halfway through.
Check your cream of chicken soup label, as many contain wheat. Use a gluten-free version or substitute with a homemade cream sauce using cornstarch.
Conclusion
This Chicken Rice One Pot recipe proves that delicious, comforting meals don’t require complicated techniques or endless dishes. With simple ingredients and straightforward steps, you can create a satisfying dinner that brings everyone to the table.
Whether you’re feeding a hungry family on a busy weeknight or meal prepping for the week ahead, this versatile recipe delivers every time. Try it tonight and discover why one-pot meals have become a beloved tradition in kitchens everywhere. For more comforting recipes, check out our Ultimate Chicken Casserole or explore Simply Recipes’ take on one-pot chicken and rice.
Ready to expand your one-pot repertoire? Our 10-Minute Creamy Garlic Shrimp Pasta offers another quick dinner solution. For more inspiration, visit Allrecipes’ crispy chicken and rice variation for a different twist on this classic comfort food.
More Easy Dinner Recipes:
- Casserole Recipes: Comforting and Delicious One-Dish Meals
- Marry Me Chicken: Indulge in Creamy, Rich Goodness & Romance
- Mediterranean Diet Dinner: Healthy and Flavorful Meals for Every Night
- White BBQ Chicken Subs
Recommended
📖 Recipe Card
Easy Chicken Rice One Pot Dinner
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This comforting chicken rice one pot recipe combines tender chicken, fluffy rice, and vegetables in a single dish. Perfect for busy weeknights with minimal cleanup required.
Ingredients
- 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)
- 1½ cups long-grain white rice
- 1 (10.5-ounce) can condensed cream of chicken soup
- Freshly ground black pepper (optional)
Instructions
- Set your oven to 350°F while you prepare the stovetop components.
- Bring water to a boil in your Dutch oven over high heat. Add salt and frozen chicken tenders. Boil uncovered for 10 minutes until mostly cooked through.
- Add chopped celery and onion to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes until vegetables soften.
- Remove chicken with tongs and set aside. Add rice to the vegetable broth, cover, and simmer for 20 minutes. Meanwhile, shred the chicken into bite-sized pieces.
- Remove from heat and stir rice gently. If excess liquid remains, drain it. Mix in shredded chicken and cream of chicken soup until well combined.
- Smooth mixture into an even layer. Bake uncovered for 30 minutes until top is golden. For extra crispiness, broil 2-4 minutes.
Notes
- Prep your vegetables while the chicken cooks to maximize efficiency
- Don’t skip the salt in the boiling water – it seasons the chicken and creates a flavorful base
- Let the dish rest for 5 minutes after baking to allow the flavors to settle
- This recipe scales easily – just maintain the liquid-to-rice ratio when doubling or halving
- Store leftovers in an airtight container in the refrigerator for 3-4 days
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: one pot chicken and rice, easy chicken dinner, chicken casserole recipe, family dinner ideas, quick weeknight meals, comfort food recipes, simple chicken dishes
