I love a one pot supper, especially one that simmers away on the stove making the whole kitchen feel like Comfort Food Central.
I personally need some significant comfort because this Very Good Boy was visiting us this week and even though I explained to his owner that I really wanted to keep him forever, she felt strongly about taking him back home.
I mean, she’s not WRONG, he is her dog and he loves her more than words can say and vice versa, but I still need some big time comfort.
Luckily this one lives with me on a permanent basis.
PUPPY DOG EYES.
Meantime, back at this delectable chicken and rice, this is an all-in-one chicken supper where the rice and the veggies cook up in the same pot as the chicken, meaning not only do you get a tasty chicken dinner, but the clean-up is delicious too!
How to make stovetop chicken and rice
Put 2 tablespoons of butter in a heavy Dutch oven over medium high heat. Add some chopped carrots, onion and celery (I put all of these in my food processor and pulse them until they are nice and roughly chopped) and stir for 3-5 minutes until starting to soften.
Pour in 2 cups of rice and give it all a good stir. Add 8 cups of chicken broth and some poultry seasoning and bring everything to a boil.
Let the rice simmer for about 10 minutes and then add 2 pounds of boneless chicken. Bring the mixture back up to a simmer and let it all cook until the rice is tender and the chicken is cooked through (you can check it with a food thermometer – it should read 165), about 15 to 20 minutes, stirring every 5 minutes or so.
Remove the chicken and shred it into bite sized pieces. Return it to the pot along with a little more butter, ½ cup of cream and some chopped scallions. Give everything a good stir for a couple of minutes over low heat.
Turn off the heat and let it cool for a few minutes while someone else sets the table. Ladle it out into warmed bowls and enjoy!
More tips for making stovetop chicken and rice!
Those are my mama’s preference too! So yes you can. :)
Different rices need different amounts of cooking time, and sometimes also different amounts of liquid, so I recommend sticking with the long grain white rice (and here is my favorite kind!) But if you NEED to use a different kind of rice, do your best to adjust the amount of liquid as the rice cooks.
You can! Reheat it on the stovetop over medium low heat, adding some more chicken broth so that it doesn’t stick to the bottom of the pan.
Now say it with me…winner, winner, chicken dinner!
OTHER ONE POT CHICKEN RECIPES WE LOVE!
 This easy recipe for chicken and vegetables with milk gravy cooks up all in one pot for an easy weeknight supper or a perfect Sunday dinner! |
 This recipe for easy roasted lemon herb chicken is rich with flavor and perfect for both an elegant dinner or a delicious weeknight supper…or even a cozy Thanksgiving feast! |
 Creamy chicken stew is full of carrots, celery, potatoes…and bacon! The ultimate comfort food, all in one pot. |
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Stovetop Chicken and Rice
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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Pin RecipeDescription
This one pot recipe for stovetop chicken and rice is a perfect all in one comfort food that the whole family will love!
Ingredients
- 4 tablespoons butter
- 2 carrots, peeled and chopped
- 1 sweet onion, peeled and chopped
- 2 stalks celery, chopped
- 2 cups rice (we love Anson Mills Carolina Gold)
- 8 cups chicken broth
- 1 teaspoon poultry seasoning
- 4 boneless skinless chicken breasts (about two pounds)
- ½ cup heavy cream
- ½ cup chopped fresh scallions, plus extra for garnish
- Salt and pepper
Instructions
- Put 2 tablespoons of the butter in a heavy Dutch oven over medium high heat. Add the carrots, onion and celery and stir for 3-5 minutes until starting to soften.
- Pour in the rice and give it all a good stir. Add the chicken broth and the poultry seasoning and bring everything to a boil.
- Let the rice simmer for about 10 minutes and then add the chicken. Bring the mixture back up to a simmer and let it all cook until the rice is tender and the chicken is cooked through (you can check it with a food thermometer – it should read 165), about 15 to 20 minutes, stirring every 5 minutes or so.
- Remove the chicken and shred it into bite sized pieces. Return it to the pot along with the rest of the butter, ½ cup of cream and the chopped scallions. Give everything a good stir for a couple of minutes over low heat.
- Turn off the heat and let it cool for a few minutes while someone else sets the table. Ladle it out into warmed bowls and enjoy!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
I'd love to hear what you think!