Stovetop Chicken and Rice
Jump to:
❤️ Why we love this recipe
I love a one pot supper, especially one that simmers away on the stove making the whole kitchen feel like Comfort Food Central.
This recipe checks that box and so many others. It’s a one pot chicken and rice 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!
It’s packed with carrots and celery and onions, tender shredded chicken and soft rice, with just a teeny bit of cream to send the whole thing over the top.
And, it can be all yours in less than an hour. And did I mention there was only one pot to clean?
🥕 Ingredients you need
📝 Ingredient notes and substitutions
- Chicken: You can swap in chicken thighs for chicken breasts if you like, just make sure they are boneless.
- Rice: We use a regular long grain rice for this recipe, but any variety will work, including brown rice. You may have to adjust the cooking time a bit – check the box for their recommended cooking time.
- Veggies: We like the classic carrots and celery and onion for this recipe, but feel free to add in others – peas, butternut squash and zucchini are all fab!
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: 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.
STEP 2: 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.
STEP 3: Remove the chicken and shred it into bite sized pieces.
STEP 4: 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!
🧐 Recipe FAQs
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. 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.
Pop your question in the comment section below and I will answer pronto!
Now say it with me…winner, winner, chicken dinner!
🍽️ What to serve with this recipe
❤️ Other chicken comfort food recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Stovetop Chicken and Rice
This one pot recipe for stovetop chicken and rice is a perfect all in one comfort food that the whole family will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 tablespoons butter
- 4 carrots, peeled and chopped
- 1 sweet onion, peeled and chopped
- 4 stalks celery, chopped
- 2 cups rice (we love Anson Mills Carolina Gold)
- 8 cups chicken broth
- 1 teaspoon poultry seasoning
- 2 pounds boneless skinless chicken breasts
- ½ cup heavy cream
- 2 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, cover 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. Add more broth if things are looking dry as things are cooking.
- 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
-
- Chicken: You can swap in chicken thighs for chicken breasts if you like, just make sure they are boneless.
-
- Rice: We use a regular long grain rice for this recipe, but any variety will work, including brown rice. You may have to adjust the cooking time a bit – check the box for their recommended cooking time.
-
- Veggies: We like the classic carrots and celery and onion for this recipe, but feel free to add in others – peas, butternut squash and zucchini are all fab!
Is it possible there is a mistake in the recipe printed online? It feels like there’s too much liquid for the amount of rice. One cup of long grain white rice should only take about 2 cups of liquid, not 4. Is this meant to be more soup like? I want to make it, but I’m afraid of putting too much broth in, and also afraid of ruining it by not putting in enough. Thanks for your help.
Hi Laura! I recently tested this recipe with the 8 cups of chicken broth and we liked the consistency, but it definitely is a soft texture. You can absolutely try it with less broth – in step 2, use 4 cups instead of the 8, and in step 3 you can add more broth if the rice needs it to get to the consistency you like. I promise you won’t ruin it by doing it this way – you can always add broth as it cooks but you can’t take it out. If you try it this way, come back and tell us how it came out for you? Hope this helps! 😊
Oh, my! Wish I would have had this recipe last night. Been under the weather and I needed a quick/easy dinner to make, so, I had another one dish chicken and rice recipe that I fall back on. Only problem is it uses canned Cream Of (whatever) soup that I prefer not to use unless I am really feeling desperate (I prefer to make my own).. But, this recipe is just as easy and uses all real ingredients!!! This Stovetop Chicken and Rice is on track to become my preferred recipe. And, I cannot wait to try the https://www.framedcooks.com/creamy-chicken-stew/ you suggested in another comment. Thank, Kate, you always come through with the best recipes! ?❤️
Jeanie! I hope you are feeling better and that someone is making all the chicken comfort food for you! And thank you for your kind words about my recipes! xoxo
Thank you so much for your good wishes! ?
Of course! xoxo!
I was nervous about this because I don’t normally use my Dutch oven, but it came out perfect! It was warm, delicious comfort food on a cold night. Thank you!
Now you can use that Dutch Oven all the time (try this recipe for Creamy Chicken Stew next!). https://www.framedcooks.com/creamy-chicken-stew/