Looking for a comforting, no-fuss dinner? This one pot chicken and rice recipe is your weeknight hero—hearty, flavorful, and family-friendly. With minimal cleanup and pantry staples, you’ll have a warm, satisfying meal on the table in under an hour!
Hey there, friend! Have you ever had one of those days where you’re craving something warm, hearty, and comforting—but the idea of washing a sink full of dishes makes you want to order takeout instead? I’ve been there more times than I can count. That’s exactly why I keep coming back to this one pot chicken and rice recipe.
It’s the ultimate comfort meal. It’s simple, filling, and the best part? Everything cooks in a single pot. That means less mess, less stress, and more time to enjoy with your family.
If you love fuss-free dinners, you might also enjoy our Instant Pot chicken and rice version for an even quicker meal.
I’ve made this dish dozens of ways over the years, but today, I’m sharing my go-to version. It’s cozy, creamy, and packed with flavor—and I’ll show you how to make it your own, too.
Main Ingredients (and Why They Matter)
Let’s break down the basics, shall we? These ingredients are the heart and soul of your one pot chicken and rice.
- 6 cups water
This creates the broth base, helping to cook everything together and keep it moist. - 1 teaspoon kosher salt
Salt enhances the natural flavors of the chicken and veggies—don’t skip it! - 1 pound frozen boneless, skinless chicken tenders
Frozen chicken is convenient and budget-friendly. It becomes incredibly tender when simmered slowly. - 3 celery ribs, roughly chopped
Celery adds a nice aromatic backbone and gentle crunch to the dish. - 1 medium yellow onion (about 1 cup)
Onions add sweetness and depth. When cooked down, they practically melt into the dish. - 1 1/2 cups long-grain white rice
Traditional Carolina Gold rice is amazing, but any long-grain variety works just fine. Long-grain white rice is classic, but if you want extra nutrition, try our chicken and brown rice recipes too - 1 (10.5 oz) can condensed cream of chicken soup
This is your creamy secret weapon. It brings everything together and makes the dish rich and comforting. Cream of chicken soup gives creaminess—if you prefer a lighter broth, see our puerto rican chicken soup recipe. - Freshly ground black pepper (optional)
Adds a bit of warmth and a gentle bite. Totally up to you!
Each of these ingredients plays a specific role. Together, they create that magical, can’t-stop-eating-it kind of flavor.
Optional Add-Ins & Substitutes
Want to make this dish your own? Here are some optional ingredients and swaps you can try:
- Broccoli
Add veggies like broccoli for color and crunch—our chicken broccoli rice recipe is a great inspiration. - Chicken thighs or breasts instead of tenders
Totally works. Just cut into bite-size pieces if using fresh chicken. - Low-sodium chicken broth instead of water
For a deeper, more savory flavor, you can swap the water for broth. - Brown rice
This adds a nutty flavor and more fiber—but note that it’ll need more liquid and cooking time. - Herbs like thyme, parsley, or rosemary
Stir in fresh herbs at the end for brightness and an earthy aroma. - A splash of cream or grated cheese
Want it even creamier? A little dairy can take this over the top.
Cooking should feel like play, not pressure. Use what you’ve got and trust your instincts.
Expert Tips for Perfect One Pot Chicken and Rice
After years of trial and error (and plenty of happy accidents), I’ve gathered a few pearls of wisdom to help you get this dish just right.
Don’t Rush the Simmer
Give the chicken and veggies time to simmer slowly in the water. This builds flavor from the inside out and makes the chicken wonderfully tender.
Shred the Chicken for Better Texture
Once cooked, shred the chicken with two forks. It helps the meat soak up the flavors and blends beautifully with the rice.
Stir Occasionally (But Not Constantly)
Give everything a good stir now and then to keep it from sticking to the bottom of the pot. Just don’t overdo it—rice likes to be left alone to do its thing.
Use a Heavy-Bottomed Pot
A Dutch oven or heavy saucepan works wonders here. It distributes heat evenly and prevents hot spots.
Let It Rest Before Serving
Once it’s done, turn off the heat and let it sit, covered, for 5–10 minutes. This helps the rice firm up and the flavors settle.
Customize for Your Family
Got picky eaters? You can easily tweak the ingredients or make it milder (or spicier!) to fit everyone’s tastes.
For a hands-off approach, try the slow cooker—see my notes in slow cooker chicken and rice recipes.
This dish is as forgiving as they come—so don’t stress. You’ve got this.
Best Techniques for Success
Want the most flavor with the least fuss? Follow these techniques:
- Use frozen chicken straight from the freezer—no thawing needed.
- Simmer uncovered to reduce the liquid and intensify flavor.
- Add rice only after the chicken is cooked to avoid mushiness.
- Cover while simmering the rice, but lift the lid briefly to stir once or twice.
- Taste and adjust salt at the end, especially if using broth or soup with sodium.
These small details make a big difference.
Step-by-Step Instructions
- Bring water and salt to a boil in a large pot or Dutch oven. Add the frozen chicken, chopped celery, and onions. Reduce heat and let it gently simmer, uncovered, for 20–25 minutes.
- Remove the chicken from the pot and shred it using two forks. It should be tender and easy to pull apart.
- Return the shredded chicken to the pot. Stir in the rice and the can of cream of chicken soup. Mix well to combine everything.
- Bring the mixture back to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 20–25 minutes, stirring once or twice.
- Check the rice for doneness. If it’s tender and the liquid is mostly absorbed, you’re good to go. Let it rest for 5 minutes before serving.
- Optional: Season with freshly ground black pepper and garnish with chopped parsley.
Dinner is done!
Additional Cooking Tips and Variations
Let’s say you want to mix things up a bit. Here are a few ways to level up your one pot chicken and rice:
- Add a Cajun twist with a sprinkle of Creole seasoning.
- Make it Mexican-inspired with cumin, chili powder, and a squeeze of lime.
- Add mushrooms or spinach for a veggie-packed variation.
- Swap cream of chicken for cream of mushroom or celery soup—both are delicious.
- Top with shredded cheddar or parmesan just before serving for a cheesy finish.
This dish is like a blank canvas—don’t be afraid to get creative.
FAQs about
Absolutely. Just chop it into bite-sized pieces so it cooks evenly with the rest of the ingredients.
It can be! One pot chicken and rice offers a balance of protein and carbs, which is great for energy and muscle recovery. To make it more balanced, consider adding vegetables like peas, carrots, or spinach for fiber, vitamins, and color.
It’s all about layering flavor. Use aromatic veggies like onion and celery, season generously with salt and pepper, and add herbs or spices. Cream of chicken soup adds creaminess and depth. Don’t forget that finishing touch—a sprinkle of fresh herbs or a squeeze of lemon can elevate the whole dish!
Conclusion
So there you have it—my tried-and-true one pot chicken and rice recipe. It’s humble, hearty, and full of love. Whether you’re feeding a hungry family, meal prepping for the week, or just craving something cozy, this dish has your back.
From my Florida kitchen to yours, I hope this recipe brings as much comfort and joy to your table as it has to mine. If you try it out, I’d love to hear how it went! Leave a comment, send a message, or just drop by and say hi.
For rice-centric inspo from around the world, don’t miss our Hainanese chicken rice recipe.
Happy cooking, and remember: sometimes, the best moments in life are stirred up one pot at a time.
Warmly,
One Pot Chicken and Rice
Equipment
- Large Pot with Lid
- Measuring Cups and Spoons
- Cutting Board
- Knife
Ingredients
- 6 cups water
- 1 teaspoon kosher salt
- 1 pound frozen boneless, skinless chicken tenders
- 3 celery ribs roughly chopped
- 1 medium yellow onion about 1 cup, chopped
- 1.5 cups long-grain white rice
- 10.5 oz condensed cream of chicken soup
- freshly ground black pepper optional
Instructions
- In a large pot, combine water, kosher salt, chicken tenders, chopped celery, and chopped onion. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer until chicken is cooked through and tender, about 20 minutes.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
- Add long-grain white rice and condensed cream of chicken soup to the pot. Stir to combine.
- Cover and cook over low heat until rice is tender and liquid is absorbed, about 25 minutes. Stir occasionally to prevent sticking.
- Season with freshly ground black pepper to taste. Serve warm.
Notes
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