🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 85 (from laksa182)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa085.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://iowagirleats.com/one-pot-chicken-and-rice/\')), getAhrefsUnparsedNoserviceFromURL(\'https://iowagirleats.com/one-pot-chicken-and-rice/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/","crawl_time":1775929942,"first_indexed_time":1582574249,"http_code":200,"src_unparsed":"com,iowagirleats!\/one-pot-chicken-and-rice\/ s443","src_root_hash":"17927133475760636885","history_drop_reason":null,"meta_title":"One Pot Chicken and Rice - Family Favorite Recipe","meta_descriptions":["This creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples."],"attrs_boilerpipe_text":"One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.\nWe affectionately call One Pot Chicken and Rice “gruel” at my house.\n“\nKIDS!\n” I’ll yell at dinnertime, “\nCome get yer gruel!\n” and they come running. What can I say, it makes me laugh and it’s the little things.\nPart risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel!\nWatch How to Make It\nWhy You’ll Love This One-Pot Meal\nIt’s easy.\nToss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward.\nIt’s cozy.\nThis creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food.\nIt’s wallet-friendly.\nThis is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my\nGluten Free on a Budget ebook\n!\nIt reheats well.\nThis recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day.\nIt’s family-friendly.\nI have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy!\nWhat’s in Chicken and Rice?\nRaid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need:\nButter.\nTo saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative.\nCarrots.\nSlice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots.\nHomemade seasoned salt\n. My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika.\nLong grain white rice.\nThis recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love\nLundberg Farms Jasmine White Rice\n.\nDried minced onion and garlic.\nWe’re going with the dried versions to keep this dish easy!\nParsley flakes.\nAnyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor.\nChicken stock.\nSince this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for\nHomemade Chicken Stock\n.\nChicken.\nDiced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed.\nVariations on Chicken and Rice\nAs you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe:\nSwap in rotisserie chicken.\nIf you have shredded rotisserie chicken on hand, stir in 1-1\/2 cups pre-cooked, shredded chicken at the end to warm through.\nUse fresh garlic and onion.\nUse freshly chopped onion and garlic instead of the dried versions. I recommend 1\/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!)\nMake it vegetarian.\nUse vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan.\nAdd more veggies.\nPump up the veggies by sauting sliced celery, sliced mushrooms, and\/or frozen corn in with the carrots, and\/or stir in frozen peas at the end.\nAdd a parmesan cheese rind.\nThis is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds!\nWhat to Serve with Chicken and Rice\nNot only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas:\nAir Fryer Green Beans\nGluten Free Focaccia Bread\nAir Fryer Asparagus\nGluten Free Biscuits\nEveryday Kale Salad\nShredded Brussels Sprouts Salad\nMarinated Vegetable Salad\nGarlic Butter Roasted Mushrooms\nChicken and Rice Recipe FAQ\nLike I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once:\nCan I use brown rice?\nYou can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly.\nCan I use arborio rice?\nThis recipe will not work as written with arborio rice.\nCan I use fresh onion and garlic?\nAbsolutely! I recommend 1\/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves.\nCan I freeze leftovers?\nI don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated.\nCan I make this in the crock pot or my Instant Pot \/ pressure cooker?\nMy experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing\/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section!\nIn the meantime, grab your soup pot, turn on the burner, and let’s cook!\nHow to Make One Pot Chicken and Rice\nStep 1:\nAdd\n sliced or shredded carrots\nto\nmelted butter\nin a\nlarge soup pot\nover medium heat then season to taste with\nhomemade seasoned salt\nand\npepper.\nPlace a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally.\nYou can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand.\nStep 2:\nAdd\nlong grain white rice, dried minced onion,\nand\ndried minced garlic\n then stir to coat the rice in the butter and saute for one minute.\nRecipe Tip\nAgain, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to\nLundberg rice\n!\nStep 3:\nAdd\ndried parsley\nand\nchicken stock\nto the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally.\nStep 4:\nSeason\nchicken breasts\nthat have been chopped into bite-sized pieces with\nseasoned salt\nand\npepper\nthen add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes.\nStep 5:\nRemove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more\nbutter\n(follow your heart!) then taste and season with additional seasoned salt and pepper if desired.\nThe dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving.\nStoring and Reheating\nScoop leftover Chicken and Rice into an airtight container, or\nindividual sized storage containers\nthen refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer.\nI recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through.\nWhether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy!\nMore Easy Family Favorites\nGround Beef Stroganoff\nCreamy Ham Peas and Pasta\nBaked Chicken Thighs\nHow to Cook Burgers in the Oven\nEasy Baked Ribs\nHam and Bean Sou\np\nEasy Chicken and Rice Soup\nAmerican Goulas\nh\n4 – 6\nTablespoons\nbutter or vegan butter\n,\ndivided\n1\nheaping cup\nshredded or chopped carrots\nhomemade seasoned salt and pepper\n,\nto taste\n2\nscant cups\nlong grain white rice\n,\nLundberg White Jasmine Rice recommended\n1\nTablespoon\ndried minced onion\n1\nteaspoon\ndried minced garlic\n2\nTablespoons\ndried parsley flakes\n8\ncups\nchicken stock\n2\nchicken breasts\n,\n~1lb, cut into bite-sized pieces (NOT HUNKS)\nMelt 2 Tablespoons butter in a\nlarge soup pot\nover medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.\nAdd rice, dried onions, and dried garlic then stir to coat the rice in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.\nTurn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.\nStir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve.\nTo avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend\nLundberg California White Jasmine Rice\n.\nTo ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS.\nThis dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot.\nStore leftovers in\nglass storage containers\n.\nCalories:\n508\nkcal\n,\nCarbohydrates:\n64\ng\n,\nProtein:\n29\ng\n,\nFat:\n14\ng\n,\nSaturated Fat:\n6\ng\n,\nPolyunsaturated Fat:\n1\ng\n,\nMonounsaturated Fat:\n5\ng\n,\nTrans Fat:\n0.3\ng\n,\nCholesterol:\n78\nmg\n,\nSodium:\n1014\nmg\n,\nPotassium:\n794\nmg\n,\nFiber:\n2\ng\n,\nSugar:\n7\ng\n,\nVitamin A:\n3842\nIU\n,\nVitamin C:\n4\nmg\n,\nCalcium:\n50\nmg\n,\nIron:\n2\nmg\nNutritional values are estimates only. Please read our\nfull nutrition information disclaimer\n.","attrs_markdown":"[Skip to content](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#main-content)\n\n**[FREE! 5 Days of simple GF recipes →](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#cb0503e106)**\n\n- [Recipes](https:\/\/iowagirleats.com\/recipes\/)\n- [The Latest](https:\/\/iowagirleats.com\/blog\/)\n- [E-Book](https:\/\/iowagirleats.com\/gluten-free-for-beginners\/)\n- [About](https:\/\/iowagirleats.com\/about\/)\n- [Contact](https:\/\/iowagirleats.com\/contact\/)\n\n[Home](https:\/\/iowagirleats.com\/) › [Recipes](https:\/\/iowagirleats.com\/recipes\/) › [Chicken](https:\/\/iowagirleats.com\/category\/recipes\/chicken\/)\n\n# One Pot Chicken and Rice\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/6243d5cf289686b8015cff3842ee192630ef26a8a2842a7c9929d3d08ebcda4d?s=64&d=mm&r=g)](https:\/\/iowagirleats.com\/about\/)\n\nby [Kristin Porter](https:\/\/iowagirleats.com\/about\/)\n\n4\\.7 from 291 votes\n\nUpdated on Apr 08, 2026\n\nSave\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/&media=https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-Social.jpg&description=One%20Pot%20Chicken%20and%20Rice%20 \"Share on Pinterest\")\n\n[Comment](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#respond)\n\n[Jump to Recipe](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#wprm-recipe-container-146481)\n\nThis post may contain affiliate links.\n\nOne Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.\n\n![bowl of chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-Hero1.jpg)\n\n“SO glad I gave this a try. MAN is it good!”\n\n– Jamie\n\n[View More Comments](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comments)\n\nWe affectionately call One Pot Chicken and Rice “gruel” at my house.\n\n“*KIDS\\!*” I’ll yell at dinnertime, “*Come get yer gruel\\!*” and they come running. What can I say, it makes me laugh and it’s the little things.\n\nPart risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel\\!\n\n## Watch How to Make It\n## Why You’ll Love This One-Pot Meal\n1. **It’s easy.** Toss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward.\n2. **It’s cozy.** This creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food.\n3. **It’s wallet-friendly.** This is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my [Gluten Free on a Budget ebook](https:\/\/iowagirleats.ck.page\/products\/gluten-free-on-a-budget)\\!\n4. **It reheats well.** This recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day.\n5. **It’s family-friendly.** I have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy\\!\n## What’s in Chicken and Rice?\nRaid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need:\n\n- **Butter.** To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative.\n- **Carrots.** Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots.\n- [Homemade seasoned salt](https:\/\/iowagirleats.com\/homemade-gluten-free-seasoned-salt-10-ways-to-use-it\/). My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika.\n- **Long grain white rice.** This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love [Lundberg Farms Jasmine White Rice](https:\/\/www.walmart.com\/ip\/Lundberg-White-Jasmine-Rice-32-Ounce\/31018403?aflt=cse).\n- **Dried minced onion and garlic.** We’re going with the dried versions to keep this dish easy\\!\n- **Parsley flakes.** Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor.\n- **Chicken stock.** Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for [Homemade Chicken Stock](https:\/\/iowagirleats.com\/easy-instant-pot-chicken-stock\/).\n- **Chicken.** Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed.\n## Variations on Chicken and Rice\nAs you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe:\n\n1. **Swap in rotisserie chicken.** If you have shredded rotisserie chicken on hand, stir in 1-1\/2 cups pre-cooked, shredded chicken at the end to warm through.\n2. **Use fresh garlic and onion.** Use freshly chopped onion and garlic instead of the dried versions. I recommend 1\/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!)\n3. **Make it vegetarian.** Use vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan.\n4. **Add more veggies.** Pump up the veggies by sauting sliced celery, sliced mushrooms, and\/or frozen corn in with the carrots, and\/or stir in frozen peas at the end.\n5. **Add a parmesan cheese rind.** This is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds\\!\n\n![Spoon digging into a bowl of chicken and rice](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20920'%3E%3C\/svg%3E)\n\n![Spoon digging into a bowl of chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-02-copy.jpg)\n## What to Serve with Chicken and Rice\nNot only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas:\n\n- [Air Fryer Green Beans](https:\/\/iowagirleats.com\/air-fryer-green-beans\/)\n- [Gluten Free Focaccia Bread](https:\/\/iowagirleats.com\/gluten-free-focaccia\/)\n- [Air Fryer Asparagus](https:\/\/iowagirleats.com\/air-fryer-asparagus\/)\n- [Gluten Free Biscuits](https:\/\/iowagirleats.com\/gluten-free-biscuits\/)\n- [Everyday Kale Salad](https:\/\/iowagirleats.com\/everyday-kale-salad\/)\n- [Shredded Brussels Sprouts Salad](https:\/\/iowagirleats.com\/fall-shredded-brussels-sprouts-salad\/)\n- [Marinated Vegetable Salad](https:\/\/iowagirleats.com\/marinated-vegetable-salad\/)\n- [Garlic Butter Roasted Mushrooms](https:\/\/iowagirleats.com\/easy-garlic-butter-roasted-mushrooms\/)\n## Chicken and Rice Recipe FAQ\nLike I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once:\n\n1. **Can I use brown rice?** You can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly.\n2. **Can I use arborio rice?** This recipe will not work as written with arborio rice.\n3. **Can I use fresh onion and garlic?** Absolutely! I recommend 1\/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves.\n4. **Can I freeze leftovers?** I don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated.\n5. **Can I make this in the crock pot or my Instant Pot \/ pressure cooker?** My experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing\/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section\\!\n\nIn the meantime, grab your soup pot, turn on the burner, and let’s cook\\!\n\n![Overhead photo of bowl of Chicken and Rice](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20844'%3E%3C\/svg%3E)\n\n![Overhead photo of bowl of Chicken and Rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-03-copy.jpg)\n## How to Make One Pot Chicken and Rice\n**Step 1:** Add **sliced or shredded carrots** to **melted butter** in a [large soup pot](https:\/\/amzn.to\/4fmxinc) over medium heat then season to taste with [homemade seasoned salt](https:\/\/iowagirleats.com\/homemade-gluten-free-seasoned-salt-10-ways-to-use-it\/) and **pepper.** Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally.\n\nYou can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand.\n\n![carrots sauting in a pot with butter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20500'%3E%3C\/svg%3E)\n\n![carrots sauting in a pot with butter](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-04-copy.jpg)\n\n**Step 2:** Add **long grain white rice, dried minced onion,** and **dried minced garlic** then stir to coat the rice in the butter and saute for one minute.\n\n![rice and carrots sauting in butter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20839'%3E%3C\/svg%3E)\n\n![rice and carrots sauting in butter](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-05-copy.jpg)\n\n## Recipe Tip\nAgain, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to [Lundberg rice](https:\/\/goto.walmart.com\/c\/2773249\/565706\/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg)\\!\n\n![bag of jasmine rice on the stovetop](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20787'%3E%3C\/svg%3E)\n\n![bag of jasmine rice on the stovetop](https:\/\/iowagirleats.com\/wp-content\/uploads\/2019\/04\/One-Pot-Chicken-and-Rice-iowagirleats-06.jpg)\n\n**Step 3:** Add **dried parsley** and **chicken stock** to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally.\n\n**Step 4:** Season **chicken breasts** that have been chopped into bite-sized pieces with **seasoned salt** and **pepper** then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes.\n\n![chicken and rice simmering in a pot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20784'%3E%3C\/svg%3E)\n\n![chicken and rice simmering in a pot](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-07-copy.jpg)\n\n**Step 5:** Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more **butter** (follow your heart!) then taste and season with additional seasoned salt and pepper if desired.\n\nThe dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving.\n\n![chicken and rice simmering in a pot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20471'%3E%3C\/svg%3E)\n\n![chicken and rice simmering in a pot](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-08-copy.jpg)\n## Storing and Reheating\nScoop leftover Chicken and Rice into an airtight container, or [individual sized storage containers](https:\/\/amzn.to\/4e6HDlS) then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer.\n\nI recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through.\n\nWhether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy\\!\n\n![Close up photo of bowl of One pot Chicken and Rice](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%20947'%3E%3C\/svg%3E)\n\n![Close up photo of bowl of One pot Chicken and Rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-09-copy.jpg)\n## More Easy Family Favorites\n- [Ground Beef Stroganoff](https:\/\/iowagirleats.com\/ground-beef-stroganoff\/)\n- [Creamy Ham Peas and Pasta](https:\/\/iowagirleats.com\/creamy-ham-peas-and-pasta\/)\n- [Baked Chicken Thighs](https:\/\/iowagirleats.com\/baked-chicken-thighs\/)\n- [How to Cook Burgers in the Oven](http:\/\/iowagirleats.com\/how-to-cook-burgers-in-the-oven)\n- [Easy Baked Ribs](http:\/\/iowagirleats.com\/easy-baked-ribs)\n- [Ham and Bean Sou](http:\/\/iowagirleats.com\/ham-and-bean-soup)[p](http:\/\/iowagirleats.com\/ham-and-bean-soup)\n- [Easy Chicken and Rice Soup](https:\/\/iowagirleats.com\/easy-chicken-and-rice-soup\/)\n- [American Goulas](http:\/\/iowagirleats.com\/goulash-recipe)[h](http:\/\/iowagirleats.com\/goulash-recipe)\n\n## One Pot Chicken and Rice\n4\\.7 from 291 votes\n\nby [Kristin Porter](https:\/\/iowagirleats.com\/about\/)\n\nPrep: 15 minutes mins\n\nCook: 35 minutes mins\n\nTotal: 50 minutes mins\n\nServings: 6\n\n[GFGluten Free](https:\/\/iowagirleats.com\/category\/recipes\/diet\/gluten-free\/ \"Gluten Free\")[DFDairy Free](https:\/\/iowagirleats.com\/category\/recipes\/diet\/dairy-free\/ \"Dairy Free\")[EFEgg Free](https:\/\/iowagirleats.com\/category\/recipes\/diet\/egg-free\/ \"Egg Free\")\n\n![featured image of one pot chicken and rice](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n![featured image of one pot chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-Featured-copy-300x300.jpg)\n\n[Save](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/)[Saved](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fiowagirleats.com%2Fone-pot-chicken-and-rice%2F&media=https%3A%2F%2Fiowagirleats.com%2Fwp-content%2Fuploads%2F2020%2F02%2FOne-Pot-Chicken-and-Rice-iowagirleats-Social.jpg&description=One+Pot+Chicken+and+Rice&is_video=false) [Print](https:\/\/iowagirleats.com\/wprm_print\/one-pot-chicken-and-rice)\n\nOne Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistible gluten free dinner recipe again and again.\n\n### Equipment\n- [Large Soup Pot](https:\/\/amzn.to\/4fmxinc)\n- [Glass storage containers](https:\/\/amzn.to\/4e6HDlS)\n\n### Ingredients\n- 4 – 6 Tablespoons butter or vegan butter, divided\n- 1 heaping cup shredded or chopped carrots\n- [homemade seasoned salt and pepper](https:\/\/iowagirleats.com\/homemade-gluten-free-seasoned-salt-10-ways-to-use-it\/#wprm-recipe-container-146285), to taste\n- 2 scant cups [long grain white rice](https:\/\/amzn.to\/46gnaJw), Lundberg White Jasmine Rice recommended\n- 1 Tablespoon [dried minced onion](https:\/\/www.walmart.com\/ip\/McCormick-Kosher-Minced-Onions-2-oz-Bottle\/22660291?aflt=cse)\n- 1 teaspoon [dried minced garlic](https:\/\/www.walmart.com\/ip\/McCormick-Kosher-Minced-Garlic-3-oz-Bottle\/10535032?aflt=cse)\n- 2 Tablespoons [dried parsley flakes](https:\/\/www.walmart.com\/ip\/McCormick-Kosher-Parsley-Flakes-0-25-oz-Bottle\/10535041?aflt=cse)\n- 8 cups chicken stock\n- 2 chicken breasts, ~1lb, cut into bite-sized pieces (NOT HUNKS)\n\n### Directions\n- Melt 2 Tablespoons butter in a [large soup pot](https:\/\/www.amazon.com\/Cooks-Standard-02519-Stainless-Stockpot\/dp\/B01M9CZAXG?th=1&linkCode=ll1&tag=iowagirleats-20&linkId=d90b4fa8971ade33ff47310adfdb991f&language=en_US&ref_=as_li_ss_tl) over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.\n- Add rice, dried onions, and dried garlic then stir to coat the rice in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.\n- Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.\n- Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve.\n\n### Notes\n- To avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend [Lundberg California White Jasmine Rice](https:\/\/goto.walmart.com\/c\/2773249\/565706\/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg).\n- To ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS.\n- This dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot.\n- Store leftovers in [glass storage containers](https:\/\/amzn.to\/4e6HDlS).\n\n### Nutrition\nCalories: 508kcal, Carbohydrates: 64g, Protein: 29g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0\\.3g, Cholesterol: 78mg, Sodium: 1014mg, Potassium: 794mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3842IU, Vitamin C: 4mg, Calcium: 50mg, Iron: 2mg\n\nNutritional values are estimates only. Please read our [full nutrition information disclaimer](https:\/\/iowagirleats.com\/nutrition-information-disclaimer).\n\nLike this recipe? Leave a star rating below\\!\n\n![Photo collage of one pot chicken and rice](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20685%201370'%3E%3C\/svg%3E)\n\n![Photo collage of one pot chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-Social.jpg)\n\nLike this recipe? Share it with friends\\!\n\n## Related Recipes\n[![bowl of chicken stew and gravy](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![bowl of chicken stew and gravy](https:\/\/iowagirleats.com\/wp-content\/uploads\/2025\/12\/Chicken-Stew-iowagirleats-Featured-600x600.jpg)](https:\/\/iowagirleats.com\/chicken-stew\/)\n\n[Soup, Stew and Chili](https:\/\/iowagirleats.com\/category\/recipes\/soup-stew\/)\n\n### [Nourishing Chicken Stew](https:\/\/iowagirleats.com\/chicken-stew\/)\n\n[![chicken caesar pesto paninis with fresh pesto](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![chicken caesar pesto paninis with fresh pesto](https:\/\/iowagirleats.com\/wp-content\/uploads\/2025\/09\/Chicken-Caesar-Pesto-Panini-iowagirleats-Featured-600x600.jpg)](https:\/\/iowagirleats.com\/chicken-caesar-pesto-panini\/)\n\n[Burgers and Sandwiches](https:\/\/iowagirleats.com\/category\/recipes\/burgers\/)\n\n### [Chicken Caesar Pesto Panini](https:\/\/iowagirleats.com\/chicken-caesar-pesto-panini\/)\n\n[![grilled boneless skinless chicken thighs on a platter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![grilled boneless skinless chicken thighs on a platter](https:\/\/iowagirleats.com\/wp-content\/uploads\/2025\/06\/Simple-Grilled-Chicken-Thighs-iowagirleats-Featured-600x600.jpg)](https:\/\/iowagirleats.com\/simple-grilled-chicken-thighs\/)\n\n[Grillling](https:\/\/iowagirleats.com\/category\/recipes\/grilling\/)\n\n### [Simple Grilled Chicken Thighs](https:\/\/iowagirleats.com\/simple-grilled-chicken-thighs\/)\n\n[![overhead photo of a chicken shawarma bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![overhead photo of a chicken shawarma bowl](https:\/\/iowagirleats.com\/wp-content\/uploads\/2025\/05\/Chicken-Shawarma-Bowls-iowagirleats-Featured-600x600.jpg)](https:\/\/iowagirleats.com\/chicken-shawarma-bowl\/)\n\n[Chicken](https:\/\/iowagirleats.com\/category\/recipes\/chicken\/)\n\n### [Chicken Shawarma Bowl](https:\/\/iowagirleats.com\/chicken-shawarma-bowl\/)\n\n## Leave a Comment [Cancel reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/?_gl=1%2A1d5xmuc%2A_ga%2AUlVEQVF4bEc2T2xXTDlFVjhjQ0E0c3BaTGZoaHVYRzFidExrdThDRnFmcnB4NjdIR3JiZlA1aENmQzAtZGJMUg..#respond)\n## 971 Comments\n1. **Lorraine Caffey** says:\n   \n   April 6, 2026 at 10:04 am\n   \n   Looks delicious and quick to make… exactly what I’m looking for\\!  \n    Can I replace the shredded carrots with frozen peas and carrots? If yes, when do you think I should add the frozen peas and carrots?\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999723)\n   1. **Kristin Porter** says:\n      \n      April 9, 2026 at 10:34 am\n      \n      Sure! Assuming they’re pre-cooked, I’d add them in the last 5-10 minutes of cooking time.\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999913)\n2. **Adam** says:\n   \n   April 3, 2026 at 5:04 am\n   \n   The “gruel” bit genuinely made me laugh out loud — there’s something beautifully subversive about getting kids excited for dinner by calling it the least appealing thing possible. What really caught my attention was your point about using chicken stock over broth, because that actually matters more than most people realize: stock is simmered with bones and connective tissue, which releases collagen and gives dishes that silky, body-coating richness that broth just can’t replicate — the USDA even notes the distinction in how each is classified and produced. I’ve found that this kind of one-pot, slow-simmer method also does something almost magical to cheaper cuts and humble ingredients, turning pantry staples into something that genuinely tastes like someone spent all day in the kitchen. For anyone who hasn’t tried jasmine over long-grain generic white rice in a dish like this, that swap alone is worth the extra dollar — the floral fragrance it releases while cooking changes the whole mood of the kitchen. Curious whether you’ve ever experimented with adding a parmesan rind to the pot while it simmers — it’s a trick borrowed from Italian cooking that lends a quiet, savory depth that I think would play beautifully with the risotto-adjacent vibe you’re already chasing here?\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999562)\n   1. **Kristin Porter** says:\n      \n      April 9, 2026 at 10:44 am\n      \n      I LOVE adding parm cheese rinds to my brothy soups. You could definitely add it to this dish to add that savory umami flavor\\!\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999924)\n3. **Suzie** says:\n   \n   April 1, 2026 at 4:37 pm\n   \n   ![4 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I’ve been cooking chicken and rice for years, but not like this! It’s so creamy and delicious\\!\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999465)\n   1. **Kristin Porter** says:\n      \n      April 9, 2026 at 10:46 am\n      \n      Such a good twist, right? So glad you enjoyed, Suzie – thank you so much for your feedback and recipe rating\\!\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999930)\n4. **Cindy** says:\n   \n   March 28, 2026 at 12:38 pm\n   \n   ![4 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Very good. Comfort food. Note it makes a lot! Will halve the recipe next time.\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999204)\n   1. **Kristin Porter** says:\n      \n      March 30, 2026 at 10:16 am\n      \n      I’m so glad you loved it, Cindy!! Thank you so much for your feedback and recipe rating\\!\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999290)\n5. **Mary** says:\n   \n   March 28, 2026 at 1:13 am\n   \n   I make this with my team at a soup kitchen called Matt Talbott Kitchen. I make enough for 150 people. It is delicious.\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999192)\n   1. **Kristin Porter** says:\n      \n      March 30, 2026 at 10:17 am\n      \n      Oh I love that, Mary! So glad to hear this!\\!\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999292)\n6. **Joanne** says:\n   \n   March 27, 2026 at 7:04 am\n   \n   ![3 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    It turned out just fine. Perfect amount of stock. Jasmine rice worked great. I added fresh chopped onion, celery, and dried lemon thyme. Easy to prepare. However, it is bland as bland can be. However, kids and someone under the weather would absolutely love it.\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999160)\n   1. **Kristin Porter** says:\n      \n      March 27, 2026 at 10:06 am\n      \n      Seasoning salt is your friend, Joanne, and should be used to taste! Perhaps next time you could add a little more. I’d also check to ensure you didn’t use low-sodium chicken stock, which is very bland in my opinion.\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999167)\n7. **Heidi** says:\n   \n   March 26, 2026 at 2:07 pm\n   \n   Hello Iowa Girl Eats 😊  \n    I am making this dish today.  \n    Does the lid remain on the pot throughout cooking time? Or just while the carrots and rice are cooking together?\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999136)\n   1. **Kristin Porter** says:\n      \n      March 30, 2026 at 10:19 am\n      \n      Just while the carrots and rice are cooking. :)\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5999295)\n8. **Joanne** says:\n   \n   March 23, 2026 at 11:55 am\n   \n   Is your recipe for 8 cups of stock in your recipe correct? One comment on recipe raised a concern. I had similar issue with an ice cream recipe. Went ahead, and I was right – 2 much sugar – I had soup. Please confirm amount of stock required. asap. JG\n   \n   [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5998918)\n   1. **Kristin Porter** says:\n      \n      March 23, 2026 at 12:02 pm\n      \n      The recipe as written will give you the results you see in the photos, and video.\n      \n      [Reply](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#comment-5998924)\n      1. **Joanne** says:\n         \n         March 23, 2026 at 1:19 pm\n         \n         Thank you for your quick response. I will make it tomorrow and leave an actual review\\!\n\n### Comment navigation\n[Older Comments](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/comment-page-40\/#comments)\n\n![Kristin Porter Iowa Girl Eats at a kitchen counter](https:\/\/iowagirleats.com\/wp-content\/uploads\/2022\/10\/Kristin-Iowa-Girl-Eats-Homepage.jpg)\n\nMy name is Kristin, and I’m Iowa Girl Eats.\n\nAt Iowa Girl Eats we share delicious gluten-free recipes made with everyday, in-season ingredients, yet have hundreds of recipes for any and all diets.\n\n[Learn More](https:\/\/iowagirleats.com\/about\/)\n\n## Popular Now\n[![crispy baked chicken thighs in a pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![crispy baked chicken thighs in a 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pasta](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20590%20560'%3E%3C\/svg%3E)![overhead photo of a bowl of creamy parmesan mushroom pasta](https:\/\/iowagirleats.com\/wp-content\/uploads\/2022\/02\/Creamy-Mushroom-Parmesan-Pasta-iowagirleats-Featured2.jpg)](https:\/\/iowagirleats.com\/creamy-mushroom-parmesan-pasta\/)\n\n[Pasta](https:\/\/iowagirleats.com\/category\/recipes\/pasta\/)\n\n### [Creamy Mushroom Parmesan Pasta](https:\/\/iowagirleats.com\/creamy-mushroom-parmesan-pasta\/)\n\n[![shrimp and asparagus stir fry](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20590%20560'%3E%3C\/svg%3E)![shrimp and asparagus stir fry](https:\/\/iowagirleats.com\/wp-content\/uploads\/2023\/05\/Shrimp-and-Asparagus-Skillet-iowagirleats-Featured.jpg)](https:\/\/iowagirleats.com\/shrimp-and-asparagus\/)\n\n[Seafood](https:\/\/iowagirleats.com\/category\/recipes\/seafood\/)\n\n### [Shrimp and Asparagus Skillet](https:\/\/iowagirleats.com\/shrimp-and-asparagus\/)\n\n[![gluten free strawberry muffins on a plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20590%20560'%3E%3C\/svg%3E)![gluten free strawberry muffins on a plate](https:\/\/iowagirleats.com\/wp-content\/uploads\/2023\/07\/Gluten-Free-Strawberry-Muffins-iowagirleats-Featured.jpg)](https:\/\/iowagirleats.com\/gluten-free-strawberry-muffins\/)\n\n[Breakfast](https:\/\/iowagirleats.com\/category\/recipes\/breakfast\/)\n\n### [Gluten Free Strawberry Muffins](https:\/\/iowagirleats.com\/gluten-free-strawberry-muffins\/)\n\nAs Seen 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to top](https:\/\/iowagirleats.com\/one-pot-chicken-and-rice\/#top)\n\n[Iowa Girl Eats](https:\/\/iowagirleats.com\/)\n\n- [Food & Recipes]()\n  - [Recipes](https:\/\/iowagirleats.com\/recipes\/)\n  - [Videos](https:\/\/iowagirleats.com\/videos\/)\n  - [Blog](https:\/\/iowagirleats.com\/blog\/)\n  - [e-Book](https:\/\/iowagirleats.com\/gluten-free-for-beginners\/)\n- [Special Diets]()\n  - [Gluten Free](https:\/\/iowagirleats.com\/category\/recipes\/diet\/gluten-free\/)\n  - [Dairy Free](https:\/\/iowagirleats.com\/category\/recipes\/diet\/dairy-free\/)\n  - [Low Carb](https:\/\/iowagirleats.com\/category\/recipes\/diet\/low-carb\/)\n  - [Low Fat](https:\/\/iowagirleats.com\/category\/recipes\/diet\/low-fat\/)\n- [Explore Courses]()\n  - [Crock Pot](https:\/\/iowagirleats.com\/category\/recipes\/crock-pot\/)\n  - [Appetizer](https:\/\/iowagirleats.com\/category\/recipes\/appetizer\/)\n  - [Casserole](https:\/\/iowagirleats.com\/category\/recipes\/casserole\/)\n  - [One 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All rights reserved.  \nIowa Girl Eats™ is a trademark of Iowa Girl Eats LLC. [Privacy Policy](https:\/\/iowagirleats.com\/privacy-policy\/) • [Do not sell or share my personal information](https:\/\/iowagirleats.com\/privacy-policy\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n## Rate This Recipe","attrs_readable_markdown":"One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.\n\n![bowl of chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-Hero1.jpg)\n\nWe affectionately call One Pot Chicken and Rice “gruel” at my house.\n\n“*KIDS\\!*” I’ll yell at dinnertime, “*Come get yer gruel\\!*” and they come running. What can I say, it makes me laugh and it’s the little things.\n\nPart risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel\\!\n\n## Watch How to Make It\n## Why You’ll Love This One-Pot Meal\n1. **It’s easy.** Toss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward.\n2. **It’s cozy.** This creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food.\n3. **It’s wallet-friendly.** This is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my [Gluten Free on a Budget ebook](https:\/\/iowagirleats.ck.page\/products\/gluten-free-on-a-budget)\\!\n4. **It reheats well.** This recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day.\n5. **It’s family-friendly.** I have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy\\!\n## What’s in Chicken and Rice?\nRaid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need:\n\n- **Butter.** To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative.\n- **Carrots.** Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots.\n- [Homemade seasoned salt](https:\/\/iowagirleats.com\/homemade-gluten-free-seasoned-salt-10-ways-to-use-it\/). My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika.\n- **Long grain white rice.** This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love [Lundberg Farms Jasmine White Rice](https:\/\/www.walmart.com\/ip\/Lundberg-White-Jasmine-Rice-32-Ounce\/31018403?aflt=cse).\n- **Dried minced onion and garlic.** We’re going with the dried versions to keep this dish easy\\!\n- **Parsley flakes.** Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor.\n- **Chicken stock.** Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for [Homemade Chicken Stock](https:\/\/iowagirleats.com\/easy-instant-pot-chicken-stock\/).\n- **Chicken.** Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed.\n## Variations on Chicken and Rice\nAs you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe:\n\n1. **Swap in rotisserie chicken.** If you have shredded rotisserie chicken on hand, stir in 1-1\/2 cups pre-cooked, shredded chicken at the end to warm through.\n2. **Use fresh garlic and onion.** Use freshly chopped onion and garlic instead of the dried versions. I recommend 1\/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!)\n3. **Make it vegetarian.** Use vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan.\n4. **Add more veggies.** Pump up the veggies by sauting sliced celery, sliced mushrooms, and\/or frozen corn in with the carrots, and\/or stir in frozen peas at the end.\n5. **Add a parmesan cheese rind.** This is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds\\!\n\n![Spoon digging into a bowl of chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-02-copy.jpg)\n\n## What to Serve with Chicken and Rice\nNot only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas:\n\n- [Air Fryer Green Beans](https:\/\/iowagirleats.com\/air-fryer-green-beans\/)\n- [Gluten Free Focaccia Bread](https:\/\/iowagirleats.com\/gluten-free-focaccia\/)\n- [Air Fryer Asparagus](https:\/\/iowagirleats.com\/air-fryer-asparagus\/)\n- [Gluten Free Biscuits](https:\/\/iowagirleats.com\/gluten-free-biscuits\/)\n- [Everyday Kale Salad](https:\/\/iowagirleats.com\/everyday-kale-salad\/)\n- [Shredded Brussels Sprouts Salad](https:\/\/iowagirleats.com\/fall-shredded-brussels-sprouts-salad\/)\n- [Marinated Vegetable Salad](https:\/\/iowagirleats.com\/marinated-vegetable-salad\/)\n- [Garlic Butter Roasted Mushrooms](https:\/\/iowagirleats.com\/easy-garlic-butter-roasted-mushrooms\/)\n## Chicken and Rice Recipe FAQ\nLike I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once:\n\n1. **Can I use brown rice?** You can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly.\n2. **Can I use arborio rice?** This recipe will not work as written with arborio rice.\n3. **Can I use fresh onion and garlic?** Absolutely! I recommend 1\/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves.\n4. **Can I freeze leftovers?** I don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated.\n5. **Can I make this in the crock pot or my Instant Pot \/ pressure cooker?** My experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing\/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section\\!\n\nIn the meantime, grab your soup pot, turn on the burner, and let’s cook\\!\n\n![Overhead photo of bowl of Chicken and Rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-03-copy.jpg)\n\n## How to Make One Pot Chicken and Rice\n**Step 1:** Add **sliced or shredded carrots** to **melted butter** in a [large soup pot](https:\/\/amzn.to\/4fmxinc) over medium heat then season to taste with [homemade seasoned salt](https:\/\/iowagirleats.com\/homemade-gluten-free-seasoned-salt-10-ways-to-use-it\/) and **pepper.** Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally.\n\nYou can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand.\n\n![carrots sauting in a pot with butter](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-04-copy.jpg)\n\n**Step 2:** Add **long grain white rice, dried minced onion,** and **dried minced garlic** then stir to coat the rice in the butter and saute for one minute.\n\n![rice and carrots sauting in butter](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-05-copy.jpg)\n\n## Recipe Tip\nAgain, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to [Lundberg rice](https:\/\/goto.walmart.com\/c\/2773249\/565706\/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg)\\!\n\n![bag of jasmine rice on the stovetop](https:\/\/iowagirleats.com\/wp-content\/uploads\/2019\/04\/One-Pot-Chicken-and-Rice-iowagirleats-06.jpg)\n\n**Step 3:** Add **dried parsley** and **chicken stock** to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally.\n\n**Step 4:** Season **chicken breasts** that have been chopped into bite-sized pieces with **seasoned salt** and **pepper** then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes.\n\n![chicken and rice simmering in a pot](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-07-copy.jpg)\n\n**Step 5:** Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more **butter** (follow your heart!) then taste and season with additional seasoned salt and pepper if desired.\n\nThe dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving.\n\n![chicken and rice simmering in a pot](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-08-copy.jpg)\n\n## Storing and Reheating\nScoop leftover Chicken and Rice into an airtight container, or [individual sized storage containers](https:\/\/amzn.to\/4e6HDlS) then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer.\n\nI recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through.\n\nWhether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy\\!\n\n![Close up photo of bowl of One pot Chicken and Rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-09-copy.jpg)\n\n## More Easy Family Favorites\n- [Ground Beef Stroganoff](https:\/\/iowagirleats.com\/ground-beef-stroganoff\/)\n- [Creamy Ham Peas and Pasta](https:\/\/iowagirleats.com\/creamy-ham-peas-and-pasta\/)\n- [Baked Chicken Thighs](https:\/\/iowagirleats.com\/baked-chicken-thighs\/)\n- [How to Cook Burgers in the Oven](http:\/\/iowagirleats.com\/how-to-cook-burgers-in-the-oven)\n- [Easy Baked Ribs](http:\/\/iowagirleats.com\/easy-baked-ribs)\n- [Ham and Bean Sou](http:\/\/iowagirleats.com\/ham-and-bean-soup)[p](http:\/\/iowagirleats.com\/ham-and-bean-soup)\n- [Easy Chicken and Rice Soup](https:\/\/iowagirleats.com\/easy-chicken-and-rice-soup\/)\n- [American Goulas](http:\/\/iowagirleats.com\/goulash-recipe)[h](http:\/\/iowagirleats.com\/goulash-recipe)\n\n- 4 – 6 Tablespoons butter or vegan butter, divided\n- 1 heaping cup shredded or chopped carrots\n- [homemade seasoned salt and pepper](https:\/\/iowagirleats.com\/homemade-gluten-free-seasoned-salt-10-ways-to-use-it\/#wprm-recipe-container-146285), to taste\n- 2 scant cups [long grain white rice](https:\/\/amzn.to\/46gnaJw), Lundberg White Jasmine Rice recommended\n- 1 Tablespoon [dried minced onion](https:\/\/www.walmart.com\/ip\/McCormick-Kosher-Minced-Onions-2-oz-Bottle\/22660291?aflt=cse)\n- 1 teaspoon [dried minced garlic](https:\/\/www.walmart.com\/ip\/McCormick-Kosher-Minced-Garlic-3-oz-Bottle\/10535032?aflt=cse)\n- 2 Tablespoons [dried parsley flakes](https:\/\/www.walmart.com\/ip\/McCormick-Kosher-Parsley-Flakes-0-25-oz-Bottle\/10535041?aflt=cse)\n- 8 cups chicken stock\n- 2 chicken breasts, ~1lb, cut into bite-sized pieces (NOT HUNKS)\n\n- Melt 2 Tablespoons butter in a [large soup pot](https:\/\/www.amazon.com\/Cooks-Standard-02519-Stainless-Stockpot\/dp\/B01M9CZAXG?th=1&linkCode=ll1&tag=iowagirleats-20&linkId=d90b4fa8971ade33ff47310adfdb991f&language=en_US&ref_=as_li_ss_tl) over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.\n- Add rice, dried onions, and dried garlic then stir to coat the rice in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.\n- Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.\n- Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve.\n\n- To avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend [Lundberg California White Jasmine Rice](https:\/\/goto.walmart.com\/c\/2773249\/565706\/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg).\n- To ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS.\n- This dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot.\n- Store leftovers in [glass storage containers](https:\/\/amzn.to\/4e6HDlS).\n\nCalories: 508kcal, Carbohydrates: 64g, Protein: 29g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0\\.3g, Cholesterol: 78mg, Sodium: 1014mg, Potassium: 794mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3842IU, Vitamin C: 4mg, Calcium: 50mg, Iron: 2mg\n\nNutritional values are estimates only. Please read our [full nutrition information disclaimer](https:\/\/iowagirleats.com\/nutrition-information-disclaimer).\n\n![Photo collage of one pot chicken and rice](https:\/\/iowagirleats.com\/wp-content\/uploads\/2020\/02\/One-Pot-Chicken-and-Rice-iowagirleats-Social.jpg)","meta_canonical":null}

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Boilerpipe Text	One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again. We affectionately call One Pot Chicken and Rice “gruel” at my house. “ KIDS! ” I’ll yell at dinnertime, “ Come get yer gruel! ” and they come running. What can I say, it makes me laugh and it’s the little things. Part risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel! Watch How to Make It Why You’ll Love This One-Pot Meal It’s easy. Toss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward. It’s cozy. This creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food. It’s wallet-friendly. This is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my Gluten Free on a Budget ebook ! It reheats well. This recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day. It’s family-friendly. I have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy! What’s in Chicken and Rice? Raid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need: Butter. To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative. Carrots. Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots. Homemade seasoned salt . My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika. Long grain white rice. This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love Lundberg Farms Jasmine White Rice . Dried minced onion and garlic. We’re going with the dried versions to keep this dish easy! Parsley flakes. Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor. Chicken stock. Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for Homemade Chicken Stock . Chicken. Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed. Variations on Chicken and Rice As you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe: Swap in rotisserie chicken. If you have shredded rotisserie chicken on hand, stir in 1-1/2 cups pre-cooked, shredded chicken at the end to warm through. Use fresh garlic and onion. Use freshly chopped onion and garlic instead of the dried versions. I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!) Make it vegetarian. Use vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan. Add more veggies. Pump up the veggies by sauting sliced celery, sliced mushrooms, and/or frozen corn in with the carrots, and/or stir in frozen peas at the end. Add a parmesan cheese rind. This is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds! What to Serve with Chicken and Rice Not only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas: Air Fryer Green Beans Gluten Free Focaccia Bread Air Fryer Asparagus Gluten Free Biscuits Everyday Kale Salad Shredded Brussels Sprouts Salad Marinated Vegetable Salad Garlic Butter Roasted Mushrooms Chicken and Rice Recipe FAQ Like I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once: Can I use brown rice? You can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly. Can I use arborio rice? This recipe will not work as written with arborio rice. Can I use fresh onion and garlic? Absolutely! I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves. Can I freeze leftovers? I don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated. Can I make this in the crock pot or my Instant Pot / pressure cooker? My experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section! In the meantime, grab your soup pot, turn on the burner, and let’s cook! How to Make One Pot Chicken and Rice Step 1: Add sliced or shredded carrots to melted butter in a large soup pot over medium heat then season to taste with homemade seasoned salt and pepper. Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally. You can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand. Step 2: Add long grain white rice, dried minced onion, and dried minced garlic then stir to coat the rice in the butter and saute for one minute. Recipe Tip Again, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to Lundberg rice ! Step 3: Add dried parsley and chicken stock to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally. Step 4: Season chicken breasts that have been chopped into bite-sized pieces with seasoned salt and pepper then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes. Step 5: Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more butter (follow your heart!) then taste and season with additional seasoned salt and pepper if desired. The dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving. Storing and Reheating Scoop leftover Chicken and Rice into an airtight container, or individual sized storage containers then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer. I recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through. Whether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy! More Easy Family Favorites Ground Beef Stroganoff Creamy Ham Peas and Pasta Baked Chicken Thighs How to Cook Burgers in the Oven Easy Baked Ribs Ham and Bean Sou p Easy Chicken and Rice Soup American Goulas h 4 – 6 Tablespoons butter or vegan butter , divided 1 heaping cup shredded or chopped carrots homemade seasoned salt and pepper , to taste 2 scant cups long grain white rice , Lundberg White Jasmine Rice recommended 1 Tablespoon dried minced onion 1 teaspoon dried minced garlic 2 Tablespoons dried parsley flakes 8 cups chicken stock 2 chicken breasts , ~1lb, cut into bite-sized pieces (NOT HUNKS) Melt 2 Tablespoons butter in a large soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally. Add rice, dried onions, and dried garlic then stir to coat the rice in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil. Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve. To avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend Lundberg California White Jasmine Rice . To ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS. This dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot. Store leftovers in glass storage containers . Calories: 508 kcal , Carbohydrates: 64 g , Protein: 29 g , Fat: 14 g , Saturated Fat: 6 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 0.3 g , Cholesterol: 78 mg , Sodium: 1014 mg , Potassium: 794 mg , Fiber: 2 g , Sugar: 7 g , Vitamin A: 3842 IU , Vitamin C: 4 mg , Calcium: 50 mg , Iron: 2 mg Nutritional values are estimates only. Please read our full nutrition information disclaimer .
Markdown	[Skip to content](https://iowagirleats.com/one-pot-chicken-and-rice/#main-content) [FREE! 5 Days of simple GF recipes →](https://iowagirleats.com/one-pot-chicken-and-rice/#cb0503e106) - [Recipes](https://iowagirleats.com/recipes/) - [The Latest](https://iowagirleats.com/blog/) - [E-Book](https://iowagirleats.com/gluten-free-for-beginners/) - [About](https://iowagirleats.com/about/) - [Contact](https://iowagirleats.com/contact/) [Home](https://iowagirleats.com/) › [Recipes](https://iowagirleats.com/recipes/) › [Chicken](https://iowagirleats.com/category/recipes/chicken/) # One Pot Chicken and Rice [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/6243d5cf289686b8015cff3842ee192630ef26a8a2842a7c9929d3d08ebcda4d?s=64&d=mm&r=g)](https://iowagirleats.com/about/) by [Kristin Porter](https://iowagirleats.com/about/) 4\.7 from 291 votes Updated on Apr 08, 2026 Save [Pin](https://pinterest.com/pin/create/button/?url=https://iowagirleats.com/one-pot-chicken-and-rice/&media=https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-Social.jpg&description=One%20Pot%20Chicken%20and%20Rice%20 "Share on Pinterest") [Comment](https://iowagirleats.com/one-pot-chicken-and-rice/#respond) [Jump to Recipe](https://iowagirleats.com/one-pot-chicken-and-rice/#wprm-recipe-container-146481) This post may contain affiliate links. One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again. ![bowl of chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-Hero1.jpg) “SO glad I gave this a try. MAN is it good!” – Jamie [View More Comments](https://iowagirleats.com/one-pot-chicken-and-rice/#comments) We affectionately call One Pot Chicken and Rice “gruel” at my house. “KIDS\!” I’ll yell at dinnertime, “Come get yer gruel\!” and they come running. What can I say, it makes me laugh and it’s the little things. Part risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel\! ## Watch How to Make It ## Why You’ll Love This One-Pot Meal 1. It’s easy. Toss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward. 2. It’s cozy. This creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food. 3. It’s wallet-friendly. This is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my [Gluten Free on a Budget ebook](https://iowagirleats.ck.page/products/gluten-free-on-a-budget)\! 4. It reheats well. This recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day. 5. It’s family-friendly. I have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy\! ## What’s in Chicken and Rice? Raid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need: - Butter. To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative. - Carrots. Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots. - [Homemade seasoned salt](https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/). My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika. - Long grain white rice. This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love [Lundberg Farms Jasmine White Rice](https://www.walmart.com/ip/Lundberg-White-Jasmine-Rice-32-Ounce/31018403?aflt=cse). - Dried minced onion and garlic. We’re going with the dried versions to keep this dish easy\! - Parsley flakes. Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor. - Chicken stock. Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for [Homemade Chicken Stock](https://iowagirleats.com/easy-instant-pot-chicken-stock/). - Chicken. Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed. ## Variations on Chicken and Rice As you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe: 1. Swap in rotisserie chicken. If you have shredded rotisserie chicken on hand, stir in 1-1/2 cups pre-cooked, shredded chicken at the end to warm through. 2. Use fresh garlic and onion. Use freshly chopped onion and garlic instead of the dried versions. I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!) 3. Make it vegetarian. Use vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan. 4. Add more veggies. Pump up the veggies by sauting sliced celery, sliced mushrooms, and/or frozen corn in with the carrots, and/or stir in frozen peas at the end. 5. Add a parmesan cheese rind. This is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds\! ![Spoon digging into a bowl of chicken and rice](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20920'%3E%3C/svg%3E) ![Spoon digging into a bowl of chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-02-copy.jpg) ## What to Serve with Chicken and Rice Not only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas: - [Air Fryer Green Beans](https://iowagirleats.com/air-fryer-green-beans/) - [Gluten Free Focaccia Bread](https://iowagirleats.com/gluten-free-focaccia/) - [Air Fryer Asparagus](https://iowagirleats.com/air-fryer-asparagus/) - [Gluten Free Biscuits](https://iowagirleats.com/gluten-free-biscuits/) - [Everyday Kale Salad](https://iowagirleats.com/everyday-kale-salad/) - [Shredded Brussels Sprouts Salad](https://iowagirleats.com/fall-shredded-brussels-sprouts-salad/) - [Marinated Vegetable Salad](https://iowagirleats.com/marinated-vegetable-salad/) - [Garlic Butter Roasted Mushrooms](https://iowagirleats.com/easy-garlic-butter-roasted-mushrooms/) ## Chicken and Rice Recipe FAQ Like I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once: 1. Can I use brown rice? You can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly. 2. Can I use arborio rice? This recipe will not work as written with arborio rice. 3. Can I use fresh onion and garlic? Absolutely! I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves. 4. Can I freeze leftovers? I don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated. 5. Can I make this in the crock pot or my Instant Pot / pressure cooker? My experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section\! In the meantime, grab your soup pot, turn on the burner, and let’s cook\! ![Overhead photo of bowl of Chicken and Rice](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20844'%3E%3C/svg%3E) ![Overhead photo of bowl of Chicken and Rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-03-copy.jpg) ## How to Make One Pot Chicken and Rice Step 1: Add sliced or shredded carrots to melted butter in a [large soup pot](https://amzn.to/4fmxinc) over medium heat then season to taste with [homemade seasoned salt](https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/) and pepper. Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally. You can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand. ![carrots sauting in a pot with butter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20500'%3E%3C/svg%3E) ![carrots sauting in a pot with butter](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-04-copy.jpg) Step 2: Add long grain white rice, dried minced onion, and dried minced garlic then stir to coat the rice in the butter and saute for one minute. ![rice and carrots sauting in butter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20839'%3E%3C/svg%3E) ![rice and carrots sauting in butter](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-05-copy.jpg) ## Recipe Tip Again, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to [Lundberg rice](https://goto.walmart.com/c/2773249/565706/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg)\! ![bag of jasmine rice on the stovetop](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20787'%3E%3C/svg%3E) ![bag of jasmine rice on the stovetop](https://iowagirleats.com/wp-content/uploads/2019/04/One-Pot-Chicken-and-Rice-iowagirleats-06.jpg) Step 3: Add dried parsley and chicken stock to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally. Step 4: Season chicken breasts that have been chopped into bite-sized pieces with seasoned salt and pepper then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes. ![chicken and rice simmering in a pot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20784'%3E%3C/svg%3E) ![chicken and rice simmering in a pot](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-07-copy.jpg) Step 5: Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more butter (follow your heart!) then taste and season with additional seasoned salt and pepper if desired. The dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving. ![chicken and rice simmering in a pot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20471'%3E%3C/svg%3E) ![chicken and rice simmering in a pot](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-08-copy.jpg) ## Storing and Reheating Scoop leftover Chicken and Rice into an airtight container, or [individual sized storage containers](https://amzn.to/4e6HDlS) then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer. I recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through. Whether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy\! ![Close up photo of bowl of One pot Chicken and Rice](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%20947'%3E%3C/svg%3E) ![Close up photo of bowl of One pot Chicken and Rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-09-copy.jpg) ## More Easy Family Favorites - [Ground Beef Stroganoff](https://iowagirleats.com/ground-beef-stroganoff/) - [Creamy Ham Peas and Pasta](https://iowagirleats.com/creamy-ham-peas-and-pasta/) - [Baked Chicken Thighs](https://iowagirleats.com/baked-chicken-thighs/) - [How to Cook Burgers in the Oven](http://iowagirleats.com/how-to-cook-burgers-in-the-oven) - [Easy Baked Ribs](http://iowagirleats.com/easy-baked-ribs) - [Ham and Bean Sou](http://iowagirleats.com/ham-and-bean-soup)[p](http://iowagirleats.com/ham-and-bean-soup) - [Easy Chicken and Rice Soup](https://iowagirleats.com/easy-chicken-and-rice-soup/) - [American Goulas](http://iowagirleats.com/goulash-recipe)[h](http://iowagirleats.com/goulash-recipe) ## One Pot Chicken and Rice 4\.7 from 291 votes by [Kristin Porter](https://iowagirleats.com/about/) Prep: 15 minutes mins Cook: 35 minutes mins Total: 50 minutes mins Servings: 6 [GFGluten Free](https://iowagirleats.com/category/recipes/diet/gluten-free/ "Gluten Free")[DFDairy Free](https://iowagirleats.com/category/recipes/diet/dairy-free/ "Dairy Free")[EFEgg Free](https://iowagirleats.com/category/recipes/diet/egg-free/ "Egg Free") ![featured image of one pot chicken and rice](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) ![featured image of one pot chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-Featured-copy-300x300.jpg) [Save](https://iowagirleats.com/one-pot-chicken-and-rice/)[Saved](https://iowagirleats.com/one-pot-chicken-and-rice/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fiowagirleats.com%2Fone-pot-chicken-and-rice%2F&media=https%3A%2F%2Fiowagirleats.com%2Fwp-content%2Fuploads%2F2020%2F02%2FOne-Pot-Chicken-and-Rice-iowagirleats-Social.jpg&description=One+Pot+Chicken+and+Rice&is_video=false) [Print](https://iowagirleats.com/wprm_print/one-pot-chicken-and-rice) One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistible gluten free dinner recipe again and again. ### Equipment - [Large Soup Pot](https://amzn.to/4fmxinc) - [Glass storage containers](https://amzn.to/4e6HDlS) ### Ingredients - 4 – 6 Tablespoons butter or vegan butter, divided - 1 heaping cup shredded or chopped carrots - [homemade seasoned salt and pepper](https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/#wprm-recipe-container-146285), to taste - 2 scant cups [long grain white rice](https://amzn.to/46gnaJw), Lundberg White Jasmine Rice recommended - 1 Tablespoon [dried minced onion](https://www.walmart.com/ip/McCormick-Kosher-Minced-Onions-2-oz-Bottle/22660291?aflt=cse) - 1 teaspoon [dried minced garlic](https://www.walmart.com/ip/McCormick-Kosher-Minced-Garlic-3-oz-Bottle/10535032?aflt=cse) - 2 Tablespoons [dried parsley flakes](https://www.walmart.com/ip/McCormick-Kosher-Parsley-Flakes-0-25-oz-Bottle/10535041?aflt=cse) - 8 cups chicken stock - 2 chicken breasts, ~1lb, cut into bite-sized pieces (NOT HUNKS) ### Directions - Melt 2 Tablespoons butter in a [large soup pot](https://www.amazon.com/Cooks-Standard-02519-Stainless-Stockpot/dp/B01M9CZAXG?th=1&linkCode=ll1&tag=iowagirleats-20&linkId=d90b4fa8971ade33ff47310adfdb991f&language=en_US&ref_=as_li_ss_tl) over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally. - Add rice, dried onions, and dried garlic then stir to coat the rice in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil. - Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end. - Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve. ### Notes - To avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend [Lundberg California White Jasmine Rice](https://goto.walmart.com/c/2773249/565706/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg). - To ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS. - This dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot. - Store leftovers in [glass storage containers](https://amzn.to/4e6HDlS). ### Nutrition Calories: 508kcal, Carbohydrates: 64g, Protein: 29g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0\.3g, Cholesterol: 78mg, Sodium: 1014mg, Potassium: 794mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3842IU, Vitamin C: 4mg, Calcium: 50mg, Iron: 2mg Nutritional values are estimates only. Please read our [full nutrition information disclaimer](https://iowagirleats.com/nutrition-information-disclaimer). Like this recipe? Leave a star rating below\! ![Photo collage of one pot chicken and rice](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20685%201370'%3E%3C/svg%3E) ![Photo collage of one pot chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-Social.jpg) Like this recipe? 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Lorraine Caffey says: April 6, 2026 at 10:04 am Looks delicious and quick to make… exactly what I’m looking for\! Can I replace the shredded carrots with frozen peas and carrots? If yes, when do you think I should add the frozen peas and carrots? [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999723) 1. Kristin Porter says: April 9, 2026 at 10:34 am Sure! Assuming they’re pre-cooked, I’d add them in the last 5-10 minutes of cooking time. [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999913) 2. Adam says: April 3, 2026 at 5:04 am The “gruel” bit genuinely made me laugh out loud — there’s something beautifully subversive about getting kids excited for dinner by calling it the least appealing thing possible. What really caught my attention was your point about using chicken stock over broth, because that actually matters more than most people realize: stock is simmered with bones and connective tissue, which releases collagen and gives dishes that silky, body-coating richness that broth just can’t replicate — the USDA even notes the distinction in how each is classified and produced. I’ve found that this kind of one-pot, slow-simmer method also does something almost magical to cheaper cuts and humble ingredients, turning pantry staples into something that genuinely tastes like someone spent all day in the kitchen. For anyone who hasn’t tried jasmine over long-grain generic white rice in a dish like this, that swap alone is worth the extra dollar — the floral fragrance it releases while cooking changes the whole mood of the kitchen. Curious whether you’ve ever experimented with adding a parmesan rind to the pot while it simmers — it’s a trick borrowed from Italian cooking that lends a quiet, savory depth that I think would play beautifully with the risotto-adjacent vibe you’re already chasing here? [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999562) 1. Kristin Porter says: April 9, 2026 at 10:44 am I LOVE adding parm cheese rinds to my brothy soups. You could definitely add it to this dish to add that savory umami flavor\! [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999924) 3. Suzie says: April 1, 2026 at 4:37 pm ![4 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I’ve been cooking chicken and rice for years, but not like this! It’s so creamy and delicious\! [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999465) 1. Kristin Porter says: April 9, 2026 at 10:46 am Such a good twist, right? So glad you enjoyed, Suzie – thank you so much for your feedback and recipe rating\! [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999930) 4. Cindy says: March 28, 2026 at 12:38 pm ![4 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Very good. Comfort food. Note it makes a lot! Will halve the recipe next time. [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999204) 1. Kristin Porter says: March 30, 2026 at 10:16 am I’m so glad you loved it, Cindy!! Thank you so much for your feedback and recipe rating\! [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999290) 5. Mary says: March 28, 2026 at 1:13 am I make this with my team at a soup kitchen called Matt Talbott Kitchen. I make enough for 150 people. It is delicious. [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999192) 1. Kristin Porter says: March 30, 2026 at 10:17 am Oh I love that, Mary! So glad to hear this!\! [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999292) 6. Joanne says: March 27, 2026 at 7:04 am ![3 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) It turned out just fine. Perfect amount of stock. Jasmine rice worked great. I added fresh chopped onion, celery, and dried lemon thyme. Easy to prepare. However, it is bland as bland can be. However, kids and someone under the weather would absolutely love it. [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999160) 1. Kristin Porter says: March 27, 2026 at 10:06 am Seasoning salt is your friend, Joanne, and should be used to taste! Perhaps next time you could add a little more. I’d also check to ensure you didn’t use low-sodium chicken stock, which is very bland in my opinion. [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999167) 7. Heidi says: March 26, 2026 at 2:07 pm Hello Iowa Girl Eats 😊 I am making this dish today. Does the lid remain on the pot throughout cooking time? Or just while the carrots and rice are cooking together? [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999136) 1. Kristin Porter says: March 30, 2026 at 10:19 am Just while the carrots and rice are cooking. :) [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5999295) 8. Joanne says: March 23, 2026 at 11:55 am Is your recipe for 8 cups of stock in your recipe correct? One comment on recipe raised a concern. I had similar issue with an ice cream recipe. Went ahead, and I was right – 2 much sugar – I had soup. Please confirm amount of stock required. asap. JG [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5998918) 1. Kristin Porter says: March 23, 2026 at 12:02 pm The recipe as written will give you the results you see in the photos, and video. [Reply](https://iowagirleats.com/one-pot-chicken-and-rice/#comment-5998924) 1. Joanne says: March 23, 2026 at 1:19 pm Thank you for your quick response. I will make it tomorrow and leave an actual review\! ### Comment navigation [Older Comments](https://iowagirleats.com/one-pot-chicken-and-rice/comment-page-40/#comments) ![Kristin Porter Iowa Girl Eats at a kitchen counter](https://iowagirleats.com/wp-content/uploads/2022/10/Kristin-Iowa-Girl-Eats-Homepage.jpg) My name is Kristin, and I’m Iowa Girl Eats. At Iowa Girl Eats we share delicious gluten-free recipes made with everyday, in-season ingredients, yet have hundreds of recipes for any and all diets. 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Readable Markdown	One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again. ![bowl of chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-Hero1.jpg) We affectionately call One Pot Chicken and Rice “gruel” at my house. “KIDS\!” I’ll yell at dinnertime, “Come get yer gruel\!” and they come running. What can I say, it makes me laugh and it’s the little things. Part risotto (without all the stirring) and part soup, this creamy chicken and rice recipe is simple, comforting, and made entirely in one pot with fridge and pantry staples. And lucky for you and me — it tastes nothing like gruel\! ## Watch How to Make It ## Why You’ll Love This One-Pot Meal 1. It’s easy. Toss everything into a soup pot and let it simmer while you stir here and there. Minimal work, maximum reward. 2. It’s cozy. This creamy chicken and rice lands somewhere between brothy soup and creamy risotto — minus the tedious stirring — aka it’s cozy and soul satisfying comfort food. 3. It’s wallet-friendly. This is a greal meal to stretch a package of chicken breasts and feed a large family. If you’re looking for more budget-friendly chicken recipes, check out my [Gluten Free on a Budget ebook](https://iowagirleats.ck.page/products/gluten-free-on-a-budget)\! 4. It reheats well. This recipe makes a ton, but leftovers heat up very well for lunch or dinner the next day. 5. It’s family-friendly. I have three little kids so we’re still a little ways out from our adventurous-eating era. That said, this easy chicken recipe is full of comforting, familiar flavors that everyone young and old will enjoy\! ## What’s in Chicken and Rice? Raid the fridge and pantry for the everyday ingredients you’ll need to make this easy, one pot recipe. Here’s what you’ll need: - Butter. To saute the carrots and add a bit of luxuriousness to the dish at the end. Feel free to use vegan butter as a dairy-free alternative. - Carrots. Slice up baby carrots, peel then chop a couple large carrots, or go the easy route and use shredded carrots. - [Homemade seasoned salt](https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/). My four ingredient, homemade seasoned salt is responsible for adding a ton of flavor to this recipe. It’s a simple yet effective combo of salt, garlic powder, onion powder, and paprika. - Long grain white rice. This recipe is flexible but I do ask that you use high quality, long grain white rice like jasmine or basmati rice vs instant rice or a lower quality rice which can become mushy. I love [Lundberg Farms Jasmine White Rice](https://www.walmart.com/ip/Lundberg-White-Jasmine-Rice-32-Ounce/31018403?aflt=cse). - Dried minced onion and garlic. We’re going with the dried versions to keep this dish easy\! - Parsley flakes. Anyone else remember the boxed chicken noodle soup mix with the golden egg flavor ball? I always loved the dried parsley flakes in that soup which is why I add it here. A simple way to add color and flavor. - Chicken stock. Since this recipe calls for such few ingredients, I recommend you use chicken stock vs chicken broth — homemade, if you can swing it! Here’s my Instant Pot recipe for [Homemade Chicken Stock](https://iowagirleats.com/easy-instant-pot-chicken-stock/). - Chicken. Diced boneless skinless chicken breasts are dropped into the hot broth about halfway through the cooking process. No extra sauting step needed. ## Variations on Chicken and Rice As you can see from the robust comment section on this post, this easy chicken dinner has been a reader favorite for years and years. That said, here are a few reader favorite variations on my base recipe: 1. Swap in rotisserie chicken. If you have shredded rotisserie chicken on hand, stir in 1-1/2 cups pre-cooked, shredded chicken at the end to warm through. 2. Use fresh garlic and onion. Use freshly chopped onion and garlic instead of the dried versions. I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you’re a garlic lover like me!) 3. Make it vegetarian. Use vegetable stock or broth instead of chicken stock, and omit the chicken to make this dish vegetarian. Use these swaps PLUS use dairy-free butter to make it vegan. 4. Add more veggies. Pump up the veggies by sauting sliced celery, sliced mushrooms, and/or frozen corn in with the carrots, and/or stir in frozen peas at the end. 5. Add a parmesan cheese rind. This is one of my favorite hacks for adding slow-cooked flavor to quick-cooking soups, especially — drop a parmesan cheese rind into the pot with the chicken stock then let it simmer with the dish. Remove before serving. You will be SHOCKED by how much flavor it adds\! ![Spoon digging into a bowl of chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-02-copy.jpg) ## What to Serve with Chicken and Rice Not only do I love this meal because it’s made in just one pot, but also because it’s a complete meal in one with veggies, a starch, and protein — aka the Midwestern dinner trifecta. No extra side dishes necessary. That said, if you want to fill up your dinner table a bit more, here are some side dish ideas: - [Air Fryer Green Beans](https://iowagirleats.com/air-fryer-green-beans/) - [Gluten Free Focaccia Bread](https://iowagirleats.com/gluten-free-focaccia/) - [Air Fryer Asparagus](https://iowagirleats.com/air-fryer-asparagus/) - [Gluten Free Biscuits](https://iowagirleats.com/gluten-free-biscuits/) - [Everyday Kale Salad](https://iowagirleats.com/everyday-kale-salad/) - [Shredded Brussels Sprouts Salad](https://iowagirleats.com/fall-shredded-brussels-sprouts-salad/) - [Marinated Vegetable Salad](https://iowagirleats.com/marinated-vegetable-salad/) - [Garlic Butter Roasted Mushrooms](https://iowagirleats.com/easy-garlic-butter-roasted-mushrooms/) ## Chicken and Rice Recipe FAQ Like I said, many, MANY people have made and loved this recipe over the years, which I am so grateful for!! Here are a few questions that have popped up more than once: 1. Can I use brown rice? You can, but you will need to add more broth to the recipe, and simmer the rice longer. The chicken will still only need 7-10 minutes to cook through so plan accordingly. 2. Can I use arborio rice? This recipe will not work as written with arborio rice. 3. Can I use fresh onion and garlic? Absolutely! I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3-4 pressed or minced fresh garlic cloves. 4. Can I freeze leftovers? I don’t recommend freezing cooked rice-based dishes as they can become mushy once thawed and reheated. 5. Can I make this in the crock pot or my Instant Pot / pressure cooker? My experience with cooking rice in a slow cooker has not been positive, and extensive additional testing would be required to confidently recommend the best timing/method for cooking this recipe in an Instant Pot. If you’ve tried it, let us know in the comments section\! In the meantime, grab your soup pot, turn on the burner, and let’s cook\! ![Overhead photo of bowl of Chicken and Rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-03-copy.jpg) ## How to Make One Pot Chicken and Rice Step 1: Add sliced or shredded carrots to melted butter in a [large soup pot](https://amzn.to/4fmxinc) over medium heat then season to taste with [homemade seasoned salt](https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/) and pepper. Place a lid on top then cook until the carrots are tender, 5-6 minutes, stirring occasionally. You can use a stock pot, a Dutch Oven, or large soup pot – whatever you’ve got on hand. ![carrots sauting in a pot with butter](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-04-copy.jpg) Step 2: Add long grain white rice, dried minced onion, and dried minced garlic then stir to coat the rice in the butter and saute for one minute. ![rice and carrots sauting in butter](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-05-copy.jpg) ## Recipe Tip Again, use the highest quality rice you can afford, or the dish can turn out mushy. I am 100% brand loyal to [Lundberg rice](https://goto.walmart.com/c/2773249/565706/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg)\! ![bag of jasmine rice on the stovetop](https://iowagirleats.com/wp-content/uploads/2019/04/One-Pot-Chicken-and-Rice-iowagirleats-06.jpg) Step 3: Add dried parsley and chicken stock to the pot then bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Turn the heat down to medium-low then simmer for 15 minutes, stirring occasionally. Step 4: Season chicken breasts that have been chopped into bite-sized pieces with seasoned salt and pepper then add to the soup pot and continue to simmer until the rice is al dente and the chicken is cooked through, 7-10 additional minutes. ![chicken and rice simmering in a pot](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-07-copy.jpg) Step 5: Remove the pot from the heat then place a lid on top and let it sit for 5 minutes. Finally, stir in more butter (follow your heart!) then taste and season with additional seasoned salt and pepper if desired. The dish will thicken as it cools, and you can taste the flavor much better when the chicken and rice is warm vs piping hot, so I like to let the pot sit uncovered for an additional 10 minutes or so before scooping into bowls and serving. ![chicken and rice simmering in a pot](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-08-copy.jpg) ## Storing and Reheating Scoop leftover Chicken and Rice into an airtight container, or [individual sized storage containers](https://amzn.to/4e6HDlS) then refrigerate. I don’t recommend freezing this dish. Even high quality cooked rice has the potential to become mushy once thawed and reheated from the freezer. I recommend you reheat in individual sized portions. Simply scoop the cold chicken and rice into a bowl from the refrigerator then reheat in the microwave in 30 second increments, stirring between increments until warmed through. Whether you make One Pot Chicken and Rice as written, or give it your own spin, I hope you love it as much as we do! Enjoy\! ![Close up photo of bowl of One pot Chicken and Rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-09-copy.jpg) ## More Easy Family Favorites - [Ground Beef Stroganoff](https://iowagirleats.com/ground-beef-stroganoff/) - [Creamy Ham Peas and Pasta](https://iowagirleats.com/creamy-ham-peas-and-pasta/) - [Baked Chicken Thighs](https://iowagirleats.com/baked-chicken-thighs/) - [How to Cook Burgers in the Oven](http://iowagirleats.com/how-to-cook-burgers-in-the-oven) - [Easy Baked Ribs](http://iowagirleats.com/easy-baked-ribs) - [Ham and Bean Sou](http://iowagirleats.com/ham-and-bean-soup)[p](http://iowagirleats.com/ham-and-bean-soup) - [Easy Chicken and Rice Soup](https://iowagirleats.com/easy-chicken-and-rice-soup/) - [American Goulas](http://iowagirleats.com/goulash-recipe)[h](http://iowagirleats.com/goulash-recipe) - 4 – 6 Tablespoons butter or vegan butter, divided - 1 heaping cup shredded or chopped carrots - [homemade seasoned salt and pepper](https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/#wprm-recipe-container-146285), to taste - 2 scant cups [long grain white rice](https://amzn.to/46gnaJw), Lundberg White Jasmine Rice recommended - 1 Tablespoon [dried minced onion](https://www.walmart.com/ip/McCormick-Kosher-Minced-Onions-2-oz-Bottle/22660291?aflt=cse) - 1 teaspoon [dried minced garlic](https://www.walmart.com/ip/McCormick-Kosher-Minced-Garlic-3-oz-Bottle/10535032?aflt=cse) - 2 Tablespoons [dried parsley flakes](https://www.walmart.com/ip/McCormick-Kosher-Parsley-Flakes-0-25-oz-Bottle/10535041?aflt=cse) - 8 cups chicken stock - 2 chicken breasts, ~1lb, cut into bite-sized pieces (NOT HUNKS) - Melt 2 Tablespoons butter in a [large soup pot](https://www.amazon.com/Cooks-Standard-02519-Stainless-Stockpot/dp/B01M9CZAXG?th=1&linkCode=ll1&tag=iowagirleats-20&linkId=d90b4fa8971ade33ff47310adfdb991f&language=en_US&ref_=as_li_ss_tl) over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally. - Add rice, dried onions, and dried garlic then stir to coat the rice in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil. - Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end. - Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve. - To avoid ending up with mush, use good quality rice – no Minute Rice, please! I HIGHLY recommend [Lundberg California White Jasmine Rice](https://goto.walmart.com/c/2773249/565706/9383?subid1=53ceebfc92fde8fb1a625695&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fsearch%3Fq%3Dlundberg%2Brice%26aflt%3Dplt%257Clg). - To ensure the chicken cooks through by the time the rice is done, cut it into small, bite-sized pieces — NOT CHUNKS OR HUNKS. - This dish will thicken as it cools and I prefer the flavor better when it’s warm vs piping hot. - Store leftovers in [glass storage containers](https://amzn.to/4e6HDlS). Calories: 508kcal, Carbohydrates: 64g, Protein: 29g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0\.3g, Cholesterol: 78mg, Sodium: 1014mg, Potassium: 794mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3842IU, Vitamin C: 4mg, Calcium: 50mg, Iron: 2mg Nutritional values are estimates only. Please read our [full nutrition information disclaimer](https://iowagirleats.com/nutrition-information-disclaimer). ![Photo collage of one pot chicken and rice](https://iowagirleats.com/wp-content/uploads/2020/02/One-Pot-Chicken-and-Rice-iowagirleats-Social.jpg)
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