One-Pot Chicken and Rice with Carrots and Peas

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A simple, flavorful meal with tender chicken, fluffy rice, and sweet vegetables in one pot. This American-inspired one-pot recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken breasts
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tsp dried thyme
• 1 cup frozen peas
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs diced chicken breasts and cook for 5 minutes until golden brown on all sides.
2. Step 2: Add 1 diced large onion and 2 diced carrots to the pot. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 cup long-grain rice, 2 cups chicken broth, 1 tsp dried thyme, and salt and pepper to taste.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Stir in 1 cup frozen peas and cook for 2 more minutes until peas are heated through.