The Great Deal One-Pot Chicken and Rice

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A simple, flavorful weeknight meal where tender chicken and aromatic vegetables simmer together with rice in a single pot for effortless cleanup. This American one-pot recipe, ready in about 40 minutes, pairs boneless chicken breasts, chicken broth, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 lb boneless chicken breasts
• 2 cups chicken broth
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1 cup rice
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1 lb boneless chicken breasts with 1/4 tsp salt and 1/4 tsp black pepper, then add to the pot and cook for 5 minutes per side until golden brown.
2. Step 2: Remove chicken and set aside. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery to the pot. Cook for 5 minutes until vegetables are tender.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup rice, 2 cups chicken broth, 1/2 tsp dried thyme, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
5. Step 5: Return chicken to the pot, cover, and cook for 5 more minutes to heat through. Sprinkle with 2 tbsp chopped fresh parsley before serving.