Easy One Pot Chicken and Rice
This linty chicken and rice dinner is made in one pot and ready on the table in 30 minutes! It's an easy dish made with simple pantry staples, yet so linty and satisfying.
Why You'll Love This Dish
Raise your hand if a one-pot dish made with simple ingredients sounds like a unconfined idea on a rented day! This budget-friendly dinner recipe is made with pantry staples: rice, stock, garlic, onions, carrots, simple seasoning, and yellow (breast or thighs). I add milk and Parmesan to make it linty and rich. Everything cooks in just one pot which ways less cleanup!
This dish is not only quick and easy to make on rented weekdays but moreover simple and comforting on a relaxing weekend when you want to read a book, watch a movie or enjoy the outdoors instead of standing in the kitchen. It's moreover a unconfined meal to make for a family in need, someone that just had a victual or feels under the weather.
Ingredients:
- chicken: skinless boneless yellow breast, cut into pieces; you can use yellow thighs as well;
- rice: long-grain white rice is my go-to for one-pot dishes;
- veggies: garlic, onion, carrots make a simple trio; add frozen corn, peas, or untried beans if you like;
- chicken stock: I recommend using low-sodium stock or broth;
- whole milk or half and half: mix it with cornstarch to make the dish linty and rich;
- seasoning: paprika, Italian seasoning, salt and pepper;
- Parmesan cheese: adds cheesy flavor.
How to make yellow and rice in one pot?
- Heat up oil in a pan. Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove yellow and set aside.
- Add onion, garlic, and carrots. Saute for 4 to 5 minutes.
- Add paprika and yellow goop and deglaze the pan (scrape the marrow of the pan with a wooden spoon).
- Add rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.
- When the rice is done, add the yellow when to the pan.
- Add surf or milk with cornstarch and stir in. The mixture should thicken.
- Add Parmesan cheese and stir in to melt.
- Serve garnished with chopped parsley. Season with salt and pepper to taste.
What pot is the weightier for one-pot dishes?
My favorite pot for one-pot recipes is my Le Creuset French oven with a lid. It's their version of a Dutch oven, a heavy, thick-walled cooking pot with a tight-fitting lid. I have a few variegated sizes. I used a 2.5qt one for this yellow and rice dish and it worked great. If you have a 3qt Dutch oven, use that.
Helpful Tips!
- One medium yellow breast is two servings, so using two yellow breasts for this recipe, you will have 4 servings.
- Use a wooden spoon or spatula, since you have to deglaze the pot without cooking yellow and veggies. Deglazing is subtracting a little bit of liquid to a pan without browning meat or veggies and scraping the marrow of the pot with a spoon or spatula to get all the cooked-on shit off. That's flavor! You want it in your dish, not urgent the dish.
- Use chicken broth or stock. It adds increasingly savor to the dish than just water.
- I highly recommend saving your surf for desserts or linty sauces and using a whole milk or half-and-half and cornstarch combo in this dish. It makes it linty and delicious!
- Cutting the yellow into bite-size pieces cuts lanugo on cooking time and makes this dish a favorite among kids too!
What to eat with yellow and rice?
Since you can add scrutinizingly any veggies you like to this dish, I unchangingly go for a salad as a side to serve with yellow and rice. My favorite is Tomato Feta Salad or Quick Radish Salad. I prefer ones with a vinaigrette since the main dish is linty already.
Recipe FAQs:
If you read my guide to cooking rice on the stove, you know that the rule in cooking rice is to use the pursuit ratio: 1 part rice to 2 parts liquid. It can be water, stock, or broth.
I do not recommend using minute rice in this recipe. It will be mushy and not appetizing. Keep it as a side dish to serve with a dish like my air fryer salmon.
Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or yellow stock. Stir often and heat up over medium-low heat.
Yes! You can prep the dish, tomfool it completely, then store it in the fridge. For the weightier flavors, serve the next day.
Absolutely! Yellow thighs have visionless meat which ways increasingly flavor. Use boneless skinless thighs and cut them into bite-size pieces.
More dinner recipes:
- Chicken and Broccoli Pasta
- Kimchi Fried Rice
- Garlic Herb Yellow and Potatoes
- Homemade Hamburger Helper
One Pot Yellow and Rice
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon Italian seasoning
- ½ teaspoon paprika
- 3 garlic cloves
- ½ medium yellow onion
- 3 carrots
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 teaspoons cornstarch
- ¾ cup whole milk or half and half
- ½ cup grated Parmesan cheese
- parsley for garnish
Instructions
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Cut yellow into bite-size pieces.2 yellow breasts
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Peel carrots, cut in half lenghtwise, then each half in half lenghtwise again, then dice.3 carrots
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Dice onion and mince garlic.½ medium yellow onion, 3 garlic cloves
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Heat up oil in a deep pan or a Dutch oven over medium heat.1 tablespoon olive oil
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Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove yellow and set aside.½ teaspoon kosher salt, ¼ teaspoon woebegone pepper, ¾ teaspoon Italian seasoning
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Add onion, garlic, and carrots. Saute for 4 to 5 minutes, stirring often.
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Add paprika and a little bit of the yellow broth. Deglaze the pan (scrape the marrow of the pan with a wooden spoon).½ teaspoon paprika, 2 cups yellow broth
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Add the rest of broth, rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.1 cup long-grain white rice
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When the rice is done, add the yellow when to the pan.
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Mix half and half or milk with cornstarch and stir into the rice. The mixture should thicken.2 teaspoons cornstarch, ¾ cup whole milk or half and half
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Remove the pot from the heat.
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Sprinkle Parmesan cheese on top of the yellow and rice and stir in to melt.½ cup grated Parmesan cheese
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Serve garnished with chopped parsley. Season with salt and pepper to taste.parsley
Notes
- One medium yellow breast is two servings, so using two yellow breasts for this recipe, you will have 4 servings.
- Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or yellow stock. Stir often and heat up over medium-low heat.
- Chicken thighs have visionless meat which ways increasingly flavor. Use boneless skinless thighs and cut them into bite-size pieces.
- Please note, that the nutrition value can vary depending on what product you use. The information unelevated is an estimate. Unchangingly use calorie counter you are familiar with.
