Recipe Background
One-pot chicken and rice offer cozy flavors with minimal fuss.
One-pot chicken and rice brings warmth and comfort—just like a classic dish should. The aroma of garlic and onions cooking in butter fills the kitchen with a familiar welcome. This meal combines tender chicken with fluffy rice and sweet carrots, simmering together for a taste that's both savory and lightly sweet. Shredded cheddar adds a creamy finish, melting into a smooth, gooey layer.
Cooking everything in one pot makes cleanup a breeze, and you can enjoy the process without any fuss. A useful tip is to let the mixture come to a full boil before reducing to a simmer—this ensures the rice cooks evenly and avoids any unwanted stickiness. Peas remain bright and fresh, stirred in near the end to maintain their pop of color and slight crunch.
Sharing this dish is a genuine delight. Its simplicity allows the ingredients to shine, creating a homely meal perfect for gatherings. Each bite mingles rich flavors and textures, balancing creamy and crunchy, hearty and light. It's a dish that nurtures, serving as a reminder that home-cooked doesn’t have to mean complicated.
Ingredients
- 3 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- 2 teaspoons kosher salt divided
- 1 teaspoon dried thyme
- 1 1/2 cups long-grain white rice
- 1 carrot diced
- 3 cups chicken broth plus more, to taste
- 1 (12-ounce) can evaporated milk
- 1 pound chicken skinless and boneless
- 1/2 teaspoon freshly ground black pepper
- 1 (10-ounce) bag frozen peas
- 1 cup cheddar cheese shredded
Directions
- Melt the butter in a large skillet or Dutch oven over medium to medium-high heat.
- Add the onion, the garlic, 1 teaspoon of the salt, and the thyme to the butter and cook, stirring occasionally, until the onion softens, about 5-7 minutes.
- Add the rice and the carrot to the onion mixture and cook, about 2-3 minutes.
- Add the chicken broth and the evaporated milk to the rice mixture.
- Stir the chicken, the remaining salt, and the black pepper into the rice mixture and bring to a boil.
- Reduce the chicken mixture to a simmer, cover with a lid, and cook, stirring occasionally, about 15 minutes.
- Stir the peas into the chicken mixture. Add more of the chicken broth if the mixture is too thick.
- Sprinkle the chicken mixture with the cheese, cover with the lid, and cook until the cheese melts.
- Serve.
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