One-Pot Chicken and Rice with Peas and Carrots

When I was a kid, dinner often meant a steaming pot of chicken and rice bubbling on the stove while the whole house smelled like garlic and butter — like a warm hug you could eat. My mom stirred that pot with one hand and wiped my nose with the other; we called it “everything” because she somehow made plain ingredients feel fancy. I still make this recipe when I crave that comfort: simple, forgiving, and full of golden-sunny rice, tender chicken, and sweet peas and carrots. It cooks in one pot, cleans up fast, and tastes like a memory — only better, because I get to add more butter.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This one-pot chicken and rice hits all the cozy notes — tender chicken, fluffy rice with just a little bite, and pops of sweet peas and carrots. It smells like home while it cooks: savory onion, toasty rice, and a hint of herbs. It’s forgiving (forgot to defrost the chicken? I’ve got tips), quick enough for weeknights, and comforting enough for weekend leftovers. And yes — the bottom gets a little golden and toasty, and I happily fight anyone for the crunchy bits.

Ingredients

For the Main Dish:

• 1 lb boneless skinless chicken thighs (or breasts, cut into 1-inch pieces)
• 1 cup long-grain white rice (rinsed) — do not use instant rice
• 2 cups low-sodium chicken broth
• 1 cup frozen peas and carrots
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp olive oil or vegetable oil
• 2 tbsp butter (optional, for finishing)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried thyme or Italian seasoning
• 1 bay leaf (optional)
• Fresh parsley, chopped, for garnish (optional)

For the Sauce / Garnish (if applicable):

• Simple squeeze of lemon or a splash of soy sauce if you like a tangy finish (optional).

How I Make It

Step 1:

I heat a heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, I add the chicken pieces in a single layer and let them sear without touching for about 2–3 minutes — I want a nice golden-brown surface. I season with salt, pepper, and thyme. Listen for that satisfying sizzle; that sound means flavor is forming.

Step 2:

Next, I transfer the chicken to a plate and add the chopped onion to the pot. I lower the heat to medium and cook until the onion turns translucent and starts to caramelize, about 4 minutes. Then I stir in the minced garlic and toast it for about 30 seconds — it should smell warm and nutty, not burnt.

Step 3:

I add the rinsed 1 cup rice to the pot and stir to coat the grains with the onion-garlic mixture; you’ll hear a gentle pop as the rice toasts for 1 minute. Then I pour in 2 cups chicken broth, scrape up any brown bits from the bottom (those are pure flavor), nestle the seared chicken back in, toss in the bay leaf, and give everything a gentle stir.

Step 4:

I bring the pot to a boil, then reduce to a low simmer and cover tightly. I let it cook for 18–20 minutes — no peeking unless you must. You’ll know it’s ready when the rice looks plump, the liquid nearly absorbs, and the chicken reaches its safe temp. If you like a tiny crisp on the bottom, I uncover for the last 2–3 minutes and crank the heat to medium for just a moment; you’ll hear the rice at the edge sigh into a golden crunch.

Step 5:

Turn off the heat and add 1–2 tbsp butter if you want that glossy finish. I fold in the frozen peas and carrots (they melt into heat from the pot), cover, and let everything rest for 10 minutes. The rice finishes steaming, the flavors marry, and the chicken stays juicy. Garnish with chopped parsley and a squeeze of lemon if you like brightness.

Pro Tips

• Use chicken thighs for juicier results — they stand up to the heat better than breasts.
• Rinse the rice under cold water to remove excess starch; it prevents gummy rice and keeps the grains separate.
• If your pot runs hot, lower the heat during the simmer so the liquid doesn’t evaporate too fast — adjust to a gentle simmer.
• For a deeper flavor, swap ¼ cup of the broth for dry white wine when you deglaze the pot after toasting the rice.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ tofu: Use extra-firm tofu, press and brown it first; flavor becomes more vegetal and less rich.
• White rice ↔ brown rice: Brown rice needs more liquid and about 20–25 additional minutes of cooking time.
• Butter ↔ olive oil: Use oil to keep it dairy-free; you lose a bit of that buttery magic.
• Gluten-free? This whole recipe stays gluten-free if you use gluten-free broth and soy sauce substitutes.

Variations & Tips

• Spicy: Add ½ tsp red pepper flakes with the garlic or a diced jalapeño while sautéing.
• Kid-friendly: Keep the seasoning simple and leave out the heat; kids love the soft rice and mild chicken.
• Mediterranean twist: Swap thyme for oregano, add olives and sun-dried tomatoes at the end.
• One-pot risotto-style: Stir more frequently and add broth in ½-cup increments for creamier rice.
• Sheet-pan shortcut: Brown the chicken separately on a sheet pan and finish the rice on the stovetop if you want extra crisp.
• Creative twist: Stir in a handful of toasted almonds and a sprinkle of lemon zest for crunch and brightness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool to room temperature, store in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth to revive moisture, or microwave with a damp paper towel over the top.

Can I double the recipe?

Sure thing. Use a wider pot to keep the rice layer shallow so it cooks evenly; you might need an extra 3–5 minutes on the simmer time.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should reach an internal temp of 165°F. Rice should look plump, tender, and nearly all the liquid should absorb. The aroma turns rich and savory; the chicken gives slightly when poked.

What if I don’t have ingredient X?

No drama — swap with what you have: onion → shallot or a small leek, thyme → dried oregano, frozen veggies → canned mixed veggies (drain them well and add at the end).

How I Like to Serve It

I serve this with a crisp green salad and a wedge of lemon for brightness. It works for weeknight family dinners, cozy Sunday lunches, or a potluck where everyone sneaks extra helpings. In winter it feels like a blanket; in summer, a lighter lemon finish makes it picnic-friendly. Pair with a dry white wine or an iced tea for a relaxed dinner.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently with a splash of broth to avoid drying out.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to be sure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!