One Pot Chicken and Rice

One Pot Chicken and Rice is the perfect dish for easy weeknight dinners. Use budget-friendly ingredients: a splash of inexpensive white wine, chicken tenders, and long-grain white rice-simple prep, minimal cleanup and maximum flavor with juicy and tender chicken in every bite.

Easy One Pot Chicken and Rice

This easy One Pot Chicken and Rice recipe is pure comfort food, perfect for busy weeknights or cozy family dinners. Juicy chicken tenders, fragrant garlic, and fluffy long-grain white rice all cook together in one pot with a splash of white wine and a touch of Parmesan, creating rice that's rich and flavorful while keeping prep and cleanup effortless. Simple, budget-friendly and basic, but with a slight twist, like Lemon Chicken and Rice and Cajun Instant Pot Chicken and Rice.

★★★★★ Reviews, over 800 votes

Haylee E. says: "I made this chicken and rice last night & it was SO GOOD!!! This recipe is so flavorful & everyone loved it! Can't wait to make it again!"

Janet says: "I thought this was a fabulous recipe and I have been cooking for decades. The rice is buttery and full of flavor. The chicken is tender and has lovely flavor. Great job on the recipe!!"

This isn't just another "tested recipe" (even though this recipe has been pinned over 800,000 times, and it does have over 800 positive ratings and 400+ comments) - it's a comforting meal with all the flavor and none of the stress. Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Tomato Salad.

Why You'll Love One Pot Chicken and Rice

• Everything cooks together in one pot, allowing every bit of flavor to soak right into the rice. As the rice simmers, it absorbs the buttery garlic sauce and savory cooking liquids, becoming tender and rich with Parmesan and pan drippings from the chicken.
• Use any add-ins you like: Swap or mix chicken with sausage, shrimp, ground turkey, or tofu for a different bite or stir in cooked bacon bits or rotisserie chicken at the end if you have leftovers.
• Simple and affordable! Your basic bottle of $5 dollar dry white wine does the trick to make chicken and rice taste unforgettable. You might also like Cajun Instant Pot Chicken and Rice.

One Pot Chicken and Rice Key ingredients

• Chicken Tenders: Tender, lean cuts that cook quickly and remain juicy in quick skillet dishes. Their mild flavor soaks up seasonings, making them perfect for one-pan meals like this.
• Rice: Long grain white rice, such as Basmati or Jasmine that absorbs the cooking liquid and all its flavors, producing tender, individual grains. Jasmine offers a soft and slightly sticky result, while Basmati is drier and fluffier.
• Salt, Pepper, Garlic Powder: Even though these are basic seasonings, they do build foundational flavor: salt enhances, pepper brings subtle heat, and garlic powder gives mild but noticeable flavor.
• Minced Garlic: Garlic brings out the best in both the chicken and the rice, infusing them with a warm, comforting taste as they cook together in one pan. 
• Olive Oil: Used to sear and brown chicken, olive oil provides a light, flavorful fat that encourages even cooking and prevents sticking.
• Butter: Adds richness, silkiness, and a mildly sweet, creamy backdrop that carries the flavors of garlic and Parmesan.
• Parmesan: Sprinkled at the end, Parmesan melts into the rice and chicken, giving an umami punch, nutty sharpness, and creaminess to balance the dish. Use grated or shredded parmesan cheese, even better when it's fresh.
• White Wine: Use cheap dry white wine, such as Pinot Grigio or Chablis. Deglazes the pan after chicken is browned, releasing flavor and adding acidity to flavor the rice. Can be swapped for chicken stock or white wine vinegar for a non-alcoholic option.

Tips for Success

• Always use chicken tenders or boneless, skinless chicken thighs for this method. Bone-in or skin-on chicken needs a longer cook time and may not finish in sync with the rice.
• Brown the chicken thoroughly for flavor, and pour any juices left from the chicken bowl into the pan before adding rice/broth-those add richness.
• Check your rice brand's package instructions. Liquid amounts or timing can vary slightly; if your rice isn't tender after the suggested cooking time, add a splash more broth and continue simmering until done.
• Sautéing rice briefly before adding broth helps develop a slightly nutty flavor and prevents stickiness.
• Use Enough Liquid: Ensure there's enough broth or water for the chicken and rice to cook evenly and remain moist. Not enough liquid can lead to both dry rice and chicken.
• Minimize Direct Heat: Avoid simmering chicken and rice on high or for too long. Gentle, covered cooking helps keep the meat tender instead of tough and dry.
• At the end, always taste and adjust the final seasoning for salt and pepper. Some users recommend a more generous hand with salt for best flavor, especially if your broth is low-sodium.
• Rest before serving: Remove the pot from heat and let it sit, still covered, for at least 5 minutes. This helps the rice finish steaming evenly and softens any remaining hard grains.

More One Pot Chicken Recipes

• Chicken Provencal
• Italian Braised Chicken with Olives and Wine
• Peri Peri Chicken
• Sweet and Salty Chicken

How to Make One Pot Chicken and Rice

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card above. One pot chicken and rice is super simple, especially if you prepare all your ingredients in advance. It's literally as easy as 1,2,3!!

1. Brown Chicken

Season the chicken with salt and pepper and cook over medium-high heat (I cook about 5 minutes per side until nicely browned). Remove and set aside.

2. Make Sauce

Add garlic, wine, chicken broth to the pan. Wine and garlic will flavor and coat every morsel of rice as they slowly cook together.

3. Add Rice

Add uncooked rice to the sauce and simmer for at least 20 minutes or until the rice is tender. Stir the rice several times while it's cooking.

4. Final Assembly of Chicken and Rice

Parmesan should go once the rice is ready and after you add the chicken back to the pan.

I would like to know if you make this - tag me on instagram or join me on facebook so I can see your "chicken and rice" creation!

FAQ

• How Do I Prevent Hard Rice? Always measure water carefully; when cooking rice with chicken, ensure enough liquid remains for the rice to fully hydrate. Try not to stir the rice while it cooks, as this can release starch and cause uneven cooking.
• What kind of wine should I use? I love using cheap, but real wine, such as Pinot Grigio because it's a crisp, lemony-lime, dry white wine. Another good and affordable option is Chablis.
• Can I use cooking wine? No, because it will not add a rich taste to the dish, but also because it's full of sodium and will make your food way too salty.

How Do I Prevent Chicken from Drying Out?

Opt for chicken tenders, which retain moisture better than breast meat. Sear chicken pieces just until browned and then remove them from the pot. Finish cooking them by adding back after the rice is almost ready, letting them gently finish in the moist steam.

What to Do If Rice Is Still Hard After Cooking?

Add a splash of water: For every cup of uncooked rice originally used, add about 2 tablespoons of water directly to the pot. Also, ensure the pot is tightly covered to trap steam, which will help soften the rice. Cook chicken and rice gently: Set the pot over very low heat for about 5-10 minutes. Check after this time-the rice should be tender.

How to Avoid Burnt Bottom in Chicken and Rice?

Use a heavy or quality pot, reduce the heat to low after boiling, ensure a tight-fitting lid, scrape the bottom and deglaze chicken and rice with liquid before simmering.

Simple Fixes for Watery Chicken and Rice

Simmer chicken and rice uncovered to allow excess liquid to evaporate. This allows steam to escape, reducing the excess liquid in the pot and thickening the overall texture. To prevent this from happening, always rinse rice before cooking to remove extra starch, which can make rice sticky and soggy.

Add-Ins

• For more flavor, increase the spices, add fresh herbs, capers or sliced olives.
• You can also add vegetables, such as peas with the broth, mushrooms after browning chicken, or greens like spinach with the onions for extra color and nutrition.
• If the rice is undercooked or dry, add more broth, cover with foil, and finish in the oven or on the stove until the texture improves

Troubleshooting Problems

• Rice too mushy: Use long-grain rice and avoid overcooking. Stir several times while simmering, making sure the heat is low and the pot is well-covered. If the rice is mushy, next time reduce the amount of liquid or monitor cook time more closely.
• Rice undercooked: If the rice is still crunchy after 20 minutes, stir and add a splash of hot broth or water. Cover and simmer for another 5-10 minutes.
• Bland flavor: Don't skip seasoning the chicken before browning. Use fresh garlic whenever possible, and finish with an extra sprinkle of Parmesan or a generous drizzle of reserved pan sauce for more depth.
• Salty taste: With Parmesan, broth, and butter in one pot, salt can build up fast. Taste and adjust salt later rather than at the start. Use low-sodium broth if possible, especially if also using salted butter and Parmesan.

Chicken and Rice Serving Suggestions

• Chicken and rice is a complete meal in itself, but you can add a slice of Dutch Oven Bread.
• Try a side salad, such as Avocado, Tomato and Cucumber Salad or the unconventional Blackberry and Avocado Salad.
• Add Oven Baked French fries or Creamy Garlic Potatoes for a heartier meal, especially for dinner.

Substitutions & Variations

• Chicken: Substitute chicken tenders with boneless, skinless chicken breasts (cut into strips) or thighs for juicier meat. Turkey tenderloins are another easy swap for a slightly different flavor.
• Rice: If using brown rice, use 2 to 2.5 cups of broth or water per 1 cup of long-grain brown rice. For wild rice or blends, use 2.5 to 3 cups of liquid per 1 cup of wild rice. Increase simmering time by 15 minutes since brown or wild rice takes longer to cook and absorbs more broth. Avoid quick-cooking or instant rice, as it becomes mushy in one-pot recipes.
• Parmesan Cheese: Both grated and shredded Parmesan work well. For a dairy-free option, try nutritional yeast for a cheesy flavor or a vegan Parmesan substitute.
• White Wine: If no dry white wine is available, substitute with an equal amount of chicken or vegetable broth for best results. For more flavor, add a splash of white wine vinegar or lemon juice, but avoid rice vinegar or use only a tiny amount of apple cider vinegar, as their flavors are much stronger.
• Reduce amount of butter:To make the chicken and rice lighter, you can reduce amount of butter. Use only 2 tablespoons to make the dish lighter.
• Low-Carb or Gluten-Free Options: Substitute rice with rinsed, uncooked quinoa. Always check broth labels for gluten, or use homemade stock for strict gluten-free needs.
• Double the recipe for leftovers-flavors continue to improve after chilling, and reheating with a splash of chicken broth (or water) to restore moistness.

Leftovers, Storage and Reheating

• Refrigerate: Store chicken and rice in the fridge for 4-5 days, but keep in mind the rice will soak up more of the liquid, so it will be more mushy than before. The chicken texture will also change because of the dehumidifying nature of the refrigerator.
• Reheat chicken and rice in a saucepan over a low heat. Definitely add in a drizzle of broth or wine to revive it.

This Chicken and Rice recipe was originally published 12/28/2019. It was updated with FAQs and Tips section, based on the readers' feedback and republished 10/12/25.