One Pot Chicken and Rice

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5 from 1 vote

One Pot Chicken and Rice

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Servings: Servings

Calories: 302kcal

Ingredients

2 tsp olive oil
8 oz chicken breast diced small
1 tsp crushed red pepper
3 oz yellow onion diced small
1 oz shallots minced
7 cloves garlic minced
1 tsp pepper freshly ground
½ tsp salt
4 oz mushrooms diced small
4 oz zucchini diced small
4 oz bell pepper diced small
4 oz yellow squash diced small
1 tbsp fresh rosemary finely chopped
2 tsp fresh thyme stems removed
1 cup chicken stock
¾ cup rice uncooked
4 tbsp Parmesan cheese grated

Instructions

Dice chicken and all vegetables that are marked as "diced small" into ⅓" cubes.
In a medium pot, heat olive oil over medium high heat. Add chicken and crushed red pepper and saute until outside of chicken has just turned white. Add shallots, garlic, and onion and cook for 3-4 minutes. Add salt, pepper, and remaining vegetables and cook for another 3-4 minutes, until they are about ½ cooked through.
Add rosemary and thyme, along with 1 cup of chicken stock and bring to a boil. Add rice and cover, simmering for 15 minutes. You will know it's done when all the liquid has been absorbed and the rice is cooked through. Remove from heat and stir. Garnish with 1 tbsp Parmesan cheese. Enjoy!

Notes

The amount of chicken stock and rice cooking time depends on what kind of rice you are using. We used jasmine rice in this recipe but if you are using any other kind like brown rice or basmati, you may need to adjust cooking time and the amount of chicken stock. Please make sure to read the instructions on your rice container.

If using dried herbs, simply divide by 3 to convert from fresh to dried herbs when making this.

Nutrition