This one pot chicken and rice recipe is the perfect weeknight dinner solution, easily incorporating any leftovers in one healthy and tasty dish.
This one pot chicken and rice dinner is simple — throw all of the ingredients into a single pot (including uncooked white rice), cover with a lid and simmer for twenty minutes, and voila, dinner is ready. This is a healthy and well-balanced meal, too: there’s a good mix of protein, vegetables, and grains.
Moreover, this dish is great for transforming old leftovers in your fridge into something totally different. You can use leftover chicken and ham, and any leftover vegetables (you know I’m looking at that half green bell pepper in your fridge). You can improvise depending on what ingredients you have on hand, and the end result will still taste great.
This chicken and rice meal reminds me of jambalaya in the sense that it has more than one type of meat, includes rice and mixed vegetables, and has Cajun spices. The Cajun spices are a mix of paprika, thyme, and cayenne. It’s a little spicy but not too much, and you can easily adjust to taste
You will love the texture of the rice in this recipe — it’s tender and soft. Since it’s simmered with chicken broth, diced tomatoes, and all of the other ingredients, it’s also incredibly flavorful compared to rice cooked with plain water.
If you love recipes that utilize leftovers, you should also check out:
- Leftover turkey and cranberry sandwich: This is a must-make after every Thanksgiving.
- Crispy arancini with corn and thyme: Arancini are fried risotto balls, and they might even be better than risotto.
- Crazy good fried zucchini slices: Got extra zucchini lying around? Hands down, this is my favorite way of “repurposing” them via the fryer.
Or if you’re looking for another comforting chicken and rice dinner, take a look at my chicken tikka masala recipe.
Watch the video below to learn how to make this one pot chicken and rice:
Chicken And Rice (One Pot Dinner Recipe)
- 1 1/2 pounds boneless skinless chicken breasts chopped into 1-inch chunks
- 8 ounces smoked ham diced
- 1 sweet onion chopped
- 1 green bell pepper diced
- 5 cloves garlic minced
- 15 ounce can diced tomatoes
- 1 cup uncooked white rice
- 2 cups chicken broth
- 3/4 cup frozen green peas
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
Heat butter in a dutch oven or large pot over medium heat, spreading the melting butter over the bottom of the pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally. Add ham and stir with the chicken.
Add onion, bell pepper, and garlic. Cook until the onion turns translucent, a few minutes, stirring occasionally.
Add diced tomatoes (including liquid), rice, chicken broth, thyme, paprika, and cayenne. Stir well.
Bring to a boil. Cover and reduce heat to medium-low. Let simmer until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Season with salt to taste. Stir in green peas. Optionally, garnish with chopped parsley.