One-Pot Chicken and Rice: A Hearty, Homestyle Comfort Meal

Why You’ll Love This Recipe

This One-Pot Chicken and Rice recipe is a nostalgic, soul-soothing dish that brings the warmth of home-cooked meals to your table. Inspired by Southern classics, it combines tender chicken tenders, aromatic vegetables, and creamy rice—all cooked together in a single pot for minimal cleanup. Perfect for busy weeknights or when you crave a comforting meal, this dish delivers both flavor and simplicity.

this Recipe

Ingredients

• 6 cups water

• 1 teaspoon kosher salt

• 1 pound frozen boneless, skinless chicken tenders

• 3 celery ribs, roughly chopped

• 1 medium yellow onion, chopped (about 1 cup)

• 1 1/2 cups long-grain white rice (Carolina Gold preferred, but any long-grain white rice will work)

• 1 (10.5-ounce) can condensed cream of chicken soup

• Freshly ground black pepper, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. Cook the chicken: In a Dutch oven or large, oven-safe pot, bring the water to a boil over high heat. Add the salt and then the frozen chicken tenders. Boil uncovered until the chicken is mostly cooked through, about 10 minutes.

3. Add vegetables: Add the chopped celery and onion to the pot. Stir to combine.

4. Add rice and soup: Stir in the rice and the can of cream of chicken soup. Mix well.

5. Simmer: Cover the pot and transfer it to the preheated oven. Bake for 45 minutes.

6. Shred the chicken: Remove the pot from the oven. Using two forks, shred the chicken tenders into bite-sized pieces. Stir the shredded chicken back into the rice mixture.

7. Season and serve: Season with freshly ground black pepper to taste, if desired. Serve hot.

Servings and Timing

• Servings: 6 to 8 servings

• Prep Time: 10 minutes

• Cook Time: 75 minutes

• Total Time: 85 minutes

Variations

• Vegetable Add-ins: Incorporate peas, carrots, or bell peppers for added color and nutrition.

• Herb Infusion: Add a bay leaf or a sprig of thyme during cooking for an aromatic twist.

• Spicy Kick: Stir in a teaspoon of crushed red pepper flakes or a dash of hot sauce for heat.

• Creamy Upgrade: Replace the cream of chicken soup with a mixture of sour cream and chicken broth for a tangy flavor profile.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish freezes well. Portion into airtight containers and freeze for up to 3 months.

• Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth to loosen the rice if necessary.

FAQs

How can I make this recipe gluten-free?

Use a gluten-free cream of chicken soup and ensure all other ingredients are certified gluten-free.

Can I use fresh chicken instead of frozen?

Yes, fresh boneless, skinless chicken tenders can be used. Adjust the cooking time accordingly to ensure the chicken is fully cooked.

Is there a vegetarian version of this dish?

Yes, substitute the chicken with tofu or tempeh, and use vegetable broth in place of water. Ensure the cream of chicken soup is replaced with a vegetarian alternative.

Can I cook this dish on the stovetop?

While this recipe is designed for the oven, you can cook it on the stovetop by simmering the ingredients in a large pot until the rice is tender and the liquid is absorbed.

How do I prevent the rice from becoming mushy?

Use the correct ratio of water to rice and avoid stirring the rice during cooking to prevent it from becoming mushy.

Can I add more vegetables to this dish?

Absolutely! Feel free to add vegetables like peas, carrots, or bell peppers to enhance the flavor and nutrition.

Is this recipe suitable for meal prep?

Yes, this dish stores well and can be prepared in advance for easy meals throughout the week.

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid. If substituting, adjust the cooking time and liquid accordingly.

How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C). Alternatively, the chicken should no longer be pink in the center and should shred easily.

Can I make this dish in a slow cooker?

Yes, you can adapt this recipe for a slow cooker by layering the ingredients and cooking on low for 4-6 hours.

Conclusion

This One-Pot Chicken and Rice recipe is more than just a meal; it’s a comforting dish that brings warmth and nostalgia to your table. With its simple ingredients and straightforward preparation, it’s perfect for busy days when you crave a hearty, satisfying meal. Whether enjoyed as-is or customized with your favorite additions, this dish is sure to become a family favorite.