Chicken and Rice (One Pot!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
566 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice (One Pot!)
Description
This one-pot chicken and rice dish features diced chicken breasts seasoned and seared along with onions and minced garlic in butter for a golden start. White wine reduces to intensify flavor while helping to loosen browned bits from the pan. Dried herbs like parsley, mustard powder, oregano, paprika, and salt season the rice, which then simmers in chicken broth with the chicken.
Cooking the rice submerged in this broth mixture results in tender grains infused with savory, herbal notes. When done, the dish incorporates half and half, freshly grated Parmesan cheese, chopped spinach, and lemon juice to create a creamy, slightly tangy finish with a boost of green texture from spinach.
This meal offers a balanced combination of protein, starch, and greens with layered seasoning. It’s suitable for a filling weeknight dinner using a single cooking vessel for ease.
Notes highlight the option of dry white wines like Pinot Grigio or Sauvignon Blanc for best flavor, recommending cleaning the pan with wine to capture all flavors. Brown rice is also possible but needs more cooking time and liquid. Freshly grated cheese is preferred to ensure proper melting.
Ingredients
Chicken and Rice
- 3 tablespoons butter divided
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 ½ lbs. chicken breast diced
- salt
- black pepper
- 2 teaspoons Italian seasoning
- 1/3 cup white wine see notes, dry
- 2 ½ cups chicken broth
- 1 cup long grain white rice uncooked
- ½ cup half and half
- ½ cup Parmesan Cheese freshly grated
- 2 cups spinach roughly chopped
- 1 tablespoon lemon juice
Rice Seasonings
- 1 teaspoon parsley dried
- 1 teaspoon mustard powder
- ½ teaspoon oregano dried
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Note: A 3-quart saucepan or Dutch oven with a tight fitting lid is highly recommended for this recipe.
- Pat the cubed chicken completely dry and season with salt, pepper, and Italian seasoning.
- Heat 2 tbsps. butter in a skillet over medium heat. Add the onions and toss to coat. Soften for 4 minutes. Add the garlic and cook for 1 minute.
- Increase heat to medium-high and add the chicken and remaining butter. Toss to coat and let it sit, undisturbed, for 3-4 minutes to get a golden sear on one side. Toss and let it sear for 3 more minutes.
- Add the wine and let it reduce for 3 more minutes, until just a little liquid remains. Use a silicone spatula to “clean” the bottom and sides of the pot with the wine, this will make the dish more flavorful.
- Add the seasonings for the rice. Add the chicken broth and bring it to a boil. Add the rice and submerge it into the liquid. Return to a boil and cover tightly.
- Reduce to a gentle simmer (medium-low), and let the rice steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes, then taste-test for doneness.
- Optional: You may choose to remove it from the heat and let it sit with the lid on for 10 minutes. This makes the rice extra fluffy, and allows any rice stuck to the bottom of the pot to release naturally. Refrain from stirring as this will release starch and make it sticky.
- Set the heat to low and add the half in half in small splashes, stirring it in gently. Add the Parmesan cheese and stir to incorporate.
- Add the spinach and stir to combine. Let the spinach wilt and the sauce thicken for 3 minutes, then remove from heat. Stir in the lemon juice and serve!
Notes
- Use dry white wines such as Pinot Grigio or Sauvignon Blanc, or substitute with additional chicken broth.
- Brown rice can be used but requires longer cooking times and extra liquid; adjust accordingly.
- Refrain from using minute rice as it tends to overcook with this method.
- Freshly grate Parmesan or Asiago for best melting and flavor when finishing the dish.
- Cooking the rice submerged and covered ensures even steaming and tender grains.
- This recipe yields approximately 4 servings with nutritional information calculated per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 46g | 92% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 156mg | 52% |
| Sodium | 1208mg | 50% |
| Potassium | 939mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2084IU | 42% |
| Vitamin C | 11mg | 12% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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