Can I use brown rice instead of white?

Brown rice is not a good swap in this recipe. It needs significantly more liquid and a much longer cooking time, which means the chicken would be overcooked and dry before the rice ever turns tender. This one pot chicken and rice relies on long-grain white rice cooking at the same pace as the chicken; changing that balance breaks the dish. If brown rice is non-negotiable, use a different recipe built specifically for it.

Why does my rice cook unevenly in one-pot recipes?

Uneven rice usually comes from two issues: sticking and rushing the boil. If rice settles on the bottom before the liquid is fully simmering, it cooks faster there and stays firm on top. Stir deliberately as the stock heats up, scraping the bottom, until you reach a steady simmer. After that, occasional gentle stirring is enough — aggressive stirring breaks grains and releases excess starch.

Can I swap chicken thighs for breasts here?

Chicken thighs work well and are actually more forgiving. They stay moist even if the pot runs a few minutes long. Cut them into the same small, bite-sized pieces called for in the recipe so they cook evenly with the rice. Large chunks will lag behind and throw off the timing.

Is this closer to soup or risotto?

It lands right in between. It’s spoonable and glossy like risotto, but sturdier and less creamy. The rice absorbs most of the stock, thickening naturally as it rests. If it looks slightly loose when the heat goes off, that’s correct — it tightens as it sits.

How do I keep the rice from sticking to the pot?

Sticking happens early, not at the end. Stir while the stock comes to a boil so the rice doesn’t settle and scorch. Use medium-low heat once simmering and scrape the bottom occasionally, especially in the last few minutes when the starch thickens. A heavy-bottomed soup pot makes this much easier to control.

The Ultimate One Pot Chicken and Rice (Foolproof & Cozy)

Description

One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Buttery rice, tender chicken, and a cozy, spoonable texture made in a single pot.

Ingredients

Scale

4–6 tablespoons butter or vegan butter, divided
1 heaping cup shredded or chopped carrots
Seasoned salt, to taste
Black pepper, to taste
2 scant cups long-grain white rice
1 tablespoon dried minced onion
1 teaspoon dried minced garlic
2 tablespoons dried parsley flakes
8 cups chicken stock
2 chicken breasts (about 1 pound), cut into small bite-sized pieces

Cook Mode Keep your screen awake while you cook

Instructions

Melt part of the butter in a large soup pot over medium heat until foamy.
Add carrots, season lightly, cover, and cook until tender and glossy.
Stir in rice, dried onion, and dried garlic and cook briefly until the rice smells lightly toasted.
Add parsley and chicken stock, bring to a controlled boil, stirring to prevent sticking.
Lower to a gentle simmer and cook until rice is partially tender.
Season chicken and add to the pot, simmering until chicken is cooked through and rice is al dente.
Finish with remaining butter, adjust seasoning, and let rest before serving.

Notes

Use long-grain white rice only; instant or short-grain rice will turn mushy.
Cut chicken into small pieces so it cooks evenly with the rice.
The dish thickens as it rests and tastes best warm rather than piping hot.
Store leftovers in glass containers for best texture when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 508
Sugar: 7
Sodium: 1014
Fat: 14
Saturated Fat: 6
Unsaturated Fat: 6
Trans Fat: 0.3
Carbohydrates: 64
Fiber: 2
Protein: 29
Cholesterol: 78