Description
This easy one-pot chicken and rice recipe features moist chicken breasts cooked with aromatic spices, shredded carrots, onions, and garlic, combined with fragrant Jasmine rice and rich Parmesan cheese for a flavorful, comforting meal perfect for family dinners.
Ingredients
Fats and Oil
- ¼ cup olive oil
- 2 tablespoons butter
Vegetables and Aromatics
- 2 large carrots, shredded (about 1 cup)
- 1 medium onion, diced
- 2 teaspoons garlic, minced
- ¼ cup fresh Italian parsley, finely chopped
Proteins
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Spices and Seasonings
- 2 teaspoons salt, divided in half
- ½ teaspoon pepper
Grains
- 2 cups Jasmine rice
Liquids
- 5 cups hot chicken broth
Dairy
- ½ cup Parmesan cheese
Instructions
- Heat fats: Place a heavy soup pot on the stove and turn the heat to medium. Add the olive oil and butter and heat until the butter melts completely.
- Sauté vegetables: Add the shredded carrots, diced onion, minced garlic, and 1 teaspoon of salt to the pot. Cook, stirring occasionally, until the vegetables are tender and aromatic, about 10 minutes.
- Brown chicken: Add the chicken pieces to the pot. Season with the remaining 1 teaspoon salt and ½ teaspoon pepper. Stir occasionally and cook until the chicken is browned on all sides, about 8 to 10 minutes.
- Deglaze pot: Turn the heat to high and pour in 1 cup of hot chicken broth. Cook for 2 to 3 minutes, stirring occasionally, scraping any browned bits from the bottom to deglaze the pot.
- Add broth and rice: Pour in the remaining chicken broth, then stir in the Jasmine rice. Bring the mixture to a boil.
- Simmer rice and chicken: Cover the pot and reduce the heat to low. Let the rice cook until tender and fully cooked through, about 15 to 20 minutes.
- Finish and serve: Turn off the heat. Stir in the finely chopped parsley and Parmesan cheese. Keep the pot covered to keep warm until ready to serve.
Notes
- Use hot chicken broth to speed up the cooking process and ensure even cooking of the rice.
- For added flavor, you can use bone-in chicken thighs instead of breasts but adjust cooking time accordingly.
- Make sure not to lift the lid during the rice cooking stage to maintain steam and proper texture.
- This recipe can be prepared ahead up to the simmering stage and finished just before serving.
- For a lower-fat option, reduce butter or use olive oil only.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
