Description
A comforting one-pot chicken and rice dish featuring tender chicken, fluffy rice, and sweet carrots simmered in savory chicken broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 medium carrots, sliced
- 3 cups low-sodium chicken broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened almond milk or milk of choice
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5–6 minutes until lightly browned; remove and set aside.
- In the same pot, stir in chopped onion and cook for 2–3 minutes until softened.
- Add minced garlic, sauté for 30 seconds.
- Add rice and sliced carrots to the pot, stirring for about 1 minute to coat the rice.
- Pour in chicken broth, thyme, salt, and pepper; stir to combine and return chicken if removed.
- Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender.
- Stir in almond milk and parsley, simmer uncovered for an additional 3–4 minutes until creamy.
- Serve warm, garnished with extra parsley if desired.
Notes
Use low-sodium broth and adjust seasoning to manage sodium intake. Browning chicken adds depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 95mg