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One-Pot Chicken Rice

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 4 chicken thighs, boneless, skinless
  • 3/4 cup white rice, uncooked
  • 2 cups broccoli crowns, chopped
  • 2 carrots, chopped
  • 1 1/3 cup chicken broth Or 1 can 284 ml
  • 1/4 tsp chicken bouillon, dried
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp thyme, dried
  • 1/4 tsp oregano, dried
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp basil, dried
  • 1/2 cup fresh parsley, chopped
  • 1 cup water
  • 1/2 cup milk
  • 2 Tbsp mozzarella cheese, shredded

Instructions

  • In a large pot, or a Le Creuset cocotte as pictured, add rice, water, broccoli, carrots, chicken bouillon, olive oil, salt, and water. Sprinkle half of dried spices.
  • Place chicken thighs on top, sprinkle remaining half of dried spices over the chicken. Cook on medium heat, covered with lid, until chicken thighs are cooked through.
  • Remove chicken thighs and place on a chopping board. Slice into chunks.
  • Stir the ingredients in the pot. Place chicken thigh chunks back into the pot.
  • Cook until rice is fully cooked through. Stir in milk and mozzarella cheese. The dish should be creamy and ready to be served hot.