This One Pot Chicken & Rice is a practical, well-rounded meal that brings together protein, vegetables, and grains—all in a single pot. It’s designed for ease, whether you’re feeding a family, prepping meals for the week, or just looking for something reliable to make with everyday ingredients.
At its base, this recipe includes lean chicken breast, a great source of high-quality protein to support muscle function and overall satiety. Long-grain white rice provides a consistent source of energy, and the mix of carrots, peas, and corn adds fiber, vitamins (like A, C, and K), and a range of beneficial plant compounds.
Garlic and onion bring more than flavor—they contain sulfur compounds that may support immune function and inflammation response. Olive oil adds healthy fats, while oregano offers a subtle earthy flavor and has natural antioxidant properties. A sprinkle of plant-based parmesan (if using) and fresh parsley adds a final layer of freshness and richness without extra complexity.
Everything cooks in one pot—no need for multiple pans or cleanup. It comes together in under an hour and stores well for several days, making it a go-to for meal prep or weeknight dinners.
This is the kind of meal that delivers balance, simplicity, and flexibility in every serving. You can adjust the vegetables, add different herbs, or use brown rice for a higher-fiber variation—whatever works for your needs.
Recipe
Serves 8
1 tbsp. olive oil
1 onion, chopped
1 garlic clove, minced
1 1⁄2 lbs. (680g) chicken breast, cubed
1 tsp. dried oregano
salt & pepper, to taste
2 cups (420g) long-grain white rice, rinsed
2 carrots, diced
1 cup (170g) frozen corn
1 cup (140g) frozen peas
3 cups (720ml) chicken broth
2 tbsp. Plant-based parmesan cheese, grated (Optional)
4 tbsp. fresh parsley
How to Prepare
Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and cook for 3-4 minutes until fragrant.
Add the chicken, oregano, salt and pepper to the pot and cook until the chicken is cooked through, around 5-7 minutes.
Now add in the rice and mix to combine with the chicken, cooking for 1-2 minutes.
Next add the vegetables and chicken broth. Bring to a boil, then lower the heat to low. Cover the pot and simmer gently for 15 minutes, until the rice has cooked. Remove the pot from the heat and allow it to stand for a further 5 minutes.
Stir the plant based parmesan cheese and parsley through the chicken and serve warm.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
