One-pot and 40 minutes, from start to finish. Okay, you’ll also need a cutting board and knife. But really, one-pot and forty minutes! That’s all this chicken, rice and vegetables recipe requires. Think of this recipe as comfort food meets simplicity. Kind of like that Crock-Pot Shepherd’s Pie…remember that one?
And with that one sentence, I’ve pretty much covered the flavor-packed, healthy, and family-friendly goodness of this recipe, so let’s talk about a kitchen remodel, okay?
Friend, the picture you’re about to feast your eyes on was taken in my new kitchen sink. Actually, my new kitchen farm sink to be exact. Let’s just bask in its glory for two seconds…
I’m planning to share a whole blogpost highlighting the kitchen remodel, including before and after photos and a full walk-through video tour. For now, I’ll share a little sneak peek into my new space. We still have some work to do: paint baseboards and crown molding, replace the kitchen window, and hang the final shelf.
Our remodel process was rather short, lasting only three months. Along with the kitchen remodel, we also replaced a bathroom (after discovering an unexpected damaged floor) and the entire downstairs floor. During this process, I’ve learned some valuable remodeling lessons:
1. Always plan to spend more! No matter how good you are at budgeting, remodeling always brings unexpected projects. The bathroom is a prime example of an unexpected expense. Another example: We had to move out of our house for a week so the tile floors (that’s tile, not wood) could be laid. That week, Florida experienced seven days of non-stop rain. Non-stop! This meant our couch and any fabric furniture grew mold as it sat outside on the back porch. Mold = a new couch and living room chair. Granted, I’m not complaining about either upgrade, but I never expected to be spending money on our living room or bathroom during a kitchen remodel.
2. Avoid the Superwoman syndrome. I really thought I could “do it all” during this remodel process. A garage kitchen? Oh yea, I can cook four course meals. Dust all over? I got this. Let me shoot a freelance photography campaign in my downstairs office (alongside the dust). Those were my exact thoughts three months ago.
The reality is that I realized a remodel is hard work, particularly when you have children and reside in the home. A remodel project is the perfect time to start saying “no” to a few things, and give yourself some grace. I finally accepted this mentality two weeks ago. This acceptance was followed by four nights of Chipotle for dinner. Grace, my friend, grace. Don’t be superwoman.
3. Quick and easy meals are always the best option. I thought cooking would be “normal” in my temporary garage kitchen, but I soon learned my kitchen was often out of commission. There were lots of days when the electrician had to turn off the power, or stand on the “kitchen” countertops and drill into a wall (hello, dust…extra fiber, right?!). I quickly learned, after a bit of frustration, that quick and easy meals are always the best plan during a remodel, particularly when your kitchen is under attack. We ate a lot of crock-pot black beans and rice, crock-pot chicken, sandwiches, freezer soup, and one pot chicken and rice.
One-Pot Chicken, Rice and Vegetables became a staple meal during our kitchen remodel. This meal was an all around winner: one-pot, quick, family-friendly, nourishing, and made with inexpensive ingredients. I like to think of this meal as a one-pot wonder. I love to serve this comfort dish (or comfort pot, but that just sounds all wrong) with a glass of raw milk and warm bread. Yes, that’s a total carbohydrate party, but when you serve a comfort meal like this, bread is always the answer….and a cold glass of raw milk. Always!
Whether you’re remodeling, starting to plan for the busy school season ahead, or just need a quick and nourishing meal to add to your weekly meal plan, this recipe is sure to win over your family’s taste-buds. They may just think you’re Superwoman ;).
One Pot Chicken, Rice and Vegetables
- 8 chicken thighs preferably with skin and bones but boneless and skinless will also work
- 1 tsp salt
- 1/2 tsp black pepper
- 3 TB butter or olive oil, divided
- 2 large carrots diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 1/2 white onion diced (about 1/2 cup)
- 2 garlic cloves minced
- 1 1/2 cups white rice or brown rice, I like white jasmine rice
- 3 cups broth Vegetable or chicken broth work great. Water may also be used as a substitute
- 8 sprigs fresh thyme
- 1 cup frozen peas
- Sprinkle the chicken thighs with the salt and pepper. Set aside.
- In a large pot with a lid (I use a Dutch Oven), over medium-high heat, melt 2 tablespoons of butter. Once the butter is melted, add the carrots, celery, and onion. Saute for 5 minutes, stirring frequently, until the onions are translucent and veggies begin to "sweat." Add the garlic and saute for 1 minute, until fragrant. Remove the vegetables from the pot and set aside.
- Return the pot to the stovetop and melt 1 tablespoon of butter. Once melted, add the chicken thighs, skin side down. Cook the chicken thighs for 10 minutes until they are slightly brown and crispy. Turn the chicken over with tongs and cook for 4-5 minutes.
- Add the vegetables back to the pot (with the chicken), followed by the rice, broth, and fresh thyme. Make sure all the ingredients are submerged in the broth.
- Bring the broth to a boil. Once boiling, reduce the heat to a simmer and place the lid on the pot. Simmer for 25-30 minutes, until the rice has absorbed the broth and is fluffy, and the chicken is no longer pink. Before serving, add the peas and stir to combine. Allow the peas to rest in the rice until soft (2-3 minutes).
- Serve warm.
PS: If you want to see the beginning stages of the remodel, check out this post and the halfway reveal in this post.
More Real Food You May Like:
How to Make Easy Crock-Pot Shredded Chicken
What a gem… easy to make and absolutely delicious! This recipe has become a comfort food favorite in our home 🙂
Don’t skip adding the fresh thyme – it is the cherry on top!
I just finished making and wanted to let others know that this is not a 40 minute recipe! It took 1 hour and 20 minutes, for those of you who do not have your celery, carrots, onions chopped and all the prep work ready to go before you start making dinner. It’s important to know for those who are making a meal for kids waiting for to eat before their evening activities! I had to make a quick egg burrito for my son who was waiting on dinner 45 min after I said it would be ready! : (. Disappointed in these recipes that underestimate the amount of time it takes to make your dishes.
Hey Tammy, I’ve updated the cook time to read 40 minutes–as you’re right, that extra 10 minutes to saute was not included in the cook time. I apologize for the inconvenience this caused. With any recipe, I recommend reading through the recipe first so you’re aware of the work and cooking that will go into it before beginning. Everyone’s prep is going to be different as everyone chops, etc. at different rates. Prep times are provided, along with the free recipe, to give you an idea of what the general prep time will be like. Again, I apologize for the extra time this recipe took.
Thanks, Kristin. I appreciate you taking the time to respond.
I’ve made the One Pot Chicken, Rice and Vegetable recipe several times and like it very much. I’m thinking of making it in a crock pot for a large group for lunch; would this work? Any advice? I’m not a great cook. : ) Would you recommend I start it in the evening and cook overnight? Any advice would be appreciated. Thanks so much.
Hey Ann, For this recipe, I think the best method is going to be the stove-top, or the Instant Pot. I don’t know if the slow cooker will cook the dish well, or evenly. You could use this recipe as guide for making it in the Instant Pot: https://livesimply.me/instant-pot-chicken-and-homemade-yellow-rice/
Thank you for the recipe and your response!
I’m a stupid boy living on my own and I can’t cook to save myself.
I’m impatient and cooking is super complicated for me.
This recipe was perfect for me. 1 pot! no dishes, ingredients I can understand and delicious
Thanks so much.
I’m so glad you like it, Suresh!
I love this recipe! I use this as a foundation and add seasonal vegetables. I had asparagus on hand so added it on top the last 6-7 mins (right before the peas). It was delicious! I love how the bottom has a slight crust since it was cooked on stove top.
Hey Terry, Yum! What a great idea to add asparagus! I’m so glad you’re enjoying this recipe.
I followed the recipe exactly and felt it turned out too greasy. With the combined fat from the butter and the chicken thighs, too greasy for me. I even trimmed as much fat as I could from the chicken thighs. I white rice and also felt it came out too mushy. If you’re going to use white rice, maybe try 1/4 cup more than what the recipe calls for. I also an Israeli spice mix instead of thyme.
Thanks for sharing your tips, Rosa! The greasiness of the dish will differently vary, depending on the chicken and rice.
Can you make in a crockpot?
Hey Tink, I think so, but I’m not sure about the cooking time. You may need to increase the liquid slightly, too.
Just an idea but using the condensed chicken soup receipereceipe instead or in combination with broth might be tasty!
Hey Mary, That’s a great idea! Thank you for sharing!
I have to say, congradulations are in order! I made this last night for dinner, but I was very sceptipal since I don’t at all like celery or carrots. I made it anyway, and I ate the whole thing, veggies and all.
Awesome, Rachel! I’m so glad you enjoyed the meal!
would this meal freeze once cooked?
Hey Keri, I think it would freeze very well once cooked!
Great recipe! We call this type of dish “Pleau”, in the Caribbean.
Sounds Delish!! My girls won’t eat chicken on the bone. Would this recipe work with boneless, skinless chicken breast?
Hey Kathryn, Yes, it will :). Enjoy!!
Since chicken breasts take a shorter time to cook, how would you adjust the timing/order of the recipe to make it with boneless skinless chicken breast? Thanks!
Hey Emily, I’m not 100% sure about the time adjustment, but depending on the size of the breasts, I would probably let them go for about the same amount of time, maybe shaving off 5 minutes of cooking time. The rice is also a factor here, so it’s important that the rice has enough cooking time. Let me know how it goes!
Great recipe! Do you cook the rice before you put it all together or does just cook with rest?
Hey Julie, Thank you! Everything cooks together, even the rice :). So you don’t need to cook anything separately. Enjoy!!
Mmm…! Your dish reminds me of fried rice–only except without the frying part.
If you add a few more cups of broth, you can easily change the one pot chicken, rice, and vegetable dish to a chicken rice porridge. It’s a meal that my family and I enjoy eating once in a while and whenever somebody’s sick.
Yum, Sarah! Adding extra broth is a great idea!!
I love your cabinets! I wanted white cabinets but we are opting for something a little darker since we are just starting our family, and am afraid that they’ll get the grimy look faster.
This recipe looks very yummy.
Hey Kaolee, Thank you! I really love the white beadboard cabinets, too–they also wrap around the bar/cooktop area. I’m interested to see how they hold up with two kids and two dogs over the years…fingers crossed ;). Sounds like you’re embarking on a kitchen remodel–it’s a fun process! Enjoy the recipe!
This was SO good. Keeper recipe.
Yay, Sarah. So glad you loved it!