Cozy One-Pot Chicken and Rice Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 3/4 cup)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 1 cup long-grain white rice, rinsed and drained
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional)

Do This

• 1) Season chicken with 1 1/2 tsp salt and pepper; sear in olive oil in a Dutch oven (6–8 minutes).
• 2) Sauté onion, carrots, and celery (6–7 minutes); add garlic and tomato paste (1 minute).
• 3) Stir in thyme and bay leaf; pour in broth and scrape up browned bits.
• 4) Add rice and chicken; bring to a boil, then cover and simmer on low (18–20 minutes).
• 5) Rest off heat, covered (5 minutes); stir and adjust thickness with a splash of broth if needed.
• 6) Finish with parsley and optional lemon juice; serve hot.

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Why You’ll Love This Recipe

• One pot, big comfort: tender chicken, soft vegetables, and rice in a thick, stew-like broth.
• Everyday ingredients you can find anywhere (and you may already have most of them).
• The rice naturally thickens the stew as it cooks, so it feels hearty without being heavy.
• Excellent leftovers: the flavors deepen overnight.

Grocery List

• Produce: 1 medium yellow onion, 2 medium carrots, 2 celery ribs, 4 garlic cloves, 1 lemon (optional), 1 small bunch fresh parsley
• Dairy: None (optional: a little butter for extra richness)
• Pantry: Olive oil, tomato paste, long-grain white rice, low-sodium chicken broth, kosher salt, black pepper, dried thyme, bay leaf
• Meat: Boneless, skinless chicken thighs (or chicken breast)

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Vegetables & Aromatics

• 1 medium yellow onion, diced (about 1 1/2 cups / 200 g)
• 2 medium carrots, peeled and diced (about 1 cup / 140 g)
• 2 celery ribs, diced (about 3/4 cup / 90 g)
• 4 garlic cloves, minced
• 1 tbsp tomato paste

Broth, Rice & Herbs

• 6 cups (1.42 L) low-sodium chicken broth
• 1 cup (190 g) long-grain white rice, rinsed and drained well
• 1 tsp dried thyme
• 1 bay leaf

To Finish

• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, but brightens the flavor)
• Up to 1 additional cup (240 ml) chicken broth or water, only if needed to loosen the stew
• Salt, to taste (typically 1/4 to 1/2 tsp more, depending on your broth)

Step-by-Step Instructions

Step 1: Season and prep your ingredients

Pat the chicken dry with paper towels (this helps it brown instead of steaming). Cut into 1-inch pieces.

Season the chicken with 1 1/2 tsp of the kosher salt and the 1/2 tsp black pepper. Dice the onion, carrots, and celery. Mince the garlic. Rinse the rice in cool water until the water runs mostly clear; drain well.

Step 2: Brown the chicken for deeper flavor

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add the 2 tbsp olive oil.

Add the chicken in a single layer (work in 2 batches if your pot is crowded). Cook for 6 to 8 minutes total, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be fully cooked yet.

Transfer chicken to a plate. Leave the browned bits in the pot (that’s flavor).

Step 3: Sauté the vegetables until slightly softened

Reduce heat to medium. Add the onion, carrots, and celery to the pot.

Cook for 6 to 7 minutes, stirring and scraping the bottom occasionally, until the onion looks translucent and the vegetables are starting to soften.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the stew base with tomato paste and herbs

Add the 1 tbsp tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly (this rounds out the flavor and adds a subtle richness).

Stir in the 1 tsp dried thyme and add the bay leaf.

Step 5: Add broth, rice, and chicken

Pour in the 6 cups chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom.

Stir in the rinsed rice, then return the chicken (and any juices on the plate) to the pot.

Bring the stew to a boil over medium-high heat, stirring once to prevent rice from sticking.

Step 6: Simmer until thick and cozy

Once boiling, reduce heat to low so the stew holds a gentle simmer. Cover with a lid.

Simmer for 18 to 20 minutes, stirring once about halfway through, until the rice is tender and the stew has thickened to a spoon-coating consistency.

Check doneness: the chicken should read 165°F (74°C) in the thickest pieces. If the rice needs more time, simmer an additional 3 to 5 minutes, checking and stirring as needed.

Step 7: Rest, finish, and serve

Turn off the heat. Keep the pot covered and let the stew rest for 5 minutes. This gives the rice a chance to finish absorbing liquid and helps the stew thicken naturally.

Remove the bay leaf. Stir in the 2 tbsp parsley and the 1 tbsp lemon juice (if using).

Taste and add the remaining 1/2 tsp salt gradually as needed (how much you need depends on your broth). If the stew becomes thicker than you like, stir in a splash of broth or water (up to 1 cup) until it’s just right. Serve hot.

Pro Tips

• Rinse the rice: It helps prevent gumminess while still letting the stew thicken naturally.
• Don’t rush the simmer: Keep it at a gentle simmer on low so the rice cooks evenly and the chicken stays tender.
• Thicker or looser, your call: For a thicker stew, simmer uncovered for the last 2–3 minutes. For a looser stew, add a splash of broth at the end.
• Best pot choice: A Dutch oven or heavy pot keeps the heat steady and helps prevent scorching on the bottom.
• Make it extra savory: If you have it, swap 1 cup of broth for 1 cup of homemade stock for more body.

Variations

• Creamy chicken and rice stew: After cooking, stir in 1/2 cup (120 ml) heavy cream and warm through for 2 minutes (do not boil hard).
• Herby lemon version: Add 1 tsp lemon zest and swap thyme for 1 tsp dried dill; finish with extra lemon juice to taste.
• Spicy, smoky version: Add 1 tsp smoked paprika with the thyme and finish with a pinch of crushed red pepper.

Storage & Make-Ahead

Refrigerate: Cool to room temperature within 2 hours, then store in an airtight container for up to 4 days. The rice will continue to absorb broth, so it will thicken in the fridge.

Reheat: Warm on the stovetop over medium-low heat, stirring often, until steaming hot and at least 165°F (74°C). Add broth or water a splash at a time to loosen.

Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. (Note: rice softens a bit after freezing, but the stew will still be delicious.)

Make-ahead tip: Chop the onion, carrots, celery, and garlic up to 24 hours ahead and refrigerate. You can also portion the chicken and pre-measure the seasonings to make dinner come together fast.

Nutrition (per serving)

Approximate per 1/6 recipe: 520 calories, 28 g protein, 52 g carbohydrates, 20 g fat, 3 g fiber, 900 mg sodium (varies by broth and added salt).