10 One Pot Chicken and Rice Dinner Ideas for Weeknights (2026)

One pot chicken and rice dinner ideas all follow the same backbone: brown the chicken, toast the rice in the same pot, then simmer both in broth under a tight lid until the grains are fluffy. One pan does the entire job, and dinner lands on the table in well under an hour.

Every recipe here is written for a home cook with one decent 4-quart pot and a Tuesday night attitude, not a restaurant kitchen. Nine of the ten take 45 minutes or less from cutting board to plate, ingredients come from a normal grocery run, and each one tells you the one detail that keeps it from turning to mush. Updated for September 2026.

If you like starting from something even faster, shredded store-bought chicken works in most of these. These easy rotisserie chicken dinner ideas show how to use it well.

One Pot Chicken and Rice Dinner Ideas at a Glance

Recipe	Total Time	Difficulty	Best For
1. Classic One Pot Chicken and Rice	40 min	Easy	Your first attempt, picky eaters, any night
2. Garlic Butter Chicken and Rice	38 min	Easy	Kids and anyone who likes buttery food
3. Lemon Herb Chicken and Rice	40 min	Easy	Light, bright, spring and summer plates
4. Creamy Tuscan Chicken and Rice	42 min	Easy	Comfort food, creamy-finish fans
5. Southwest Chicken and Rice	35 min	Easy	Tex-Mex night, lunchbox leftovers
6. Coconut Curry Chicken and Rice	40 min	Easy	Dairy-free dinners, warming spice
7. Chicken Vesuvio-Style Rice	50 min	Medium	Potato lovers, feeding a crowd
8. Cajun Chicken and Rice	45 min	Easy	Spice lovers, game night, make-ahead
9. Mushroom and Chicken Rice	38 min	Easy	Earthy weeknight, elegant enough for guests
10. One Pot Chicken Fried Rice	20 min	Easy	Using up leftover rice, fastest dinner

1. Classic One Pot Chicken and Rice

This is the one to cook first. Thighs brown into deeply golden pieces, the rice toasts in the drippings, and the peas and carrots cook right in the broth, which is what makes the whole pot taste like more than the sum of its parts.

Yield: 4 to 6 servings · Prep: 10 min · Cook: 30 min · Total: 40 min · Difficulty: Easy

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups (300 g) long-grain white rice, rinsed well
• 1 tsp garlic powder and 1/2 tsp dried thyme
• 3 cups (710 ml) low-sodium chicken broth
• 1 medium carrot, diced
• 1 cup frozen peas
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp oil in a 4-quart deep skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper.
2. Sear the chicken in a single layer without moving it, 4 to 5 minutes per side, until deep golden. Transfer to a plate.
3. Lower the heat to medium. Add the remaining oil and the onion, and cook 4 minutes until soft with golden edges.
4. Stir in the fresh garlic for 30 seconds, then add the rinsed rice and toast for 2 minutes until the grains look chalky at the edges.
5. Pour in the broth and scrape the bottom of the pot to lift the browned bits. Stir in the garlic powder, thyme, and carrot.
6. Arrange the chicken on top of the rice, spoon a few tablespoons of broth over the pieces, and cover with a tight-fitting lid.
7. Cook over low heat, undisturbed, 18 minutes, until the liquid is gone and the surface looks dry. The thickest pieces should reach 165°F (74°C).
8. Remove from the heat, fold in the butter, peas, and parsley, cover again, and rest 10 minutes. Fluff before serving.

Tip: Do not lift the lid during those 18 minutes. Every peek releases the steam the rice is cooking in, and the top layer turns dry and hard while the bottom stays wet.

Swap it: Use 1 1/2 lb bone-in thighs and add 10 minutes to the covered cook. For a dairy-free version, leave the butter out and finish with a squeeze of lemon.

Storage: Keeps 3 to 4 days in the fridge. Reheat with a splash of broth in a covered pan over low heat, or in 30-second microwave bursts, and add the peas fresh if you have them.

2. Garlic Butter Chicken and Rice

Four cloves of garlic and three tablespoons of butter do the flavor work here. The rice finishes glossy rather than wet, which is the opposite of where most one-pot rice goes wrong, and kids request this one by name.

Yield: 4 servings · Prep: 8 min · Cook: 30 min · Total: 38 min · Difficulty: Easy

Ingredients

• 1 1/4 lb (570 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, thinly sliced
• 1 small yellow onion, finely diced
• 1 1/2 cups (300 g) jasmine rice, rinsed
• 2 1/2 cups (590 ml) chicken broth
• 1/2 cup finely grated Parmesan
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 2 green onions, sliced, and 2 tbsp chopped parsley

Instructions

1. Melt 1 tbsp butter in a Dutch oven over medium-high heat. Add the chicken and cook 5 to 6 minutes, turning once, until browned on most sides. Remove it.
2. Add the remaining butter and the onion, and soften for 3 minutes. Lower the heat to medium-low.
3. Add the sliced garlic and cook 1 minute, stirring, until it smells sweet rather than sharp.
4. Stir in the rinsed rice and toast 2 minutes, then pour in the broth and season with salt and pepper.
5. Return the chicken to the pot, cover, and simmer on low for 16 minutes until the liquid disappears.
6. Check that the thickest piece is cooked through, 165°F (74°C), then take the pot off the heat.
7. Fold in the Parmesan, green onions, and parsley, cover for 5 minutes, and fluff before serving.

Tip: Turn the heat to its lowest setting as soon as the broth hits the surface. Gentle simmer plus the resting time is the whole difference between glossy grains and glue.

Swap it: Swap Parmesan for 1/2 cup shredded mozzarella plus a spoonful of cream cheese for a pull-apart texture. A spoonful of soy sauce at the end adds depth without making it taste Asian.

Storage: Holds 3 to 4 days refrigerated. Reheat gently, because reheated Parmesan gets rubbery if you boil it.

3. Lemon Herb Chicken and Rice

Lemon, oregano, and a full handful of parsley keep this one bright enough for a patio table in July. The broth gets its acidity from the juice of one lemon plus the peel, and that is what stops it tasting flat.

Yield: 4 to 5 servings · Prep: 10 min · Cook: 30 min · Total: 40 min · Difficulty: Easy

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups (300 g) long-grain white rice or basmati, rinsed
• 1 tsp dried oregano and 1/2 tsp dried thyme
• 3 cups (710 ml) chicken broth
• 1 lemon: juice plus 2 thin strips of peel
• 1/2 cup chopped fresh parsley and 2 tbsp fresh dill or basil
• 1/2 tsp kosher salt and 1/4 tsp black pepper

Instructions

1. Season the chicken with salt and pepper. Sear in olive oil over medium-high heat, 4 to 5 minutes per side, until golden, then set aside.
2. Soften the onion in the same pot for 4 minutes, then add the garlic for 30 seconds.
3. Stir in the rice and oregano and toast 2 minutes before pouring in the broth.
4. Add the lemon juice and peel strips, the thyme, and the black pepper, and bring to a simmer.
5. Arrange the chicken on top, cover, and cook on low for 16 to 18 minutes without lifting the lid.
6. Verify the chicken is done at 165°F (74°C) and the rice is tender, then remove from heat.
7. Rest covered for 10 minutes, then fluff with the parsley and dill and spoon over the lemon-peel strips before removing them.

Tip: Peel strips carry more lemon aroma than the juice does. If you only have juice, grate the zest of the whole lemon into the broth at the start.

Swap it: Chicken breasts go in 4 minutes later than thighs so they stay juicy. Add white wine in place of 1/2 cup of the broth for a more adult version.

Storage: 3 to 4 days in the fridge. Reheat with a fresh squeeze of lemon to wake the flavor back up.

4. Creamy Tuscan Chicken and Rice

Sun-dried tomatoes, spinach, and a splash of cream turn the same skillet dinner into something that feels like a restaurant pasta without a second pot. It is the most requested recipe in this list for cold evenings.

Yield: 4 to 5 servings · Prep: 10 min · Cook: 32 min · Total: 42 min · Difficulty: Easy

Ingredients

• 1 1/4 lb (570 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning and 1/2 tsp smoked paprika
• 1 1/2 cups (300 g) long-grain white rice, rinsed
• 3 cups (710 ml) chicken broth
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 3 cups baby spinach
• 1/3 cup heavy cream
• 1/2 cup finely grated Parmesan, plus more to serve
• 2 tbsp chopped fresh basil

Instructions

1. Brown the seasoned chicken in olive oil, 5 to 6 minutes, then transfer it to a plate.
2. Cook the onion in the same pot for 4 minutes, add the garlic, Italian seasoning, and paprika, and cook 45 seconds.
3. Add the rice and toast 2 minutes, then pour in the broth and the chopped sun-dried tomatoes.
4. Return the chicken to the pot, cover, and simmer on low for 16 minutes without opening the lid.
5. Push the rice aside, check the chicken has reached 165°F (74°C), and stir in the cream, Parmesan, and spinach.
6. Cover for 3 minutes to wilt the spinach, then fluff everything together and finish with basil.

Tip: Add the spinach and cream only after the rice has cooked. Spinach added at the start turns to dark strands, and cream in the pot at a full boil is what makes rice gluey.

Swap it: For dairy-free, use full-fat coconut milk and 2 tbsp nutritional yeast instead of cream and Parmesan. Sun-dried tomatoes can be swapped for 1 cup of drained diced tomatoes, though the sauce will be thinner.

Storage: Best within 3 days. The cream tightens as it cools, so loosen leftovers with a tablespoon of broth or water when reheating.

5. Southwest Chicken and Rice

Cumin, chili powder, and black beans make this the one that survives a lunchbox. It comes together faster than the classic because the beans go in with the broth, not before, so nothing needs a separate pot.

Yield: 4 to 5 servings · Prep: 8 min · Cook: 27 min · Total: 35 min · Difficulty: Easy

Ingredients

• 1 1/4 lb (570 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tsp cumin and 1 tsp chili powder
• 1 1/2 cups (300 g) long-grain white rice, rinsed
• 2 1/2 cups (590 ml) chicken broth
• 1 can (15 oz) black beans, rinsed
• 1 cup frozen corn
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro and 1/2 tsp kosher salt

Instructions

1. Brown the seasoned chicken in oil, 5 to 6 minutes, and move it to a plate.
2. Soften the onion and bell pepper for 5 minutes, then add the garlic, cumin, and chili powder and cook 30 seconds.
3. Stir in the rice and toast 2 minutes, then add the broth and the black beans.
4. Return the chicken to the pot, cover, and simmer on low for 16 minutes.
5. Add the corn, cover again, and cook 3 more minutes, then confirm the chicken has reached 165°F (74°C).
6. Rest covered for 8 minutes, fluff, and serve with lime wedges and cilantro.

Tip: Rinse the canned beans well. The rinsing water carries the salt that would otherwise season the whole pot, and it thins the sauce you want thick.

Swap it: For a mild version, use 1/2 tsp chili powder and add the lime at the table. For a hot version, dice in 1 to 2 jalapenos with the bell pepper, or stir in a teaspoon of chipotle in adobo after cooking.

Storage: 3 to 4 days refrigerated. The rice absorbs the bean liquid by the second day, so add a splash of broth when reheating.

6. Coconut Curry Chicken and Rice

Curry powder, ginger, and a can of coconut milk make a sauce that tastes like it simmered for hours. It is naturally dairy-free, which is why it appears twice a month in our house during the cold half of the year.

Yield: 4 servings · Prep: 8 min · Cook: 32 min · Total: 40 min · Difficulty: Easy

Ingredients

• 1 1/4 lb (570 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder and 1/2 tsp ground turmeric
• 1 1/2 cups (300 g) jasmine rice, rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups (470 ml) chicken broth
• 1 medium carrot, sliced
• 1 cup frozen peas, added late
• 1 lime, juiced, and 1/4 cup chopped cilantro

Instructions

1. Brown the chicken in coconut oil, 5 to 6 minutes, and set it aside.
2. Cook the onion in the same pot for 4 minutes, then add the garlic, ginger, curry powder, and turmeric and stir for 45 seconds.
3. Stir in the rice and toast 2 minutes, then pour in the coconut milk and broth and bring to a gentle simmer.
4. Return the chicken and carrot, cover, and cook on low for 16 minutes, undisturbed.
5. Stir in the peas and cook 2 minutes more, then check the chicken has reached 165°F (74°C).
6. Off the heat, stir in the lime juice, fluff, and spoon over the cilantro.

Tip: Stir the coconut milk well before it goes in. The cream separates in the can, and the thin part poured into the pot is what leaves the rice loose.

Swap it: Use light coconut milk and half the broth for a lighter sauce, or double the curry powder and add a tablespoon of harissa for real heat. Cauliflower florets work in place of the carrot.

Storage: 3 to 4 days in the fridge. Reheat on low with a splash of water, since coconut sauce thickens noticeably overnight.

7. Chicken Vesuvio-Style Rice

This is the Italian-American dish where chicken and potatoes cook together with rice in tomato broth. It is the longest recipe in the list, and the reason is the potatoes: they need time to turn tender under the lid without the rice falling apart.

Yield: 6 servings · Prep: 15 min · Cook: 35 min · Total: 50 min · Difficulty: Medium

Ingredients

• 2 lb (900 g) chicken thighs, bone-in or boneless, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 medium onion, sliced
• 1 red bell pepper and 1 green bell pepper, sliced
• 3 medium Yukon Gold potatoes, sliced 1/4 inch thick
• 3 cloves garlic, sliced
• 2 tbsp tomato paste
• 1 tsp dried oregano and 1/2 tsp red pepper flakes
• 1 1/2 cups (300 g) long-grain white rice, rinsed
• 2 1/2 cups (590 ml) chicken broth
• 1/3 cup grated Parmesan, for serving
• 1/4 cup chopped fresh basil or parsley

Instructions

1. Brown the chicken in olive oil in a 5-quart Dutch oven, 6 to 7 minutes, working in batches so the pieces sear instead of steam.
2. Remove the chicken. Cook the onion and peppers in the same pot for 5 minutes, then add the potatoes and garlic for 2 more.
3. Stir in the tomato paste, oregano, and pepper flakes and cook 1 minute until the paste darkens.
4. Add the rice and toast 2 minutes, then pour in the broth and scrape the bottom clean.
5. Return the chicken on top of the rice, cover, and simmer on low for 18 minutes.
6. Check that the chicken has reached 165°F (74°C) and the potato slices are easily pierced, then rest 10 minutes.
7. Serve with grated Parmesan and the fresh herbs on the side.

Tip: Layer the rice on top of the vegetables instead of stirring it in. Mixed together, the potato starch turns the whole pot creamy and the grains go gluey.

Swap it: Yams or sweet potatoes work in place of Yukon Gold and cut the cook time by 5 minutes. For gluten-free, confirm your tomato paste and broth are free of malt.

Storage: 3 to 4 days refrigerated. Keep the Parmesan on the side when storing so it does not make the reheated rice heavy.

8. Cajun Chicken and Rice

The holy trinity of bell pepper, celery, and onion does the chopping here, and a spoonful of Cajun seasoning does the rest. A cheap bottle of vinegar on the table is traditional, and it genuinely makes people ask what is in this.

Yield: 4 to 5 servings · Prep: 10 min · Cook: 35 min · Total: 45 min · Difficulty: Easy

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning, divided
• 1 tsp smoked paprika and 1/2 tsp dried thyme
• 1 1/2 cups (300 g) long-grain white rice, rinsed
• 2 3/4 cups (650 ml) chicken broth
• 1/2 tsp kosher salt
• 2 green onions, sliced, and hot sauce for serving

Instructions

1. Rub 1 tbsp of the Cajun seasoning over the chicken. Brown in olive oil, 5 to 6 minutes, and set aside.
2. Cook the onion, bell pepper, and celery in the pot for 6 minutes until soft and starting to caramelize.
3. Add the garlic, remaining Cajun seasoning, paprika, and thyme and cook 1 minute.
4. Stir in the rice and toast 2 minutes, then pour in the broth and salt.
5. Return the chicken, cover, and simmer on low for 18 minutes without opening the lid.
6. Rest 10 minutes, verify the chicken has reached 165°F (74°C), then fluff and top with green onions.

Tip: Season the chicken with the first tablespoon before searing, not after. Most brands of Cajun seasoning are salty, so skip the extra salt unless your blend is mild.

Swap it: Adjust the heat with the brand, not the spoon. For a mild table, add 1 tsp smoked paprika only; for a hot one, add 1 chopped jalapeno with the trinity or 1 teaspoon of hot sauce after cooking.

Storage: 3 to 4 days chilled. It reheats better than most rice dishes, so this is my pick for cooking on Sunday for a work-week lunch.

9. Mushroom and Chicken Rice

Mushrooms need a real sear, not a stir, and that is the whole technique of this recipe. Brown them hard in a wide skillet, deglaze with wine, and the rice cooks in a broth that already tastes finished.

Yield: 4 servings · Prep: 10 min · Cook: 28 min · Total: 38 min · Difficulty: Easy

Ingredients

• 1 1/4 lb (570 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 8 oz (225 g) cremini mushrooms, quartered or thickly sliced
• 2 tbsp olive oil, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 1/2 cups (300 g) long-grain white rice, rinsed
• 1/2 cup dry white wine
• 2 1/2 cups (590 ml) chicken broth
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp oil in a wide skillet over medium-high heat and brown the chicken, 5 to 6 minutes, then transfer it to a plate.
2. Add the remaining oil and the mushrooms in a single layer and leave them alone for 3 minutes, until deeply golden. Stir and cook 2 minutes more.
3. Add the onion and thyme and cook 4 minutes, then add the garlic for 30 seconds.
4. Pour in the wine and scrape the bottom until the fond is loose, then simmer for 2 minutes.
5. Stir in the rice, broth, salt, and pepper, return the chicken, cover, and cook on low for 16 minutes.
6. Rest 8 minutes, check the chicken has reached 165°F (74°C), then fluff and finish with parsley.

Tip: Do not crowd the mushrooms or stir them while they brown. Space and stillness are what produce the golden edges, and crowded mushrooms release water and fry instead.

Swap it: For a vegetarian version, swap the chicken for 12 oz of extra-firm tofu browned in the same steps, and use vegetable broth. Shiitakes work beautifully in place of creminis and need less cooking time.

Storage: 3 to 4 days refrigerated. Reheat covered with a small splash of broth so the rice does not dry out around the mushrooms.

10. One Pot Chicken Fried Rice

This is the recipe you make at 9 pm with rice already in the fridge. It takes 20 minutes, it is the most forgiving of the ten, and the day-old rice in the back of your cupboard exists for exactly this.

Yield: 4 servings · Prep: 8 min · Cook: 12 min · Total: 20 min · Difficulty: Easy

Ingredients

• 3 cups cooked, chilled rice from recipe 1 or a leftover takeout order
• 1 lb (450 g) boneless skinless chicken thighs, diced small, or 2 cups shredded cooked chicken
• 1 tbsp vegetable oil, plus more for the egg
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1/2 cup frozen peas
• 2 eggs, beaten
• 2 tbsp soy sauce, plus more to taste
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger, grated
• 2 green onions, sliced

Instructions

1. Cook the chicken in a hot skillet with 1 tbsp oil, 5 to 6 minutes, until cooked through and 165°F (74°C). Remove and let it cool 2 minutes.
2. Add a little more oil and cook the onion and carrot for 3 minutes, then add the peas for 1 minute more.
3. Push everything to the side, add the beaten eggs, and scramble them in the cleared space until just set. Remove.
4. Add the chilled rice to the skillet, spread it out, and leave it undisturbed for 2 minutes so the bottom crisps.
5. Stir, then repeat the press-and-wait once more, and stir in the soy sauce, sesame oil, and ginger.
6. Return the chicken and egg, toss over high heat for 1 minute, and finish with green onions.

Tip: Fresh rice steams into a paste. Day-old rice that has been chilled at least a few hours fries instead, and pressing it into the pan without moving it is what creates the browned crust.

Swap it: Any leftover chicken works here, which is why this is the best place to use a rotisserie bird. Add a teaspoon of honey or sriracha along with the soy sauce for a sweeter or hotter finish.

Storage: Keeps 3 to 4 days and reheats better in a hot pan than in the microwave, which keeps the grains from drying out. A fried egg on top turns it into a full dinner.

Tips for Making These

Get the broth-to-rice ratio right

• Use about 2 cups of liquid for every 1 cup of long-grain white rice. Recipes published online range from 1.75 to 3 cups, and the spread is usually because of the pot, not the rice.
• A heavy-bottomed 4-quart pot holds heat and gives the bottom time to toast the rice. A thin pan spikes in temperature and scorches the layer touching it.
• Broth carries salt and flavor that water does not. If you must use water, add 1 teaspoon of bouillon powder per cup.

Brown the chicken and rice without burning it

• Pat the chicken dry and salt it just before it hits the pan. Wet surfaces steam instead of sear.
• Sear in a single layer without crowding. If the pot looks full, brown in two batches; it is the step people skip to save five minutes.
• Toast the rice in the chicken fat before any liquid goes in, about 2 minutes, so the grains smell nutty rather than plain.

Control the steam, then stop stirring

• Once the broth goes in, bring it to a simmer, drop the heat to its lowest setting, and put the lid on tight.
• Do not lift the lid while the rice cooks. Each peek costs you steam and dries the top layer.
• Rest the pot, covered and off the heat, for 8 to 10 minutes. The residual heat finishes the rice while you set the table.
• Check that the thickest piece of chicken reaches 165°F (74°C) before serving. Thighs forgive long cooking; breasts do not.
• Use long-grain, jasmine, or basmati rice. Instant and converted rice finish in minutes and turn to paste next to chicken that still needs cooking.
• Never freeze cooked rice. It survives the freezer but comes back clumped and dry, so cool leftovers within two hours and eat them within 3 to 4 days instead.

For a more hands-off version of the same idea, most of these ratios hold in a pressure cooker with about a third less liquid. We have a list of easy Instant Pot dinner recipes to compare, and another one-pot format worth knowing is the baked casserole, covered in our chicken and rice casserole ideas.

Frequently Asked Questions

Easy One Pot Chicken and Rice Dinner Ideas to Try First

Start with the classic on number one. It is the most forgiving of the ten, it teaches you the one rule that matters (lid on, heat low, hands off), and it leaves you with a container of rice and chicken ready for the fried rice in number ten the next night.

After that, pick on flavor rather than effort. Creamy Tuscan for comfort, coconut curry for dairy-free, Cajun when you want heat, Vesuvio-style when there are six people at the table. Every one of these one pot chicken and rice dinner ideas turns on the same broth ratio, so once the first one works, the rest are just swapping what goes into the pot.