One-Pot Balsamic Herb Chicken and Rice
Simmering rice directly in broth spiked with balsamic vinegar gives every grain a deep, savory flavor while keeping the chicken juicy and tender. Because everything cooks together in a single pot, the browned bits from searing the chicken lift right into the cooking liquid, seasoning the rice thoroughly as it simmers.
Why this one works
- Cooks completely in one pot for quick, straightforward cleanup
- Balsamic vinegar adds rich depth and mild tang to the cooking broth
- Dried rosemary infuses earthy aroma throughout the chicken and grains
- Lean chicken breasts cook through gently without drying out in the steam
- Standard pantry staples turn into a complete, balanced meal
What you’ll need
- 2 lbs (900g) chicken breasts, cut into chunks Cut into uniform pieces so they sear evenly and stay tender during the simmer.
- 1.5 cups (300g) long-grain white rice Long-grain rice stays distinct and fluffy rather than clumping as it absorbs the broth.
- 3 tbsp (45ml) balsamic vinegar Provides acidity and a rich, slightly sweet undertone that deglazes the pot.
- 1 tbsp (15g) dried rosemary Crush lightly between your fingers before adding to help release its fragrant oils.
- 2 cups (480ml) chicken broth Forms the savory cooking base that the rice absorbs during the covered simmer.
- 1/2 teaspoon (3g) fine salt
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What to have nearby
- Large heavy-bottomed pot or Dutch oven with a tight-fitting lid
- Chef's knife and cutting board
- Wooden spoon or silicone spatula
Step-by-step instructions
The key to this skillet dinner is getting a good initial sear on the chicken chunks before adding the liquids. Those browned juices blend seamlessly into the broth and balsamic vinegar to flavor the rice from the bottom up.
- 1Step 1
Season chicken with salt and herbs.
- 2Step 2
Sear chicken in a large pot until golden.
- 3Step 3
Add rice, balsamic vinegar, and broth.
- 4Step 4
Bring to a boil, then reduce heat to low.
- 5Step 5
Cover and simmer for 20 minutes until rice is tender and liquid is absorbed.
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A few things worth knowing
- Let the chicken brown without moving it too early so it develops a golden crust in the pot.
- Scrape the bottom of the pot thoroughly when adding the balsamic vinegar and broth to lift up all browned bits.
- Keep the lid tightly in place during the 20-minute simmer to trap the steam needed to fully cook the rice.
- Allow the pot to rest off the heat for a couple of minutes before taking off the lid and fluffing.
Ways to make it your own
- Garnish with freshly cracked black pepper or chopped fresh parsley just before serving.
- Serve alongside steamed broccoli or roasted asparagus to round out the plate.
Serving suggestions
Spoon generous portions into shallow bowls while hot. The savory balsamic pan sauce soaks into the rice, pairing naturally with crisp leafy greens, warm crusty bread, or roasted vegetables.
Storage & reheating
Transfer any leftover chicken and rice into an airtight container and refrigerate promptly once cooled. Reheat gently with a small splash of water or broth to restore moisture to the rice.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use brown rice instead of white rice?+
Brown rice requires significantly more liquid and a much longer cooking time, which would cause the chicken breast chunks to overcook.
What should I do if the rice is still firm after 20 minutes?+
If liquid remains, cover tightly and continue simmering on low for a few more minutes. If the pot is dry, add a few tablespoons of warm broth before covering again.
With minimal prep and only one pan to wash, this savory balsamic chicken and rice makes a hearty, fragrant dinner any night of the week.
One-Pot Balsamic Herb Chicken and Rice
Tender chunks of chicken breast simmered with long-grain white rice, dried rosemary, rich balsamic vinegar, and chicken broth in a single pot.
Ingredients
- 2 lbs (900g) chicken breasts, cut into chunks
- 1.5 cups (300g) long-grain white rice
- 3 tbsp (45ml) balsamic vinegar
- 1 tbsp (15g) dried rosemary
- 2 cups (480ml) chicken broth
- 1/2 teaspoon (3g) fine salt
Instructions
- Season chicken with salt and herbs.
- Sear chicken in a large pot until golden.
- Add rice, balsamic vinegar, and broth.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes until rice is tender and liquid is absorbed.
Nutrition
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