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Made with healthy ingredients like protein-packed chicken, nutrient dense broccoli, and mushrooms, this easy One Pot Chicken and Rice with Veggies dinner is not just healthy but also loaded with delicious flavors.
If you love an easy one pot meal as much as I do, you’ll love this healthy Instant Pot Pork Tenderloin or these tips on how to cook frozen ground turkey in your Instant Pot.
This chicken and rice with veggies is a complete meal that you can feel good about serving to your family.
Ingredients in One Pot Chicken and Rice
See the recipe card for full information on ingredients and quantities.
- Brown rice: Brown rice is higher in fiber and other nutrients, and keeps you full longer than white rice.
- Chicken broth: Use low sodium chicken broth or chicken stock to give this rice recipe great flavor! If you can’t find low sodium chicken stock you can use regular chicken broth or even vegetable broth or water.
- Frozen Chicken thighs: To make this a truly one pot dinner, be sure to use frozen boneless and skinless chicken thighs. The reason for using frozen chicken thighs is because the cook time is the same as the brown rice. Bonus- you don’t need to remember to thaw your chicken!
- Rosemary: Rosemary has a unique and distinct taste that is so good in this one pot chicken and rice recipe.
- Oregano: Oregano, together with rosemary, blends to create a deep and complex flavor profile.
- Salt: For this one pot chicken and rice recipe we use just a little salt to add to the flavor. Adjust the amount to your taste preference.
- Pepper: Ground black pepper adds a nice touch to this recipe.
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How to Make One Pot Chicken and Rice in the Instant Pot
Step 1: Spray the inner pot of your Instant Pot with nonstick cooking spray, avocado or olive oil spray are what I prefer, and then add the brown rice and chicken broth to the pot.
Step 2: Next, place the frozen chicken thighs on top of the brown rice, and then add the rosemary, oregano, and salt and black pepper.
Close and lock the lid, and then turn the pressure valve to sealing. Select pressure cook (high) and set the cook time for 20 minutes.
Step 3: When the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure and carefully remove the lid.
Step 4: Transfer the cooked chicken thighs to a large bowl and then close the lid of your Instant Pot to keep the heat in the pot.
Use two forks to shred the chicken, then return the shredded chicken to the pot.
Step 5: Add the broccoli and mushrooms on top of the chicken and rice. Close the lid to allow the remaining heat in the pot to cook the broccoli for 10 minutes
Step 6: Remove the lid and use a large spoon to stir the ingredients together.
Step 7: Serve warm or transfer to meal prep containers and place in the refrigerator after cooling a bit on the counter.
Recipe Tips
- Meal Prep: If making this one pot chicken and rice recipe for meal prep, place portions of 1 1/2 cups of the cooked chicken and rice into an airtight container. Store in the refrigerator for up to 6 days, or freeze for up to 2 months. Reheating: Microwave each thawed serving for 1 1/2 to 2 minutes.
- This recipe is super versatile. If you don’t love mushrooms, go ahead and leave them out. If you’d like to add other veggies, like frozen peas or bell peppers, you can do that too – just keep the same measurements as other veggies.
- Need more flavor? Experiment with garlic powder, onion powder, or your favorite seasonings to elevate the flavor.
- Looking to make this in the crockpot? While I haven’t tested this recipe in the crockpot, I do have some helpful tips for converting an Instant Pot recipe to a Crockpot recipe.
Healthy Eating Plans
21 Day Fix Containers
Containers per serving: 3/4 red container, 3/4 green container, 1 yellow container.
Weight Watchers Points
4 2025 Plan Points
One Pot Chicken and Rice with Veggies
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Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 2 cups brown rice uncooked
- 1 ½ cups chicken broth low sodium
- 1 ½ lb chicken thighs frozen, boneless & skinless
- 2 tsp dried rosemary
- 2 tsp dried oregano
- â…› tsp salt
- â…› tsp black pepper
- 4 cups broccoli chopped (about 2 heads)
- 2 cups baby bella mushrooms diced
Instructions
- Spray the inner pot with nonstick cooking spray. Add the rice and chicken broth to the pot. 2 cups brown rice 1 1/2 cups chicken broth
- Place the frozen chicken thighs on top of the rice, then add the rosemary, oregano, salt, and black pepper. 1 1/2 lb chicken thighs 2 tsp dried rosemary 2 tsp dried oregano 1/8 tsp salt 1/8 tsp black pepper
- Close and lock the lid, then turn the pressure valve to sealing. Select pressure cook (high) and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
- Transfer the chicken to a bowl and then close the lid to keep the heat in the pot. Use two forks to shred the chicken, then return the shredded chicken back to the pot.
- Add the broccoli and mushrooms on top of the chicken and rice. Close the lid to allow the remaining heat in the pot to cook the broccoli for 10 minutes, then remove the lid and use a large spoon to stir the ingredients. 4 cups broccoli 2 cups baby bella mushrooms
- Serve warm or see our meal prep tips for storing.
Nutrition
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Love this for meal prep!