Feel-Better Chicken and Rice Recipe

5 from 2 votes

This is a gentle, one-pot chicken and rice dish that is easy to digest, low in fat, but with enough flavor to taste comforting.

Prep Time 15

Cook Time 30

Servings

Calories 444kcal

Author Jennifer

Poach chicken
Trim fat from chicken breast and place in a large skillet. Add enough water to fully cover it. Add a small pinch of salt. Heat until you see small bubbles, not a roiling boil. Cook for 12-15 minutes, depending on thickness -- It's done when there is no pink inside and an internal temperature is about 165°F. Remove from heat and let it sit five minutes. Shred with a fork or chop into small pieces.
Cook carrots
Drain the water from the skillet, then add the butter or oil to it and warm it. Add carrots and cook briefly until soft.
Add seasoning
Sprinkle in salt, garlic powder, and thyme.
Add rice + broth
Stir in rice and broth. Simmer until soft, about 15-20 minutes. Don’t worry if it looks a little loose at first. The rice will absorb the liquid as it cooks.
Add chicken to the rice
Stir in shredded chicken. Let it warm through, as this keeps the chicken tender and easier to digest. Taste and adjust as necessary.