One-Pot Dill Pickle Chicken (Printable)

Creamy chowder brimming with chicken, dill pickles, rice, and fresh herbs. Hearty, tangy, and satisfying.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 3 cloves garlic, minced
07 - 1 cup dill pickles, chopped
08 - 2 tablespoons pickle juice
09 - 1/4 cup fresh dill, chopped

→ Grains & Broth

10 - 2/3 cup long-grain white rice, rinsed
11 - 6 cups low-sodium chicken broth

→ Dairy

12 - 1 cup half-and-half
13 - 2 tablespoons unsalted butter

→ Seasonings

14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon smoked paprika

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the rice and toast for 1 minute, then pour in the chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
04 - Stir in the shredded chicken, chopped dill pickles, pickle juice, salt, pepper, and paprika. Simmer for another 10 minutes, until the rice is tender and flavors meld.
05 - Lower heat to medium-low. Stir in the butter and half-and-half. Simmer gently (do not boil) for 5 minutes to heat through and thicken slightly.
06 - Remove from heat. Stir in fresh dill. Taste and adjust seasoning, adding more pickle juice or salt if desired.

# Expert Advice:

01 -
  • Ready in under an hour using mostly pantry staples
  • Creamy texture without being heavy
  • Perfect balance of savory and tangy flavors
  • Easily customizable to dietary preferences
  • One pot means minimal cleanup
02 -
  • This chowder thickens considerably as it sits, perfect for making ahead
  • The pickle flavor mellows beautifully when cooked, creating a tangy but not overwhelming taste
  • Naturally gluten free as written, making it perfect for those with sensitivities
  • Makes excellent leftovers as flavors continue to develop overnight
03 -
  • Always taste before adding extra salt as the pickles and broth already contribute sodium
  • For maximum flavor development allow the chowder to sit covered off heat for 10 minutes before serving
  • If the chowder becomes too thick simply thin with additional broth or milk to reach desired consistency

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