Heat the oil by heating 2 tablespoons of olive oil in a large pot or deep skillet over medium heat for about 2 minutes until shimmering.

Brown the chicken by adding 1 pound of diced chicken to the pot, cooking for 5-6 minutes until golden brown on all sides.

Sauté the aromatics by stirring in 1 finely chopped onion and cooking for 2-3 minutes until softened, then add in 2 cloves of minced garlic and sauté for another 30 seconds.

Combine rice and carrots by mixing in 1 cup of uncooked rice and 2 sliced carrots, then pour in 4 cups of chicken broth, and add 1 teaspoon of dried thyme, salt, and pepper.

Simmer the mixture by covering the pot and reducing the heat to low, allowing it to simmer for 18-20 minutes.

Add creaminess by removing the lid and pouring in ½ cup of unsweetened almond milk and ¼ cup of chopped fresh parsley; simmer uncovered for another 3-4 minutes.

Serve and garnish your One-Pot Chicken & Rice, adjusting seasoning if desired and garnishing with extra parsley or a spritz of lemon juice.