If you’re looking for a comforting, flavorful dish that’s both simple and satisfying, this One Pot Chicken and Rice Recipe might just become your new favorite. It’s a wholesome, fuss-free meal where tender chicken thighs mingle with perfectly cooked rice, all infused with savory herbs and spices. The best part? It all comes together in just one pot, which means minimal cleanup and maximum deliciousness. Whether you’re feeding a family or meal prepping for busy days, this recipe hits all the right notes with its rich aroma, vibrant colors, and heartwarming flavors.
Ingredients You’ll Need
Gathering straightforward ingredients is the first step to achieving the perfect balance of taste, texture, and aroma in this recipe. Each item plays a specific role — from tenderizing the chicken, enhancing the rice, to brightening the final presentation.
- Olive oil: Provides a rich base for searing the chicken and sautéing aromatics, creating a golden crust and depth of flavor.
- Boneless, skinless chicken thighs (or breasts): The star protein that stays juicy and tender throughout cooking.
- Medium onion, chopped: Adds sweetness and a subtle texture contrast when sautéed.
- Garlic, minced: Brings an irresistible aroma and savory punch to the dish.
- Long-grain white rice: The comforting carbohydrate that soaks up all the delicious broth and spices.
- Chicken broth: Infuses the rice with rich, savory notes to prevent dryness.
- Dried thyme: Offers an earthy, herbaceous layer that complements the chicken beautifully.
- Paprika: Adds a subtle smoky warmth and vibrant color.
- Salt: Essential for enhancing all flavors.
- Black pepper: A mild kick to balance the seasoning.
- Frozen peas (optional): For a pop of sweetness and a fresh burst of green.
- Fresh parsley, chopped: Brightens the dish with a fresh, herbal finish when sprinkled on top.
How to Make One Pot Chicken and Rice Recipe
Step 1: Sear the Chicken
Begin by heating olive oil over medium-high heat in a large pot or Dutch oven. While it warms, season your chicken thighs generously with salt, pepper, paprika, and thyme. This seasoning blend not only flavors the meat but also helps create a beautiful crust. Once the oil shimmers, lay the chicken into the pot and sear for about 5 to 6 minutes on each side until golden brown and irresistible. Remove the chicken from the pot and set it aside to rest while you build the base of the dish.
Step 2: Sauté Aromatics
Keep the flavor from the chicken in the pot and add the chopped onion and minced garlic to the fragrant oil left behind. Sauté them for 2 to 3 minutes until the onion softens and the aroma fills your kitchen with warmth. This step layers flavor and adds a bit of sweetness to balance the savory notes of the chicken.
Step 3: Toast the Rice
Next, stir in the long-grain white rice directly into the pot. Toast the grains for 1 to 2 minutes, allowing them to absorb the flavor and develop a slight nuttiness. This simple step makes a huge difference in texture, resulting in perfectly tender and fluffy rice after cooking.
Step 4: Add Broth and Simmer
Pour in the chicken broth, stirring gently to lift any browned bits from the bottom – these bits are packed with flavor and give the dish depth. Bring everything to a gentle simmer; this will prepare the rice to absorb all those rich, savory liquids.
Step 5: Return Chicken and Cook Together
Nestle the browned chicken back into the pot right on top of the simmering rice. Cover the pot and reduce the heat to low, allowing everything to cook gently for 20 to 25 minutes until the rice is tender and the chicken is cooked through. This is when the magic happens, as the rice steams to perfection while soaking up all the infused flavors.
Step 6: Add Peas and Finish Cooking
In the last 5 minutes of cooking time, stir in the frozen peas if you’re using them. These little bursts of sweetness add a delightful freshness and a lovely pop of color, making the dish visually appealing and balanced in flavor.
Step 7: Let it Rest
Once cooked, remove the pot from heat but keep it covered for an additional 5 minutes. This resting period allows the rice to firm up slightly and all flavors to meld together beautifully, enhancing every bite.
How to Serve One Pot Chicken and Rice Recipe
Garnishes
Don’t skip the fresh parsley! A sprinkle of chopped parsley adds a bright, herbaceous finish and a touch of color that instantly elevates the dish’s presentation. You can also add lemon wedges for a zesty kick that cuts through the richness.
Side Dishes
This One Pot Chicken and Rice Recipe stands strong on its own, but pairing it with a simple side salad or steamed vegetables balances the meal perfectly. Crisp greens like arugula or a cucumber and tomato salad bring freshness, while roasted carrots or asparagus offer additional textures.
Creative Ways to Present
For a cozy family dinner, serve this dish directly from the pot with a ladle, encouraging everyone to dive into those comforting flavors. If hosting friends, plate individual portions topped with extra parsley and a drizzle of good quality olive oil or a dollop of yogurt to add creaminess and a cool contrast.
Make Ahead and Storage
Storing Leftovers
This dish stores wonderfully in an airtight container in the refrigerator for up to 3 days. The rice absorbs even more flavor overnight, making it an equally delicious next-day meal. Just be sure to keep the chicken and rice together to maintain moisture and taste.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. When freezing, separate portions for easy thawing later. Freezing might slightly change the texture of the rice, but it’s still a convenient option for meal prep or quick lunches.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of water or broth to revive moisture in the chicken and rice. Cover while reheating to trap steam and prevent drying out. Stirring occasionally will ensure even warming while keeping the dish fluffy and tender.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, though thighs tend to stay juicier and more flavorful during cooking. If using breasts, keep an eye on the cooking time so they don’t dry out.
Is it okay to use brown rice instead of white?
You can swap in brown rice, but since it takes longer to cook, you’ll need to adjust cooking times and add extra broth. It’s a healthier option but requires a bit more attention to avoid undercooked grains.
Can I add other vegetables to this recipe?
Definitely! You can toss in diced carrots, bell peppers, or mushrooms along with the onions for extra flavor and nutrition. Just adjust cooking times depending on the vegetables you choose.
What if I don’t have chicken broth?
No worries! You can substitute water, but the dish won’t be quite as rich. Adding a bouillon cube or seasoning with a bit more salt and herbs can help boost the flavor.
Can I make this dish spicy?
For sure! Adding a pinch of cayenne pepper or some chopped fresh chili to the seasoning mix will give your One Pot Chicken and Rice Recipe a nice spicy kick without overpowering the other flavors.
Final Thoughts
There’s something truly comforting about a meal that cooks all in one pot, delivering layers of flavor with minimal effort. I can’t recommend this One Pot Chicken and Rice Recipe enough for anyone craving a cozy, satisfying dinner that feels homemade but demands very little hands-on time. Give it a try, and I promise it’ll become a staple in your kitchen rotation, perfect for weeknights or casual gatherings.
Print
One Pot Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Chicken and Rice recipe is a flavorful and comforting meal perfect for busy weeknights. Juicy chicken thighs are seared to perfection and then cooked together with fragrant rice, aromatic herbs, and savory chicken broth all in one pot, making cleanup a breeze. Optional peas add a pop of color and sweetness for a balanced dish, garnished with fresh parsley for a vibrant finish.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken thighs (or breasts)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Oil: Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Season and Sear Chicken: Season the chicken thighs evenly with salt, pepper, paprika, and dried thyme. Add them to the hot pot and sear for 5-6 minutes on each side until they develop a golden-brown crust. Remove chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened and aromatic, scraping up any browned bits from the bottom.
- Toast the Rice: Add the long-grain white rice to the pot and stir constantly for 1-2 minutes to lightly toast the grains.
- Add Broth and Simmer: Pour the chicken broth into the pot and bring the mixture to a gentle simmer.
- Combine Chicken and Rice: Return the seared chicken thighs to the pot, nestling them into the rice mixture. Cover the pot with a tight-fitting lid, reduce heat to low, and let cook.
- Cook Until Done: Allow to cook undisturbed for 20-25 minutes, until the rice is tender and the chicken is fully cooked through.
- Add Peas: If using frozen peas, stir them into the pot during the last 5 minutes of cooking to heat through.
- Rest and Garnish: Remove the pot from heat and let it sit, covered, for 5 minutes to finish steaming. Garnish with freshly chopped parsley before serving.
Notes
- Chicken thighs provide more moisture and flavor, but chicken breasts can be used as a leaner alternative.
- Ensure the pot is tightly covered during cooking to trap steam and cook the rice evenly.
- For extra flavor, you can add a squeeze of lemon juice or a sprinkle of grated Parmesan when serving.
- Frozen peas can be omitted or substituted with other vegetables like diced carrots or bell peppers.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
