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

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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)

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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.