One Pot Chicken and Rice

Why You’ll Love This Recipe

This One Pot Chicken and Rice recipe is a perfect balance of protein, grains, and vegetables all cooked together in one pan. The chicken becomes tender and juicy, while the rice absorbs all the flavors from the seasonings and chicken, creating a rich and comforting dish. It’s a quick, no-fuss meal that requires minimal prep and cleanup, making it ideal for busy nights when you want something satisfying without the extra work. Plus, it’s easily customizable with different spices and veggies!

Ingredients

• 4 bone-in, skinless chicken thighs (or breasts)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup long-grain white rice (or brown rice)

• 2 cups chicken broth

• 1 cup frozen peas (optional)

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 tablespoon fresh parsley, chopped (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with paprika, thyme, salt, and pepper. Add the chicken thighs (or breasts) to the pot and sear on both sides for 4-5 minutes until golden brown. Remove the chicken from the pot and set aside.

2. Sauté the onion and garlic: In the same pot, add the diced onion and sauté for about 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.

3. Cook the rice: Add the rice to the pot and stir to coat it with the oil and onion mixture. Pour in the chicken broth, and bring the mixture to a simmer. Return the chicken to the pot, placing it on top of the rice.

4. Simmer: Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for 20-25 minutes (for white rice) or 40-45 minutes (for brown rice), until the rice is cooked and the chicken reaches an internal temperature of 165°F (75°C). If using frozen peas, add them during the last 5 minutes of cooking.

5. Serve: Remove the chicken from the pot and fluff the rice with a fork. Serve the chicken on top of the rice, garnished with fresh parsley if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25-45 minutes (depending on rice type)

• Total Time: 35-55 minutes

Variations

• Add vegetables: Include vegetables like carrots, bell peppers, or spinach for added color and nutrition. You can stir them in with the rice to cook together.

• Use different chicken cuts: You can swap the chicken thighs for chicken breasts, drumsticks, or even bone-in chicken breasts, but adjust the cooking time accordingly.

• Spicy kick: For a bit of heat, add red pepper flakes or diced jalapeños while cooking the onion and garlic.

• Swap rice: You can use brown rice for a heartier version or quinoa for a protein-packed alternative. Note that cooking times will vary, so adjust accordingly.

• Herb variations: Try adding herbs like rosemary, oregano, or basil for different flavor profiles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.

• Reheating: To reheat, place in a microwave-safe dish and heat for 2-3 minutes or until warmed through. You can also reheat it on the stovetop with a splash of chicken broth to prevent it from drying out.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless, skinless chicken breasts or thighs can be used. However, be mindful that boneless cuts will cook faster, so adjust the cooking time accordingly.

Can I make this dish with brown rice?

Yes, brown rice works perfectly in this recipe, but it requires a longer cooking time. Be sure to simmer it for 40-45 minutes, and check the rice for doneness before serving.

Can I add other vegetables to the rice?

Absolutely! Feel free to add vegetables like bell peppers, carrots, zucchini, or spinach. If adding hard vegetables like carrots, chop them small and add them when sautéing the onions to ensure they cook thoroughly.

What if I don’t have chicken broth?

If you don’t have chicken broth, you can substitute with vegetable broth or water, though the dish will have slightly less flavor without the broth.

Can I use frozen chicken?

Frozen chicken can be used, but you will need to adjust the cooking time to ensure it is fully cooked. You may need to increase the simmering time by 5-10 minutes.

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but you can prep the chicken and rice the night before. Store the chicken separately and cook the rice when you’re ready to assemble the dish.

Can I make this recipe in a slow cooker?

Yes, you can make One Pot Chicken and Rice in a slow cooker. Cook the chicken and rice on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and the rice is cooked.

Can I make it spicier?

If you like a spicy version, you can add red pepper flakes, diced jalapeños, or hot sauce to the rice mixture for an extra kick.

Can I use instant rice?

Instant rice can be used, but be aware that it cooks much faster. Reduce the cooking time by about half, and check the rice for doneness.

Can I freeze One Pot Chicken and Rice?

Yes, you can freeze this dish for up to 1-2 months. Allow it to cool completely before storing in an airtight container. When reheating, make sure to add a bit of chicken broth to keep the rice moist.

Conclusion

One Pot Chicken and Rice is a perfect dinner option for those looking for a quick, hearty, and satisfying meal. With just a few ingredients and minimal prep, you can create a delicious meal that the whole family will love. The best part? It’s all cooked in one pot, meaning less cleanup and more time to enjoy your meal. Whether you’re cooking for a busy weekday or preparing a comforting weekend dinner, this easy recipe is sure to become a staple in your meal rotation

One Pot Chicken and Rice

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One Pot Chicken and Rice is a simple, hearty, and flavorful meal made with tender chicken and fluffy rice cooked together in a single pot. It’s a quick, nutritious dish that minimizes cleanup and is perfect for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25-45 minutes (depending on rice type)
• Total Time: 35-55 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 4 bone-in, skinless chicken thighs (or breasts)
   
   1 tablespoon olive oil
   
   1 medium onion, diced
   
   2 cloves garlic, minced
   
   1 cup long-grain white rice (or brown rice)
   
   2 cups chicken broth
   
   1 cup frozen peas (optional)
   
   1 teaspoon paprika
   
   1 teaspoon dried thyme
   
   ½ teaspoon salt (adjust to taste)
   
   ½ teaspoon black pepper
   
   1 tablespoon fresh parsley, chopped (optional for garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with paprika, thyme, salt, and pepper. Sear chicken on both sides for 4-5 minutes until golden brown. Remove chicken and set aside.

1. In the same pot, sauté diced onion for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
2. Add rice to the pot and stir to coat it with the oil and onion mixture. Pour in chicken broth and bring to a simmer. Return chicken to the pot, placing it on top of the rice.
3. Cover the pot with a lid, reduce heat to low, and simmer for 20-25 minutes (for white rice) or 40-45 minutes (for brown rice) until rice is cooked and chicken reaches an internal temperature of 165°F (75°C). Add frozen peas during the last 5 minutes of cooking, if using.
4. Remove chicken and fluff the rice with a fork. Serve chicken on top of the rice, garnished with fresh parsley if desired.

Notes

• You can swap chicken thighs with chicken breasts or drumsticks, but adjust the cooking time accordingly.
• For extra flavor, add red pepper flakes, diced jalapeños, or hot sauce for a spicier version.
• Feel free to add vegetables like bell peppers, carrots, or zucchini. If adding hard veggies like carrots, chop them small and sauté with onions to ensure they cook through.
• If you don’t have chicken broth, you can use vegetable broth or water, though it may slightly reduce the flavor.
• This recipe can be made in a slow cooker by cooking on low for 4-6 hours or high for 2-3 hours until the chicken and rice are cooked.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 700mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg