This One-Pot Chicken and Rice is a cozy, weeknight-friendly meal that delivers maximum comfort with minimal cleanup. Tender, golden-seared chicken thighs simmer gently with fragrant rice, sweet peas, and simple pantry spices, soaking up rich chicken broth in every bite. Everything cooks together in one pot, giving you a complete, savory dinner with hardly any effort.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (low-sodium preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. When hot, place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is deeply golden and crisp. Flip and cook for another 4–5 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. In the same pot, add the chopped onion and cook for 2–3 minutes, stirring and scraping up any browned bits from the bottom. Add the garlic and sauté for 30–60 seconds until fragrant.
- Stir in the rinsed rice, coating it in the oil and aromatics. Toast for about 1 minute, stirring frequently, until the grains look slightly translucent at the edges.
- Pour in the chicken broth and add the dried thyme, along with another small pinch of salt and pepper. Stir well to combine and spread the rice into an even layer.
- Nestle the seared chicken thighs on top of the rice, skin-side up, along with any accumulated juices from the plate. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 25–30 minutes, or until the rice is tender, most of the liquid is absorbed, and the chicken is cooked through (internal temperature 165°F/74°C). Avoid lifting the lid too often.
- In the last 5 minutes of cooking, quickly lift the lid and scatter the frozen peas over the rice. Cover again and let cook until the peas are heated through and the rice finishes steaming.
- Remove from the heat and let the pot stand, covered, for another 5 minutes to allow the flavors to settle and the rice to finish steaming.
- Fluff the rice gently with a fork, avoiding breaking up the chicken too much. Garnish with chopped fresh parsley and serve warm straight from the pot.
Variation
- Swap the chicken thighs for drumsticks or bone-in, skin-on chicken breasts; adjust cooking time slightly, checking breasts a few minutes earlier.
- Stir in extra vegetables like diced carrots, bell peppers, or corn along with the onion for more color and nutrition.
- Add warm spices such as a pinch of turmeric or smoked paprika to the rice for a deeper golden color and a slightly different flavor profile.
Cooking Notes
- Keep the heat low once the pot is covered; a gentle simmer prevents the rice on the bottom from burning.
- If the rice is still a bit firm but most of the liquid is absorbed, add 2–4 tablespoons of hot water or broth, cover, and cook a few minutes longer.
- For extra-crispy chicken skin, you can quickly broil the thighs on a baking sheet for 2–3 minutes after cooking, then return them to the rice for serving.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to balance the richness of the chicken and rice.
- Add a side of roasted or steamed vegetables, such as broccoli, green beans, or asparagus, for a complete plate.
- Finish each serving with a squeeze of fresh lemon juice or a spoonful of yogurt for a bright, creamy contrast.
Tips
- Avoid stirring the rice once the chicken is nestled on top; this helps it cook evenly without becoming mushy.
- If you’re unsure about your stove’s heat, check the pot once halfway through cooking—if it’s vigorously boiling, lower the heat further.
- Letting the pot rest off the heat, covered, for a few minutes at the end ensures fluffy rice and juicier chicken.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 24 g
- Sodium: 600 mg
Frequently Asked Questions
- Can I use boneless, skinless chicken thighs or breasts?
Yes. Boneless pieces will cook a bit faster, so start checking for doneness 5–7 minutes earlier and avoid overcooking to keep them juicy. - Can I use brown rice instead of white rice?
You can, but you’ll need more liquid and a longer cook time. Increase broth to about 2 1/2–3 cups and simmer until the brown rice is tender, adding more liquid as needed. - How do I prevent the rice from sticking or burning on the bottom?
Use a heavy-bottomed pot, keep the heat low once covered, and avoid lifting the lid too often. A small splash of extra broth can help if it looks dry before the rice is done. - Can I make this ahead of time?
Yes. Cool completely and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the rice.
Conclusion
This One-Pot Chicken and Rice brings together seared, juicy chicken and tender, flavorful rice in a single, fuss-free pan. With simple ingredients and minimal prep, it turns pantry staples into a hearty, satisfying meal that feels both comforting and complete. Perfect for busy nights, it’s a true go-to recipe you’ll reach for again and again.
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One-Pot Chicken and Rice
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free broth)
Description
This One-Pot Chicken and Rice is a cozy, weeknight-friendly meal that delivers maximum comfort with minimal cleanup. Tender, golden-seared chicken thighs simmer gently with fragrant rice, sweet peas, and simple pantry spices, soaking up rich chicken broth in every bite. Everything cooks together in one pot, giving you a complete, savory dinner with hardly any effort.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (low-sodium preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. When hot, place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is deeply golden and crisp. Flip and cook for another 4–5 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. In the same pot, add the chopped onion and cook for 2–3 minutes, stirring and scraping up any browned bits from the bottom. Add the garlic and sauté for 30–60 seconds until fragrant.
- Stir in the rinsed rice, coating it in the oil and aromatics. Toast for about 1 minute, stirring frequently, until the grains look slightly translucent at the edges.
- Pour in the chicken broth and add the dried thyme, along with another small pinch of salt and pepper. Stir well to combine and spread the rice into an even layer.
- Nestle the seared chicken thighs on top of the rice, skin-side up, along with any accumulated juices from the plate. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 25–30 minutes, or until the rice is tender, most of the liquid is absorbed, and the chicken is cooked through (internal temperature 165°F/74°C). Avoid lifting the lid too often.
- In the last 5 minutes of cooking, quickly lift the lid and scatter the frozen peas over the rice. Cover again and let cook until the peas are heated through and the rice finishes steaming.
- Remove from the heat and let the pot stand, covered, for another 5 minutes to allow the flavors to settle and the rice to finish steaming.
- Fluff the rice gently with a fork, avoiding breaking up the chicken too much. Garnish with chopped fresh parsley and serve warm straight from the pot.
Notes
- Rinse the rice under cold water until the water runs mostly clear; this helps prevent sticking and overly gummy texture.
- Use low-sodium chicken broth so you can better control the salt level, adjusting to taste at the end.
- If your pot doesn’t seal tightly, place a piece of parchment paper or foil under the lid to trap steam and ensure even rice cooking.
- Brown bits left from searing the chicken add tons of flavor—be sure to scrape them up when you sauté the onion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: 380 kcal (approximate)
- Sugar: 3 g (approximate)
- Sodium: 600 mg (approximate, using low-sodium broth)
- Fat: 18 g (approximate)
- Saturated Fat: 4 g (approximate)
- Unsaturated Fat: 13 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 34 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 120 mg (approximate)
Keywords: one-pot chicken and rice, easy chicken dinner, stovetop chicken and rice, family-friendly meal