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