One Pot Chicken and Rice

Why You’ll Love This Recipe

• Quick and Easy: This dish requires minimal prep and cooks in just one pot, making cleanup a breeze.

• Flavorful: The chicken and rice are seasoned with a mix of herbs and spices, making every bite flavorful and satisfying.

• One-Pot Meal: No need to dirty multiple pans—everything cooks together in one pot, saving you time and effort.

• Customizable: You can add vegetables or spices to suit your tastes, and even switch up the protein.

Ingredients

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

• 4 boneless, skinless chicken thighs or breasts

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup long-grain white rice

• 2 cups chicken broth (or water)

• 1 teaspoon dried thyme

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1 cup frozen peas or mixed vegetables (optional)

• Fresh parsley, chopped (for garnish)

Directions

Prepare the Chicken:

1. Season the Chicken: Season the chicken thighs or breasts with salt, pepper, paprika, and thyme. Set aside.

2. Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes per side until the chicken is browned and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the pot and set it aside.

Make the Rice:

3. Sauté the Aromatics: In the same pot, add a little more oil if needed, and sauté the diced onion for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

4. Add the Rice: Stir in the rice, ensuring it gets coated with the oil and flavor from the onion and garlic.

5. Add Broth: Pour in the chicken broth, and season with salt and pepper. Bring the mixture to a simmer.

6. Cook the Rice: Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid. If using frozen peas or vegetables, add them in during the last 5 minutes of cooking to allow them to heat through.

Combine Chicken and Rice:

7. Add the Chicken Back: Once the rice is cooked, nestle the chicken back into the pot on top of the rice. Cover the pot and let it sit for an additional 5-10 minutes, allowing the chicken to reheat and the flavors to meld together.

8. Serve: Garnish with fresh chopped parsley, and serve hot. You can also add a drizzle of olive oil or a squeeze of lemon juice for extra flavor.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Add Veggies: Include vegetables like bell peppers, carrots, or spinach in the pot for added nutrition and color.

• Spicy Version: Add some chili flakes, cayenne pepper, or a diced jalapeño to the rice for a spicy kick.

• Different Protein: You can swap the chicken , turkey, or even tofu for a different protein option.

• Herb Variations: Try adding fresh herbs like rosemary, parsley, or basil for a more aromatic flavor.

Storage/Reheating

• Storage: Leftover One Pot Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat leftovers in the microwave or in a pan over low heat, adding a little extra broth or water to moisten the rice if necessary.

FAQs

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that brown rice takes longer to cook. You’ll need to increase the cooking time and liquid by about 10-15 minutes, depending on the type of brown rice.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but they tend to dry out more easily than thighs. If using chicken breasts, be sure to check for doneness to avoid overcooking.

Can I make this ahead of time?

While this dish is best served fresh, you can prep the chicken and rice ahead of time and store them in the refrigerator. When ready to serve, reheat and assemble as directed.

Can I add more flavor to the rice?

Yes! You can cook the rice in vegetable or chicken broth for extra flavor, or even add a splash of white wine or soy sauce to the broth.

Conclusion

One Pot Chicken and Rice is the ultimate easy and comforting meal. With its flavorful rice, tender chicken, and simple seasonings, this dish is perfect for busy weeknights or as a satisfying family dinner. Plus, with just one pot to clean, it’s a great choice for quick and low-maintenance cooking. Enjoy this hearty and wholesome meal that’s both delicious and convenient!

One Pot Chicken and Rice

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pressure Cooking, Sautéing
• Cuisine: American
• Diet: Gluten Free

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Description

One Pot Chicken and Rice is a simple, flavorful, and comforting dish that combines tender chicken, fluffy rice, and savory seasonings—all cooked in a single pot. This easy-to-make meal is perfect for busy weeknights or a cozy family dinner. With minimal prep and cleanup, it’s a satisfying dish packed with protein, vegetables, and delicious flavors.

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Ingredients

• 4 boneless, skinless chicken thighs or breasts

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup long-grain white rice

• 2 cups chicken broth (or water)

• 1 teaspoon dried thyme

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1 cup frozen peas or mixed vegetables (optional)

• Fresh parsley, chopped (for garnish)

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Instructions

• Prepare the Chicken:

  • Season the chicken with salt, pepper, paprika, and thyme.

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Cook the chicken for 5-6 minutes per side until browned and cooked through. Set aside.

• Make the Rice:

  • In the same pot, add more oil if needed. Sauté the diced onion for 2-3 minutes until softened. Add garlic and cook for another 30 seconds.

  • Stir in the rice, coating it with the onion and garlic mixture.

  • Pour in chicken broth, season with salt and pepper, and bring to a simmer.

• Cook the Rice:

  • Reduce heat to low, cover, and let the rice cook for 15-20 minutes, or until tender and the liquid is absorbed. Add frozen peas or mixed vegetables during the last 5 minutes of cooking.

• Combine Chicken and Rice:

  • Once the rice is cooked, nestle the chicken back into the pot. Cover and let it sit for an additional 5-10 minutes to reheat the chicken and meld the flavors together.

• Serve:

  • Garnish with fresh parsley and serve hot. Optionally, drizzle with olive oil or a squeeze of lemon juice for added flavor.

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Notes

Add Veggies: Include bell peppers, carrots, or spinach for extra nutrients and color.Spicy Version: Add chili flakes or a diced jalapeño for heat.Different Protein: Swap chicken , turkey, or tofu for a new protein.Herb Variations: Try fresh herbs like rosemary, basil, or parsley for a fragrant flavor.Storage: Store leftovers in an airtight container for up to 3 days.Reheating: Reheat on the stovetop or microwave, adding extra broth if needed.