This one-pot chicken and rice is the perfect weeknight dinner. It combines tender chicken, perfectly cooked rice, and a flavorful blend of spices—all in one dish! Whether I’m in a rush or just looking for a comforting meal, this recipe always delivers on taste and convenience. It’s a simple, yet satisfying dinner that will leave me wanting more.
Why You’ll Love This Recipe
I absolutely love how easy this recipe is to make! It’s a one-pot dish, so there’s minimal cleanup, which is always a win in my book. The chicken comes out perfectly tender, and the rice is packed with flavor thanks to the chicken broth and spices. Plus, I can customize it by adding peas or even other veggies, depending on what I have in the kitchen. This recipe is not only quick and straightforward, but it’s also hearty enough to be a satisfying meal for the whole family.
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken thighs (or breasts)
1 medium onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt, pepper, paprika, and thyme. Add the chicken to the pot and sear on both sides until browned, about 5-6 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, or until softened.
Add the rice to the pot and stir for 1-2 minutes to toast the rice slightly.
Pour in the chicken broth and bring to a simmer.
Return the chicken to the pot, nestling it into the rice. Cover with a lid and reduce the heat to low.
Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through.
If using peas, stir them into the rice during the last 5 minutes of cooking.
Remove the pot from the heat and let it sit, covered, for 5 minutes before serving. Garnish with fresh parsley.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
I love how versatile this recipe is. Here are a few ways I like to switch it up:
Add veggies: I sometimes add bell peppers, carrots, or even spinach to the pot for extra nutrition and color.
Swap the chicken: If I’m in the mood for a different protein, I can easily substitute the chicken for turkey, pork chops, or even shrimp.
Use brown rice: For a heartier dish, I’ll use brown rice instead of white rice. Just be aware that it will take a bit longer to cook.
Storage/Reheating
This dish stores well in the fridge for up to 3 days in an airtight container. When I’m ready to enjoy leftovers, I reheat it in the microwave or on the stovetop with a splash of chicken broth to help bring back the moisture. It also freezes well for up to 3 months, though the rice may be a bit softer after freezing and reheating.
Related Recipes:
- Creamy Garlic Chicken
- Instant Pot Weeknight Chicken and Rice Burrito Bowls
- Creamy Parmesan One-Pot Chicken and Rice
FAQs
Can I use chicken breasts instead of thighs?
Yes! I’ve made this recipe with both boneless, skinless chicken thighs and breasts. Thighs tend to be juicier, but breasts work just fine as long as they’re cooked through.
Can I make this dish ahead of time?
Yes! I sometimes make it a day or two ahead and store it in the fridge. It’s a great option for meal prep or busy days when I want to have dinner ready to go.
Can I use a different type of rice?
I recommend using long-grain white rice for this recipe, but if I’m in a pinch, I can substitute with jasmine or basmati rice. Just note that the cooking time may vary slightly.
Can I add other vegetables?
Absolutely! I’ve added peas, carrots, bell peppers, or even mushrooms. Just be sure to add them at the right time, so they don’t overcook.
What can I serve with this dish?
This one-pot chicken and rice is a complete meal, but if I want to add a side, a simple green salad or roasted vegetables pair wonderfully with it.
Conclusion
One Pot Chicken and Rice is the perfect weeknight meal that’s both comforting and quick to prepare. I love how simple it is to make, and the fact that it requires just one pot makes cleanup a breeze. With its tender chicken and flavorful rice, this dish is sure to become a family favorite in my household.
📖 Recipe:
Print
One Pot Chicken and Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This One Pot Chicken and Rice recipe is a quick and delicious weeknight dinner. Made with tender chicken, flavorful rice, and a perfect blend of spices, it’s an easy, one-pan meal that’s both satisfying and simple to make. Ideal for busy nights, this dish will become a family favorite!
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken thighs (or breasts)
1 medium onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season chicken with salt, pepper, paprika, and thyme. Add to the pot and sear for 5-6 minutes on each side until browned. Remove chicken and set aside.
- In the same pot, sauté chopped onion and garlic for 2-3 minutes, until softened.
- Add rice to the pot and stir for 1-2 minutes to toast the rice.
- Pour in chicken broth and bring to a simmer.
- Return chicken to the pot, nestling it into the rice. Cover and reduce heat to low.
- Cook for 20-25 minutes until rice is tender and chicken is fully cooked.
- Stir in peas during the last 5 minutes of cooking, if using.
- Let the pot sit, covered, for 5 minutes before serving. Garnish with fresh parsley.
Notes
Chicken: You can use either chicken thighs or breasts, but thighs tend to stay juicier.
Rice: Long-grain white rice is preferred, but you can use jasmine or basmati rice. Adjust cooking time accordingly.
Veggies: Feel free to add bell peppers, carrots, or other veggies for extra flavor and nutrition.
Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, One-Pot Meal
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
