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
