Name: One-Pot Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless, skinless for a lighter version); 1 cup long-grain white rice; 1 ¾ cups chicken broth; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 cup frozen peas (or any veggies of choice); ½ teaspoon turmeric (optional, for color); Fresh parsley, chopped (for garnish)

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There’s nothing quite like a warm, hearty meal that comes together in just one pot less cleanup, more flavor, and happy tummies all around! This One Pot Chicken and Rice recipe is a family favorite, perfect for busy weeknights when you need something comforting but easy to make.

Juicy, well-seasoned chicken is nestled into fluffy, flavorful rice infused with garlic, onions, and a touch of spice. The best part? Everything cooks together, so the rice soaks up all the delicious juices from the chicken, making every bite incredibly rich and satisfying.

This dish is kid-friendly, picky-eater approved, and packed with nutrients. Plus, it’s super customizable you can throw in some veggies, switch up the spices, or use different cuts of chicken depending on what you have on hand. So, grab a big pot, and let’s get cooking!

What You’ll Need

Ingredients

4 bone-in, skin-on chicken thighs (or boneless, skinless for a lighter version)
1 cup long-grain white rice
1 ¾ cups chicken broth
1 small onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup frozen peas (or any veggies of choice)
½ teaspoon turmeric (optional, for color)
Fresh parsley, chopped (for garnish)

Pro Tips for Success

Rinse the Rice: To prevent mushy rice, rinse it under cold water until the water runs clear. This removes excess starch and helps achieve the perfect fluffy texture.
Sear the Chicken First: Browning the chicken before cooking everything together adds a deep, rich flavor. Don’t skip this step!
Let it Rest: After cooking, let the dish sit covered for 5 minutes. This allows the rice to absorb any remaining liquid and enhances the overall texture.
Use Bone-In Chicken for Extra Flavor: Bone-in thighs create a juicier, more flavorful dish, but boneless thighs or breasts can be used for a leaner option.
Make it a Complete Meal: Toss in extra veggies like carrots, bell peppers, or spinach for added nutrition and color!

Tools You’ll Need

Large heavy-bottomed pot or Dutch oven
Cutting board & knife
Measuring cups & spoons
Wooden spoon or spatula

Substitutions & Variations

Chicken Options: Swap thighs for drumsticks or boneless chicken breast (adjust cooking time accordingly).
Rice Choices: Use jasmine rice, basmati, or even brown rice (note: brown rice requires extra liquid and cooking time).
Spices: Add cumin, cayenne, or Italian seasoning for a different flavor profile.
Veggies: Peas, carrots, bell peppers, or spinach all work well in this dish.

Make Ahead Tips

Prep the ingredients in advance – Chop the onion, mince the garlic, and measure out the spices ahead of time to make cooking quicker.
Marinate the chicken overnight – For extra flavor, season the chicken the night before and let it rest in the fridge.

How to Make One Pot Chicken and Rice

1. Sear the Chicken

Heat olive oil and butter in a large pot over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove from the pot and set aside.

2. Sauté the Onions & Garlic

In the same pot, add diced onions and cook for 2-3 minutes until soft. Stir in the garlic, paprika, thyme, salt, and black pepper, cooking for another 30 seconds until fragrant.

3. Toast the Rice

Add the rinsed rice to the pot, stirring to coat it in the seasonings and oil. Let it toast for 1-2 minutes to enhance the flavor.

4. Add Broth & Cook

Pour in the chicken broth and bring to a gentle simmer. Nestle the seared chicken back into the pot, skin-side up. Cover and reduce heat to low. Let it cook for 20-25 minutes until the rice is tender and the chicken is fully cooked.

5. Add Peas & Finish

Stir in the frozen peas, cover again, and let sit for 5 minutes. Fluff the rice, garnish with fresh parsley, and serve warm.

Leftovers & Storage

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Let cool completely before freezing for up to 2 months.
Reheat: Warm on the stove with a splash of broth to keep the rice moist.

This one pot chicken and rice is pure comfort food that the whole family will love! It’s simple, flavorful, and perfect for any night of the week. Try it out and let me know in the comments how your family enjoyed it I’d love to hear any fun variations you tried! Happy cooking!

Recipe Card: One-Pot Chicken and Rice Recipe

Yield: 4