One Pot Chicken and Rice
This one-pot wonder is perfect for busy nights when you want a comforting meal that’s both easy and delicious.
With tender chicken thighs and fragrant rice all cooked together in one skillet, you’ll have a complete, satisfying dinner ready in just 40 minutes.
No fuss, just full flavor and minimal cleanup!
For One Pot Chicken and Rice
- Chicken Thighs – Boneless, skinless chicken thighs provide great flavor and tenderness. You can also use chicken breasts if you prefer white meat.
- Paprika – Adds a subtle smokiness and depth to the seasoning mix.
- Dried Oregano – For a touch of earthy flavor.
- Dried Thyme – Complements the herbs and adds a mild, savory note.
- Garlic Powder – Brings a rich, savory essence to the dish.
- Onion Powder – Adds sweetness and depth to the seasoning blend.
- Salt and Pepper – Basic seasonings that bring all the flavors together.
For the Rice and Cooking
- Cooking Oil – Used for browning the chicken and sautéing the onion.
- Yellow Onion – Adds sweetness and a savory base flavor to the dish.
- Long-Grain White Rice – A simple, easy-to-cook rice that absorbs all the flavors of the dish.
- Vegetable Broth – Helps cook the rice and adds richness and flavor.
Optional Garnish
- Chopped Parsley – Adds a fresh pop of color and flavor as a finishing touch.
One Pot Chicken and Rice
A hearty, flavorful dish combining tender, well-seasoned chicken thighs and rich, aromatic rice – all made in one pot for easy cleanup.
Ingredients
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 1.25 lbs boneless, skinless chicken thighs (4-5 thighs)
- 2 tbsp cooking oil, divided
- 1 yellow onion, diced
- 1 cup long-grain white rice (uncooked)
- 1.75 cups vegetable broth
- 1 tbsp chopped parsley (optional garnish)
Instructions
- In a small bowl, mix the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning mix onto both sides of the chicken thighs.
- Heat 1 Tbsp cooking oil in a deep skillet over medium heat. Once hot, swirl to coat the skillet, then add the chicken thighs. Brown the chicken for a few minutes on each side, but don't worry about cooking it through at this point.
- Remove the browned chicken and set it aside on a clean plate. Reduce the heat to medium-low, add the remaining 1 Tbsp oil, then sauté the diced onion in the skillet for about 5 minutes, until softened. Stir occasionally to dissolve the browned bits from the pan with the onion's moisture.
- Add the uncooked rice and sauté for 1-2 minutes to lightly toast the rice.
- Pour in the vegetable broth, stirring briefly to loosen any remaining bits stuck to the skillet.
- Return the chicken to the skillet, placing it on top of the rice. Cover with a lid and raise the heat to medium-high, bringing the broth to a boil.
- Once boiling, reduce the heat to low and let it simmer for 20 minutes without lifting the lid or stirring.
- After 20 minutes, turn off the heat and let the dish rest, covered, for an additional 5 minutes.
- Remove the lid, fluff the rice around the chicken, garnish with parsley if desired, and serve!
- Can I use chicken breasts instead of thighs?
Yes, you can swap out the chicken thighs for boneless, skinless chicken breasts. Just remember that breasts cook faster, so keep an eye on them to avoid overcooking. You might need to adjust the cooking time a bit. - What if I don’t have vegetable broth?
No worries! If you don’t have vegetable broth, you can easily use chicken broth or even water in a pinch. Broth adds more flavor, but either will work just fine for cooking the rice. - Can I throw in some veggies?
Absolutely! Adding veggies like carrots, peas, or bell peppers will make the dish even more nutritious and colorful. Just toss them in with the onions so they cook evenly and soak up all that flavor. - How can I make the rice fluffier?
Rinse the rice before cooking to remove excess starch. This will help the rice stay light and fluffy. Also, don’t stir the rice too much while it cooks, as that can make it sticky. - Can I prep this in advance?
You can prep this meal ahead of time by cooking the rice and seasoning the chicken. Just store them separately in the fridge, and when you’re ready, toss them together and finish cooking the chicken. It’s a great way to save time on busy nights!
