One-Pot Chicken and Rice
There’s nothing better than a delicious, comforting meal with minimal effort, and this One-Pot Chicken and Rice delivers just that!
Packed with savory chicken thighs and perfectly seasoned rice, this simple yet flavorful dish is made in one pot – which means easy clean-up and a meal that’s ready in under an hour.
Perfect for busy weeknights or whenever you need a no-fuss, hearty dinner!
For the Chicken and Rice
- Chicken Thighs – Boneless, skinless chicken thighs are perfect for this dish, offering flavor and tenderness that make the rice extra delicious.
- Paprika, Oregano, Thyme, Garlic Powder, Onion Powder, Salt, Pepper – These seasonings are key to creating a well-seasoned, flavorful chicken and rice base.
- Vegetable Oil – Used for frying the chicken and sautéing the onions.
- Yellow Onion – Adds a touch of sweetness and depth to the dish.
- Long-Grain White Rice – The main component of the dish, providing the perfect texture to absorb the flavorful broth.
- Vegetable Broth – Used to cook the rice, adding richness and flavor.
- Chopped Parsley (Optional) – A fresh garnish to add a bit of color and freshness to the dish.
One-Pot Chicken and Rice
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 black pepper
- 1.25 lbs boneless, skinless chicken thighs (4-5 pieces)
- 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
- Season the Chicken: In a small bowl, mix together the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture all over both sides of the chicken thighs.
- Brown the Chicken: Heat 1 Tbsp of cooking oil in a large skillet over medium heat. Once hot, add the chicken thighs and cook for about 3-4 minutes per side until they are nicely browned. The chicken doesn’t need to be fully cooked yet. Remove the browned chicken from the skillet and set it aside.
- Sauté the Onion: Lower the heat to medium-low and add the remaining 1 Tbsp of cooking oil to the same skillet. Add the diced onion and sauté for 4-5 minutes, until softened and translucent. Stir occasionally, scraping up the browned bits left by the chicken.
- Toast the Rice: Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring to lightly toast the rice.
- Simmer the Rice and Chicken: Pour in the vegetable broth and stir to combine, making sure to dissolve any remaining browned bits. Place the chicken thighs back into the skillet on top of the rice. Cover with a lid and bring the mixture to a boil over medium-high heat.
- Cook on Low: Once the broth is boiling, reduce the heat to low and let the chicken and rice simmer for 20 minutes, covered, without stirring or lifting the lid.
- Rest and Fluff: After 20 minutes, remove the skillet from heat and let it rest, covered, for another 5 minutes. Then, remove the lid and fluff the rice around the chicken.
- Serve: Garnish with chopped parsley if desired and enjoy!
1. Can I use brown rice instead of white rice?
Yes, you can swap out white rice for brown rice! Just keep in mind that brown rice takes a little longer to cook and needs more liquid. Add an extra 1/4 cup of broth and allow an additional 20-25 minutes of cooking time. Your rice will come out perfectly tender and just as flavorful!
2. Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs add great flavor, chicken breasts will work just as well in this dish. They cook a bit faster, so keep an eye on them to make sure they don’t overcook and dry out. You’ll still get a delicious one-pot meal!
3. Can I add vegetables to the dish?
Yes, feel free to toss in your favorite veggies like peas, carrots, or bell peppers! Add them in when you add the rice and broth, and they’ll cook to perfection along with the rice. You’ll love the extra flavor and nutrition!
4. Can I use instant rice instead of long-grain white rice?
I wouldn’t recommend using instant rice in this recipe. Instant rice cooks too quickly and doesn’t absorb the flavors as well as long-grain rice. Stick to long-grain white rice for the best results!
5. Can I make this recipe ahead of time?
Definitely! You can prepare the chicken and sauté the onions ahead of time, then store them in the fridge. When you’re ready to serve, just add the rice and broth and follow the rest of the steps for a quick and easy meal!
