One-Pot Chicken and Rice
This one-pot chicken and rice recipe is perfect for busy weeknights when you crave something simple yet comforting.
With tender chicken, flavorful rice, and a savory broth, it’s an easy meal that comes together effortlessly.
No need for extra pots or pans—just a delicious, satisfying dinner in under an hour!
Whether you’re feeding a family or just looking to treat yourself, this meal will quickly become a go-to in your kitchen.
Get ready to enjoy a hearty dish with minimal cleanup!
For One-Pot Chicken and Rice
- Chicken Thighs – I use boneless, skinless chicken thighs for this recipe, but you can substitute with chicken breasts if you prefer. The thighs stay moist and flavorful.
- Paprika – Adds a smoky depth to the dish.
- Dried Oregano – Brings a slightly earthy, herbal flavor that complements the chicken.
- Dried Thyme – Adds a subtle, savory note to the seasoning mix.
- Garlic Powder – Gives a nice savory flavor without the hassle of fresh garlic.
- Onion Powder – Complements the garlic powder for a rounded flavor base.
- Salt – To season the chicken and rice.
- Pepper – Adds a mild, spicy kick to balance the flavors.
- Vegetable Oil – Used for frying the chicken and sautéing the onions and rice.
- Yellow Onion – Adds sweetness and depth when sautéed, plus it helps to deglaze the pan.
- Long-Grain White Rice – This variety works best as it cooks evenly and absorbs flavors well.
- Vegetable Broth – Adds richness and depth to the rice, making it more flavorful.
- Parsley (optional) – For garnish and a fresh, vibrant finish.
One-Pot Chicken and Rice
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Ingredients:
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1.25 lbs boneless, skinless chicken thighs (about 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, for garnish)
Instructions:
- In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken thighs.
- Heat 1 Tbsp of cooking oil in a deep skillet over medium heat. Once hot, add the chicken thighs and cook them for 2-3 minutes on each side, or until golden brown. The chicken doesn't need to be fully cooked at this point. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium-low and add the remaining 1 Tbsp of oil to the skillet. Add the diced onion and sauté for about 5 minutes, or until softened. Stir occasionally, letting the moisture from the onion lift any browned bits from the bottom of the skillet.
- Add the uncooked rice to the skillet and sauté for 1-2 minutes to lightly toast the rice.
- Pour the vegetable broth into the skillet, stirring to dissolve any remaining bits stuck to the bottom of the pan.
- Return the chicken thighs to the skillet, placing them on top of the rice. Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a boil.
- Once it reaches a boil, reduce the heat to low and simmer for 20 minutes, keeping the lid on and avoiding stirring. After 20 minutes, turn off the heat and let it rest for an additional 5 minutes with the lid on.
- After resting, remove the lid and fluff the rice with a fork. Garnish with chopped parsley if desired, and serve.
Calories: 421 kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Saturated Fat: 3g
Cholesterol: 78mg | Sodium: 688mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g
Vitamin A: 1020 IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg
- Can I swap brown rice for white rice?
Yes, you can use brown rice. Just be aware that it will need more liquid and a longer cooking time—about 15-20 extra minutes. You may want to add an extra 1/2 cup of broth to make sure the rice cooks properly.
- Can I use chicken breasts instead of thighs?
Definitely! Chicken breasts work well in this recipe, but keep an eye on them as they cook faster than thighs. They might also need a little extra seasoning to keep the flavor rich.
- How can I make this dish vegetarian?
To make it vegetarian, simply swap the chicken for a plant-based protein, like tofu or chickpeas, and use vegetable broth instead of chicken broth. It’s a great way to enjoy a hearty, flavorful meal without the meat.
- Can I add other vegetables?
Absolutely! Feel free to add peas, bell peppers, or spinach. Just stir them in during the last 10 minutes of cooking so they don’t overcook. It’s a great way to make the dish even more colorful and nutritious.
- Can I prep this meal ahead of time?
Yes, this meal can be made ahead. Just cook it as directed, let it cool, and store it in the fridge for up to 3 days. Reheat it in the skillet with a little extra broth to keep it moist.
