If there’s one recipe that absolutely defines “comfort food with no fuss,” it’s One-Pot Chicken and Rice. This dish brings together tender, golden chicken thighs nestled into fluffy, aromatic rice, all cooked in a single pot so every grain is bursting with flavor. It’s the kind of meal that fills your kitchen with mouthwatering aromas, feeds a crowd with ease, and never leaves you with a mountain of dishes. Whether you’re whipping up a quick weeknight dinner or looking for a meal that’ll have everyone coming back for seconds, One-Pot Chicken and Rice is always a winning choice.

One-Pot Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple, everyday ingredients that truly shine together. Each component is carefully chosen to build layers of flavor while keeping things approachable—no fancy gadgets or obscure spices required!

Olive oil: Adds a lovely richness and helps get the chicken skin beautifully golden and crisp.
Bone-in, skin-on chicken thighs (4): These offer unbeatable flavor and juicy meat—plus the skin crisps up perfectly.
Salt and black pepper to taste: The basics, but essential for bringing every flavor forward.
Yellow onion (1 small, diced): Delivers sweetness and depth to the base of the dish.
Garlic (2 cloves, minced): Brings a subtle heat and irresistible aroma.
Long-grain white rice (1 cup, rinsed): Rinsing ensures every scoop comes out fluffy and not sticky.
Low-sodium chicken broth (2 1/4 cups): Infuses the rice with savory flavor, without making it too salty.
Paprika (1 teaspoon): Adds a gentle warmth and golden color to the rice.
Dried thyme (1/2 teaspoon): For that little herby hug in every bite.
Frozen peas (1 cup): Tossed in at the end for pops of color and natural sweetness.
Lemon (juice of half): A bright splash of freshness that lifts the whole dish.
Chopped fresh parsley: A sprinkle of green that makes everything taste and look even better.

How to Make One-Pot Chicken and Rice

Step 1: Sear the Chicken

Start by heating olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper, then lay them skin-side down into the hot oil. Let them sizzle until the skin is gorgeously golden and crisp, about 5 to 6 minutes. Flip and cook the other side for another 3 minutes—this locks in all the juiciness! Set the chicken aside on a plate while you build the rest of the dish.

Step 2: Sauté the Aromatics

Don’t wipe out the pot! All those golden bits at the bottom are pure flavor. Add the diced onion and cook until it softens and turns translucent, about 3 minutes. Next, toss in the garlic and give it a quick 30-second sauté—just until fragrant. You’ll notice your kitchen starting to smell amazing already.

Step 3: Toast the Rice

Stir in the rinsed rice, making sure to coat every grain in those lovely, savory oils and aromatics. Toasting the rice for just a minute ensures it stays fluffy and picks up extra flavor from everything in the pot.

Step 4: Add Liquids and Spices

Pour in the chicken broth, sprinkle over the paprika and dried thyme, then give everything a good stir. As you scrape up any browned bits from the bottom, you’re injecting layers of goodness right into the rice. Bring the mixture to a gentle boil before moving to the next step.

Step 5: Simmer Everything Together

Return the chicken thighs to the pot, skin-side up so the juices can drip down as it cooks. Cover tightly, reduce the heat to low, and let the One-Pot Chicken and Rice simmer peacefully for 20 minutes. The rice will absorb all the flavorful broth, and the chicken becomes meltingly tender.

Step 6: Finish and Garnish

Remove the lid and scatter in the frozen peas. Let everything simmer uncovered for another 5 minutes, or until the rice is perfectly tender and the peas are bright green. Squeeze the juice of half a lemon over the top for a pop of brightness, then finish with a generous sprinkle of fresh parsley. It’s ready to serve!

How to Serve One-Pot Chicken and Rice

Garnishes

Before taking your first bite, a final flourish makes all the difference. Sprinkle plenty of chopped fresh parsley for color and a mild herby kick. If you’re feeling fancy, an extra wedge of lemon on the side brings out all those vibrant flavors even more.

Side Dishes

This One-Pot Chicken and Rice is so hearty it practically needs no accompaniment, but a fresh, crisp green salad or some roasted vegetables make wonderful partners. Crusty bread is also a fan favorite—perfect for soaking up every last bit of flavorful rice.

Creative Ways to Present

For maximum wow factor, serve the dish right from the Dutch oven at the table, family-style. Or, try scooping individual portions into wide bowls and topping with a little yogurt, extra herbs, and maybe a pinch of chili flakes for color and zing. If you’re packing up leftovers for lunch, tuck in some roasted veggies for a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra One-Pot Chicken and Rice (lucky you!), let it cool a bit before refrigerating. Store in an airtight container, and it’ll stay delicious for up to 3 days. The flavors deepen overnight, making leftovers even more tempting.

Freezing

To freeze, simply portion cooled chicken and rice into freezer-safe containers. It keeps beautifully for up to 2 months. Just remember to leave a little space at the top of the container for the rice to expand as it freezes.

Reheating

Reheating is a breeze! For best results, add a splash of chicken broth or water before warming on the stovetop or in the microwave, which brings the rice back to life. Cover while reheating to keep the chicken moist and the rice fluffy.

FAQs

Can I use boneless, skinless chicken breasts instead of thighs?

Absolutely! Swap the chicken thighs for boneless breasts if you prefer, just remember to reduce the cooking time by a few minutes so they stay juicy and don’t dry out. The recipe still works perfectly, though thighs do provide extra flavor and tenderness.

What’s the best rice to use for One-Pot Chicken and Rice?

Long-grain white rice is ideal because it cooks up fluffy and separate. You can use jasmine or basmati for extra fragrance, but avoid short-grain rice, which tends to get sticky in this one-pot method.

Can I add more vegetables to the recipe?

Definitely! Feel free to mix in diced bell peppers, carrots, or even a handful of spinach with the peas. Just chop them small so they cook through in about the same time as the rice.

Is this dish gluten-free?

Yes, as written, One-Pot Chicken and Rice is naturally gluten-free. Just make sure your chicken broth is certified gluten-free if you’re sensitive or cooking for someone who is.

How do I prevent the rice from getting mushy?

Rinsing the rice before cooking removes extra starch, which helps keep the grains separate. Also, avoid stirring too much after the chicken goes back in; let the rice steam undisturbed for best results.

Final Thoughts

If you’re looking for a dish that’s equal parts easy and rewarding, One-Pot Chicken and Rice should be at the top of your list. Give it a try tonight—you’ll fall in love with both the flavor and the simplicity, and I bet it’ll become a regular on your dinner table, too!

One-Pot Chicken and Rice Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pot Chicken and Rice recipe is a comforting and flavorful dish that is easy to make in just one pot. Tender chicken thighs cooked with aromatic rice, peas, and a hint of lemon, all in a savory broth, make for a satisfying meal that the whole family will love.

Ingredients

Scale

Chicken and Seasoning:

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
Salt and black pepper to taste

Rice Mixture:

1 small yellow onion, diced
2 garlic cloves, minced
1 cup long-grain white rice, rinsed
2 1/4 cups low-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon dried thyme
1 cup frozen peas
Juice of half a lemon
Chopped fresh parsley for garnish

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Instructions

Prepare Chicken: Heat olive oil in a large skillet, season chicken with salt and pepper, and sear until golden brown. Set aside.
Cook Aromatics: In the same skillet, sauté onion until softened. Add garlic and cook briefly.
Add Rice: Stir in rice and cook briefly to toast.
Cook Rice: Pour in broth, paprika, and thyme. Return chicken to the pot, cover, and simmer for 20 minutes.
Finish Dish: Add peas, cook for additional 5 minutes until rice is tender. Sprinkle with lemon juice and parsley.