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One Pot Chicken and Rice

A close-up overhead view of a one pot chicken and rice dish, featuring crispy skin chicken thighs nestled in fluffy rice and garnished with fresh parsley.
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A simple and flavorful one-pot meal featuring tender chicken thighs and fluffy rice, cooked together for minimal cleanup. Perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups chicken broth
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon paprika
  • Optional: 1 cup frozen peas or chopped carrots

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season chicken pieces with salt and pepper. Add chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed rice, chicken broth, thyme, and paprika. Bring the mixture to a boil.
  5. Return the browned chicken to the pot. If using, stir in frozen peas or carrots.
  6. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
  7. Let stand, covered, for 5 minutes before fluffing with a fork.

Notes

  • For a creamier texture, stir in a splash of heavy cream or milk at the end of cooking.
  • Basmati rice can be used, but adjust cooking time as needed.
  • Ensure you rinse the rice well to remove excess starch, which helps prevent mushy rice.
  • This recipe is a great base; feel free to add other vegetables like broccoli or bell peppers.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kingscook.com/one-pot-chicken-and-rice/