This recipe is the ultimate in convenience and flavor. Everything cooks in a single pot, allowing the rice to absorb all the savory juices from the chicken for maximum taste. It’s budget-friendly, easy to customize, and leaves you with minimal cleanup. Plus, it delivers a complete meal with protein, carbs, and veggies all in one pan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in or boneless chicken thighs or breasts salt and pepper olive oil or butter onion garlic carrots (optional) peas or green beans (optional) long-grain white rice chicken broth or stock dried thyme or Italian seasoning paprika bay leaf (optional) fresh parsley or green onions for garnish
Directions
Season the chicken with salt, pepper, and paprika.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken on both sides until browned but not cooked through. Remove and set aside.
In the same pan, add chopped onion and sauté until translucent. Stir in garlic and carrots (if using), and cook for another 2 minutes.
Add uncooked rice to the pan and toast it briefly, stirring to coat in the oil and aromatics.
Pour in chicken broth and stir in dried herbs and bay leaf, if using. Bring to a gentle simmer.
Nestle the chicken pieces back into the pan over the rice. Cover with a lid and reduce heat to low.
Cook for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
If using peas or green beans, stir them in during the last 5 minutes of cooking.
Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with fresh herbs before serving.
Use brown rice, but increase the cooking time and liquid.
Swap chicken thighs for sausage or shrimp for a different protein.
Stir in a splash of lemon juice or add lemon zest for brightness.
Add chopped bell peppers or mushrooms for extra vegetables.
Use coconut milk in place of part of the broth for a creamier flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep the rice moist. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but be careful not to overcook them as they can dry out more easily than thighs.
What type of rice should I use?
Long-grain white rice is ideal for this dish. Avoid instant rice, as it may become mushy.
Do I need to rinse the rice first?
Rinsing removes excess starch and helps the rice cook more evenly. It’s recommended for fluffier rice.
Can I use pre-cooked rice?
This recipe is designed for uncooked rice to absorb the flavors. Pre-cooked rice would overcook and turn mushy.
What vegetables can I add?
Carrots, peas, green beans, bell peppers, mushrooms, or spinach all work well in this dish.
Can I make it dairy-free?
Yes, simply use oil instead of butter and avoid adding cheese or cream.
How do I keep the rice from sticking to the bottom?
Cook over low heat with a tight-fitting lid and avoid stirring during cooking. A non-stick or heavy-bottomed pan helps too.
Is this recipe freezer-friendly?
Yes, you can freeze it for up to 2 months. Let it cool completely before freezing in a sealed container.
Can I cook this in the oven?
Yes, after assembling everything in an oven-safe pan, bake at 375°F (190°C) for 30–35 minutes, covered.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C), and juices should run clear when pierced.
Conclusion
One Pot Chicken and Rice is a simple yet flavorful meal that delivers maximum comfort with minimal effort. With everything cooked together in one pan, it’s a time-saving recipe perfect for busy nights or lazy weekends. Whether you’re feeding a family or meal prepping for the week, this dish is a reliable favorite you’ll return to again and again.
One Pot Chicken and Rice is a cozy, family-friendly dish made with tender chicken, fluffy rice, and savory herbs—all cooked in one pan for a flavorful and easy-to-clean-up meal. Perfect for busy weeknights.
Ingredients
4 bone-in or boneless chicken thighs or breasts
Salt and pepper to taste
1 tsp paprika
2 tbsp olive oil or butter
1 small onion, chopped
2 garlic cloves, minced
1 cup carrots, chopped (optional)
1 cup peas or green beans (optional)
1 1/2 cups long-grain white rice, uncooked
3 cups chicken broth or stock
1 tsp dried thyme or Italian seasoning
1 bay leaf (optional)
Fresh parsley or green onions, chopped, for garnish
Instructions
Season the chicken with salt, pepper, and paprika.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until browned but not fully cooked. Remove and set aside.
In the same pan, sauté chopped onion until translucent. Add garlic and carrots (if using), and cook for another 2 minutes.
Add uncooked rice and stir to coat in the oil and aromatics for 1–2 minutes.
Pour in chicken broth and stir in dried herbs and bay leaf (if using). Bring to a gentle simmer.
Return chicken to the pan, placing it on top of the rice. Cover with a lid and reduce heat to low.
Cook for 20–25 minutes, or until rice is tender and chicken is fully cooked (internal temp 165°F/74°C).
If using peas or green beans, stir them in during the last 5 minutes of cooking.
Remove from heat and let sit covered for 5 minutes. Fluff rice and garnish with fresh parsley or green onions before serving.
Notes
Use brown rice but increase cooking time and add more broth.Swap in shrimp or sausage for a different protein option.Add lemon juice or zest at the end for brightness.Try coconut milk for a creamier, tropical twist.Use a non-stick or heavy-bottomed pan to prevent rice from sticking.
