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One Pot Chicken and Rice

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A simple, satisfying, and fast one pot chicken and rice recipe perfect for busy weeknights. Uses basic ingredients, cooks in a single pan, and delivers tender chicken with fluffy rice and cozy, savory flavors.

Ingredients

Scale
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 cup long grain white rice (uncooked)
  • 2 cups chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Optional: fresh parsley for garnish
  • Optional: ½ cup frozen peas or diced carrots
  • Optional: lemon wedges for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, half the smoked paprika, and half the thyme.
  2. Heat olive oil in a large heavy-bottomed skillet or sauté pan over medium-high heat. Add chicken skin-side down and brown for 5-6 minutes without moving. Flip and brown the other side for 3-4 minutes. Transfer chicken to a plate and set aside.
  3. Lower heat to medium. Add diced onions to the same pan and sauté for 2-3 minutes until translucent, scraping up browned bits. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in uncooked rice, remaining smoked paprika, thyme, and a pinch of salt and pepper. Toast rice for about 2 minutes, stirring constantly until nutty aroma develops.
  5. Pour in chicken broth and stir gently to combine. Nestle browned chicken thighs skin-side up on top of the rice. Bring to a simmer, reduce heat to low, cover tightly, and cook undisturbed for 25-30 minutes.
  6. After cooking, check that rice is tender and chicken is cooked through (internal temperature 165°F). If adding frozen peas or carrots, sprinkle on top, cover, and let sit off heat for 5 minutes to warm through.
  7. Garnish with fresh parsley and a squeeze of lemon if desired. Serve straight from the pot.

Notes

Pat chicken dry for better browning. Use a tight-fitting lid or foil to trap steam. Avoid lifting lid during cooking to prevent rice from becoming gummy. If rice is undercooked, add a splash of broth or water and cook longer. Bone-in, skin-on thighs yield juicier results. Adjust seasoning at the end with salt or lemon juice. Variations include swapping chicken breasts, adding vegetables, using brown rice (longer cook time and more broth), or adding different herbs and spices.

Nutrition

Keywords: one pot chicken and rice, easy dinner, weeknight meal, chicken thighs, simple recipe, quick chicken recipe, comfort food

Find it online: https://evabakery.com/one-pot-chicken-and-rice-recipe-5-easy-steps-for-busy-weeknights/