One‑Pot Chicken and Rice

This One‑Pot Chicken and Rice delivers tender, flavorful chicken nestled in a fragrant bed of fluffy rice—all cooked together in a single pot for easy prep and clean‑up.

Why You’ll Love This Recipe

I love how this dish saves time and cleanup without compromising on taste. The rice soaks up all the savory juices and seasonings from the chicken, creating a cohesive, comforting meal. It’s a classic that always works for me on busy weeknights or family dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone‑in, skin‑on chicken thighs (or breasts)

• Salt and pepper

• Paprika

• Garlic powder

• Onion powder

• Olive oil

• Yellow onion, chopped

• Garlic cloves, minced

• Chicken broth

• Long‑grain white rice

• Frozen peas and carrots (optional)

• Fresh parsley, chopped (optional garnish)

directions

1. I season chicken with salt, pepper, paprika, garlic powder, and onion powder.

2. I heat olive oil in a large, heavy pot over medium‑high heat.

3. I sear chicken, skin side down first, until golden brown—about 5–6 minutes—then flip and brown the other side. I remove the chicken and set it aside.

4. I reduce heat slightly and add chopped onion to the pot, cooking until soft, about 3–4 minutes.

5. I stir in minced garlic and cook for another minute until fragrant.

6. I pour in chicken broth, scraping up any browned bits from the bottom.

7. I add rice, stirring to combine, then nestle the chicken pieces back into the rice.

8. I bring the mixture to a simmer, cover the pot, reduce heat to low, and cook for about 18–20 minutes, until the rice is tender and the chicken is cooked through.

9. If using, I stir in frozen peas and carrots, recover the pot, and let it sit off the heat for 5 minutes to warm through.

10. I garnish with chopped parsley before serving.

Servings and timing

• Serves 4

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: About 40 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm single servings in a microwave or in a covered skillet on low heat—adding a splash of broth or water if needed to restore moisture.

FAQs

How can I make this gluten‑free?

I already use rice and gluten‑free broth, so it’s naturally gluten‑free—just check your broth label.

Can I use boneless chicken?

Yes—I often swap in boneless, skinless chicken thighs or breasts. The cooking time may be a bit shorter; I check for doneness with a thermometer.

Can I swap in brown rice?

I haven’t tried it here, but I’ve used brown rice in similar recipes. I’d increase cook time to about 40–45 minutes and add extra broth as needed.

Can I add more veggies?

Definitely—I sometimes stir in bell peppers, zucchini, or mushrooms during the onion‑saute step for extra color and nutrition.

Can I prep this ahead?

I can season and chop ingredients a day ahead. I prefer cooking it just before serving for best texture, but leftovers reheat really well.

Conclusion

This One‑Pot Chicken and Rice gives me flavorful, satisfying comfort in just one dish—minimal cleanup, maximum taste. I love how it holds up as leftovers, and how easily I can customize it with different veggies or proteins. I hope it becomes a go‑to in your recipe rotation as it is in mine!

Print