This One Pot Chicken and Rice is a simple, comforting dinner made with tender chicken thighs, fluffy rice, and warm spices—all cooked together in a single skillet. It’s the kind of reliable, budget-friendly meal that delivers big flavor with minimal cleanup.
Why You’ll Love This Recipe
- Everything cooks in one pan
- Juicy, well-seasoned chicken thighs
- Perfectly fluffy rice infused with flavor
- Affordable ingredients and pantry spices
- Ideal for busy weeknights and meal prep
One Pot Chicken and Rice
One pot chicken and rice cooked together in a single skillet.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1.25 lbs boneless skinless chicken thighs (4–5 thighs)
- 2 tablespoons cooking oil divided
- 1 yellow onion diced
- 1 cup long-grain white rice uncooked
- 1¾ cups vegetable broth
- 1 tablespoon chopped parsley optional garnish
Instructions
- In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with the seasoning mix.
- Heat 1 tablespoon oil in a deep skillet over medium heat. Add the chicken and cook for a few minutes per side until well browned. Remove to a plate.
- Reduce heat to medium-low. Add remaining oil and sauté the diced onion for about 5 minutes until softened, scraping up browned bits from the pan.
- Add the uncooked rice and sauté for 1–2 minutes to lightly toast.
- Pour in the vegetable broth and stir briefly to deglaze the skillet.
- Return the chicken to the skillet, placing it on top of the rice. Cover with a lid and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for 20 minutes without lifting the lid.
- Turn off heat and let rest for 5 minutes, still covered.
- Remove lid, fluff the rice around the chicken, garnish with parsley if desired, and serve.
Notes
Add frozen peas or carrots in the last 5 minutes for extra vegetables
Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1.25 lbs boneless, skinless chicken thighs (4–5 thighs)
- 2 tablespoons cooking oil, divided
- 1 yellow onion, diced
- 1 cup long-grain white rice, uncooked
- 1¾ cups vegetable broth
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with the seasoning mix.
- Heat 1 tablespoon oil in a deep skillet over medium heat. Add the chicken and cook for a few minutes per side until well browned. Remove to a plate.
- Reduce heat to medium-low. Add remaining oil and sauté the diced onion for about 5 minutes until softened, scraping up browned bits from the pan.
- Add the uncooked rice and sauté for 1–2 minutes to lightly toast.
- Pour in the vegetable broth and stir briefly to deglaze the skillet.
- Return the chicken to the skillet, placing it on top of the rice. Cover with a lid and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for 20 minutes without lifting the lid.
- Turn off heat and let rest for 5 minutes, still covered.
- Remove lid, fluff the rice around the chicken, garnish with parsley if desired, and serve.
Tips & Tricks
- Use chicken thighs for juicier results than breast meat
- Do not lift the lid while simmering—this ensures fluffy rice
- Long-grain white rice works best for even cooking
- Add a splash of broth when reheating if needed
Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, dairy-free
Notes
- Add frozen peas or carrots in the last 5 minutes for extra vegetables
- Swap parsley for cilantro or green onions
- Brown the chicken well for deeper flavor
Nutrition (Approximate, per serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 38g
- Fat: 15g
FAQ
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier during simmering.
Can I use brown rice?
Brown rice requires more liquid and longer cooking time.
Why shouldn’t I lift the lid while cooking?
Steam is essential for evenly cooking the rice.
Can I make this ahead of time?
Yes, it reheats very well for meal prep.
What pan works best?
A deep skillet or Dutch oven with a tight-fitting lid.
Storage
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 2 months
- Reheat gently on the stovetop or microwave
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Conclusion
This One Pot Chicken and Rice is proof that simple ingredients can create a deeply satisfying meal. With tender chicken, perfectly seasoned rice, and minimal cleanup, it’s a recipe you’ll come back to again and again.