Go Back

One Pot Chicken and Rice

One pot chicken and rice cooked together in a single skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Dish
Cuisine American

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