Name: One Pot Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American/Comfort
Ingredients: 1½ lbs bone‑in, skin‑on chicken thighs or drumsticks; 1 Tbsp olive oil or butter; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, chopped (optional); 1½ cups long‑grain white rice (e.g., jasmine or basmati); 3 cups chicken broth or stock; 1 tsp smoked paprika or paprika; 1 tsp dried thyme or Italian seasoning; Salt and black pepper, to taste; Optional add‑ins: 1 cup frozen peas or corn, chopped spinach, or chopped bell pepper; Fresh parsley or lemon wedges for garnish

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One Pot Chicken and Rice is the ultimate comforting, no-fuss meal. Tender, juicy chicken is cooked with perfectly seasoned rice and aromatic vegetables—all in a single pot for easy prep and cleanup. It’s the kind of dish I turn to when I want something warm, satisfying, and simple with minimal effort.

Why You’ll Love This Recipe

I love this recipe because everything comes together in one pot, making it a breeze to prepare and even easier to clean up. The chicken stays juicy, the rice absorbs all the flavorful juices and spices, and the whole dish feels cozy and hearty. Whether I’m cooking for family or meal prepping for the week, this recipe never fails to deliver a delicious, well-rounded meal. One Pot Chicken and Rice

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 drumsticks
Olive oil or butter
Onion, diced
Garlic, minced
Carrots, chopped
Long grain white rice (like basmati or jasmine)
Chicken broth or stock
Salt and black pepper
Paprika or smoked paprika
Dried thyme or Italian seasoning
Optional: peas, frozen corn, or chopped spinach
Fresh parsley or lemon wedges for garnish

Directions

I season the chicken with salt, pepper, paprika, and dried herbs.
In a large pot or Dutch oven, I heat olive oil over medium heat and sear the chicken until golden on both sides (about 3–4 minutes per side). I remove and set it aside.
In the same pot, I sauté the onions, carrots, and garlic until soft and fragrant—about 3–5 minutes.
I stir in the uncooked rice and toast it for 1–2 minutes.
I pour in the chicken broth and bring everything to a simmer. I nestle the chicken back into the pot, skin side up.
I cover the pot, reduce the heat to low, and cook for 20–25 minutes, until the rice is tender and the chicken is fully cooked.
I let it sit off the heat for 5 minutes before fluffing the rice and garnishing with parsley or lemon.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I swap chicken thighs for boneless chicken breast or use a mix of both.
I stir in frozen peas or spinach during the last 5 minutes of cooking for added greens.
For a smoky flavor, I use smoked paprika or add a pinch of cumin.
I add a splash of cream or a handful of shredded cheese for a richer version.
I use brown rice, but I increase the cooking time and broth slightly to adjust.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm everything gently in a pan with a splash of broth to loosen the rice. It also freezes well—I freeze in portions for up to 2 months, then thaw overnight and reheat as usual. One Pot Chicken and Rice

FAQs

Can I use boneless chicken?

Yes, I often use boneless, skinless chicken thighs or breasts. They cook faster, so I reduce the simmering time slightly and make sure they don’t overcook.

What kind of rice works best?

I prefer long grain white rice like jasmine or basmati. Short grain rice can get sticky, and brown rice needs a longer cooking time and more liquid.

Can I make this dish spicy?

Definitely. I add red pepper flakes, cayenne, or even chopped jalapeños when sautéing the veggies for a spicy kick.

How do I prevent the rice from getting mushy?

I keep the heat low once it’s simmering and avoid stirring the rice too much while it cooks. Letting it rest covered after cooking also helps absorb extra moisture.

Can I make this in advance?

Yes, it’s great for meal prep. I cook it, let it cool, and divide it into containers for grab-and-go lunches or quick dinners during the week.

Conclusion

One Pot Chicken and Rice is a simple, wholesome, and flavor-packed meal I can make any day of the week. With minimal ingredients and just one pot to wash, it’s the kind of dish that makes life easier—and tastier. Whether I keep it classic or play around with flavors and add-ins, it’s always a reliable go-to that satisfies every time.

One Pot Chicken and Rice

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One Pot Chicken and Rice is the ultimate comforting, no‑fuss meal. Tender, juicy chicken is cooked with perfectly seasoned rice and aromatic vegetables—all in one pot for easy prep and cleanup. It’s the kind of dish I turn to when I want something warm, satisfying, and simple with minimal effort.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Main
Method: One‑Pot Stovetop
Cuisine: American/Comfort
Diet: Halal

Ingredients

1½ lbs bone‑in, skin‑on chicken thighs or drumsticks
1 Tbsp olive oil or butter
1 onion, diced
2 cloves garlic, minced
2 carrots, chopped (optional)
1½ cups long‑grain white rice (e.g., jasmine or basmati)
3 cups chicken broth or stock
1 tsp smoked paprika or paprika
1 tsp dried thyme or Italian seasoning
Salt and black pepper, to taste
Optional add‑ins: 1 cup frozen peas or corn, chopped spinach, or chopped bell pepper
Fresh parsley or lemon wedges for garnish

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Instructions

Season the chicken thighs or drumsticks generously with salt, pepper, smoked paprika, and dried thyme (or Italian seasoning).
In a large pot or Dutch oven over medium heat, warm the olive oil or butter. Sear the chicken, skin‑side down first, for 3–4 minutes per side until golden. Remove the chicken and set aside.
In the same pot, sauté the onion, garlic (and carrots if using) until softened and fragrant—about 3–5 minutes.
Add the uncooked rice into the pot and toast it for 1–2 minutes, stirring to coat and slightly toast the grains.
Pour in the chicken broth and stir. Nestle the seared chicken back into the pot (skin‑side up if possible).
Cover the pot, reduce the heat to low, and cook for 20–25 minutes until the rice is tender and the chicken is cooked through.
Turn off the heat and let the pot sit, covered, for 5 minutes to allow the steam to finish cooking the rice. If you are using add‑ins like peas, corn or spinach, stir them in now and cover for another 1–2 minutes until wilted.
Fluff the rice around the chicken, garnish with chopped parsley or squeeze fresh lemon wedges over the top, and serve.

Notes

You can swap the chicken thighs for boneless, skinless chicken breasts or thighs—but be aware they cook faster and may dry out slightly. Using thighs helps maintain juiciness. :contentReference[oaicite:0]{index=0}
If you prefer brown rice, increase the cooking time and use slightly more liquid since brown rice takes longer to cook. :contentReference[oaicite:1]{index=1}
For even easier meal prep, you can add frozen vegetables such as peas or corn in the last few minutes of cooking. :contentReference[oaicite:2]{index=2}
Don’t lift the lid while the rice is cooking — keeping the lid on ensures the rice absorbs the liquid properly. :contentReference[oaicite:3]{index=3}