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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.

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

Instructions

  1. Season the chicken thighs or drumsticks generously with salt, pepper, smoked paprika, and dried thyme (or Italian seasoning).
  2. 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.
  3. In the same pot, sauté the onion, garlic (and carrots if using) until softened and fragrant—about 3–5 minutes.
  4. Add the uncooked rice into the pot and toast it for 1–2 minutes, stirring to coat and slightly toast the grains.
  5. Pour in the chicken broth and stir. Nestle the seared chicken back into the pot (skin‑side up if possible).
  6. 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.
  7. 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.
  8. 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}

Nutrition

Find it online: https://recipesbyliza.com/one-pot-chicken-and-rice/