One Pot Chicken and Rice
A comforting and versatile dish where chicken and rice are cooked together in one pot, absorbing deep, cozy flavors for a simple family meal.
Ingredients
For the Chicken
- 6 pieces Chicken thighs (bone-in or boneless) Bone-in gives more flavor; use boneless for quicker cooking.
For the Rice
- 1 cup Long-grain white rice Substitute with jasmine for fragrance or brown rice with longer cook time.
Others
- 2 tablespoons Olive oil or butter Olive oil for a lighter touch, butter for richness.
- 1 medium Onion, finely chopped Caramelizes and deepens the base flavor.
- 2 cloves Garlic, minced Use 1 teaspoon garlic powder in a pinch.
- 3 cups Chicken broth Low-sodium is best; vegetable broth works for a lighter profile.
- 1 cup Carrots and peas (optional) Add color and sweetness; frozen peas are a great shortcut.
- 1 teaspoon Lemon zest Bright finishing touch.
- 1 tablespoon Parsley, chopped Adds freshness.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1 teaspoon Smoked paprika Swap for cumin for a different vibe.
- 1 teaspoon Dried thyme Pantry staple.
- 1 splash White wine (optional) For deglazing.
- 1 dollop Greek yogurt (optional) For creaminess instead of sour cream.
Instructions
Preparation
- Pat the chicken dry and season generously with salt, pepper, and smoked paprika.
- Heat a large, heavy-bottomed pot over medium-high heat with olive oil.
- Sear the chicken skin-side down until golden brown, about 5–7 minutes. Flip and brown the other side briefly. Transfer to a plate.
- Reduce heat to medium and add the chopped onion to the same pot. Stir and scrape up those fond bits for 3–4 minutes until translucent and slightly caramelized.
- Add garlic and thyme, cooking for 30 seconds until fragrant.
- Pour in the rice and toast for 1–2 minutes, stirring until each grain is glossy and coated.
- Deglaze with a splash of broth or white wine, scraping the bottom to release any stuck bits.
- Add the remaining chicken broth and bring to a simmer.
Cooking
- Nestle the seared chicken back into the pot, skin-side up, and scatter carrots around if using.
- Cover and reduce heat to low. Cook gently for 18–22 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Turn off the heat and let the pot rest, covered, for 5 more minutes.
- Finish with lemon zest and chopped parsley. If you like a creamy touch, stir in a spoonful of Greek yogurt right before serving.
- Serve straight from the pot.
Notes
For a Mediterranean twist, add olives, sun-dried tomatoes, and a sprinkle of oregano. Make it autumnal by swapping spices for cinnamon and nutmeg, folding in roasted squash, and finishing with fresh sage. For a creamy casserole meal, stir in shredded cheese at the end and broil for 2–3 minutes for a golden top. To enjoy mushroom flavor, pair with a rich pasta alternative.