One Pot Chicken and Rice

This One Pot Chicken and Rice is a simple, warm meal you can make on busy nights. It cooks in one pan and gives tender chicken and fluffy rice. If you like similar home-style recipes, try this best smothered chicken and rice recipe for another easy idea.

why make this recipe

This recipe is quick, uses few dishes, and fills the table with a full meal. It needs common pantry spices and gives a comforting result. The rice cooks with the chicken so it keeps flavor and stays moist.

how to make One Pot Chicken and Rice

1. Mix smoked paprika, mixed herbs, garlic powder, onion powder, salt and pepper in a small bowl. Rinse the rice until the water runs clear and set aside.
2. Put the chicken thighs in a bigger bowl. Add the seasoning and save about one teaspoon for later. Mix so the chicken is well coated.
3. Heat olive oil on medium-high. Add the chicken, skin side down, and sear about 3 minutes per side until golden. Remove chicken and set on a plate. Blot excess oil if needed.
4. Sauté chopped onions in the hot oil until soft and see-through. Add the butter and stir until melted.
5. Stir in the rinsed rice and toast for 1–2 minutes, stirring so it does not stick.
6. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Scrape the bottom of the pan to deglaze and stop the rice from burning. Taste and adjust salt and pepper.
7. Arrange the chicken thighs over the rice. Cover the pot and cook on low-medium for 15–20 minutes, until the rice is tender and the liquid is absorbed.
8. Garnish with chopped green onions, cover and let stand 3 minutes. Fluff the rice with a fork and serve.

Ingredients :

• 1½ cups uncooked basmati rice
• 6 chicken thighs
• 1½ tsp mixed herbs (or Italian seasoning or herb de Provence)
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 Tbsp olive oil
• 1 cup onion, chopped (any onion works)
• 1 Tbsp butter
• 3 cups low sodium chicken stock
• Salt and pepper to taste
• ½ cup green onions to garnish (or chives, parsley or coriander)

Directions :

• In a small bowl, mix smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper.
• Rinse the rice until the water runs clear and set aside.
• Add the chicken thighs to a bigger bowl and add the seasoning, reserving about a teaspoon. Mix until the chicken is well coated.
• Heat olive oil on medium-high heat, add the chicken skin side down and sear for about 3 minutes on each side until golden brown. Remove chicken and set aside. (Blot excess oil if needed.)
• Sauté chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted.
• Stir in the rinsed rice and toast for about a minute or two, keeping it from sticking.
• Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze by scraping the bottom of the pan while stirring. Taste and adjust seasoning.
• Arrange the chicken over the rice, cover, and cook on low-medium heat for 15–20 minutes until rice is tender and liquid is absorbed.
• Garnish with chopped green onions, cover and let stand 3 minutes. Fluff with a fork, serve and enjoy.

how to serve One Pot Chicken and Rice

Serve hot from the pot. Add a simple side salad or steamed vegetables. For more color, sprinkle extra chopped parsley or coriander on top.

how to store One Pot Chicken and Rice

Let cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or in the microwave until hot. Do not keep longer than 3 days for best safety and quality.

tips to make One Pot Chicken and Rice

• Rinse the rice to remove extra starch and keep grains separate.
• Sear the chicken well for good color and flavor.
• Use low-medium heat to finish cooking so the rice cooks evenly.
• If the rice is still firm after the time, add a little hot stock, cover and cook a few more minutes.
• Taste and adjust salt before covering to cook.

variation (if any)

• Use bone-in or boneless chicken thighs. Bone-in gives more flavor.
• Add vegetables like peas, carrots or bell pepper in the last 5–7 minutes of cooking.
• Swap basmati for long-grain white rice, but adjust cooking time if needed.
• For a herb twist, use Italian seasoning or herbes de Provence in place of mixed herbs.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use bone-in breasts for more flavor or boneless for less cooking time. Watch the cook time so they do not dry out.

Q: Can I make this in the oven?
A: Yes. After searing, cover the pot and bake at 350°F (175°C) for about 25–30 minutes, or until rice is tender.

Q: Do I need to rinse the rice?
A: It is best. Rinsing removes extra starch and helps the rice cook fluffy and separate.

Q: Can I use regular chicken stock instead of low sodium?
A: You can. Taste and reduce added salt since regular stock may be saltier.

Q: How do I know the rice is done?
A: The rice will be tender, fluffy, and the liquid will be absorbed. If it feels firm, add a little more hot stock and cook a few minutes longer.

Print