One-Pot Chicken and Rice

Ingredients You’ll Need

Here’s a breakdown of what makes this recipe work so well.

For the Chicken:

• Chicken Thighs – Juicy, tender, and packed with flavor. Boneless, skinless thighs are best, but chicken breasts can also be used.
• Paprika – Adds warmth and a hint of smokiness.
• Dried Oregano & Thyme – Earthy herbs that balance the flavors beautifully.
• Garlic Powder & Onion Powder – Essential for a savory depth.
• Salt & Black Pepper – Simple seasoning that brings everything together.
• Cooking Oil – For searing the chicken and sautéing the onion.

For the Rice:

• Yellow Onion – Provides sweetness and depth as the base flavor.
• Long-Grain White Rice – Jasmine or basmati are ideal since they cook fluffy and separate.
• Vegetable Broth – Infuses the rice with rich flavor. (You can also use chicken broth for extra depth.)

Optional Garnish:

• Fresh Parsley – Adds a pop of freshness and color.

How to Make One-Pot Chicken and Rice

This dish is as easy as it is delicious. Just follow these simple steps:

1. Season the Chicken
   In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning mix evenly over the chicken thighs.
2. Sear the Chicken
   Heat a tablespoon of oil in a deep skillet or Dutch oven over medium heat. Add the chicken thighs and sear for 2–3 minutes per side until golden brown. (Don’t worry if they’re not fully cooked—they’ll finish cooking with the rice.) Remove from the skillet and set aside.
3. Sauté the Onion
   In the same skillet, add another tablespoon of oil and stir in the diced onion. Cook for about 5 minutes until softened and fragrant, scraping up any browned bits for extra flavor.
4. Toast the Rice
   Stir in the uncooked rice and cook for 1–2 minutes. This step adds nuttiness and helps the grains stay fluffy.
5. Add the Broth
   Pour in the vegetable broth, stirring well to deglaze the pan.
6. Simmer Everything Together
   Place the seared chicken thighs back on top of the rice. Cover with a lid and bring to a gentle boil. Reduce the heat to low and let simmer for 20 minutes without lifting the lid.
7. Rest & Fluff
   After 20 minutes, turn off the heat and let the dish rest (still covered) for another 5 minutes. This ensures the rice is perfectly tender.
8. Serve
   Fluff the rice with a fork, sprinkle with fresh parsley, and serve hot.

Recipe Tips & Variations

• Using Chicken Breasts: Swap thighs for chicken breasts if you prefer leaner meat. Just cut them into smaller pieces to prevent drying out.
• Add Veggies: Bell peppers, peas, spinach, carrots, or mushrooms make great additions. Add them when sautéing the onion for best results.
• Brown Rice Option: If you want to use brown rice, increase broth by ½ cup and cook for 40–45 minutes instead of 20.
• Spice It Up: Add chili flakes, cayenne pepper, or smoked paprika if you like a little heat.
• Creamy Twist: Stir in ¼ cup of heavy cream or coconut milk at the end for a rich, creamy texture.

Storage & Meal Prep

• This one-pot chicken and rice recipe stores wonderfully, making it a great meal prep option.
• Reheat: Warm on the stovetop with a splash of broth or in the microwave until hot.
• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in meal prep containers for up to 2 months. Thaw overnight in the fridge before reheating.