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Jump to RecipeThis one pot chicken and rice is simple, cozy and full of flavor. Golden, crispy skinned chicken thighs are seared, then nestled into a pot of fluffy rice cooked in chicken broth with onion, garlic, paprika, cumin and thyme. Everything cooks together, so the rice soaks up all the savory chicken juices while the chicken stays tender and juicy. It is an affordable, family friendly dinner made with pantry staples and only one pot to wash.
If you love easy chicken and rice dinners, you might also like my crock pot chicken and rice, chicken mushroom rice casserole or chicken wild rice casserole.
Why You Will Love This One Pot Chicken and Rice
- One pot. Sear, simmer and serve from the same pan.
- Flavorful rice. Cooked in broth and chicken drippings.
- Crispy, juicy chicken. Seared thighs stay moist and tender.
- Budget friendly. Chicken thighs and rice are inexpensive.
- Family friendly. Mild, comforting flavors everyone enjoys.
- Customizable. Add vegetables or change up the spices.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Bone in, skin on chicken thighs: the most flavorful and forgiving choice. Boneless thighs or breasts also work.
- Spice rub: smoked paprika, garlic powder, onion powder, cumin, dried thyme, salt and pepper.
- Olive oil and butter: for searing and flavor.
- Onion and garlic: the aromatic base.
- Long grain white rice: jasmine or basmati give the fluffiest texture.
- Chicken broth: use low sodium so you can control the salt.
- Frozen peas and carrots: optional, for color.
- Lemon and fresh parsley: to brighten the finished dish.
How to Make One Pot Chicken and Rice
1. Season the chicken
Pat the chicken thighs very dry with paper towels. In a small bowl, mix the paprika, garlic powder, onion powder, cumin, thyme, salt and pepper. Rub the spice mix all over the chicken.
2. Sear the chicken
Heat the oil in a large oven safe Dutch oven or deep cast iron skillet over medium high heat. Place the chicken skin side down and cook without moving for 6 to 7 minutes, until the skin is deep golden and crisp. Flip and cook for 2 minutes more, then transfer to a plate. The chicken will finish cooking with the rice.
3. Toast the rice
Pour off all but 2 tablespoons of fat. Add the butter and onion and cook for 4 minutes until soft. Add the garlic for 30 seconds, then stir in the rice and toast it for 2 minutes, until the grains are coated and lightly fragrant. Toasting helps keep the rice fluffy and adds nutty flavor.
4. Add the broth and chicken
Pour in the broth, scrape up the browned bits and bring to a boil. Nestle the chicken back into the rice, skin side up, keeping the skin above the liquid.
5. Cook
Cover and cook on low on the stovetop for 20 to 25 minutes, or bake at 375°F for 30 to 35 minutes, until the rice is tender, the liquid is absorbed and the chicken reaches 175°F for thighs, well above the safe minimum of 165°F. Check with an instant read thermometer.
6. Rest and serve
Scatter the peas and carrots over the top, cover and let rest for 10 minutes off the heat. The steam finishes the rice and warms the vegetables. Fluff the rice with a fork, squeeze over some lemon and sprinkle with parsley.
Tips for Perfect Chicken and Rice
- Rinse the rice. Rinsing removes excess starch and prevents gummy rice.
- Use the right ratio. About 1 3/4 cups of broth per cup of long grain rice works well in this recipe.
- Do not lift the lid. Steam is what cooks the rice evenly.
- Rest before serving. Resting lets the rice finish and firm up.
- Keep the skin above the liquid. It stays crispier.
Which Rice Works Best?
Long grain white rice, such as jasmine or basmati, is the best choice for this recipe because it cooks in about 20 minutes and stays fluffy and separate. Medium grain rice becomes creamier and a little stickier. Brown rice can be used, but it needs about 2 1/2 cups of broth per cup and 40 to 45 minutes of cooking, so add the chicken for the last 25 to 30 minutes. Avoid instant or parboiled rice, which cook too quickly and can turn mushy. Wild rice blends are delicious but need longer cooking and extra liquid, so follow the package directions.
Chicken Thighs vs Chicken Breasts
Bone in, skin on chicken thighs are ideal because they stay juicy during the long cooking time and release flavorful drippings into the rice. Boneless, skinless thighs work too; they cook a little faster. Chicken breasts are leaner and can dry out, so if you use them, cut them into large chunks or thick slices, sear them briefly and add them to the rice for the final 15 minutes. Always make sure chicken reaches at least 165°F.
Why Sear the Chicken First?
It is tempting to skip the searing step and simply add raw chicken to the rice, but browning makes an enormous difference to the finished dish. When the chicken skin hits the hot pan, the Maillard reaction creates a deep golden crust with rich, roasted flavor. The fat that renders out of the skin is then used to cook the onions and toast the rice, carrying that flavor into every grain.
The browned bits left stuck to the bottom of the pot, known as fond, dissolve into the broth and give the rice a savory depth you cannot get any other way. Searing also renders the fat from the skin, so it stays crisp on top instead of turning soft and rubbery as it cooks.
Common Mistakes to Avoid
- Moving the chicken too soon. Let it sear undisturbed until the skin releases naturally from the pan.
- Using a pan that is too small. The chicken should fit in one layer; a crowded pot steams instead of searing.
- Stirring the rice while it cooks. Stirring releases starch and makes the rice gummy.
- Cooking on high heat after covering. The bottom will scorch before the rice is tender. Keep it on low.
- Serving immediately. The 10 minute rest is what makes the rice perfectly fluffy.
Make Ahead and Meal Prep
Chicken and rice is a great meal prep dinner. Mix the spice rub and store it in a jar, and dice the onion a day ahead. Once cooked, let the dish cool, then divide the rice and chicken into containers with steamed vegetables. To keep the chicken skin crisp when reheating, warm it separately in a hot skillet or air fryer for a few minutes while the rice heats in the microwave. A squeeze of fresh lemon and a sprinkle of herbs make leftovers taste freshly made.
Variations
- Lemon herb: add lemon zest to the rub and stir fresh dill into the rice.
- Spanish style: add diced tomatoes, bell peppers and a pinch of saffron or turmeric.
- Cheesy: stir in shredded cheddar or Parmesan before resting.
- Mexican style: use chili powder and cumin, add salsa to the broth and top with cilantro.
- Mushroom: saute sliced mushrooms with the onions.
- Broccoli: add small broccoli florets during the last 10 minutes.
What to Serve With Chicken and Rice
This dish is a complete meal, but a simple green salad, roasted vegetables, steamed green beans or garlicky sauteed spinach make perfect sides. A dollop of Greek yogurt or a spoonful of salsa verde on top adds a fresh finish. For another cozy rice dinner, try my better than takeout chicken fried rice.
Storage and Reheating
- Refrigerator: cool quickly and store in airtight containers for up to 4 days.
- Reheating: sprinkle the rice with a little water or broth, cover and microwave until steaming hot, or reheat in a covered skillet.
- Freezer: freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety: refrigerate cooked rice within 1 to 2 hours to prevent bacterial growth.
Frequently Asked Questions
Why is my rice mushy?
Too much liquid, stirring during cooking or skipping the rinse can cause mushy rice. Measure carefully and keep the lid on.
Why is my rice still hard?
The heat was too high and the liquid evaporated. Add 1/4 cup of hot broth, cover and cook on low for 5 more minutes.
Can I use brown rice?
Yes. Increase the broth to about 2 1/2 cups per cup of rice and cook for 40 to 45 minutes.
Can I use boneless chicken?
Yes. Boneless thighs cook slightly faster. Breasts should be added later to prevent drying out.
Can I bake it in the oven?
Yes. Bake covered at 375°F for 30 to 35 minutes.
How long does it keep?
Up to 4 days in the fridge.
Final Thoughts
One pot chicken and rice is proof that the simplest dinners are often the best. With crispy, juicy chicken and fluffy, flavorful rice cooked together in a single pot, it is an easy, affordable meal you will make again and again.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 38 g |
| Carbohydrates | 62 g |
| Fat | 24 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 840 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
One Pot Chicken and Rice
Ingredients
Method
- Pat the chicken dry and rub with the combined spices.
- Sear skin side down in oil 6 to 7 minutes until crisp, flip 2 minutes, then remove.
- Pour off excess fat, add the butter and onion and cook 4 minutes. Add the garlic, then toast the rice 2 minutes.
- Add the broth, scrape the pan, bring to a boil and nestle in the chicken skin side up.
- Cover and cook on low 20 to 25 minutes, or bake at 375°F for 30 to 35 minutes, until the rice is tender and chicken reaches 175°F.
- Add the peas and carrots, cover and rest 10 minutes. Fluff, add lemon and parsley and serve.
