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One pot chicken and rice in a skillet

One Pot Chicken and Rice

Spice rubbed chicken thighs seared until crispy, then cooked with fluffy rice in chicken broth with onion and garlic. A cozy, budget friendly one pot dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Chicken
  • 6 bone in skin on chicken thighs about 2 1/2 lb
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
Rice
  • 1 tbsp butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups long grain white rice rinsed
  • 2 3/4 cups low sodium chicken broth
  • 1 cup frozen peas and carrots optional
  • 1/2 lemon juiced
  • 2 tbsp fresh parsley chopped

Method
 

  1. Pat the chicken dry and rub with the combined spices.
  2. Sear skin side down in oil 6 to 7 minutes until crisp, flip 2 minutes, then remove.
  3. Pour off excess fat, add the butter and onion and cook 4 minutes. Add the garlic, then toast the rice 2 minutes.
  4. Add the broth, scrape the pan, bring to a boil and nestle in the chicken skin side up.
  5. 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.
  6. Add the peas and carrots, cover and rest 10 minutes. Fluff, add lemon and parsley and serve.

Notes

Refrigerate leftovers within 2 hours. Keeps 4 days.