One Pot Chicken and Rice: Your New Family Favorite Meal

This One Pot Chicken and Rice is a comforting meal that brings the family together, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Substitute with boneless skinless chicken for a lighter option.

For the Rice Base

1 cup Long-Grain White Rice Can be replaced with brown rice, adjust cooking time.
2 cups Chicken Broth Vegetable broth can be used for a vegetarian version.

For the Aromatics

1 small Onion Shallots or leeks can be alternatives.
3 cloves Garlic Garlic powder may be substituted if fresh garlic is unavailable.

For Seasoning

1 teaspoon Smoked Paprika Sweet paprika or chili powder can replace it.
1 teaspoon Dried Thyme Oregano or Italian seasoning can be used instead.
to taste Salt
to taste Black Pepper

For Cooking

2 tablespoons Olive Oil Any cooking oil can be used.
1 tablespoon Unsalted Butter Enhances flavor.

For Color and Nutrition

1 cup Frozen Peas Any favorite vegetables can be substituted.
1 teaspoon Turmeric Optional, omit if not available.

For Garnish

to taste Fresh Parsley Cilantro or green onions can also be used.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and cook for an additional 3 minutes. Remove and set aside.
In the same pot, add a diced small onion and sauté for 2-3 minutes until soft. Stir in minced garlic, smoked paprika, dried thyme, salt, and pepper, cooking for about 30 seconds until fragrant.
Add 1 cup of rinsed long-grain white rice, stirring gently to coat the grains. Toast the rice for 1-2 minutes until slightly translucent.
Pour in 2 cups of chicken broth and bring to a simmer. Return the seared chicken thighs to the pot, cover, reduce heat to low, and let cook for 20-25 minutes.
Uncover and stir in 1 cup of frozen peas. Cover again for 5 minutes to heat up the peas. Fluff rice with a fork, garnish with fresh parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Tried this recipe?

Let us know how it was!