One Pot Chicken And Rice

Need a quick dinner with easy cleanup? This one pot chicken and rice has you covered. Cozy, hearty, and made all in one pot!

Juicy chicken, fluffy rice, and cozy flavors cook together perfectly. Every spoonful is warm, simple, and super tasty. No mess, no stress.

Perfect for busy nights, family meals, or lazy weekends. Fast to make. Even faster to love.

Let’s grab one pot and make it happen! Dinner’s about to get cozy and easy.

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks together, making clean-up a breeze.
• Tender and Flavorful: The chicken stays juicy while the rice soaks up every bit of deliciousness.
• Simple Ingredients: Pantry staples come together to make a comforting, satisfying dish.
• Meal Prep Friendly: Stores and reheats beautifully for easy lunches or dinners later.
• Customizable: You can easily swap spices or add veggies depending on what you have on hand.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour

Servings:
This recipe serves about 4–5 people generously. You can double it if you need more—just use a bigger pot!

Difficulty:
Beginner-friendly but satisfying even for seasoned cooks.

Required Kitchen Tools

• Large, heavy-bottomed pot or Dutch oven with a lid
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Small bowls for spice mixing

Ingredients for One Pot Chicken and Rice

Here’s what you’ll need to bring this dish together (exact measurements will also be in the recipe card below):

• 5 boneless, skinless chicken thighs: Juicy and flavorful, perfect for this dish.
• 2 tablespoons cooking oil: For searing the chicken and sautéing the onions.
• 1 yellow onion, diced: Adds sweetness and depth.
• 1 cup long-grain white rice: Uncooked — it will cook right in the pot.
• 1¾ cups vegetable broth: Hot broth helps the rice cook evenly and adds flavor.
• 2 teaspoons paprika: Smoky and rich, giving color and depth.
• 1 teaspoon dried oregano: A touch of herbal warmth.
• 1 teaspoon dried thyme: Earthy and fragrant.
• ½ teaspoon garlic powder: Quick way to boost the flavor.
• ½ teaspoon onion powder: Helps deepen the savory base.
• ¼ teaspoon salt: Balances and enhances everything.
• ¼ teaspoon black pepper: Adds a little bite.
• Chopped parsley (optional): For a fresh, colorful garnish.

Variations for One Pot Chicken and Rice

• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
• Veggie Boost: Stir in some frozen peas, diced carrots, or chopped spinach during the last few minutes of cooking.
• Different Protein: Swap chicken thighs for chicken breasts or even turkey thighs.
• Broth Swap: Use chicken broth instead of vegetable broth for a deeper flavor.
• Rice Choices: Jasmine or basmati rice also work beautifully here.

How to Make One Pot Chicken and Rice (Step-by-Step Instructions)

1. Prepare the Chicken and Spices

In a small bowl, mix together the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper.
Pat the chicken thighs dry with paper towels.
Then, rub the spice mixture evenly all over the chicken, making sure every piece is nicely coated.

2. Sear the Chicken

Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Once hot, add the chicken thighs.
Sear for about 3–4 minutes per side until they are golden brown.
(They don’t need to be fully cooked yet — just get a nice sear.)
Remove the chicken from the pot and set aside on a plate.

3. Sauté the Onion

In the same pot, add the diced onion.
Sauté for 3–4 minutes, stirring often, until the onion becomes soft and translucent.
Scrape up any flavorful bits from the bottom of the pot — this adds tons of taste to the final dish.

4. Add the Rice

Pour the uncooked rice into the pot with the onions.
Stir the rice for 1–2 minutes to lightly toast it.
This helps the rice develop a nutty, richer flavor as it cooks.

5. Pour in the Broth

Carefully pour the hot vegetable broth into the pot.
Stir everything together gently.
Make sure the rice is evenly distributed across the bottom so it cooks evenly.

6. Nestle the Chicken Back In

Place the seared chicken thighs back into the pot, setting them right on top of the rice.
The juices from the chicken will seep into the rice as everything cooks, building incredible flavor.

7. Simmer and Cover

Bring the broth to a gentle simmer.
Once bubbling, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for about 20–25 minutes.
Avoid opening the lid during this time — the steam is what cooks the rice perfectly.

8. Rest and Fluff

After the cooking time is up, turn off the heat but leave the lid on.
Let the pot sit for another 5–10 minutes.
This resting time allows the rice to finish steaming and become nice and fluffy.

Finally, remove the lid, fluff the rice gently with a fork, sprinkle chopped parsley on top if you like, and serve hot.

Serving and Decoration

How to Serve One Pot Chicken and Rice

This dish is hearty and flavorful enough to serve on its own, but you can easily dress it up depending on your mood:

• Fresh Garnishes: Sprinkle chopped parsley, green onions, or a squeeze of fresh lemon juice right before serving.
• With Veggies: Pair it with a simple side salad, roasted broccoli, or steamed green beans for a full meal.
• Add a Sauce: A drizzle of yogurt sauce or a dollop of sour cream can add a creamy contrast to the spices.
• Family Style: Serve the pot right at the table and let everyone scoop their own portions. It’s cozy and casual.

Storing One Pot Chicken and Rice

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed.
• Freezer: This dish freezes well! Cool completely, then portion into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

• Use Hot Broth: Hot broth keeps the cooking process smooth and helps the rice cook evenly.
• Don’t Overcrowd: Make sure the chicken has a little breathing room when you sear it, so you get a nice golden crust.
• Keep It Covered: Resist the urge to lift the lid while the rice is cooking — steam is essential!
• Rest Time Matters: That final 5–10 minutes of resting is key to perfectly tender rice.
• Customize Freely: Play around with spices or mix in veggies to make this dish your own.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	420 kcal
Protein	28 g
Carbohydrates	35 g
Fat	18 g
Saturated Fat	4 g
Fiber	2 g
Sugar	2 g
Sodium	480 mg

(Nutrition values are estimates and may vary based on exact ingredients used.)

One Pot Chicken and Rice FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they cook faster and can dry out more easily. Watch closely and adjust the cooking time as needed.

What kind of rice works best?

Long-grain white rice is ideal because it stays fluffy and separate. Short-grain rice tends to get a little stickier, which changes the texture.

Can I make this dish ahead of time?

Definitely. One Pot Chicken and Rice reheats beautifully. Just splash a little broth or water over it when reheating to bring it back to life.

What if my rice isn’t fully cooked?

If you check and the rice still feels a little firm, add a few more tablespoons of broth, cover again, and cook over low heat for an extra 5 minutes.

Conclusion

One Pot Chicken and Rice is the kind of dish that feels like home.
It’s simple, hearty, and packed with layers of flavor that come together with just a few pantry staples. Whether you’re cooking for your family on a busy night or prepping meals for the week, this recipe is a trusty favorite you’ll come back to again and again.
Give it a try — your kitchen is about to smell amazing.