introduction
This one pot chicken and rice is a simple, comforting meal. It cooks in one pan, so cleanup is easy. The dish has juicy chicken, fluffy basmati rice, and mild spices. Anyone can make it with basic ingredients and little time.
why make this recipe
- You use one pot, so it saves time and dishes.
- It feeds a family and works for leftovers.
- The flavors are simple and familiar, so picky eaters often like it.
- You can swap herbs or garnish to match what you have.
how to make One Pot Chicken and Rice
Follow the steps below in order. Use a heavy pot with a lid for best results.
- Mix the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper in a small bowl.
- Rinse the rice until the water runs clear and set it aside.
- Put the chicken thighs in a larger bowl. Add the seasoning, saving about 1 teaspoon for later. Mix so the chicken is well coated.
- Heat the olive oil on medium-high. Add the chicken skin side down and sear 3 minutes per side until golden. Remove the chicken and set it on a plate. If the pan looks too oily, blot some oil with a kitchen towel.
- Sauté the chopped onions in the hot oil until soft and translucent. Add the butter and stir until it melts.
- Add the rinsed rice and toast it for 1–2 minutes, stirring so it does not stick.
- Pour the chicken stock over the rice. Add the reserved seasoning and stir to combine. Scrape the bottom of the pan to deglaze while you stir so the rice won’t burn. Taste and adjust salt and pepper now.
- Arrange the chicken thighs over the rice. Cover the pot and cook on low-medium heat for 15–20 minutes, depending on your rice. The rice is done when it is tender, fluffy, and the liquid is absorbed.
- Garnish with chopped green onions. Cover and let stand 3 minutes. Fluff the rice with a fork, serve, and enjoy.
Ingredients :
1½ cups uncooked basmati rice, 6 chicken thighs, 1 ½ tsp mixed herbs (Substitute with Italian seasoning or herb de Provence), 2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 2 Tbsp Olive oil, 1 cup onion chopped (any types of onion would work for this recipe.), 1 Tbsp butter, 3 cups low sodium chicken stock., Salt and pepper to taste, ½ cup green onions to garnish (sub with chives, parsley or coriander)
Directions :
To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside., Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated., Heat up olive oil on medium high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside. (You can blot the oil with kitchen towel if it looks too much at this point as the chicken releases its own oil too), Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn’t stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn’t burn when cooking.Taste and adjust seasoning to taste at this point, Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too., Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!
how to serve One Pot Chicken and Rice
- Serve hot from the pot.
- Add a side of steamed vegetables or a simple salad.
- Garnish with extra green onions, parsley, or a squeeze of lemon for brightness.
how to store One Pot Chicken and Rice
- Cool to room temperature, then put in an airtight container.
- Store in the fridge for up to 3–4 days.
- Reheat in the microwave or on the stove with a splash of water or stock to loosen the rice.
- Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make One Pot Chicken and Rice
- Rinse basmati rice to remove surface starch so it cooks fluffy.
- Toast the rice briefly in the pan for more flavor and better texture.
- Keep heat low when simmering so the rice cooks evenly.
- Let the dish rest covered for a few minutes after cooking to finish steaming.
- Taste and adjust salt after adding stock, not before.
variation (if any)
- Use thighs with bones or boneless thighs; cooking time may change slightly.
- Swap basmati for long-grain white rice; adjust liquid and time as needed.
- Add vegetables like peas, carrots, or bell peppers in the last 10 minutes of cooking.
- Use different herbs such as oregano or rosemary to change the flavor.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts and check doneness. They cook faster and can dry out, so watch them closely.
Q: Can I use another rice type?
A: You can, but cooking time and liquid may change. Follow package directions and adjust time.
Q: Do I need to rinse the rice?
A: It helps remove starch and keeps the rice fluffy. Rinse until the water runs clear.
Q: Can I make this on the stove-top only?
A: Yes. This recipe is stove-top focused. Use a heavy pot with a tight lid and cook on low-medium heat.
Q: How do I know when the rice is done?
A: The rice is tender, fluffy, and the liquid is fully absorbed. If it is still firm, add a little more hot stock and cook a few minutes longer.
Conclusion
If you want a simple version to follow, try this One Pot Chicken and Rice – The Dinner Bite for ideas and photos. For a family-friendly take with useful tips, see One Pot Chicken and Rice – Family Favorite Recipe. If you need cost-saving tips and a basic method, check One Pot Chicken and Rice – Budget Bytes.
One Pot Chicken and Rice
Ingredients
For the Chicken and Rice
- 6 pieces chicken thighs Thighs can be bone-in or boneless.
- 1.5 cups uncooked basmati rice Rinse until the water runs clear.
- 2 tsp smoked paprika
- 1.5 tsp mixed herbs Substitute with Italian seasoning or herbs de Provence.
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup chopped onion Any type of onion will work.
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- 0.5 cups chopped green onions Can be substituted with chives, parsley, or coriander.
Instructions
Preparation
- Mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper in a small bowl.
- Rinse the rice until the water runs clear and set it aside.
- Put the chicken thighs in a larger bowl. Add the seasoning saving about 1 teaspoon for later. Mix so the chicken is well coated.
Cooking
- Heat the olive oil on medium-high. Add chicken skin side down and sear for 3 minutes per side until golden. Remove the chicken and set it aside.
- Sauté the chopped onions in the hot oil until soft and translucent. Add the butter and stir until it melts.
- Add the rinsed rice and toast it for 1–2 minutes, stirring so it does not stick.
- Pour the chicken stock over the rice. Add reserved seasoning and stir to combine. Scrape the bottom of the pan to deglaze.
- Arrange the chicken thighs over the rice. Cover the pot and cook on low-medium heat for 15-20 minutes.
- Garnish with chopped green onions. Cover and let stand for 3 minutes. Fluff the rice with a fork, serve, and enjoy.
