Hey y’all! If you’re looking for a comforting, fuss-free meal that brings the whole family together, this One Pot Chicken and Rice recipe is your new go-to. Juicy chicken, fluffy rice, and vibrant veggies come together in one pot for a dish that’s hearty, flavorful, and oh-so-satisfying. Whether you’re feeding a hungry family or meal prepping for the week, this recipe checks all the boxes—minimal cleanup, maximum taste, and plenty of cozy vibes. Let’s get cooking!
Why You’ll Love This One Pot Chicken and Rice
- Saves time and dishes—everything cooks together in one pot!
- Family-friendly flavors that even picky eaters love.
- Super customizable with your favorite veggies or spices.
- Leftovers taste even better the next day.
- Feeds a crowd without much effort or prep.
Ingredients for One Pot Chicken and Rice
- 1 1/2 lbs (about 4) boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots mix
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
How to Make One Pot Chicken and Rice
Step 1: Sear the Chicken
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt, pepper, and paprika. Add chicken to the pot and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
Step 2: Sauté Aromatics
In the same pot, add diced onion and cook for 2-3 minutes until translucent. Stir in minced garlic and cook another 30 seconds until fragrant.
Step 3: Toast the Rice
Add rice to the pot and stir for 1 minute, letting it soak up all those delicious flavors.
Step 4: Add Broth and Veggies
Pour in chicken broth and scrape any browned bits from the bottom of the pot. Stir in frozen peas and carrots, dried thyme, and a pinch more salt if desired.
Step 5: Cook Everything Together
Nestle the seared chicken thighs back on top of the rice mixture. Bring to a simmer, then reduce heat to low. Cover and cook for 20-22 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
Step 6: Rest, Garnish & Serve
Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm.
Notes for Perfect One Pot Chicken and Rice
- For extra flavor, use chicken broth instead of water—learn more about broth vs. stock here.
- If using brown rice, increase broth to 2.5 cups and simmer for 35-40 minutes.
- Don’t skip the resting step—it’s essential for fluffy, separate grains (see why in this rice cooking guide).
One Pot Chicken and Rice Variations
- Spicy Kick: Add 1/2 teaspoon cayenne pepper and swap in diced bell peppers for extra heat and color.
- Lemon Herb: Stir in 1 tablespoon fresh lemon juice and 1 teaspoon Italian seasoning before simmering.
- Creamy Version: Mix in 1/4 cup heavy cream and 1/4 cup grated Parmesan cheese during the last 5 minutes of cooking.
Required Equipment for One Pot Chicken and Rice
- Large deep skillet or Dutch oven (with lid)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
How to Store & Reheat One Pot Chicken and Rice
Let leftovers cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days. To reheat, add a splash of broth or water and microwave in 1-minute bursts until heated through, or rewarm gently on the stove over low heat. One Pot Chicken and Rice can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Serving Suggestions & Pairings for One Pot Chicken and Rice
- Serve with a crisp green salad and a squeeze of lemon for extra freshness.
- Pair with crusty bread or garlic knots for soaking up juices.
- A chilled white wine or sparkling water makes the perfect refreshing drink alongside.
Pro Tips for Best One Pot Chicken and Rice Results
- Use chicken thighs for extra tenderness—they stay juicier than breasts (learn more at Serious Eats).
- Always fluff the rice with a fork, not a spoon, to keep grains light and fluffy.
- Let the dish rest before serving so the rice absorbs all the flavors and excess moisture.
One Pot Chicken and Rice FAQ
- Can I use chicken breasts instead of thighs?
- Yes, but chicken breasts cook a bit faster and can dry out—check for doneness after 17-18 minutes.
- Can I add other vegetables?
- Absolutely! Try diced zucchini, bell peppers, mushrooms, or spinach for extra color and nutrition.
- Is this recipe gluten-free?
- Yes, as long as your chicken broth is certified gluten-free, this recipe is naturally gluten-free.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into chunks
- 1 cup long grain white rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 cups low-sodium chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add the chicken pieces and season with salt, pepper, and paprika. Cook until browned on all sides, about 5 minutes.
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2Add the diced onion, carrot, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables are softened.
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3Stir in the rinsed rice and dried thyme. Cook for 1-2 minutes, stirring to coat the rice with the oil and spices.
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4Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
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5Remove from heat and let the pot sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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