One Pot Chicken and Rice

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Upgrade your weeknight dinners with One Pot Chicken and Rice! Tender chicken, fragrant spices, and fluffy rice make this dish a crowd-pleaser. Ready in just 30 minutes, it’s perfect for satisfying even the pickiest eaters.

As someone who appreciates the joys of cooking but also values simplicity and convenience, I often seek out recipes that strike the perfect balance between flavor and ease. That’s why I’m excited to share with you one of my all-time favorite go-to dishes: One Pot Chicken and Rice.

This dish is exactly what it sounds like: chicken and rice cooked together in one pot, infusing the rice with the savory goodness of the seasoned chicken. It’s a complete meal in itself, packing protein, carbs, and flavor all in one.

Why I love this recipe

• I love this recipe because I can throw everything into one pot and let it simmer away. Minimal prep, minimal cleanup – what’s not to love?
• I can easily tweak the seasonings to suit my taste or add in some veggies for an extra nutritional boost.

You will also love our Broccoli Chicken Rice Casserole and Baked Pork Chops and Rice; they are ideal for those hectic evenings too.

Ingredients

• uncooked basmati rice
• olive oil
• chicken thighs
• smoked paprika
• Italian Seasoning
• onion powder
• garlic powder
• onion
• butter
• low-sodium chicken stock
• salt and pepper

Step by step

1. In a small bowl, mix smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper until well combined. Set aside.
2. Rinse the rice until the water runs clear, then set it aside. Reserve a teaspoon of the seasoning mixture. Add the chicken thighs to a bowl and sprinkle the remaining seasoning. Toss to coat the chicken evenly.
3. Heat the olive oil over medium-high heat in a large skillet or Dutch oven.
4. Carefully add the chicken to the oil and sear for about 3 minutes on each side until golden brown.
5. Remove the chicken from the pan and place it on a plate, setting it aside.

1. Immediately add the butter and chopped onions to the hot oil and sauté until they are soft and translucent, about 4-5 minutes, stirring often.
2. Add the rice and reserved seasonings to the pan and stir to combine. Toast for 1-2 minutes, stirring constantly to prevent sticking.
3. Pour the chicken stock over the rice and stir to ensure nothing sticks to the bottom of the pan.
4. Return the chicken thighs to the pan and cover with a lid.
5. Cook on medium-low heat for 15-20 minutes until the rice is tender and fluffy and chicken is cooked through.

Variations

You can use chicken breasts instead of thighs, but you may need to adjust the cooking time or cut the chicken breasts into tenderloins if they are very thick.

You can also add some vegetables directly into the pot, like bell peppers or peas. For a bit of spice, throw in some red pepper flakes or a dash of hot sauce.

Serving suggestions

While this can be a meal by itself I like to pair it with a vegetable side like sautéed green beans, veggie salad, or Italian broccoli.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days.

When reheating, add a splash of chicken stock or water to prevent the rice from drying out. Microwave or reheat on the stove until warmed through.

If you try this recipe please comment and rate it below, I love hearing from you!

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