One Pot Chicken and Rice Recipe
Looking for a quick, flavorful meal that the whole family will love? This One-Pot Chicken and Rice Recipe combines tender, juicy chicken with perfectly cooked rice and savory spices, all cooked together in a single skillet. It’s a fuss-free, comforting dish that’s perfect for weeknights or anytime you want a hearty meal without the extra cleanup.
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Ingredients
- 1.25 lbs (4–5) boneless, skinless chicken thighs
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 Tbsp cooking oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups long-grain white rice (or basmati)
- 2 1/4 cups chicken or vegetable broth
- 1 cup frozen peas (optional)
- 1 Tbsp fresh parsley, chopped (for garnish)
What to Serve with Chicken and Rice?
This dish is hearty enough to stand on its own, but you can pair it with:
- A fresh green salad with lemon vinaigrette
- Steamed or roasted vegetables like broccoli, zucchini, or carrots
- A dollop of creamy yogurt or a tangy Peri-Peri sauce for a flavor boost
- Crusty bread or garlic bread to soak up the delicious juices
Variations to Try
- Spicy Version: Add 1/4 tsp cayenne pepper or 1/2 tsp chili flakes to the seasoning for a mild heat.
- Veggie Boost: Mix in diced carrots, corn, or bell peppers for extra color and nutrients.
- Cheesy Twist: Stir in 1/4 cup shredded cheddar or mozzarella after cooking for a creamy finish.
- Herb-Forward: Swap parsley for fresh cilantro, basil, or thyme to change the flavor profile.
- Healthy Swap: Use brown rice instead of white rice and skinless chicken breast for a lighter option.
Hearty One Pot Chicken and Rice Recipe
This Hearty One Pot Chicken and Rice is a simple, flavorful meal perfect for busy weeknights. Tender chicken simmers with aromatic rice and spices, absorbing all the delicious flavors in one pot. Serve straight from the skillet for a cozy family dinner that’s both comforting and satisfying.
Ingredients
- 1.25 lbs 4 to 5 boneless, skinless chicken thighs
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper
- 2 Tbsp cooking oil divided
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 1/2 cups long grain white rice or basmati
- 2 1/4 cups chicken or vegetable broth
- 1 cup frozen peas optional
- 1 Tbsp fresh parsley chopped (for garnish)
Instructions
- Season the chicken: In a small bowl, mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub evenly over the chicken thighs.
- Sear the chicken: Heat 1 Tbsp oil in a large deep skillet or pot over medium heat. Add chicken and cook 3–4 minutes per side until lightly browned (not fully cooked). Remove and set aside.
- Cook the vegetables: Add remaining oil, then sauté onion and bell pepper for 4–5 minutes until softened.
- Toast the rice: Stir in the rice and cook 1–2 minutes to lightly toast.
- Add the broth: Pour in the chicken or vegetable broth, scraping the bottom to lift any browned bits. Stir in peas if using.
- Simmer everything: Place the chicken back on top of the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes without lifting the lid.
- Rest: Turn off the heat and let it sit, covered, for 5 minutes.
- Serve: Fluff the rice gently around the chicken, garnish with parsley, and enjoy hot!
Notes
Tips & Variations
- For a spicier twist, add 1/4 tsp cayenne or 1/2 tsp chili flakes to the seasoning mix.
- Use chicken breasts if preferred, but thighs stay juicier.
- Swap frozen peas for corn or diced carrots for variety.
