One Pot Chicken and Rice

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You all know how much I enjoy meals that can be made in a single pot. They are convenient, comforting, and always bring satisfaction. This one pot Chicken and Rice dish is the sort of comfort food I frequently prepare, and it is surely ascending to the top of my favorites list. The rice is full of flavor, the chicken turns out incredibly tender, and the entire meal comes together with hardly any effort.
“This is one of my favorite meals for dinner! I absolutely adore it! The flavors are fantastic. Serve with some roasted vegetables on the side. Delicious!”

What’s included in Chicken and Rice?

This easy dish consists of juicy chicken thighs seasoned with herbs and spices (not spicy!), sautéed onions, and long grain white rice that is cooked in vegetable broth. Because everything cooks in one pot from beginning to end, no flavors are wasted. Each bite is filled with deep and tasty flavor.

Ingredients

To prepare this one pan chicken and rice, you will need the following:

Chicken:

I prefer boneless, skinless chicken thighs because they add richness from the fat they release. Chicken breasts could be used, but they won’t be nearly as juicy or tender as thighs. Breasts may dry out a bit with the twostep cooking process (first sear, then steam with the rice), but that is not a concern with chicken thighs.

LongGrain White Rice:

This is a key ingredient in my pantry because it is so adaptable and costeffective. I have not used any other rice types in this recipe, so I cannot predict how it might turn out with short grain or brown rice.

Vegetable Broth:

Using vegetable broth enhances the dish with additional flavor. If you only have chicken broth available, you can use it, though it will slightly affect the flavor and color of the rice.

Cooking Oil:

This is used to achieve a nice sear on the chicken thighs before mixing them with the rice. I typically choose a neutral oil with a high smoke point, such as canola or vegetable oil.

Yellow Onion:

This ingredient brings a pleasant sweetness and increases flavor. Make sure to sauté it until it becomes tender before proceeding.

Seasonings:

I add several simple yet flavorful seasonings to this dish, including salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, and paprika!

Chopped Parsley:

At the end, you can optionally top the dish with some fresh chopped parsley for garnish.

What Vegetables Can I Include?

If you would like to incorporate some vegetables into the dish, consider adding a ½ cup of frozen peas when you pour in the broth or sautéing some mushrooms after cooking the chicken and before adding the onions.

Recipe Tips for Success!

1. Avoid overcooking your chicken thighs in the initial stage! Sear them only until they are browned and have a lovely crust on the outside. They will cook more while mixing with the rice afterward.
2. Make sure to use chicken thighs without bones and skin. Chicken with bones requires additional cooking time and might not be ready when the rice is finished.
3. Before you start this recipe, I suggest checking the instructions on the package of your longgrain white rice. Different brands can have varying cooking times and liquidtorice ratios. The amount of broth mentioned in my recipe worked for my rice, but yours might need a little more or less.

4. DO NOT REMOVE THE LID AFTER ADDING THE VEGETABLE BROTH!

   This step is essential for the rice to cook properly and soak up all the liquid. I understand it can be tempting to take a look, but please resist.
5. After cooking, taste the dish and adjust the seasoning as desired. I always check for salt and pepper at the end and add more if it’s necessary.

What Can You Serve with Chicken and Rice?

Since I didn’t include any vegetables in the dish with my chicken and rice, I prepared some roasted broccoli on the side. Roasted broccoli complements the dish perfectly because its flavor pairs well with the comfort of the chicken and rice, and its simplicity allows the main dish to stand out.

Alternatively, you could serve steamed green beans, sautéed zucchini, or a basic side salad.

Storage and Reheating

Leftovers can be kept in an airtight container in the refrigerator for about 3 to 4 days or frozen for up to 3 months. When freezing, it is better to keep the chicken and rice in separate containers for easier thawing and reheating. Thaw them in the fridge overnight before reheating on the stove or in the microwave. Before reheating, add a bit of broth or water to the rice, and ensure everything is hot before serving.

One Pot Chicken and Rice

This filling and tasty chicken and rice dish features rich and flavorful rice along with wellseasoned chicken, making it a convenient onepot meal.
Author: ranya
Close up of chicken being scooped out of the skillet.
Servings 4
Prep 10 mins
Cook 40 mins

Ingredients

• 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
• 1/4 tsp pepper
• 1. 25 lbs. boneless, skinless chicken thighs (45 thighs)
  
• 2 Tbsp cooking oil, divided
• 1 yellow onion, diced
• 1 cup longgrain white rice (uncooked)
• 1. 75 cups vegetable broth
• 1 Tbsp chopped parsley (optional garnish).

Instructions

1. In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Use this seasoning blend to coat both sides of the chicken thighs evenly.
   In a deep skillet, heat 1 tablespoon of cooking oil over medium heat. When the oil is hot, swirl it around to cover the skillet’s surface, then add the chicken thighs. Cook the thighs for several minutes per side until they are nicely browned. There is no need for the chicken to be fully cooked at this stage.
2. Transfer the browned chicken to a separate plate. Lower the heat to mediumlow, and add another tablespoon of cooking oil, followed by the chopped onion. Sauté the onion for approximately five minutes, or until it becomes tender. Stirring will help the onion’s moisture lift the browned bits from the skillet.
3. Next, add the raw rice to the skillet and sauté it for an additional one to two minutes to give it a light toast.
4. Pour the vegetable broth into the skillet and stir briefly to ensure any remaining brown bits are mixed in.
5. Place the chicken back into the skillet on top of the rice. Cover the skillet with a lid, increase the heat to mediumhigh, and let the broth reach a rolling boil.
6. When it comes to a boil, lower the heat to low and let the chicken and rice simmer without lifting the lid or stirring for twenty minutes. Once the twenty minutes have passed, turn off the heat and let it sit for another five minutes with the lid on.
7. Finally, take off the lid and fluff the rice surrounding the chicken. If you like, add chopped parsley as a garnish, and then serve and enjoy!

Equipment

• Deep Stainless Steel Skillet
• Measuring Cups and Spoons
• Liquid Measuring Cup

Nutrition

Serving: 1 serving
Calories: 421 kcal
Carbohydrates: 42 g
Protein: 31 g
Fat: 13 g
Sodium: 688 mg
Fiber: 2 g

How to Make Chicken and Rice – Step by Step

• In a bowl, mix 2 teaspoons of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Use this mix to coat both sides of four to five boneless, skinless chicken thighs.
• In a deep skillet, heat 1 tablespoon of cooking oil over medium heat. After it is hot, swirl it around to cover the bottom, then add the seasoned chicken thighs. Cook them for about five minutes on each side or until they are well browned. At this point, the chicken does not have to be cooked through; it just needs a good sear. While the chicken is cooking, chop a yellow onion.
  
  
• Take the browned chicken and place it onto a clean plate. Lower the heat to mediumlow, and then add another tablespoon of cooking oil along with the diced onion to the skillet. Sauté the onion until it becomes soft, allowing the moisture to help loosen any browned bits stuck to the bottom of the skillet.
• Add one cup of uncooked longgrain white rice to the skillet. Keep sautéing it with the onion for another one to two minutes to lightly toast the rice. You should notice a crackling and popping sound as it cooks.
• Pour 1. 75 cups of vegetable broth into the skillet that contains the rice and onions. Stir briefly to loosen any bits that may be stuck to the bottom of the skillet.
• Place the chicken thighs back in the skillet, resting them on top of the rice. Cover the skillet with a lid, increase the heat to mediumhigh, and wait for the broth to boil. Once it is boiling, reduce the heat to low and let it simmer gently for 20 minutes without removing the lid or stirring.
• After 20 minutes of simmering on low heat, turn off the stove and let it sit for five minutes without taking off the lid. After this resting time, it should resemble the picture provided above.
• Use a fork to fluff the rice and incorporate the onions back into it (as they tend to rise to the surface during cooking). Add some chopped parsley for garnish and it’s ready to serve!.