One Pot Chicken and Rice
You know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is the kind of comfort food I make time and time again, and it’s definitely moving to the top of my list of favorite recipes. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.
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“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”
Matthew
What’s in Chicken and Rice?
This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.
Here’s what you’ll need to make this one pan chicken and rice:
- Chicken: Boneless, skinless chicken thighs deliver a rich flavor thanks to the fat they release. Chicken breasts can be used, but they tend to be less tender.
- Long-Grain White Rice: A versatile pantry staple that I haven’t tried substituting yet.
- Vegetable Broth: Enhances the flavor, but chicken broth can be used instead.
- Cooking Oil: Such as canola or vegetable oil, used to sear the chicken thighs.
- Yellow Onion: Adds sweetness and flavor.
- Seasonings: Salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, and paprika mix together to add flavor.
- Chopped Parsley: Optional garnish for topping.
What Veggies Can I Add?
Consider adding ½ cup of frozen peas with the broth or sautéing some mushrooms after browning the chicken.
What to Serve with Chicken and Rice?
Since vegetables weren’t included in the pot, I paired my chicken and rice with roasted broccoli, a perfect side that complements the dish without competing for flavor.
Storage & Reheating
Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Separate the chicken and rice for easier thawing and reheating, ensuring everything is piping hot before serving.
How to Make Chicken and Rice – Step by Step Photos
For your reference, follow the detailed step-by-step guide:
- Season chicken thighs with a mix of paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper.
- Heat 1 Tbsp of oil in a deep skillet and brown the seasoned chicken thighs.
- Remove the chicken and sauté diced onions in the same skillet until softened.
- Add uncooked rice, sauté for a few minutes, and allow it to toast slightly.
- Pour vegetable broth into the skillet, incorporate any brown bits, and place the chicken on top.
- Cover and bring to a boil before simmering on low for 20 minutes.
- Remove from heat and let it rest, covered, for another five minutes.
- Fluff the rice with a fork, stir in the onions, and garnish with parsley before serving.
