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A golden-brown skillet of one-pot chicken and rice, garnished with fresh parsley, ready to be served.

One-pot chicken and rice

Enjoy a delicious, comforting one-pot chicken and rice dish featuring tender, juicy chicken thighs and fluffy, seasoned rice, all cooked in a single pan. Perfect for busy weeknights, this family-friendly meal offers savory flavors, minimal fuss, and easy cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 441
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ cups uncooked basmati rice
  • 6 chicken thighs
  • 1 ½ tsp mixed herbs (Substitute with Italian seasoning or herb de Provence)
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp Olive oil
  • 1 cup onion chopped (any types of onion would work for this recipe.)
  • 1 Tbsp butter
  • 3 cups low sodium chicken stock.
  • Salt and pepper to taste
  • ½ cup green onions to garnish (sub with chives, parsley or coriander)

Equipment

  • Large Dutch oven or a deep, heavy-bottomed pot with a tight-fitting lid
  • small mixing bowl
  • large mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Tongs
  • Wooden spoon or spatula

Method
 

  1. To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside.
  2. Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
  3. Heat up olive oil on medium high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside. (You can blot the oil with kitchen towel if it looks too much at this point as the chicken releases its own oil too)
  4. Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn’t stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn’t burn when cooking.Taste and adjust seasoning to taste at this point
  5. Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
  6. Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!

Nutrition

Calories: 441kcalCarbohydrates: 43gProtein: 23gFat: 24gSaturated Fat: 9gCholesterol: 180mgSodium: 112mgPotassium: 350mgFiber: 2gSugar: 2gCalcium: 30mgIron: 2mg

Notes

For best results, pat chicken thighs dry before searing for crispy skin, and always rinse basmati rice thoroughly to ensure a fluffy texture. Don't forget to deglaze the pan after searing to capture rich flavors. Keep the lid tightly closed during simmering to maintain consistent heat. This dish pairs wonderfully with a fresh green salad or steamed green beans. Store leftovers in an airtight container for 3-4 days and reheat with a splash of broth or water to maintain moisture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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