...
Go Back
–+ servings
A delicious One-Pot Chicken and Rice dish, garnished with fresh parsley, served in a rustic pot ready to eat.

Ultimate One-Pot Chicken and Rice: Juicy Thighs & Fluffy Rice

This One-Pot Chicken and Rice recipe offers an incredibly flavorful, satisfying meal with minimal effort. Its unique technique involves rendering chicken skin fat to create a rich, savory base, ensuring juicy chicken and perfectly fluffy rice every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 650
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

  • Heavy-bottomed pot (Dutch oven, cast iron skillet, or deep pan with lid)
  • small mixing bowl
  • Large bowl
  • Fork
  • Kitchen towel (optional)
  • Meat thermometer (optional)

Method
 

Phase 1: Prepare & Season
  1. To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix these aromatic spices to combine thoroughly.
  2. Rinse the basmati rice under cold running water until the water runs clear. Set the rinsed rice aside to drain.
  3. Add the chicken thighs to a bigger bowl and sprinkle with the seasoning mix, reserving about a teaspoon for later. Mix until each piece of chicken is well coated with the flavorful seasoning.
Phase 2: Sear the Chicken & Build the Base
  1. Heat up the olive oil in your chosen one-pot on medium-high heat. Carefully add the seasoned chicken thighs, skin side down, into the hot pan. Sear them for about 3 minutes on each side until they are deeply golden brown and the skin is crispy. Remove the chicken and place it on a plate, setting it aside. If the chicken has released too much oil, you can blot the excess with a kitchen towel at this point.
  2. In the same pot with the delicious rendered fat and oil, sauté the chopped onions until they are soft, translucent, and fragrant.
Phase 3: Toast the Rice & Simmer
  1. Add the butter to the onions and stir until it's completely melted. Stir in the rinsed rice and toast it for about a minute or two, stirring constantly.
  2. Pour the low sodium chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping any delicious browned bits from the bottom.
  3. Taste the liquid and adjust the seasoning with additional salt and pepper.
  4. Arrange the seared chicken thighs over the aromatic rice. Cover the pot tightly with its lid and cook on low-medium heat for about 15 to 20 minutes. When the rice is done, it will be tender, fluffy, and all the liquid will be absorbed.
Phase 4: Finish & Serve
  1. Garnish the cooked rice with chopped green onions, then cover the pot again and let it stand for another 3 minutes.
  2. Finally, fluff the rice with a fork, gently stirring the chicken into the rice if desired. Serve and enjoy your incredibly flavorful One-Pot Chicken and Rice!

Nutrition

Calories: 650kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 8gCholesterol: 120mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gIron: 2mg

Notes

Pro tips: Add lemon/lime for a zesty finish. Rinse rice thoroughly and deglaze the pan to prevent sticking. Avoid lifting the lid during simmering. Leftovers keep 3-4 days refrigerated, 3 months frozen. Reheat with a splash of stock/water.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!