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Cozy, simple, and ready in about 30 minutes, this one-pot chicken and rice is the kind of dinner that feels homemade with almost no fuss. If you love easy weeknight meals that deliver big flavor, this recipe fits right into your rotation, and it pairs nicely with other family favorites like a savory chicken philly cheesesteak recipe for nights when you want variety.
Why You’ll Love This One-Pot Chicken and Rice :
- Hands-off cooking: everything cooks in one pot for easy cleanup.
- Big, homey flavor from simple pantry spices.
- Family-friendly — picky eaters usually love it.
- Great for meal prep and reheats well for lunches.
- Versatile: swap veggies or spices to match what you have.
Ingredients Needed :
- Protein
- 4 chicken thighs (boneless and skinless)
- Grains & broth
- 2 cups of rice
- 4 cups of chicken broth
- Aromatics & produce
- 1 onion (chopped)
- 2 cloves of garlic (minced)
- 1 cup of frozen peas
- Fats & seasonings
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
Step-by-Step Instructions :
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Season the chicken thighs with salt, pepper, paprika, and thyme; add them to the pot and brown on both sides.
- Stir in the rice, and pour in the chicken broth.
- Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes, or until the rice is cooked through.
- Stir in the frozen peas, and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and serve.
Serving Suggestions One-Pot Chicken and Rice
Serve spoonfuls straight from the pot for a cozy family-style meal. Add a crisp side salad or roasted vegetables to brighten the plate. For a comforting starter, serve alongside a light soup such as chicken velvet soup to round out the meal.
Tips for Success One-Pot Chicken and Rice
- Use long-grain white rice for best texture — it cooks predictably in about 20 minutes.
- Brown the chicken well to develop flavor; don’t rush this step.
- Keep the pot covered during simmering to trap steam and cook rice evenly.
- If you prefer juicier chicken, remove the lid for the last 5 minutes to reduce liquid slightly.
- Taste and adjust salt at the end — broths vary in sodium.
- For extra color and freshness, stir in chopped parsley or a squeeze of lemon before serving.
variation (if any)
- Swap chicken thighs for chicken breasts, but reduce cooking time slightly and check doneness.
- Stir in frozen mixed vegetables instead of peas, or add a handful of spinach at the end.
- For a Tex-Mex twist, add 1 tsp chili powder and 1/2 cup corn; top with cilantro and lime.
- Finish the meal with a simple sweet treat like chocolate and raisin treats for an easy dessert.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice needs more liquid and a longer cook time (about 40–45 minutes). Adjust broth and simmer until tender.
Q: Can I make this in a skillet instead of a pot?
A: A deep, heavy skillet with a lid works fine as long as it holds the liquid and stays covered while simmering.
Q: How do I reheat leftovers?
A: Reheat gently in a covered skillet with a splash of broth or in the microwave, stirring occasionally to warm evenly.
One-Pot Chicken and Rice
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Season the chicken thighs with salt, pepper, paprika, and thyme; add them to the pot and brown on both sides.
- Stir in the rice, and pour in the chicken broth.
- Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes, or until the rice is cooked through.
- Stir in the frozen peas, and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and serve.
