This one pot chicken and rice recipe makes a cozy, comfort meal everyone will love.
Savory seasoned chicken thighs are pan-fried until crispy and then simmered in a savory broth with basmati rice.
A Delicious One-Pot Dinner
- One pot chicken and rice is a light yet flavorful meal that is sure to be added to the weekly rotation all year long.
- Budget-friendly chicken thighs and rice are a tasty combo for large families and hearty appetites.
- Cook up an extra batch and enjoy all week for healthy workday lunches and easy-to-reheat dinners.
- Super versatile chicken and rice is great for switching up the seasoning profile, changing the starch, or adding veggies.
Ingredients
Chicken: Chicken thighs are juicy and flavorful, and make perfect single-portions, but you can use breasts or even leftover chicken (add it last so it doesn’t overcook).
Rice: Basmati rice has a nuttier flavor, cooks up quickly, and its aroma adds appeal to this recipe. Any rice works, but you may need to adjust the cooking time. You can also make Instant Pot rice and have extra to use all week in other recipes.
Seasonings: Italian seasonings, smoked paprika, garlic, and onion powder infuse the chicken and rice with savory flavor. Adjust the amounts to taste.
Variations
Toss in a bag of frozen veggies in Step 11 for even more flavor and texture or sauté mushrooms with the onions in Step 8. Steamed spinach, broccoli, or cauliflower florets are excellent ways to fill out this meal with tasty nutrition, just don’t cook them with the rice. Instead steam in separate pot and add them at the end so they don’t get gray or mushy.
Spice things up with my zesty DIY Cajun seasonings. You could also swap out the chicken with shrimp or sliced sausage. Or, go Tex-Mex and use ground beef instead of chicken. Whisk in half-and-half with the broth in Step 10 for a creamy version.
How to Make One Pot Chicken and Rice
- Toss chicken in seasonings (full recipe below) and sear in oil. Transfer chicken to a plate.
- Cook onions in butter until soft, then add rice and seasoning mix.
- Toast rice and deglaze the skillet with broth.
- Return chicken thighs to the skillet and cook until the rice is tender and the chicken is cooked through.
Storing Leftovers
- Keep leftover one pot chicken and rice in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.
- Discard rice and freeze chicken in zippered bags for up to one month. Thaw chicken overnight in the refrigerator and reheat.
More One Pot Chicken Recipes
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One Pot Chicken and Rice
Equipment
Ingredients
- 2 teaspoons smoked paprika
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 6 chicken thighs
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 cup chopped onion
- 1 cup Basmati rice
- 3 cups low sodium chicken broth or chicken stock
Instructions
- Rinse the rice until the water runs clear and set aside.
- In a small bowl, mix paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper to combine. Set aside 1 teaspoon of the seasoning mix.
- To a large bowl, add chicken thighs and remaining seasoning mix. Toss to coat the chicken.
- In a large skillet on medium-high heat, heat the oil until shimmering.
- Carefully add the chicken to the skillet and sear for about 3 minutes on each side, or until golden brown.
- Remove the chicken from the skillet, place it on a plate, and set aside.
- Immediately add butter and chopped onions to the hot oil. Cook until soft and translucent, about 2-3 minutes.
- Add rice and reserved 1 teaspoon of seasoning mix. Stir to combine and toast for 1-2 minutes, making sure it doesn’t stick to the bottom of the skillet.
- Add the chicken broth and stir, scraping the bottom of the skillet. Taste and season with salt and pepper if desired.
- Add chicken thighs back to the skillet. Cover and cook on medium heat for 15-20 minutes, until the rice is tender and fluffy and chicken has reached an internal temperature of 165˚F. Be careful not to overcook.
Notes
- Leftovers can be stored up to 4 days in the refrigerator.
- To freeze, remove the chicken from the rice and freeze for up to one month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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