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One-pot chicken and rice
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One-Pot Chicken And Rice

This One-Pot Chicken And Rice recipe is simple, hearty, and full of flavor. Juicy chicken and fluffy rice cook together in one pot for a comforting meal with minimal cleanup. Perfect for busy weeknights or cozy family dinners.
Prep Time10 minutes
Cook Time25 minutes
Resting Time5 minutes
Total Time40 minutes
Method: One-Pot, Stovetop
Cuisine: One-Pot, Stovetop
Keyword: Easy Chicken And Rice, Family Dinner Recipe, One-Pot Chicken And Rice, Quick Comfort Food
Servings: 4
Calories: 420kcal
Author: Arif Ahmed

Equipment

  • Large deep skillet or Dutch oven
  • Sharp knife
  • cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Lid for the pot

Ingredients

  • 1 ½ lbs boneless skinless chicken thighs or breasts
  • 1 ½ cups long-grain white rice rinsed
  • 3 cups chicken broth
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup frozen peas optional
  • 2 tbsp olive oil or butter
  • 1 tsp paprika
  • ½ tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Optional Add-Ons:
  • 1 tbsp lemon juice for brightness
  • ¼ cup cream or coconut milk for a creamy version
  • A pinch of red chili flakes for spice

Instructions

  • Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
  • Season chicken with salt, pepper, and paprika.
  • Sear both sides of the chicken until golden brown, about 4–5 minutes per side. Remove and set aside.
  • In the same pot, add chopped onion and cook until soft, about 2 minutes.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Stir in the rinsed rice and cook for 1–2 minutes to lightly toast it.
  • Pour in chicken broth, add carrots and thyme, and stir well.
  • Return the seared chicken to the pot. Cover and simmer on low heat for 18–20 minutes, or until rice is tender and liquid is absorbed.
  • Add frozen peas and let them steam for 3–4 minutes.
  • Fluff the rice with a fork, garnish with fresh parsley, and serve warm.

Notes

Rinse the rice before cooking to prevent it from becoming sticky.
Use chicken thighs for the juiciest result, but breasts work fine too.
Let the pot rest covered for 5 minutes before serving to allow moisture to settle.
Add vegetables like broccoli, zucchini, or spinach for extra nutrition.
Store leftovers in an airtight container for up to 3 days.
Nutritional Facts (Per Serving)
Calories: 420
Protein: 30g
Fat: 14g
Carbohydrates: 40g
Fiber: 2g
Sugar: 4g