One-Pot Chicken and Rice: The Ultimate Easy Weeknight Dinner
If you’re looking for a comforting, fuss-free dinner that the whole family will love, One-Pot Chicken and Rice is your go-to recipe. Tender chicken, perfectly cooked rice, and a flavorful blend of vegetables and seasonings come together in a single pot, making cleanup a breeze. This dish is savory, hearty, and packed with flavor, perfect for busy weeknights, meal prep, or cozy weekend dinners.
Why You’ll Love This Recipe
- Minimal cleanup: Everything cooks in one pot — no extra dishes.
- Quick and easy: Ready in under 45 minutes with simple ingredients.
- Balanced meal: Combines protein, carbs, and vegetables in one dish.
- Family-friendly: Mildly seasoned but packed with flavor that kids and adults enjoy.
- Customizable: Swap vegetables, seasonings, or rice type to suit your taste.
One-Pot Chicken and Rice
Ingredients
Equipment
Method
- Season chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken 4-5 minutes per side until golden. Remove and set aside.
- Add onions, carrots, and garlic to the skillet. Sauté 3-4 minutes until fragrant and slightly softened.
- Add rice and stir to coat in oil and vegetables. Pour in chicken broth and stir well.
- Return chicken to the skillet, reduce heat to low, cover, and simmer 20-25 minutes until rice is tender and chicken is cooked through.
- Stir in peas, cover, and cook 2-3 minutes more. Serve hot with optional fresh herbs.
Notes
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or jasmine/basmati)
- 2 ½ cups chicken broth
- 1 cup frozen peas and carrots (or fresh diced vegetables)
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon turmeric (optional, for color)
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- Fresh parsley or cilantro, for garnish
Step-by-Step Instructions
1. Prepare the Chicken
Season the chicken thighs generously with salt, pepper, and paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
2. Sauté the Aromatics
In the same pot, add diced onion and cook for 3–4 minutes until soft and translucent. Add garlic and sauté for another 30 seconds until fragrant.
3. Add Rice and Seasonings
Stir in the rice, thyme, turmeric, and crushed red pepper flakes. Toast the rice for 1–2 minutes to bring out its nutty flavor.
4. Add Broth and Chicken
Pour in chicken broth and return the seared chicken to the pot. Bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 18–20 minutes, or until the rice is tender and chicken is fully cooked.
5. Add Vegetables
About 5 minutes before cooking is complete, stir in frozen peas and carrots (or fresh vegetables). Cover and allow them to steam in the pot until heated through.
6. Finish and Serve
Remove from heat and let sit, covered, for 5 minutes. Garnish with fresh parsley or cilantro. Serve warm and enjoy a perfectly balanced, comforting meal.
Tips for Success
- Sear the chicken first: This adds flavor and locks in juices.
- Use a heavy-bottomed pot: Prevents the rice from sticking or burning.
- Adjust liquid: If using brown rice, increase broth to 3 cups and extend cooking time.
- Vegetable variations: Bell peppers, zucchini, or mushrooms work great.
- Rest before serving: Letting the dish sit for a few minutes helps the rice fully absorb flavors.
Serving Suggestions
- Serve with a simple side salad for a lighter meal.
- Pair with garlic bread for a more indulgent dinner.
- Add a dollop of yogurt or sour cream for a creamy touch.
- For extra flavor, squeeze a bit of fresh lemon juice over the dish before serving.
Make-Ahead and Storage Tips
- Prepare in advance: You can chop vegetables and season chicken ahead of time for a quicker cooking process.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove or microwave, adding a splash of broth to refresh the rice.
- Freezing: This dish can be frozen without the vegetables for up to 2 months. Add fresh or frozen vegetables when reheating.
Why This Recipe Works
This One-Pot Chicken and Rice recipe works because it combines simple ingredients with a layered cooking method that builds deep flavor. Searing the chicken creates caramelization, sautéing the aromatics brings out sweetness, and toasting the rice adds nuttiness. Simmering everything together allows the chicken and rice to absorb the rich, savory broth, while vegetables add color, texture, and nutrients.
It’s a versatile, fail-proof recipe that can be adapted to different proteins, spices, or grains. The simplicity of a one-pot meal ensures minimal cleanup and maximum satisfaction, making it perfect for busy families or anyone who loves home-cooked comfort food.
Variations to Try
- Spicy version: Add cayenne pepper or chili powder to the rice.
- Mediterranean twist: Mix in olives, sun-dried tomatoes, and feta cheese.
- Creamy version: Stir in ¼ cup cream or coconut milk for a richer texture.
- Asian-inspired: Use soy sauce, ginger, and sesame oil instead of spices.
- Vegetarian option: Substitute chicken with tofu, tempeh, or chickpeas.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster, so monitor closely to prevent drying.
Can I use brown rice?
Yes, increase liquid to 3 cups and cook 10–15 minutes longer.
Can I make this dish gluten-free?
Yes! Just ensure your chicken broth is gluten-free.
Can I make this in a slow cooker?
Yes, combine all ingredients except vegetables, cook on low 4–5 hours, and add vegetables in the last 30 minutes.
How do I prevent mushy rice?
Use the correct rice-to-liquid ratio and avoid lifting the lid during cooking.
