One-Pot Chicken and Rice: The Ultimate Comfort Food

Looking for a weeknight dinner that’s both hearty and hassle-free? Look no further! This One-Pot Chicken and Rice recipe is everything you could ever want in a meal. It’s flavorful, comforting, and—best of all—requires minimal cleanup. Whether you’re a busy parent, a college student, or just someone who loves delicious food, this recipe is perfect for you.

Imagine tender chicken, perfectly cooked rice, and a medley of savory seasonings, all coming together in a single pot. Sounds dreamy, right? Let’s dive into the details so you can whip this up tonight!

This post contains affiliate links. This means that if you make a purchase through one of my links, I may receive a small commission at no extra cost to you.

Why You’ll Love This Recipe

• Easy Cleanup: No mountains of dishes to tackle afterward.
• Packed with Flavor: A delightful blend of spices and aromatics.
• Customizable: Adapt the recipe to fit your dietary preferences.
• Perfect for Leftovers: It tastes even better the next day!

Who Is This Recipe For?

This recipe is for anyone who:

• Loves hearty, comforting meals.
• Needs a quick dinner solution.
• Enjoys experimenting with simple yet versatile dishes.

Whether you’re feeding a hungry family or meal-prepping for the week, this one-pot wonder will not disappoint.

Kitchen Equipment Needed

• Large Dutch oven or deep skillet with a lid
• Wooden spoon
• Measuring cups and spoons
• Chef’s knife
• Cutting board

Tips and Tricks

• For Crispy Chicken Skin: Broil the chicken in the oven for 2-3 minutes after cooking.
• Rice Varieties: You can substitute long-grain rice with brown rice, but adjust the cooking time and liquid accordingly.
• Add More Veggies: Bell peppers, carrots, or zucchini are great additions.
• Spice It Up: Add a pinch of cayenne or red pepper flakes for some heat.

How to Store Leftovers

• In the Fridge: Store in an airtight container for up to 4 days.
• In the Freezer: Freeze in individual portions for up to 3 months.
• Reheating: Reheat on the stovetop with a splash of water or in the microwave until heated through.

What to Serve with One-Pot Chicken and Rice

• Side Salad: A simple green salad with a tangy vinaigrette.
• Bread: Serve with crusty bread to soak up the juices.
• Drinks: A glass of white wine or a refreshing iced tea pairs beautifully.

Recipe Variations

• Herb Lovers: Swap thyme for rosemary or dill for a fresh twist.
• Low-Carb Option: Replace rice with cauliflower rice and adjust cooking time.
• Vegetarian Version: Substitute chicken with tofu or chickpeas, and use vegetable broth.

Conclusion

There you have it: a foolproof recipe for One-Pot Chicken and Rice that’s sure to become a staple in your home. With its rich flavors, easy preparation, and versatility, this dish checks all the boxes. So grab your pot, gather your ingredients, and get cooking!

FAQs

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, but be mindful not to overcook them as they can dry out.

2. Can I make this recipe in a slow cooker?

Absolutely. Sear the chicken and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 4-6 hours.

3. How do I prevent the rice from sticking to the pot?

Make sure to stir the rice occasionally during the first few minutes of cooking and use a good-quality non-stick or well-seasoned pot.

4. Can I double the recipe?

Yes, just ensure your pot is large enough to accommodate the extra ingredients.

5. What’s the best way to reheat leftovers?

Reheat gently on the stovetop with a splash of broth or water to prevent the rice from drying out.

One-Pot Chicken and Rice:

A hearty one-pot chicken and rice recipe that’s flavorful, comforting, and easy to clean up.

Print Recipe Pin Recipe

Course Main Course

Ingredients

  

• 4 bone-in skin-on chicken thighs (or your preferred cut)
• 1 tablespoon olive oil
• 1 medium onion diced
• 3 garlic cloves minced
• 1 cup long-grain rice like jasmine or basmati
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon turmeric optional for color and flavor
• Salt and pepper to taste
• 1 cup frozen peas or other vegetables of choice
• Fresh parsley for garnish

Instructions

 

Step 1: Season the Chicken

• Generously season the chicken thighs with salt, pepper, and paprika. Set them aside while you prep the other ingredients.

Step 2: Sear the Chicken

• Heat olive oil in a large Dutch oven over medium heat. Once hot, place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken and set aside.

Step 3: Sauté the Aromatics

• In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.

Step 4: Add the Rice and Spices

• Stir in the rice, paprika, thyme, and turmeric. Let the rice toast for about 1 minute to enhance its flavor.

Step 5: Add Broth and Chicken

• Pour in the chicken broth and stir to combine. Nestle the chicken thighs back into the pot, skin-side up. Bring everything to a gentle boil.

Step 6: Simmer and Cook

• Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 7: Add Vegetables

• In the last 5 minutes of cooking, sprinkle the frozen peas on top. They will steam perfectly with the residual heat.

Step 8: Garnish and Serve

• Remove the pot from heat, fluff the rice, and garnish with fresh parsley. Serve hot and enjoy!

Keyword chicken recipes

Looking for more delicious recipes? Try our Lemon Herb Chicken Recipe.