One-pot chicken and rice dishes are the epitome of comfort food, seamlessly combining tender, flavorful chicken with perfectly cooked, fluffy rice in a single pan. This harmonious blend offers a satisfying meal that’s both hearty and convenient, making it a perfect choice for busy weeknights or cozy family dinners.
Infused with the aromatic hints of garlic, paprika, and thyme, this dish promises balanced seasoning with savory undertones and a pop of sweetness from vibrant green peas. As everything cooks together, the flavors meld beautifully while the chicken skin crisps to golden perfection, delivering both texture and taste.
- It’s a simple, all-in-one meal that requires minimal cleanup.
- The chicken stays juicy and tender while the rice absorbs rich, savory flavors.
- Uses basic pantry staples and frozen peas for convenience without sacrificing taste.
Ingredients
- Chicken thighs, bone-in and skin-on: Provides juicy, flavorful meat with crispy skin when seared perfectly.
- Long-grain white rice, rinsed: Ensures fluffy, separate grains that absorb the savory broth well.
- Chicken broth (low-sodium preferred): Adds depth and moisture while controlling salt levels for a balanced taste.
- Medium onion, chopped: Brings sweetness and aromatic base flavor when sautéed.
- Garlic cloves, minced: Adds pungent warmth and depth to the overall seasoning.
- Frozen peas: Introduces a pop of fresh color and sweetness to the final dish.
- Paprika: Provides subtle smokiness and warm color enhancement.
- Dried thyme: Offers a delicate herbal note that complements poultry perfectly.
- Salt and freshly ground black pepper: Seasonings to enhance and balance all flavors.
- Olive oil: Used for searing chicken and sautéing vegetables, adding richness.
- Fresh parsley, chopped (for garnish): Brings brightness and a fresh herbal finish.
Instructions
- Season the chicken thoroughly
Pat chicken thighs dry to ensure crisping, then season generously with salt, pepper, and paprika. This enhances the flavor and creates a beautiful golden crust during searing.
- Sear the chicken thighs
Heat olive oil in a large pot over medium-high heat and place chicken skin-side down. Sear for 5–7 minutes until skin is deeply golden and crispy, then flip and cook for another 4–5 minutes. This locks in juices and develops savory depth.
- Sauté onions and garlic
Reduce heat to medium, add chopped onions to the pot, and cook for a few minutes until softened. Add minced garlic and sauté until fragrant. This step builds a flavorful base for the rice.
- Toast the rice
Stir in the rinsed rice, coating each grain with oil and aromatics. Toasting for about a minute slightly enhances the nutty flavor and prevents sticking during cooking.
- Add broth and seasoning
Pour in chicken broth, add dried thyme, salt, and pepper, then stir well. Spreading the rice evenly ensures uniform cooking and absorption of flavor.
- Simmer with chicken
Arrange seared chicken thighs on top of the rice with any juices. Bring mixture to a gentle boil, then cover and reduce heat to low. Simmer covered for 25–30 minutes to cook rice fully and tenderize chicken.
- Add peas near the end
Lift the lid briefly during the last 5 minutes and scatter frozen peas over the rice. Cover again to steam peas through without losing the cooking heat inside the pot.
- Rest and garnish
Remove the pot from heat and let it stand covered for 5 minutes. Fluff rice gently with a fork and garnish with fresh parsley before serving for added color and freshness.
- Avoid lifting the lid frequently while cooking to ensure proper steaming and fluffiness of the rice.
- You can substitute brown rice for a whole-grain option, adjusting cooking time to 40–45 minutes.
- Use bone-in, skin-on chicken thighs for the best texture and flavor retention.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve moisture and flavor.
Serving Suggestions
Serve this hearty dish with a crisp green salad or roasted vegetables for a complete meal. A squeeze of fresh lemon adds brightness that complements the savory chicken and rice.
- Searing chicken skin-side down first ensures maximum crispiness and rich browned flavor.
- Rinsing rice removes excess starch, preventing clumping and resulting in fluffy grains.
- Allowing the dish to rest after cooking helps the rice finish steaming and settles the flavors.
FAQs
- Can I use chicken breasts instead of thighs?
Chicken breasts can be used but may dry out more easily. Adjust cooking time and consider marinating.
- Is it possible to make this recipe dairy-free?
Yes, this recipe contains no dairy ingredients and is naturally dairy-free.
- Can I use fresh peas instead of frozen?
Fresh peas can be added at the same stage; just ensure they are tender before serving.
- What can I do if the rice is undercooked?
Add a splash of broth and cook longer with the lid on until the rice softens fully.
- How do I know when the chicken is fully cooked?
Check that the internal temperature reaches 165°F (74°C) and juices run clear.
- Can I prepare this recipe in advance?
Yes, you can prep ingredients early but cook chicken and rice just before serving for best freshness.
- What substitutions exist for chicken broth?
You can use vegetable broth or water with seasoning if preferred, though flavor may be lighter.
One-Pot Chicken and Rice
Equipment
- 1 large pot or Dutch oven for cooking chicken and rice
Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 cup long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Pat chicken thighs dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in a large pot or Dutch oven over medium-high heat and sear chicken skin-side down until golden and crisp, about 5–7 minutes; flip and cook 4–5 more minutes. Remove and set aside.
- Lower heat to medium and sauté chopped onion in the same pot for 2–3 minutes, scraping up browned bits.
- Add minced garlic and cook until fragrant, about 30–60 seconds.
- Stir in rinsed rice, coating it with oil and aromatics, and toast for 1 minute until edges look translucent.
- Pour in chicken broth, add dried thyme, salt, and pepper; stir to combine and spread rice evenly.
- Place seared chicken thighs skin-side up on top of the rice along with any juices.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until rice is tender and chicken reaches 165°F.
- In the last 5 minutes, lift lid and scatter frozen peas over rice; cover and continue cooking until peas are heated through.
- Remove from heat and let stand, covered, for 5 minutes to finish steaming.
- Fluff rice gently with a fork, garnish with chopped parsley, and serve warm.
Notes
- Add red pepper flakes for spice.
- Refrigerate leftovers up to 3 days in airtight container.
- Use brown rice with adjusted cooking time for a healthier option.
