This one-pot chicken and rice dish brings comforting, homestyle flavors together in a simple, fuss-free meal. Tender chicken thighs are seared to golden perfection, then cooked alongside fluffy, fragrant rice infused with savory herbs and sweet peas.
Ideal for busy weeknights or cozy family dinners, this recipe takes just 50 minutes from start to finish and fills your kitchen with inviting aromas that promise a satisfying, hearty plate.
- All-in-one cooking saves time and minimizes cleanup, perfect for busy schedules.
- Bone-in chicken thighs add rich flavor and remain juicy throughout cooking.
- Added peas provide a pop of color and natural sweetness, balancing savory elements.
- Simple pantry ingredients with straightforward steps make it great for cooks of any level.
Ingredients
- 4 chicken thighs, bone-in and skin-on: Provides juicy, flavorful meat and crispy skin that adds texture to the dish.
- 1 cup long-grain white rice, rinsed: Rinsing removes excess starch, ensuring fluffy, separated rice grains after cooking.
- 2 cups chicken broth (low-sodium preferred): Adds savory depth and moisture necessary for perfectly cooked rice and chicken.
- 1 medium onion, chopped: Adds sweetness and aromatic depth when sautéed before adding rice.
- 3 cloves garlic, minced: Imparts warm, pungent flavor that enhances overall taste complexity.
- 1 cup frozen peas: Provides natural sweetness and bright green color to balance the dish.
- 1 teaspoon paprika: Adds smoky warmth and vibrant color to the chicken seasoning.
- 1 teaspoon dried thyme: Offers earthy herbal notes that complement the chicken and rice beautifully.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and brightening flavors at each step.
- 2 tablespoons olive oil: Used for searing chicken and sautéing aromatics, contributing a fruity richness.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant finish and pop of color when served.
Instructions
- Season and Sear the Chicken
Pat the chicken dry thoroughly to help the skin crisp up during searing. Season both sides generously with salt, pepper, and paprika. Heat olive oil in a large pot over medium-high heat, then place the chicken skin-side down. Searing for 5–7 minutes creates a golden, flavorful crust and locks in juices. Flip and cook an additional 4–5 minutes before removing to a plate.
- Sauté Aromatics
Lower heat to medium and add chopped onion to the pot. Cooking for 2–3 minutes softens the onion and releases sweetness while loosening browned bits stuck on the pot’s bottom for extra flavor. Add minced garlic and sauté for 30–60 seconds, which enhances aroma without burning.
- Toast the Rice
Stir in the rinsed rice, coating each grain in the oil and aromatic mixture. Toasting for about 1 minute slightly dries the rice surface and adds a subtle nutty depth, improving texture for the final dish.
- Add Broth and Herbs
Pour in chicken broth, sprinkle dried thyme, and add a small pinch of salt and pepper. Stir gently to combine, spreading the rice evenly across the pot’s base. This step distributes flavor evenly and ensures uniform cooking.
- Simmer Chicken and Rice
Nestle the seared chicken thighs skin-side up onto the rice, including any juices from the plate. Bring the pot to a gentle boil, then reduce heat to low, cover tightly, and simmer for 25–30 minutes. This slow cooking allows the chicken to finish cooking fully while the rice absorbs liquid, becoming tender and infused with flavor. Avoid lifting the lid to maintain steam concentration.
- Add Peas and Finish Cooking
In the last 5 minutes, briefly lift the lid and scatter frozen peas over the rice. Cover again to let the peas heat through and the rice finish steaming, adding a pop of color and subtle sweetness to the savory dish.
- Rest and Serve
Remove from heat and let the pot stand, covered, for 5 minutes. This resting period allows residual steam to complete cooking and the flavors to meld beautifully. Fluff the rice gently with a fork to avoid breaking up the chicken. Garnish with chopped fresh parsley before serving.
- Do not lift the lid often during simmering to prevent steam loss and uneven cooking.
- Use bone-in skin-on thighs for best flavor and moisture retention in the dish.
- Low-sodium broth allows you to better control salt levels.
- Frozen peas can be replaced with fresh peas when in season for an even fresher taste.
Storage Tips
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the rice.
Serving Suggestions
This hearty dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal. A squeeze of fresh lemon juice added just before serving brightens the flavors beautifully.
- For deeper flavor, marinate the chicken thighs in olive oil, paprika, salt, and pepper for 30 minutes before cooking.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Adjust cooking time if using brown rice; it requires longer simmering and more liquid.
- To make the skin extra crispy, finish the dish under a broiler for 2–3 minutes after cooking (ensure the rice is protected).
FAQs
- Can I use chicken breasts instead of thighs?
Yes, but breasts cook faster and can dry out. Reduce cooking time and consider poaching separately before combining.
- Is it possible to make this recipe dairy-free?
Absolutely. This recipe contains no dairy ingredients, making it naturally dairy-free.
- Can I prepare this dish in advance?
You can partially prepare it ahead by chopping vegetables and rinsing rice. Cook completely just before serving for best freshness.
- How do I make this gluten-free?
Ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.
- What can I substitute for peas?
Green beans, corn, or diced carrots work well—add during the final steaming stage to heat through.
- Can I add more vegetables to this dish?
Yes, diced bell peppers or mushrooms can be added with onions for extra nutrients and flavor.
One-Pot Chicken Rice
Equipment
- 1 large pot or Dutch oven for cooking chicken and rice
- 1 fork
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 crisp and golden, 5–7 minutes; flip and cook 4–5 minutes more.
- Remove chicken and set aside. Reduce heat to medium and cook chopped onion in the same pot for 2–3 minutes, scraping browned bits.
- Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Stir in rinsed rice, coating grains, and toast for about 1 minute until edges look translucent.
- Pour in chicken broth, add dried thyme, salt, and pepper, then spread rice evenly.
- Place seared chicken thighs on top of rice, skin-side up, along with any juices.
- Bring to a gentle boil, then cover and reduce heat to low. Simmer 25–30 minutes until rice is tender and chicken reaches 165°F.
- During last 5 minutes, lift lid and scatter frozen peas over rice. Cover again 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
- For extra heat, add red pepper flakes when seasoning chicken.
- Store leftovers in an airtight container for up to 3 days refrigerated.
- Use brown rice for a healthier option, increasing cooking time accordingly.
