There’s something incredibly comforting about a meal that combines simplicity with richness, and this one-pot chicken and rice dish delivers exactly that. The aroma of seared chicken thighs mingling with sautéed onions, garlic, and aromatic spices fills your kitchen and promises a satisfying dinner that’s both hearty and wholesome.
Perfectly cooked rice absorbs the flavorful chicken broth and herbs, while tender peas add a burst of color and sweetness in every bite. Whether you’re cooking for family or hosting friends, this all-in-one meal will quickly become a favorite for its ease and satisfying taste.
- It’s a fuss-free, one-pot meal minimizing cleanup.
- Perfectly balanced flavors from juicy chicken, fragrant rice, and fresh peas.
- Gluten-free and adaptable to various dietary needs.
- Requires minimal prep but delivers maximum flavor and comfort.
Ingredients
- Chicken thighs (bone-in, skin-on): Provides rich flavor and crispy texture when seared, keeping meat juicy during cooking.
- Long-grain white rice: Rinsed to remove excess starch, ensuring fluffy and separate grains.
- Chicken broth (low-sodium): Adds depth and savory notes while controlling saltiness.
- Medium onion (chopped): Adds sweetness and aromatic base to the dish.
- Garlic cloves (minced): Infuses the rice and chicken with warm, inviting aroma and taste.
- Frozen peas: Adds color, freshness, and a subtle sweetness to balance savory flavors.
- Paprika: Gives a mild smoky flavor and vibrant color to the chicken.
- Dried thyme: Adds earthy, herbal undertones complementing the chicken and rice.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all ingredients.
- Olive oil: Used for searing chicken and sautéing aromatics for a richer taste.
- Fresh parsley (chopped): Garnish that brings a fresh, bright finish to the dish.
Instructions
- Season the chicken thighs
Pat the chicken dry to ensure crisp skin and season generously with salt, pepper, and paprika. This step builds the foundational flavors and helps develop a beautiful golden crust while cooking.
- Sear the chicken
Heat olive oil in a large pot over medium-high heat. Place chicken skin-side down, cooking until deeply golden and crisp, about 5–7 minutes. Flip and cook another 4–5 minutes, then set aside. This caramelization locks in juices and adds complexity to the dish.
- Sauté onions and garlic
Reduce heat to medium and add chopped onions to the pot. Cook 2–3 minutes, stirring and scraping up browned bits to incorporate flavors. Add garlic and sauté until fragrant, about 30–60 seconds. This builds a flavorful base for the rice.
- Toast the rice
Stir in the rinsed rice, coating it in the oil and aromatics. Toast for about 1 minute, stirring until grains turn slightly translucent. Toasting enhances the rice’s nuttiness and prevents it from becoming mushy.
- Add broth and seasonings
Pour in chicken broth, then add dried thyme, salt, and pepper. Stir well and spread the rice evenly. These ingredients infuse the rice with savory flavor and the thyme adds a fragrant herbal note.
- Simmer the chicken and rice
Place the seared chicken thighs skin-side up on top of the rice along with their juices. Bring to a gentle boil, then reduce heat to low and cover tightly. Simmer for 25–30 minutes until rice is tender and chicken reaches 165°F (74°C). Avoid lifting the lid to maintain steam, ensuring even cooking.
- Add the peas
In the last 5 minutes, lift the lid briefly and sprinkle frozen peas over the rice. Cover again and allow the peas to heat through while the rice finishes steaming. This step preserves the peas’ green color and fresh taste.
- Rest and garnish
Remove from heat and let the pot stand covered for 5 minutes. Fluff the rice gently with a fork without breaking up the chicken. Garnish with freshly chopped parsley to add brightness and freshness.
- Lift the lid only when necessary to maintain steam and even cooking.
- Bone-in, skin-on chicken provides superior flavor and juiciness compared to boneless.
- You can customize seasoning levels to suit your taste, including adding red pepper flakes for heat.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to maintain moisture and texture.
Serving Suggestions
This dish pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. A crisp white wine or light beer also complements the comforting flavors well.
- Rinsing the rice is key to preventing a sticky texture and produces perfect fluffy grains.
- Searing the chicken skin-side down first ensures maximum crispiness and flavor.
- Using low-sodium broth helps control salt level, allowing better seasoning adjustment.
- Letting the dish rest covered after cooking helps flavors meld and finish steaming the rice perfectly.
FAQs
- Can I use boneless chicken instead of bone-in?
Yes, but bone-in chicken adds more flavor and cooks more evenly in this recipe. Adjust cooking time to ensure doneness.
- Is this recipe suitable for gluten-free diets?
Absolutely. All ingredients used here are naturally gluten-free, making this a safe and delicious option.
- Can I substitute brown rice?
You can, but brown rice will require a longer cooking time and possibly more broth to become tender.
- What if I don’t have paprika or thyme?
Smoked paprika adds smoky depth, and thyme lends herbaceous notes, but you can substitute with mild chili powder and oregano respectively.
- How spicy is this dish?
This recipe is mild by default. To add heat, incorporate red pepper flakes to taste during seasoning.
- Can I make this in a slow cooker?
Yes, but searing the chicken beforehand is recommended for texture. Cooking times and liquid amounts may need adjustment.
- Can I freeze leftovers?
It’s not recommended to freeze this dish as the texture of the chicken and rice may change upon thawing.
One-Pot Chicken Rice
Equipment
- 1 large pot or Dutch oven for searing and cooking
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 both sides with salt, pepper, and paprika.
- Heat olive oil in a large pot over medium-high heat and sear chicken skin-side down until skin is golden and crisp, about 5-7 minutes, then flip and cook 4-5 minutes more. Remove and set aside.
- Reduce heat to medium and sauté chopped onion in the same pot for 2-3 minutes, scraping browned bits.
- Add minced garlic and cook for 30-60 seconds until fragrant.
- Stir in rinsed rice, coating it with oil and aromatics, and toast for about 1 minute until edges look translucent.
- Pour in chicken broth, add dried thyme, and season lightly with salt and pepper. Stir to combine and spread rice evenly.
- Nestle seared chicken thighs on top of rice along with any juices. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is fully cooked.
- During 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 the pot stand covered for 5 minutes to allow flavors to settle.
- Fluff rice gently with a fork, garnish with fresh parsley, and serve warm.
Notes
- Add red pepper flakes for spicier flavor.
- Store leftovers in airtight container up to 3 days refrigerated.
- Use brown rice with adjusted cooking time for a healthier option.
