Discover the comforting magic of this One-Pot Chicken and Rice, where tender chicken thighs meld with fluffy, seasoned rice and sweet peas in perfect harmony. It’s a hearty, nourishing meal that brings warmth and simplicity to your dinner table, ideal for busy weeknights or cozy family gatherings.
The beauty of this dish lies in its effortless preparation—everything cooks together in a single pot, allowing the flavors to deepen while keeping cleanup a breeze. Each bite offers a satisfying blend of textures and aromas that will have everyone asking for seconds.
- One-pot simplicity reduces prep and cleanup time, perfect for busy lifestyles.
- Juicy chicken thighs paired with perfectly cooked rice and peas create a comforting, balanced meal.
- Flavorful, seasoned with paprika and thyme to add depth without overpowering.
- Gluten-free and easily adaptable for dietary needs.
Ingredients
- Chicken thighs (4 bone-in, skin-on): Provide rich flavor and juicy meat that stays moist during cooking with the skin crisped perfectly.
- Long-grain white rice (1 cup, rinsed): Rinsed to remove excess starch, creating fluffy, separate grains that absorb the broth well.
- Chicken broth (2 cups, low-sodium preferred): Adds savory depth while maintaining a heart-healthy sodium level.
- Medium onion (1, chopped): Adds aromatic sweetness and balances the savory elements in the dish.
- Garlic cloves (3, minced): Infuses a fragrant and subtle pungency that elevates the overall flavor.
- Frozen peas (1 cup): Adds a pop of color, natural sweetness, and texture, incorporated near the end for brightness.
- Paprika (1 teaspoon): Adds mild smokiness and vibrant color to the chicken and rice.
- Dried thyme (1 teaspoon): Earthy herbaceous notes complement the chicken and rice perfectly.
- Salt and freshly ground black pepper (to taste): Essential seasoning to enhance all the flavors evenly.
- Olive oil (2 tablespoons): Used for searing chicken and sautéing aromatics, contributing richness and minimal fat.
- Fresh parsley (chopped, for garnish): Offers a fresh herbal finish and brightens the visual appeal.
Instructions
- Season and pat dry the chicken thighs
Pat the chicken dry with paper towels to ensure crisp skin during searing. Generously season both sides with salt, pepper, and paprika to create a flavorful crust that enhances the chicken’s natural taste.
- Sear the chicken thighs skin-side down
Heat olive oil in a large pot over medium-high heat. Place chicken thighs skin-side down and cook for 5–7 minutes until skin is deeply golden and crisp, then flip and sear the other side for 4–5 minutes. This browning step locks in juices and builds rich flavor in the dish.
- Sauté onions and garlic in the same pot
Lower heat to medium and add chopped onions to the pot. Cook for 2–3 minutes until softened, scraping up browned bits from searing for added flavor. Add minced garlic and sauté briefly until fragrant, infusing the base with aroma and depth.
- Toast the rice with aromatics
Stir in rinsed rice and coat it thoroughly with the oil, onion, and garlic mixture. Toast for about 1 minute until rice grains start to look translucent on the edges. This step enhances nuttiness and prepares rice to absorb broth evenly.
- Add broth and herbs, then arrange chicken
Pour in chicken broth, add dried thyme, and season lightly with salt and pepper. Stir gently to combine and spread the rice evenly across the pot bottom. Nestle the seared chicken on top, skin side up, pouring any juices from the plate over for added moisture.
- Simmer covered until chicken and rice cook through
Bring the mixture to a gentle boil, then reduce heat to low. Cover pot tightly and simmer for 25–30 minutes until rice is tender and liquid is mostly absorbed. Avoid lifting the lid often to retain steam and ensure even cooking; chicken should reach an internal temperature of 165°F (74°C).
- Add peas and finish cooking
In the last 5 minutes, lift the lid and scatter frozen peas over the rice. Re-cover and allow peas to heat through as the rice finishes steaming. This preserves their bright color and sweet snap.
- Rest, fluff, and garnish
Remove pot from heat and let it stand covered for 5 minutes to allow flavors to settle and the rice to fully steam. Gently fluff rice with a fork without breaking up the chicken, then sprinkle with fresh parsley before serving.
- Refrain from lifting the lid frequently during simmering to trap steam and cook rice evenly.
- Bone-in chicken thighs improve flavor and help retain moisture compared to boneless.
- This dish is naturally gluten-free and can be customized with different veggies or herbs.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth to maintain moisture.
Serving Suggestions
Serve this one-pot meal with a crisp green salad or steamed vegetables for added freshness. A squeeze of lemon over the top enhances brightness and balances richness.
- Searing skin-side down first helps render fat and achieve crispy skin texture.
- Rinsing rice removes excess starch to prevent clumping and promotes fluffier results.
- Use low-sodium broth to control the saltiness and adjust seasoning as needed.
FAQs
- Can I use boneless chicken thighs?
Yes, boneless thighs can be used but may cook faster and can dry out more easily, so adjust cooking time accordingly.
- Is brown rice a good substitute?
Brown rice can be used but requires a longer cooking time (approximately 45–50 minutes) and more liquid to soften properly.
- Can I add other vegetables?
Absolutely! Carrots, bell peppers, or mushrooms can be added during the sauté step for additional flavor and nutrients.
- What if I don’t have paprika?
Smoked or sweet paprika works best, but you can substitute with a pinch of cayenne for heat or omit entirely for a milder dish.
- How do I know when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F (74°C) and the juices run clear.
- Can I double the recipe?
Yes, doubling ingredients is possible but ensure your pot is large enough to accommodate extra volume without crowding.
One-Pot Chicken and Rice
Equipment
- 1 large pot or Dutch oven for cooking the 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 both sides with salt, pepper, and paprika.
- Heat olive oil in a large pot or Dutch oven over medium-high heat, then sear chicken skin-side down for 5–7 minutes until golden and crisp; flip and cook 4–5 more minutes. Remove chicken and set aside.
- Reduce heat to medium; add chopped onion to the pot and cook 2–3 minutes, stirring and scraping browned bits.
- Add minced garlic and sauté 30–60 seconds until fragrant.
- Stir in rinsed rice and toast for 1 minute until grains are slightly translucent at edges.
- Pour in chicken broth; add dried thyme, salt, and pepper; stir and even out the rice layer.
- Nestle seared chicken thighs on top of rice, skin-side up, along with any juices. Bring to a gentle boil.
- Cover tightly, reduce heat to low, and simmer for 25–30 minutes until rice is tender and chicken reaches 165°F internal temperature.
- In the last 5 minutes, lift lid and sprinkle frozen peas over rice; cover again and cook until peas are heated through.
- Remove pot from heat and let stand, covered, for 5 minutes to finish steaming.
- Fluff rice gently with a fork and garnish with chopped fresh parsley before serving warm.
Notes
- Add red pepper flakes for a spicy kick.
- Refrigerate leftovers up to 3 days in an airtight container.
- Swap brown rice for a healthier option but adjust cooking time.
