One-Pot Chicken and Rice

By Tyla | Last modified on Feb 9, 2026

Featured in: Dinner

If you crave a comforting yet effortless dinner, this one-pot chicken and rice dish is just what you need. Juicy, tender chicken thighs simmer alongside fluffy rice and sweet peas, absorbing a symphony of warm spices and savory broth in a single pot.

This delightful meal marries simplicity with rich flavors, perfect for busy weeknights or anytime you want a wholesome, satisfying dinner with minimal cleanup.

Why You’ll Love This Recipe

All-in-one cooking means fewer dishes and faster preparation for busy schedules.
Bone-in, skin-on chicken thighs provide moist, flavorful meat enhanced by crispy seared skin.
Balanced seasoning with paprika and thyme creates a comforting, aromatic profile.

Ingredients

4 chicken thighs, bone-in and skin-on: Provides rich flavor and juicy meat with crispy skin when seared properly.
1 cup long-grain white rice, rinsed: Ensures fluffy, separated grains that soak up the savory broth well.
2 cups chicken broth (low-sodium preferred): Adds depth and moisture, infusing the rice and chicken with savory goodness.
1 medium onion, chopped: Offers sweetness and aroma that form the flavor foundation for the dish.
3 cloves garlic, minced: Brings pungent, fragrant notes enhancing overall complexity.
1 cup frozen peas: Adds pops of sweet freshness and vibrant color as a final touch.
1 teaspoon paprika: Imparts subtle smokiness and mild earthy heat to chicken and rice.
1 teaspoon dried thyme: Offers gentle herbal warmth complementing the chicken and veggies.
Salt and freshly ground black pepper: Essential for well-rounded seasoning and flavor balance.
2 tablespoons olive oil: Used for searing chicken to develop crispy skin and rich flavor.
Fresh parsley, chopped (for garnish): Brightens the finished dish with a touch of herbal freshness and color.

Instructions

Prepare and Season the Chicken Thighs: Pat the chicken dry with paper towels to remove moisture, ensuring crispy skin when seared. Generously season both sides with salt, pepper, and paprika to build a flavorful crust.
Sear Chicken Thighs for Flavor and Texture: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until the skin is deeply golden and crisp, then flip and cook another 4–5 minutes. This step locks in juices and creates a rich, savory base. Transfer chicken to a plate.
Sauté Aromatics to Build Depth: Reduce heat to medium and add chopped onion to the same pot, stirring and scraping browned bits to absorb flavor. Cook 2–3 minutes until softened. Add minced garlic and sauté 30–60 seconds until fragrant, infusing the oil with aroma for the rice.
Toast Rice for Nutty Flavor: Stir in the rinsed rice, coating grains in the aromatic oil and onion mixture. Toast for about 1 minute, stirring frequently until edges appear translucent. This enhances nuttiness and improves texture.
Add Broth and Herbs for Simmering: Pour in chicken broth and sprinkle with dried thyme, season again lightly with salt and pepper. Stir well to combine and spread rice evenly across the pot bottom to ensure even cooking.
Cook Chicken and Rice Together: Place seared chicken thighs skin-side up on top of the rice along with any juices collected. Bring to a gentle boil, then cover tightly and reduce to low heat. Simmer for 25–30 minutes until rice is tender, liquid is mostly absorbed, and chicken reaches 165°F (74°C) internal temperature.
Add Peas and Finish Cooking: In the last 5 minutes, quickly uncover and sprinkle frozen peas over rice. Cover again to allow peas to warm through without overcooking. This adds vibrant color and sweetness.
Rest and Serve: Remove pot from heat and let rest covered for 5 minutes to allow rice to finish steaming and flavors to meld. Gently fluff rice with a fork and garnish with fresh chopped parsley before serving warm straight from the pot.

You Must Know

Keep the lid on during simmering to trap steam for perfectly cooked rice.
Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even heat distribution.
Rinsing rice removes excess starch, preventing clumping and promoting fluffy texture.

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 if dry.

Serving Suggestions

Pair this one-pot dish with a crisp green salad or roasted vegetables to add freshness and crunch. A squeeze of lemon juice brightens flavors beautifully just before serving.

Professional Tips

For extra crispy skin, pat chicken thoroughly dry and avoid overcrowding the pan during searing.
If using brown rice, increase simmering time and add additional broth as needed since it requires longer cooking.
Add red pepper flakes with paprika if you prefer a subtly spicy kick.

FAQs

Can I use boneless chicken thighs instead?: Yes, but bone-in helps keep the meat juicier and adds more flavor. Adjust cooking time as boneless thighs cook faster.
Can I make this dish vegetarian?: Replace chicken broth with vegetable broth and omit the chicken. Add mushrooms or tofu for protein.
How do I know when the rice is perfectly cooked?: The rice should be tender but not mushy with most broth absorbed. Let it rest covered to finish steaming for even texture.
Is this recipe gluten-free?: Yes, all ingredients used are naturally gluten-free, making it suitable for gluten-sensitive diets.
Can I prepare this in advance?: You can prep ingredients ahead and store separately. For best texture, cook chicken and rice just before serving.
What can I substitute for frozen peas?: Fresh peas, green beans, or chopped spinach can be added during the last minutes of cooking for similar freshness and color.
Why is it important not to lift the lid during cooking?: Keeping the lid closed traps steam needed to cook the rice evenly and prevents moisture loss that could dry out the chicken.