Imagine a cozy dinner where tender, golden chicken thighs rest atop fluffy, aromatic rice infused with garlic and thyme—a complete meal prepared in one pot. This One-Pot Chicken and Rice dish delivers comforting flavors with minimal cleanup, perfect for busy weeknights or relaxed weekend suppers.
Each bite combines juicy chicken skin crisped to perfection and a bed of soft rice mingled with sweet peas, creating a harmonious balance of textures and tastes. It’s a simple yet satisfying dish that brings warmth and ease to your table.
- All-in-one pot cooking means less mess and convenience.
- Balanced flavors with perfectly seasoned chicken and herb-infused rice.
- Minimal ingredients but maximum comfort and taste.
- Gluten-free and adaptable for various dietary preferences.
- Quick to prepare, ideal for busy schedules.
Ingredients
- Chicken Thighs: Bone-in skin-on thighs provide rich flavor and tender, juicy meat when seared and cooked slowly.
- Long-Grain White Rice: Rinsed to remove excess starch, it cooks into fluffy, separate grains perfect for soaking up broth flavors.
- Chicken Broth: Low-sodium broth adds savory depth and moisture necessary for perfectly steamed rice and chicken.
- Onion: Chopped medium onion gives sweetness and a subtle savory base layer when sautéed.
- Garlic: Minced cloves impart aromatic warmth and a slight pungency enhancing the dish’s overall complexity.
- Frozen Peas: Added at the end for vibrant color and a burst of natural sweetness complementing the savory rice.
- Paprika: Adds smoky undertones and rich color to the chicken seasoning.
- Dried Thyme: Earthy herbaceous flavor that pairs beautifully with chicken and rice.
- Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors distinctly.
- Olive Oil: Used for searing chicken and sautéing aromatics, lending a smooth mouthfeel and richness.
- Fresh Parsley: Chopped for garnish, adding a fresh, herbal brightness to finish the dish.
Instructions
- Season the Chicken Thighs
Start by patting the chicken thighs dry with paper towels to ensure crisp skin. Season both sides generously with salt, pepper, and paprika to build a flavorful crust during searing.
- Sear the Chicken
Heat olive oil over medium-high heat in a large pot or Dutch oven. Place chicken skin-side down and sear for 5-7 minutes until skin is deeply golden and crisp. Flip and cook another 4-5 minutes. This locks in juices and creates texture before baking.
- Sauté Aromatics
Reduce heat to medium and add chopped onion to the same pot. Sauté for 2-3 minutes, stirring often to release sweetness and scrape up browned bits from the chicken. Add minced garlic and cook until fragrant, about 30-60 seconds, enhancing aroma without burning.
- Toast the Rice
Stir the rinsed rice into the aromatics, coating each grain in oil and flavors. Toast for about a minute until edges turn translucent, which gives a nuttier aroma and helps rice hold texture during simmering.
- Add Broth and Seasonings
Pour in chicken broth and sprinkle dried thyme along with a pinch of salt and pepper. Stir well to mix and spread the rice evenly. This liquid forms the base for cooking the rice thoroughly alongside the chicken.
- Simmer Chicken and Rice
Nestle the seared chicken thighs on top, skin side up, including any juices from the plate. Bring to a gentle boil, then lower heat and cover tightly. Simmer for 25-30 minutes until rice is tender, liquid absorbed, and chicken reaches an internal temperature of 165°F (74°C) to ensure safety and juiciness.
- Add Peas and Finish Cooking
During the last 5 minutes, briefly lift the lid and scatter frozen peas over the rice. Cover again and allow peas to steam gently, retaining their bright color and sweetness while the rice finishes cooking.
- Rest and Garnish
Remove from heat and let the pot stand covered for an additional 5 minutes. This resting period allows flavors to meld and the rice to finish steaming perfectly. Fluff the rice gently, then garnish with chopped parsley for a fresh herbal note before serving warm.
- Do not lift the lid frequently during simmering to prevent steam from escaping and undercooking the rice.
- Bone-in chicken adds moisture and flavor but can be swapped with boneless if preferred.
- Adjust liquid and cooking time if substituting brown rice, which requires more liquid and longer cooking.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth to revive the rice’s moisture.
Serving Suggestions
This one-pot meal pairs beautifully with a crisp green salad or roasted vegetables for added freshness. A squeeze of lemon over the chicken before serving brightens the flavors and adds a lovely tang.
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent rice from sticking.
- Rinsing rice is crucial to avoid clumping and ensure fluffy grains.
- For an extra layer of flavor, consider marinating chicken with herbs beforehand or adding a splash of white wine when sautéing aromatics.
FAQs
- Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used but reduce cooking time slightly to prevent drying out. Check internal temperature to 165°F/74°C.
- Can I make this dish vegetarian?
Substitute chicken with firm tofu or vegetables and use vegetable broth instead of chicken broth for a vegetarian version.
- What can I substitute for frozen peas?
Fresh peas, green beans, or chopped spinach can be added in the final few minutes of cooking for texture and color.
- Is this recipe gluten-free?
Yes, all ingredients here are naturally gluten-free. Just ensure broth is labeled gluten-free if sensitive.
- Can this be cooked in a slow cooker?
This recipe is designed for stovetop one-pot cooking. Slow cooker adaptations may require adjustments in liquid and timing.
- Why do I need to rinse the rice?
Rinsing removes excess surface starch, preventing the rice from becoming gummy and ensuring fluffy, separate grains.
- What is the best type of rice to use?
Long-grain white rice is preferred here for its ability to remain fluffy with separate grains, ideal for this recipe’s texture.
One-Pot Chicken Rice
Equipment
- 1 large pot or Dutch oven
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 for 5–7 minutes until golden and crisp; flip and cook 4–5 minutes more. Remove chicken and set aside.
- Reduce heat to medium, add chopped onion to pot, and cook 2–3 minutes, stirring and scraping browned bits.
- Add minced garlic and sauté for 30–60 seconds until fragrant.
- Stir in rinsed rice, coating it in the oil and aromatics; toast for about 1 minute, stirring frequently.
- Pour in chicken broth, add dried thyme, salt, and pepper; stir and spread rice evenly.
- Nestle seared chicken thighs on top, skin-side up, including any juices, and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer 25–30 minutes until rice is tender and chicken reaches 165°F.
- In last 5 minutes, lift lid, scatter frozen peas over rice, cover, and cook until peas are heated through.
- Remove from heat and let stand, covered, for 5 minutes to finish steaming.
- Fluff rice with a fork gently; garnish with chopped fresh parsley and serve warm.
Notes
- Add red pepper flakes for spiciness.
- Refrigerate leftovers up to 3 days in an airtight container.
- Use brown rice for a healthier option; adjust cooking time.
