Easy One-Pot Chicken and Rice

Easy One-Pot Chicken and Rice (Family-Friendly Weeknight Dinner)

Looking for a cozy, budget-friendly dinner that’s quick to prepare and packed with flavor? This Easy One-Pot Chicken and Rice is a total game changer. Made with simple pantry staples, tender chicken thighs, and fluffy, seasoned rice, it’s a complete meal the whole family will love — and it’s all done in just one pot!

Whether you’re a busy parent, a beginner home cook, or just tired of washing dishes, this recipe brings comfort and convenience to your dinner table in under an hour.

⭐ Why You’ll Love This One-Pot Chicken and Rice

  • ✅ No-Fuss Cleanup – One pot means fewer dishes.

  • ✅ Hearty & Filling – A complete meal of protein, carbs, and veggies.

  • ✅ Kid-Friendly Flavors – Mild spices, creamy rice, and juicy chicken.

  • ✅ Budget-Friendly – Affordable ingredients you likely already have.

  • ✅ Meal-Prep Approved – Great for leftovers and reheats beautifully.

🛒 Ingredients You’ll Need

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 ½ cups long-grain white rice (uncooked)

  • 3 cups low-sodium chicken broth

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon paprika

  • ½ teaspoon dried thyme

  • 1 ½ pounds bone-in, skin-on chicken thighs (about 4 pieces)

  • 1 cup frozen peas and carrots (optional)

  • 2 tablespoons fresh parsley, chopped (for garnish)

  • Lemon wedges, for serving (optional)

👩‍🍳 How to Make One-Pot Chicken and Rice (Step-by-Step)

Step 1: Sear the Chicken

Heat olive oil and butter in a large pot or Dutch oven over medium heat. Season chicken thighs with salt and pepper. Sear chicken skin-side down for 4–5 minutes per side until golden brown. Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, add chopped onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds.

Step 3: Add Rice & Spices

Add uncooked rice, paprika, thyme, and a pinch of salt and pepper. Stir for 1–2 minutes to toast the rice slightly.

Step 4: Add Broth & Chicken

Pour in chicken broth and bring to a gentle boil. Nestle the seared chicken thighs on top of the rice, skin side up.

Step 5: Simmer & Cook

Reduce heat to low, cover the pot with a lid, and simmer for 20–25 minutes, or until the rice is tender and chicken is cooked through.

Step 6: Add Veggies & Finish

In the last 5 minutes, stir in peas and carrots. Cover again and cook until veggies are heated through. Garnish with parsley and a squeeze of lemon juice.

🍽️ Serving Suggestions

  • Serve with a fresh garden salad or steamed green beans.

  • Add a dollop of garlic yogurt sauce or tzatziki on the side.

  • Pair with crusty bread to soak up every bit of flavor.

💡 Cooking Tips for Perfect Chicken and Rice

  • Use long-grain white rice for best results; short-grain or brown rice may need adjustments in liquid and cook time.

  • Don’t skip searing the chicken—it adds depth and flavor.

  • Check moisture if rice looks too dry: add a splash of broth and continue cooking covered.

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution.

  • Let it rest for 5 minutes after cooking to allow flavors to settle.

🔄 Recipe Variations

  • Spicy Version: Add ¼ teaspoon red pepper flakes or a dash of hot sauce.

  • Mediterranean Twist: Add chopped olives, sundried tomatoes, and a sprinkle of feta.

  • Mexican Style: Add taco seasoning and top with cheddar and avocado.

  • Creamy Version: Stir in ¼ cup heavy cream or coconut milk at the end for richness.

  • Veggie Boost: Add chopped bell peppers, spinach, or mushrooms with the onions.

❓ FAQ: One-Pot Chicken and Rice

Can I use boneless chicken breasts?

Yes, but they cook faster, so reduce the simmer time by 5–8 minutes. Check for doneness with a meat thermometer (165°F internal temp).

Can I use brown rice?

Yes, but brown rice takes longer (about 45 minutes), so partially cook it beforehand or adjust the total cook time and liquid ratio.

Can I make this in advance?

Absolutely. Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of broth or water to keep it moist.

Is this dish freezer-friendly?

Yes! Cool completely, then portion into containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

What can I use instead of peas and carrots?

Try frozen corn, green beans, broccoli florets, or any leftover veggies you have on hand.

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