One Pot Chicken and Rice
This One Pot Chicken and Rice is a cozy, flavorful dish made with tender chicken thighs, fluffy rice, and aromatic herbs and spices. It’s easy, comforting, and comes together in just one pan—perfect for busy weeknights or shared family meals.
Equipment
- Large Skillet or Pot with Lid
- Mixing Bowl
- Wooden Spoon
Ingredients
Main Ingredients
- 1.5 cups uncooked basmati rice rinsed until water runs clear
- 6–8 bone-in skinless chicken thighs trimmed
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cups low-sodium chicken stock
- green onions chopped, for garnish
Seasoning Mix
- 1.5 tsp smoked paprika
- 1 tsp mixed herbs Italian seasoning or herbs de Provence
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt or to taste
- 0.5 tsp black pepper
Instructions
- In a bowl, mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Rinse rice and set aside.
- Coat chicken thighs with the seasoning blend, reserving 1 tsp for later. Rub in well to marinate.
- Heat olive oil in a large pot over medium-high heat. Sear chicken for 3 minutes per side until golden. Remove and set aside.
- In the same pot, sauté chopped onions until soft. Stir in butter until melted. Add rinsed rice and toast for 1 minute.
- Pour in chicken stock, add reserved seasoning, and stir, scraping up any brown bits from the pan.
- Return chicken to the pot. Cover and cook on low-medium heat for 15–20 minutes, until rice is fluffy and liquid is absorbed.
- Turn off the heat, garnish with chopped green onions, cover for 3 more minutes, then fluff rice and serve warm.
Notes
Add peas or spinach in the last 5 minutes for extra greens. A squeeze of lemon before serving brightens the dish. Leftovers make amazing wraps or lunch bowls!
Nutrition
Calories: 510kcalCarbohydrates: 45gProtein: 28gFat: 25gSaturated Fat: 7gCholesterol: 110mgSodium: 590mgPotassium: 620mgFiber: 2gSugar: 1gVitamin A: 900IUVitamin C: 4mgCalcium: 30mgIron: 2.4mg
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