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One-pot chicken and rice

A comforting, budget-friendly dinner that cooks entirely in one pot — tender chicken and fluffy rice simmered together with simple seasonings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 Boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 Small onion, diced
  • 2 cloves Garlic, minced
  • 1 cup long-grain white rice
  • 2 cups Chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup frozen peas and carrots
  • Fresh parsley, chopped

Method
 

  1. Season the chicken thighs on both sides with paprika, garlic powder, salt, and pepper.
  2. Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until golden. Remove and set aside.
  3. In the same pot, add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds more.
  4. Add the rice to the pot and stir to coat it in the oil and drippings.
  5. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot.
  6. Nestle the chicken back into the pot on top of the rice. Bring to a simmer, then cover and reduce heat to low.
  7. Cook for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
  8. Stir in the frozen peas and carrots, cover, and let sit off heat for 5 minutes.
  9. Garnish with fresh parsley, if using, and serve warm.

Notes

  • Swap in brown rice for a heartier texture, but increase the broth and cooking time slightly.
  • A splash of soy sauce added with the broth gives this dish an Asian-inspired twist.
  • Leftovers keep well in the fridge for up to 3 days; reheat with a splash of broth to loosen the rice.