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One pot chicken and rice combines perfectly fluffy rice with tender, juicy chicken thighs, loaded with flavor, comforting, nourishing, and a super simple, low-fuss meal to make on busy/lazy evenings!
There are plenty of chicken and rice recipes, but what makes this one so special is that it makes the rice super fluffy and tasty. With affordable ingredients, this dish is incredibly easy to prepare, as cooking the rice with the chicken allows it to absorb all the delicious flavors.
Preparation takes no more than 10 minutes, and clean-up is just as easy, requiring only one pot. It’s a comforting meal, perfect for family gatherings, and is sure to please everyone! You might also want to try this one pan chicken and potatoes recipe —just as delicious!
The ingredients
- Chicken: Use boneless chicken thighs, with or without the skin. I prefer using chicken thighs because they bring more flavor to the rice. However, you can use chicken breasts.
- Rice: I use white basmati rice but other long-grain white rice (like jasmine rice) will also work.
- Olive oil: Or another neutral cooking oil. Needed for the seasoning and to cook the chicken.
- Aromatics: This simple recipe relies on onion and garlic for layers of flavor.
- Bay leaves: To add a fragrant depth to the rice.
- Chicken stock: Use regular or low-sodium chicken stock to flavor the rice. Vegetable stock would work too.
- Parsley(optional): To garnish. Other herbs, like cilantro, chives, or scallions, would also work.
- Seasonings: Garlic powder, onion powder, smoked paprika, white or black pepper, dried oregano, dried thyme, and Lemon pepper seasoning (or use separate salt, pepper, and fresh lemon zest).
Could I use an alternative seasoning blend? Absolutely. Because of the reasonably neutral flavor of the rice, it will pair with most chicken spice rub mixtures. I.e., chicken seasoning, taco seasoning, etc.
How to cook one pot chicken and rice
There are two main parts to making this chicken and rice recipe: cooking the chicken and then adding and cooking the rice with the chicken. Leave it to simmer until ready, then serve and enjoy for a low-fuss, high-flavor meal!
Prepare the chicken: First, prepare the chicken seasoning by combining all the ingredients with some oil in a small bowl and mixing well. Then, use paper towels to pat the chicken thighs dry. Transfer them to a bowl and cover them with the seasoning blend, using your hands to massage it into the meat. Ensure it’s evenly coated.
Cook the chicken: Next, heat the oil in a large, high-sided pan like a Dutch Oven (use one with a lid, though you don’t need it now) over medium-high heat. Once hot, add the chicken and allow it to cook for about 3-4 minutes per side until crispy outside, well browned, tender, and cooked through. Then finally, remove the chicken from the pan and place it aside on a plate.
Cook the rice: Rinse the rice until the water runs clear, then mince the garlic and onion. Add the onion to the same pan used to cook the thighs, sautéing until translucent (3-5 minutes). Then add the garlic and bay leaves and stir well for 30 seconds.
Add the rice to the pan, stirring well to incorporate. Sauté it for just a minute or two to toast the rice. Then pour in the chicken broth, stir well once more to deglaze the pan, and place the chicken over the rice. Add the lid and allow it to come to a boil.
Then, reduce the heat to a simmer. Allow the rice to cook for 12-15 minutes or until the rice is tender and most of the liquid has been absorbed. Then leave it to stand off-heat with the lid on for 3-5 minutes. Finally, remove the lid, fluff up the rice with a fork, then serve it hot alone garnished with fresh parsley or with a side of your choice, like a fresh salad or steamed vegetables. Enjoy!
Storing and reheating
- Fridge: Allow it to cool, then store any leftovers in an airtight container in the fridge for 4-5 days. For food safety reasons, ensure it’s in the fridge within 2 hours after cooking.
- Freezer: Rice isn’t my favorite ingredient to freeze as the texture can change. However, you can freeze the dish in an air-tight container for up to 3 months. Thaw it in the refrigerator overnight before reheating it.
- Reheat: For the best results, I recommend reheating the chicken with rice on the stovetop over low heat with a splash of broth and a lid on to help it steam and stay moist. A microwave would also work with a splash of broth.
More chicken recipes
If you try this quick and easy chicken and rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
One Pot Chicken and Rice
Ingredients
- 20.5 oz skinless, boneless chicken thighs 5 of them; skin on or skinless
- 10.2 oz basmati rice 1.5 cups; or another long-grain white rice
- 3 cups chicken stock or vegetable broth or water
- 8.2 oz onion 1 large onion
- 0.5 oz garlic 2 cloves
- 1.5 Tbsp olive oil or another neutral cooking oil
- 2 bay leaves
Seasoning
- 1.5 Tbsp olive oil
- 1/2 Tbsp paprika
- 1 tsp lemon pepper seasoning or use salt, pepper, and fresh lemon zest; or just use salt and pepper if preferred.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp white pepper powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
Cook the Chicken
- Prepare the chicken seasoning by combining all the ingredients in a small bowl and mixing well.
- Use paper towels to pat the chicken thighs dry. Then transfer them to a bowl and cover them with the seasoning blend. Use your hands to massage it into the meat. Ensure it's evenly coated.
- Heat the oil in a large, high-sided pan like a Dutch Oven (use one with a lid) over medium-high heat. Once hot, add the chicken skin-side down and allow it to cook for about 3-4 minutes per side until crispy outside, well browned, tender, and cooked through.Even though it will continue to cook with the rice, I like to use a meat thermometer in the thickest part of the chicken to ensure it has reached at least 160ºF/71ºC.
- Once the chicken is cooked, remove it from the pan, and place it on a plate.
Cook the Rice
- Meanwhile, rinse the rice (until the water runs clear) and mince the garlic and onion.
- Add the onion to the pan, sauteing until translucent (3-5 minutes). Add the garlic and bay leaves and stir well for 30 seconds.
- Add the rice to the pan, stirring well to incorporate. Sauté it for just a minute or two to toast the rice.
- Then pour in the broth, stir well once more to deglaze the pan, and place the chicken over the rice.
- Add the lid and allow it to come to a boil. Then, reduce the heat to a simmer. Allow the rice to cook for 12-15 minutes or until the rice is tender and most of the liquid has evaporated. Then leave it to stand off-heat with the lid on for 3-5 minutes.This process may take up to 20 minutes in total, depending on the pan you're using and the exact heat level.
- Finally, remove the lid, fluff up the rice, then serve and garnish with fresh parsley or with a side of your choice, like a fresh salad. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and delicious! Great for meal prepping a 3/4 lunches that you actually look forward to eating !
Thank you for your comment, Camille. Glad you liked the recipe!