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!
Recently, I’ve been sharing all my favorite chicken basics. Like easy roasted chicken, air fryer whole chicken, oven-baked chicken breast or boneless, skinless chicken thighs, and crispy fried chicken breast. Well, this one-pot chicken and rice builds upon the basics with the addition of rice to make a simple, low-fuss complete meal in just one dish!
Why you will love this recipe
- Simple & inexpensive ingredients create a flavorful meal without breaking the bank.
- And there really is flavor, flavor, flavor in every bite.
- Perfectly fluffy rice and tender, juicy chicken with minimal effort.
- Minimal prep – like 10 minutes maximum.
- Minimal clean-up – just one pot, a chopping board, and a small bowl (plus utensils).
- Easy chicken and rice is a crowd-pleasing meal perfect for family and entertaining.
- This one-dish chicken and rice is ready in under 40 minutes, with half of that completely hands-off, for a low-fuss, quick last-minute meal.
- Customizable! Swap out the seasonings, add vegetables, use different rice, etc.
- It’s gluten-free, dairy-free, high-protein, etc.
The chicken and rice ingredients
- Chicken: Use boneless chicken thighs, with or without the skin (I prefer boneless skinless chicken thighs for this recipe).
- Rice: I use white basmati rice for this simple chicken rice recipe.
- Olive oil: Or another neutral cooking oil. Needed for the seasoning and to cook the chicken.
- Aromatics: This simple chicken and rice 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: To garnish the chicken n rice. Other herbs, like cilantro, chives, or scallions, would also work.
Best spices for chicken and rice
Part of what makes this chicken with rice so great is the mouth-wateringly delicious chicken, made so thanks to a simple seasoning blend that combines:
- Neutral oil
- Garlic powder
- Onion powder
- Smoked paprika
- White pepper powder (or black pepper)
- Lemon pepper seasoning (or use separate salt, pepper, and fresh lemon zest)
- Dried oregano
- Dried thyme
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, Cajun chicken, etc.
Are chicken breasts or thighs best for one-pot chicken and rice?
I prefer to use chicken thighs, as there is a higher risk of the meat drying out or becoming overcooked when using leaner cuts like chicken breasts when using a double-cooked method (seared then cooked with the rice). Chicken thighs also provide the most flavor.
What type of rice is best for chicken and rice?
Firstly, use regular rice, not parboiled or minute rice, as you’ll end up with a mushy mess. As for what rice works best, I prefer basmati rice, but other long-grain white rice (like jasmine rice) will also work. Brown rice takes longer to cook, so I don’t recommend it for this recipe.
Can I add vegetables to chicken and rice
As long as they’ll cook within the time to cook the one-pot chicken thighs and rice, you could add several veggies to this easy chicken and rice meal.
What vegetables go with chicken and rice?
- Carrots – thinly sliced and sauteed with the onion to soften.
- Celery – same as the above.
- Peas – fresh or frozen, added with the rice.
- Sweetcorn – same as the above.
- Green beans – fresh or frozen, cut into smaller pieces, added with rice.
- Mushrooms – sauteed with the onion.
- Broccoli – in small florets.
- Spinach – stir into the rice at the end, placing the lid on for just 1-2 minutes to wilt.
I recommend adding about ½ – ¾ cup of vegetables in total.
How to cook chicken and rice in one pot
There are two main parts to how to make chicken and rice recipe: cooking the chicken, 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!
Cook the chicken
First, prepare the chicken seasoning by combining all the ingredients 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.
Then, 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 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.
Meanwhile, rinse the rice (until the water runs clear) and mince the garlic and onion.
Then, remove the chicken from the pan (I leave mine on my chopping board, but you can place it on a plate if preferred), and add the onion to the pan, sauteing until translucent (3-5 minutes). Add the garlic and bay leaves and stir well for 30 seconds.
Cook the rice
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.
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 (optional). Enjoy!
Can you freeze chicken and rice
Technically yes, though rice isn’t my favorite ingredient to freeze as the texture can change. However, you can keep the dish combined or just the leftover chicken in a freezer-safe Ziplock bag for up to 3 months. Thaw it in the refrigerator overnight before reheating it.
How to reheat chicken and rice
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.
What to serve with chicken and rice
The beauty of a one-pot meal like this one pot chicken and rice dish is that, technically, you don’t need to serve it alongside anything (especially if you add veggies to the pot). However, if you don’t mind getting an extra pan dirty, enjoy it with:
- Roasted corn on the cob, Roasted broccoli or cauliflower, roasted cherry tomatoes
- Sauteed green beans or asparagus,
- A simple side salad,
- Garlic bread or turmeric focaccia.
You could also turn any leftovers into a chicken grain salad loaded with leafy greens to take to work the following day!
FAQs
No. However, if you soak the rice this can reduce the cooking time, so adjust the recipe accordingly.
Follow the first steps of the recipe up until the point of leaving the rice to simmer, then transfer the lidded dish (oven-proof, of course) to the oven and bake in a preheated oven at 350ºF/180ºC for between 50-60 minutes.
For the crispiest chicken, uncover the rice casserole dish after 30 minutes, spray the chicken with oil, and continue to bake for 20-30 minutes until the rice is tender, and the chicken is cooked through. Bone-in thighs work best for this oven version, as they’ll cook at about the same rate as the rice.
You could add pre-cooked chicken (like rotisserie chicken) to the dish with the broth, stirring it in. It will reheat while the rice cooks but not dry out, thanks to the liquid. Alternatively, you could stir it in right at the end.
I don’t recommend it as it takes longer to cook (by about 10-15 minutes) and requires more liquid, so the recipe will need tweaking.
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 – Quick and Delicious
Ingredients
- 20.5 oz 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
- 8.2 oz onion 1 large onion
- 0.5 oz garlic 2 cloves
- 1.5 tablespoon olive oil or another neutral cooking oil
- 2 bay leaves
Seasoning
- 1.5 tablespoon oil
- 1/2 tablespoon paprika
- 1 teaspoon lemon pepper seasoning or use salt, pepper, and fresh lemon zest; or just use salt and pepper if preferred and serve the dish with lemon wedges.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Suggested Equipment
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.
- Meanwhile, rinse the rice (until the water runs clear) and mince the garlic and onion.
- Once the chicken is cooked, remove it from the pan (place it on your chopping board or a plate). Add the onion to the pan, sauteing until translucent (3-5 minutes). Add the garlic and bay leaves and stir well for 30 seconds.
Cook the Rice
- 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 (optional). Enjoy!
Storage Instructions
- Store: 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.Freeze: Rice isn't my favorite ingredient to freeze as the texture can change. However, you can freeze the dish combined or just the leftover chicken in a freezer-safe Ziplock bag 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.
Notes
- Use boneless chicken: Otherwise, the cooking times will be completely off.
- For more flavorful rice: Keep a teaspoon or so of the chicken spice blend to one side to stir into the rice mixture when sauteing it before adding the stock.
- For the best crust: Ensure the pan is HOT before adding the chicken. That way, it should form a nice brown crust as soon as it enters the pan.
- Adjust the consistency: Make more of a risotto-style dish, use an extra ¼-½ cup of liquid and cook the rice until it’s tender but there is still a thick saucy liquid.
- Carrots (thinly sliced and sauteed with the onion to soften)
- Celery (same as the above)
- Peas (fresh or frozen, added with the rice)
- Sweetcorn (same as the above)
- Green beans (fresh or frozen, cut into smaller pieces, added with rice)
- Mushrooms (sauteed with the onion)
- Broccoli (in small florets)
- Spinach (stir into the rice at the end, placing the lid on for just 1-2 minutes to wilt)
- Herbs: optionally garnish with parsley, cilantro, chives, or scallions.
- Butter: Stir in a small amount of butter before serving for added richness.
- Beans: Increase the heartiness and protein further by adding a can of beans. Cannellini beans, kidney beans, black beans, etc.
- Cheese: Mix into (at the end) or garnish the dish with a small amount of parmesan cheese or even mature cheddar cheese.
- Lemon juice: Serve with lemon or lime wedges to add brightness and zing.
Camille
So easy and delicious! Great for meal prepping a 3/4 lunches that you actually look forward to eating !
Support @ Alphafoodie
Thank you for your comment, Camille. Glad you liked the recipe!