One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

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You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is the kind of comfort food I make time and time again, and it’s definitely moving to the top of my list of favorite recipes. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

chicken and rice being scooped out of the skillet.

“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”

Matthew

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Here’s what you’ll need to make this one pan chicken and rice:

Chicken: I use boneless, skinless chicken thighs because they make this dish nice and rich from the fat they release. You could use chicken breasts, but it definitely won’t be as juicy or tender as chicken thighs. Chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), but I don’t need to worry about that with chicken thighs.
Long-Grain White Rice: This pantry staple is one of my favorite ingredients because it’s so versatile and budget-friendly. I haven’t tried this recipe using any other type of rice, so I can’t say how it might turn out with something like short grain or brown rice.
Vegetable Broth: Using vegetable broth adds an extra layer of flavor to this dish. You could use chicken broth if that’s what you have on hand, but it’ll change the flavor and color of the cooked rice slightly.
Cooking Oil: Helps to create a nice sear on the chicken thighs before adding them to the rice. I use a neutral oil with a high smoke point, like canola or vegetable oil.
Yellow Onion: Adds a nice sweetness and even more flavor. Be sure to sauté it until softened before moving on to the next step.
Seasonings: I use a bunch of simple but flavorful seasonings for this dish, including salt, black pepper, garlic powder, onion powder, garlic powder, dried thyme, dried oregano, and paprika!
Chopped Parsley: Sprinkle over some freshly chopped parsley as an optional garnish at the end.

What Veggies Can I Add?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

Don’t overcook your chicken thighs in the first step! I only sear them until they’re browned and have a nice crust on the outside. They’ll continue to cook in the rice later on.
Be sure to use boneless, skinless chicken thighs. Bone-in chicken needs more time to cook and may not be ready by the time the rice is done.
I recommend double-checking the package instructions for your long-grain white rice before starting this recipe. Different brands may have slightly different cooking times and ratios of liquid to rice. My rice cooked through using the amount of broth listed in the recipe, but yours may need a bit more or less.
DON’T LIFT THE LID ONCE YOU ADD THE VEGETABLE BROTH! This is crucial for the rice to cook evenly and absorb all the liquid. Trust me, I know it’s tempting to peek, but resist the urge.
Once cooked, taste and adjust the seasonings as you see fit. I always taste for salt and pepper at the end and add more if needed.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Storage & Reheating

Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, I’d store the chicken and rice separately to make thawing and reheating easier. Let them thaw in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water to the rice before reheating, and make sure everything is piping hot before serving.