A warm, hearty meal that comes together in just one pot-this homemade, from-scratch One Pot Chicken and Rice is perfect for busy nights when you need a comforting and flavorful dinner with minimal cleanup. With tender, seasoned chicken nestled in perfectly cooked, fluffy rice, this dish is a go-to for an easy weeknight meal that the whole family will love.
This dish has been a staple in my kitchen for years, and I always take the extra time to sear the chicken thighs before cooking the rice. That simple step adds so much depth of flavor to the finished dish.
If you love one pot dishes check out this family favorite One Pot Italian Sausage Pasta or this Chicken Fajita Sheet Pan Dinner.
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Key Ingredients & Substitutions
- Boneless Skinless Chicken Thighs - These provide the best flavor and tenderness. Using boneless, skinless chicken helps reduce cooking time and ensures even cooking with the rice. Boneless, skinless chicken breasts can be used instead.
- Chicken Stock - Enhances the flavor of the dish. Chicken broth or even water can be used if needed.
- White Rice - Rinsed, drained, and allowed to dry for the best texture. This prevents excessive starch from making the rice too sticky.
How To Make One Pot Chicken and Rice Dish
While I love using boneless, skinless chicken thighs for their tenderness and taste, I've also made this with boneless, skinless chicken breasts, and it turns out fantastic every time.
STEP 1
Pat the chicken dry, then season all over with salt, pepper, garlic powder, onion powder, paprika, oregano, and chipotle powder. Sear over medium-high heat until browned on each side but not cooked through.
STEP 2
Remove the chicken from the pan and reduce the heat to medium. Add 1 tablespoon of butter, then sauté the onions until tender, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more.
STEP 3
Add the rice to the pan and toast for 2-3 minutes until lightly browned. Stir in the chicken stock. Season with ½ teaspoon or more of salt if using stock that is unsalted.
STEP 4
Return the chicken to the pan. Turn the heat to medium-high, cover, and bring to a boil. Then, reduce the heat to low and cook for 20 minutes.
STEP 5
After 20 minutes, turn off the heat and let the dish rest-without uncovering-for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
STEP 6
Remove the lid, fluff the rice and serve. Enjoy!
💡Expert Tips
- Let the chicken rest at the end - Keeping the lid on for an extra few minutes helps keep the rice perfectly fluffy and ensures the chicken stays juicy.
- Adjust seasoning to taste - If using low-sodium or unsalted chicken stock, taste and adjust the salt before serving.
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📖 Recipe
One Pot Chicken and Rice Dish
Ingredients
- 5 boneless skinless chicken thighs
- ½ teaspoon salt
- ¼-1/2 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspooon paprika
- 1 teaspoon dried oregano
- ⅛ teaspoon chipotle powder or cayenne
- 2 tablespoons olive oil
- ½ cup onion small diced
- 3 cloves garlic minced
- 1 cup white rice rinsed and dried
- 1 ¾ cups chicken stock
Instructions
- Pat the chicken dry, then season all over with salt, pepper, garlic powder, onion powder, paprika, oregano, and chipotle powder. Heat a large pan over medium-high heat, add in the olive oil and sear the chicken until browned on each side but not cooked through.
- Remove the chicken from the pan and reduce the heat to medium. Add 1 tablespoon of butter, then sauté the onions until tender, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more.
- Add the rice to the pan and toast for 2-3 minutes until lightly browned. Stir in the chicken stock, making sure to scrape up any brown bits from the bottom of the pan. Add ½ teaspoon or more of salt if using unsalted or low sodium salt chicken stock.
- Return the chicken to the pan. Turn the heat to medium-high, cover, and bring to a boil. Then, reduce the heat to low and cook for 20 minutes.
- After 20 minutes, turn off the heat and let the dish rest-without uncovering-for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
- Remove the lid, fluff the rice and serve. Enjoy!
Notes
- Rinse and dry the rice - At least 20 minutes before cooking the rice, rinse in a mesh strainer and let dry. This will improve the overall texture of the rice.
- Let the chicken rest at the end - Keeping the lid on for an extra few minutes helps keep the rice perfectly fluffy and ensures the chicken stays juicy.
- Adjust seasoning to taste - If using low-sodium or unsalted chicken stock, taste and adjust the salt before serving.
Lisa says
I made this tonight and followed the recipe completely. I did add some additional finely chopped red, green, yellow peppers with the onion. It was just delicious and my family absolutely loved it. There were no leftovers. Thank you for a very easy and good quick recipe.
Sky Pilgreen says
I am so glad you and your family enjoyed it!