Description
This One-Pot Chicken and Rice recipe combines tender, juicy chicken thighs with fluffy, seasoned rice cooked together in one skillet for an easy, comforting, and budget-friendly meal. Perfect for busy weeknights or cozy family dinners, this dish delivers hearty flavor with minimal cleanup.
Ingredients
Scale
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1.25 lbs boneless, skinless chicken thighs (4–5 thighs)
- 2 Tbsp cooking oil, divided
- 1 yellow onion, diced
- 1 cup long-grain white rice (uncooked)
- 1.75 cups vegetable broth
- 1 Tbsp chopped parsley (optional garnish)
Instructions
- In a small bowl, mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with the seasoning blend.
- Heat 1 Tbsp oil in a deep skillet over medium heat. Add the seasoned chicken and cook for a few minutes on each side until browned. Remove and set aside.
- Lower the heat to medium-low, add the remaining oil, and sauté the diced onion for 5 minutes until softened.
- Stir in the uncooked rice and toast for 1–2 minutes until slightly golden and aromatic.
- Pour in the vegetable broth, scraping up any browned bits from the skillet to add flavor.
- Return the chicken to the pan, placing it on top of the rice. Cover with a lid, bring to a boil, then reduce heat to low and simmer for 20 minutes without lifting the lid.
- Turn off the heat and let the pot rest, covered, for 5 minutes. Remove the lid, fluff the rice, and garnish with chopped parsley before serving.
Notes
- Do not lift the lid while simmering; this ensures the rice cooks evenly.
- Boneless, skinless chicken thighs work best as they stay moist and tender.
- To add vegetables, mix in frozen peas or sautéed mushrooms before simmering.
- Leftovers store well for up to 4 days or freeze for up to 3 months.
- Use a heavy-bottomed skillet to prevent burning and promote even cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 421
- Sugar: 2g
- Sodium: 688mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 125mg
Keywords: One-Pot Chicken and Rice, chicken and rice recipe, easy dinner, one-pot meal, comfort food, budget recipe, chicken thighs and rice, skillet dinner