One Pot Rice and Chicken

When it comes to weeknight meals that are both filling and full of flavor, this one-pot rice and chicken dish is a winner every time. It’s packed with protein from the chicken thighs, and the long-grain rice absorbs all the delicious flavors of the stock and seasonings, making every bite taste like comfort food. Plus, with minimal cleanup (just one pan!), it’s the kind of meal that makes your evenings easier. The addition of peas is optional, but they add a pop of color and nutrition, making this a perfect dish for those who love a quick, satisfying meal.

Why this Recipe Rocks

• One-pan convenience: Everything cooks in a single pan, making cleanup a breeze.
• High in protein: The chicken thighs provide a solid protein boost to keep you feeling full and satisfied.
• Quick and easy: With minimal prep time and simple ingredients, it’s a perfect weeknight meal.
• Meal prep friendly: Ideal for making ahead and storing in the fridge or freezer for later.

What you’ll need to make this delicious one-pot chicken recipe

Chicken Thighs– I like to use bone-in and skin-on chicken thighs. They are so juicy and flavorful, and the skin crisps beautifully when broiled. They also release rich juices that enhance the flavor of the rice during cooking.

Rice– Long-grain rice stays fluffy and doesn’t clump together. It absorbs the stock and seasonings perfectly, creating flavorful and separate grains. Basmati or jasmine rice can also work, but cooking times may vary.

Stock– Stock, be it vegetable or chicken, adds so much taste and flavor to rice that water can’t replicate. If using store-bought stock, adjust your salt.

Spices- I use paprika, garlic powder, black pepper, and mixed herbs. This spice blend adds depth, warmth, and aroma to the dish.

Onion and Garlic– I love garlic, and this combo adds a rich, savory flavor and smells amazing as they cook.

Oil– Need this to brown the chicken to lock in flavor and as a base for sautéing the aromatics. Butter can be used for added richness

Peas– Peas add natural sweetness and bright color. I love to add some peas, they pair wonderfully with savory chicken and rice. Sweetcorn or diced carrots can also be added for a similar pop of color and sweetness.

How to make this one-pot rice

1. Season the Chicken: In a small bowl, mix the paprika, garlic powder, black pepper, salt, and mixed herbs. Add about 2/3 of the spice mix to the chicken and rub the mixture all over the chicken pieces. Reserve the remaining spice. If you have time, you can marinate the chicken for an even deeper flavor

2. Brown the Chicken: Heat 1 tbsp of oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

3. Sauté the Onion and Garlic: In the same pot, add the remaining 1 tbsp of oil. Add the chopped onion and minced garlic, and sauté for 2-3 minutes, until softened and fragrant. Add the remaining spice mix and cook for a minute.

4. Cook the Rice: Add the rice to the pot and stir it around to lightly toast it for about 2 minutes. Pour in the stock and add 1 1/2 tsp salt. Stir everything together, then bring the mixture to a boil.

5. Add the Chicken: Place the browned chicken pieces on top of the rice. Cover the pot with a lid and reduce the heat to low. Let it simmer on the stove for about 25-30 minutes, or until the rice and the chicken are cooked through.

6. Broil the Chicken: While the rice is still cooking, preheat your oven’s broiler to high. Once the rice and chicken are cooked, stir in the peas, transfer the pot to the oven, and broil for 10 minutes, or until the chicken skin is crispy and golden brown.

7. Serve: Remove the pot from the oven, and allow it to rest for a few minutes. Serve the chicken on top of the rice with some garnish.

Macros & Nutrition Breakdown Per Serving

Note: These macros are based on the exact ingredient amounts listed above and a serving size of about 1 and a half cups (1/4th of the recipe).

• Calories: 446kcal
• Protein: 36g
• Carbs: 22g
• Fat: 24g
• Fiber: 2g

Meal Prep & Storage Tips

Refrigerating: Allow the dish to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3-4 days.

Freezing: Let the dish cool completely before transferring it to a freezer-safe container or freezer bag. For best results, separate the rice and chicken into individual portions. Store in the freezer for up to 2-3 months.

Reheating in the Microwave: Heat on medium heat in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through. Add a splash of water or stock to prevent it from drying out.

Reheating on the Stove: Reheat in a pot over low heat, stirring occasionally and adding a bit of stock or water to keep the rice moist. Heat until the chicken is fully warmed through.

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