Name: One Pot Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup long-grain white rice; 2 cups chicken broth; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1/2 cup frozen peas (optional); 1 tablespoon fresh parsley, chopped (for garnish)

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This One Pot Chicken and Rice is a simple and comforting meal, packed with flavor and convenience. Tender chicken and perfectly cooked rice are simmered together in a delicious blend of aromatic herbs and spices, making it the perfect weeknight dinner. Whether you're cooking for the family or meal prepping for the week, this dish is sure to please everyone at the table.

One Pot Chicken and Rice

Ingredients

4 boneless, skinless chicken breasts or thighs

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

½ teaspoon paprika

½ teaspoon dried thyme

½ teaspoon ground cumin

Salt and pepper to taste

½ cup frozen peas (optional)

1 tablespoon fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts (or thighs) and season with salt, pepper, paprika, thyme, and cumin. Cook for 5-7 minutes per side until browned and cooked through. Remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.

Stir in the rice, making sure it's well coated in the oil and aromatic flavors.

Pour in the chicken broth, scraping any browned bits off the bottom of the pot. Bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

While the rice is cooking, shred or slice the cooked chicken. If you're using frozen peas, stir them into the rice about 5 minutes before the cooking time is up.

Once the rice is cooked, return the chicken to the pot, and gently mix everything together.

Garnish with fresh parsley and serve.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 400 kcal per serving

Variations

Vegetarian Version: For a vegetarian alternative, swap the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.

Add More Veggies: You can include other vegetables such as carrots, bell peppers, or corn for extra flavor and nutrients. Just sauté them with the onion and garlic.

Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra kick.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a pot over low heat with a splash of chicken broth or water to prevent it from drying out. You can also microwave it in a covered dish, stirring halfway through.

FAQs

Can I use chicken with skin for this recipe?

Yes, you can use chicken with skin, but I recommend removing the skin before cooking to avoid extra fat. The skinless chicken breast or thighs work best for this recipe, as they cook quickly and stay tender.

Can I make this dish ahead of time?

Absolutely! This dish is great for meal prep. You can make it ahead and store it in the fridge for up to 3 days. Just be sure to let it cool before refrigerating.

Can I freeze One Pot Chicken and Rice?

Yes, you can freeze this dish. Allow it to cool completely, then store it in a freezer-safe container for up to 2 months. To reheat, defrost in the fridge overnight and warm it on the stovetop.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that it will take longer to cook—about 40-45 minutes. You may need to add a bit more liquid to ensure it cooks through.

What if I don’t have a Dutch oven?

No worries! You can use any large, heavy-bottomed pot or skillet with a lid. The key is to have something that retains heat well for even cooking.

Conclusion

One Pot Chicken and Rice is a simple yet delicious meal that I turn to time and time again for its ease and comforting flavors. It's a perfect go-to recipe when I need something quick, nutritious, and satisfying. Whether I'm cooking for the family or prepping meals for the week, this dish always delivers on flavor and convenience. Give it a try—I'm sure it'll become a favorite in your kitchen too!

Recipe:

One Pot Chicken and Rice

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

One Pot Chicken and Rice is a simple, comforting, and flavorful dish where tender chicken and perfectly cooked rice are simmered together with aromatic herbs and spices. It’s a quick and easy weeknight meal that’s also perfect for meal prepping.

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts (or thighs) and season with salt, pepper, paprika, thyme, and cumin. Cook for 5-7 minutes per side until browned and cooked through. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
Stir in the rice, making sure it's well coated in the oil and aromatic flavors.
Pour in the chicken broth, scraping any browned bits off the bottom of the pot. Bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, shred or slice the cooked chicken. If you're using frozen peas, stir them into the rice about 5 minutes before the cooking time is up.
Once the rice is cooked, return the chicken to the pot, and gently mix everything together.
Garnish with fresh parsley and serve.