Description
This simple yet flavorful one-pot chicken and rice recipe brings comfort and ease to your weeknight dinner table. Juicy chicken thighs, aromatic rice, and tender vegetables simmer together for a wholesome, complete meal with minimal cleanup.
Ingredients
Scale
- 1.5–2 lbs boneless, skinless chicken thighs
- 1 ½ cups long-grain white rice (uncooked)
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 cup diced carrots or celery (optional)
- ½ cup frozen peas (added at the end)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry and season with paprika, garlic powder, thyme, salt, and pepper. Sear in olive oil over medium-high heat until golden (3–4 min/side); set aside.
- In the same pot, sauté onion and carrots/celery (if using) until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
- Stir in rice and toast for 1–2 minutes. Pour in broth, scrape up any browned bits.
- Nestle chicken on top, bring to simmer, then cover and cook on low for 18–20 minutes.
- Turn off heat, let sit (covered) for 10 minutes. Stir in peas and garnish with parsley before serving.
Notes
Don’t lift the lid while cooking. For a citrusy variation, add lemon zest and dill at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: chicken and rice, one-pot dinner, easy chicken recipe, healthy weeknight meal