One pot chicken and rice recipe that is easy, simple, and delicious. Spices, herbs, skinless chicken, and rice are cooked tender in one pan making a meal that is rich, aromatic, and packed full of flavor. This stovetop chicken and rice is quick and comes together in just 30 minutes making it a perfect dinner for weeknights or any time of the day.
Serve with boiled carrots, broccoli, or pan seared vegetables.
One Pot Chicken and Rice Recipe
This one pot chicken and rice recipe is so good! It's easy, quick, and flavorful.
This is the best chicken and rice recipe as not only is it easy, simple, and quick, It looks good, smells amazing, and tastes great. It will be your favorite recipe in no time.
It makes use of a few simple ingredients. Aside from the chicken, all other ingredients used in this one-pot rice dish are pantry ingredients that most people usually have at home. They are also budget-friendly.
Chicken is high in protein, healthy, and nutritious, while rice is a carbohydrate and it provides nutrients and energy. The combination of these two is not only bursting with flavors and pleasing the tummy, it's nourishing the body.
This easy chicken and rice recipe is a 30 minutes recipe which makes it perfect for weeknight dinner, or anytime you need to make something quick and delicious. Chicken, rice, spices, and herbs, cooked together in a pan to make a dinner favorite.
For this rice and chicken dish, I used skinless chicken thighs but you can substitute for chicken breast. It is made on the stovetop but can be oven baked.
Everything is cooked in just one pot so minimal prep and fewer utensils to clean up after cooking. It stores and reheats well so it can be made ahead of time.
The rice is tender and fluffy and the chicken tender, and moist with crispy skin. This is simply the best rice and chicken meal.
Let me show you how to make chicken and rice one pot.
Related: instant pot chicken and rice, Pan fried chicken
Ingredients
Uncooked rice- I used easy cook long grain rice but you can use other types of rice like basmati, and jasmine rice. If you use brown rice, note that the cooking time will take longer.
Chicken- Skinless chicken thighs work perfectly. I used skinless chicken thighs. You can also use skinless boneless chicken thighs or breasts.
Chicken broth- If unavailable, you can use chicken stock pot or stock cubes and water.
Smoked paprika- This gives an amazing smokey taste and an appealing reddish color similar to Spanish rice and chicken.
Dried thyme- This herb pairs well with rice and chicken. A little of it goes a long way.
Parsley
Black pepper or cayenne pepper
Garlic powder or granules
Onion granules
Brown onion- You can substitute this with yellow onion, white onion or any other good one or use onion granules.
Salt
Oil- olive, vegetable, or sunflower oil.
How To Make Chicken and Rice One Pot
Here's how to cook chicken and rice:
In a small bowl, mix the smoked paprika, dried thyme, parsley, garlic powder, onion granules, black pepper or cayenne, and salt. Mix till well combined.
Pat the chicken dry, and season with half of the spice mix. Reserve the other half of the spice mix.
Wash the rice till water runs clear and set it aside.
Place a pot on medium heat, and add 2 tablespoons of oil. When the oil is heated, arrange the chicken in it smooth side down in a single layer. Fry for 2 minutes without moving it then flip the chicken and fry the other side for another 2 minutes.
When the chicken is browned, remove them from the pot and transfer them to a plate.
Add 2 tablespoons of oil into the pot, then add the chopped onions. Sautee till they are fragrant and translucent. This takes about 1-2 minutes.
Deglaze the pot by scraping any brown bits from the bottom then add the washed rice and the remaining half of the spice mix.
Fry for 1 minute then add the chicken broth. Give it a good stir, and arrange the chicken back in the pot on top of the rice.
Cover the pot and let it cook for 20-25 minutes till the water is dried and the rice tender.
When it's cooked, take the pot off the heat. Garnish with chopped parsley and let it rest for 5 minutes then fluff the rice with a fork.
Serve and enjoy.
How Long To Cook Chicken and Rice
This will vary depending on the type of rice used. For example, brown rice will take longer to cook than basmati rice. If using easy cook long grain or golden sella basmati rice, how long to cook one pot chicken and rice is 30 minutes. It takes about 4-5 minutes to brown the chicken and 25 minutes to cook the rice and chicken in a pot. If using brown rice, it takes 45-50 minutes.
It is cooked when the chicken is tender, and no blood or pinkiness inside when cut into it, and the rice is tender and fluffy.
What To Serve With Chicken and Rice
Here are some sides you can serve with this chicken and rice:
Garlic bread or no yeast bread
How To Store
Leftover chicken and rice can be stored in the refrigerator.
To store it in the fridge- Put it in a sealable container and store it in the fridge for up to 4 days.
To freeze it- Put it in a sealable freezer-safe container, label it with name and dates, and store it in the fridge where it'll keep preserved for up to 3 months.
It can be reheated in the microwave or oven.
To reheat it in the microwave - put it on a microwaveable plate, sprinkle with a tablespoon of water, put it in the microwave, cover the plate with a microwave cover and use the high settings of the microwave to heat it for 1 minute, then at 30 seconds interval till it's heated through.
Tips
- If you have the time, leave the chicken seasoned for at least 30 minutes before cooking it.
- Wash the rice till the water runs clear to avoid mushy rice.
- Adjust seasoning and pepper to your taste.
- Add vegetables like carrots, peas, or bell peppers if you like.
- Feel free to squeeze in some lemon juice for a tangy flavor.
- For a bit more reddish color, add a tablespoon of tomato puree when adding the broth.
- Deglaze the pot by scraping the brown bits off the bottom so the rice doesn't burn when cooking.
- Ensure the pot is heated before adding the oil and chicken so it sears nicely and is browned.
FAQS
Can I use chicken breast
Yes, you can use chicken breast just follow the recipe directions in this post however because chicken breast cooks quicker and runs the risk of overcooking and becoming rubbery, leave them in big chunks. Also, the chicken thigh is dark meat and is more flavorful than chicken breast so it makes the dish more flavorful. Be it chicken breast or thighs, make sure it's skinless so it is healthy and fat from the skin doesn't make the food oily.
Can you cook raw chicken with rice
Yes, you can however I recommend browning the chicken first before cooking it with the rice so the chicken has a nice sear. Follow the instructions in this recipe.
Is chicken and rice healthy
Yes, it is. Chicken is protein-rich, and packed full of nutrients, and rice is a good source of carbohydrates and energy. Combined, they provide nutrients to nourish the body. Like every food, it should be eaten in moderation as part of a healthy diet.
Can I add vegetables
Yes, vegetables add more nutrients to the rice and can also bulk it up. You can add a cup of mixed vegetables (carrots, peas, sweetcorn, mushroom) to it. Add this 10 minutes to the end of cooking time.
Can I bake chicken and rice in the oven
Absolutely. This recipe can be adapted to oven-baked. Use a pot that is oven safe and put it in the oven after adding the broth, and chicken, and covering the pot. It will take a slightly longer time to cook in the oven.
More Chicken Recipes
Oven baked bone in chicken thighs
More Rice Recipes
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One Pot Chicken and Rice
Equipment
- Pot
Ingredients
- 2 cups Uncooked rice easy cook long grain rice or golden sella basmati, or jasmine.
- 6 pieces Skinless chicken thighs or breast
- 1.5 tablespoons Smoked paprika
- ½ tablespoon Dried thyme
- ½ tablespoon Parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Onion granules
- ½ teaspoon Black pepper or cayenne or to taste.
- 4 cups Chicken broth
- 1 medium Brown onion chopped
- Salt to taste
- 4 tablespoons Olive oil, vegetable or sunflower oil halved
- 1 tablespoon chopped fresh parsley for garnish optional
Instructions
- In a small bowl, mix the smoked paprika, dried thyme, parsley, garlic powder, onion granules, black pepper or cayenne, and salt. Mix till well combined.
- Pat the chicken dry, and season with half of the spice mix. Reserve the other half of the spice mix.Wash the rice till water runs clear and set it aside.
- Place a pot on medium heat, and add 2 tablespoons of oil. When the oil is heated, arrange the chicken in it smooth side down in a single layer. Fry for 2 minutes without moving it then flip the chicken and fry the other side for another 2 minutes.
- When the chicken is browned, remove them from the pot and transfer them to a plate.
- Add 2 tablespoons of oil into the pot, then add the chopped onions. Sautee till they are fragrant and translucent. This takes about 1-2 minutes.
- Deglaze the pot by scraping any brown bits from the bottom then add the washed rice and the remaining half of the spice mix. Fry for 1 minute then add the chicken broth. Give it a good stir, and arrange the chicken back in the pot on top of the rice.
- Cover the pot and let it cook for 20-25 minutes till the water is dried and the rice tender.
- When it's cooked, take the pot off the heat. Garnish with chopped parsley and let it rest for 5 minutes then fluff the rice with a fork.
- Serve and enjoy.
Notes
- If you have the time, leave the chicken seasoned for at least 30 minutes before cooking it.
- Wash the rice till the water runs clear to avoid mushy rice.
- Adjust seasoning and pepper to your taste.
- Add vegetables like carrots, peas, or bell peppers if you like.
- Feel free to squeeze in some lemon juice for a tangy flavor.
- For a bit more reddish color, add a tablespoon of tomato puree when adding the broth.
- Deglaze the pot by scraping the brown bits off the bottom so the rice doesn't burn when cooking.
- Ensure the pot is heated before adding the oil and chicken so it sears nicely and is browned.
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