The best 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. It's 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.
Course: Main Course
Cuisine: American, British
Keyword: best chicken and rice recipe, chicken and rice, chicken and rice recipe, one pot chicken and rice
2cupsUncooked riceeasy cook long grain rice or golden sella basmati, or jasmine.
6piecesSkinless chicken thighs or breast
½teaspoonBlack pepper or cayenneor to taste.
1mediumBrown onion chopped
4tablespoonsOlive oil, vegetable or sunflower oilhalved
1tablespoonchopped fresh parsley for garnishoptional
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.
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.
How long to CookThis 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.