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One-Pot Chicken and Rice: Easy Flavorful Dinner Recipe

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This one-pot chicken and rice recipe delivers juicy chicken thighs and fluffy, flavorful rice in a single pot. It’s a comforting, family-friendly dinner that’s quick to prepare and easy to clean up.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 lbs)
  • 2 cups long grain white rice (basmati or jasmine preferred)
  • 3 1/2 cups low-sodium chicken broth or stock
  • 1 large yellow onion, finely chopped (about 1 cup)
  • 4 garlic cloves, minced
  • 1 large carrot, peeled and diced (about 1/2 cup)
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons paprika (smoked or sweet, divided)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • Salt and black pepper, to taste (start with 1 teaspoon each)
  • 1 cup frozen peas
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and brown for 4–5 minutes. Flip and brown the other side for 3–4 minutes. Remove chicken to a plate.
  3. Lower heat to medium. Add chopped onion, diced carrot, and red bell pepper. Sauté until onion is soft and translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in 1/2 teaspoon paprika and dried thyme. Add rice and toss for 1–2 minutes to toast slightly.
  5. Pour in chicken broth, scraping up any browned bits. Nestle browned chicken thighs (skin-side up) into the rice mixture, adding any juices from the plate.
  6. Bring to a gentle simmer, cover tightly, reduce heat to low, and cook for 20–25 minutes until rice is tender and most liquid is absorbed.
  7. Remove from heat. Scatter frozen peas over the top (do not stir), cover, and let sit off heat for 5–10 minutes.
  8. Uncover, fluff rice and peas with a fork. Garnish with chopped parsley and serve with lemon wedges. Adjust salt and pepper to taste.

Notes

For best results, use bone-in, skin-on chicken thighs for maximum flavor and juiciness. Pat chicken dry for crispy skin. Use long grain rice for fluffy texture. Let the pot rest off heat after cooking to finish steaming the rice and peas. For gluten-free, double-check your broth. Add extra veggies or swap in your favorites as desired.

Nutrition

Keywords: one-pot chicken and rice, chicken thigh dinner, easy chicken recipe, family dinner, weeknight meal, comfort food, gluten-free, stovetop chicken and rice

Find it online: https://magnetmeal.com/one-pot-chicken-and-rice-easy-flavorful-dinner-recipe/