There’s something truly special about a comforting bowl of One Pot Chicken and Rice. The perfect blend of tender chicken and fluffy rice, all infused with fragrant spices, makes every mouthful a delight. It’s a symphony of textures and flavors, with that crispy bit of skin adding the right crunch. I often whip this up for special family gatherings or those cozy evenings when life just feels a bit too hectic. There’s comfort in knowing this dish will be a crowd-pleaser every time!
This dish comes together surprisingly fast, making it perfect for those busy weeknights when you just want something easy yet delicious. And, let’s not forget about the leftovers! The flavors develop even more overnight, making tomorrow’s lunch just as enjoyable as dinner.
WHY I LOVE ONE POT CHICKEN AND RICE
One Pot Chicken and Rice hits that sweet spot of being incredibly easy and undeniably delicious! It’s a true winner at my table, whether I’m enjoying a quiet night in or hosting friends. The harmony of warm spices, rich chicken, and savory rice is hard to beat, and the one-pot method means fewer dishes to wash afterward!
ONE POT CHICKEN AND RICE INGREDIENTS
The magic of this one-pot dish truly lies in the simplicity of its ingredients, each working together to create a hearty meal. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1½ CUPS UNCOVERED BASMATI RICE: The foundation of this dish, it cooks beautifully and absorbs all the flavors.
- 6 CHICKEN THIGHS: These little gems pack a mighty punch with their juicy, tender meat and crispy skin.
- 1 ½ TSP MIXED HERBS: To give that aromatic touch; feel free to swap with Italian seasoning or herbes de Provence for a quaint twist.
- 2 TSP SMOKED PAPRIKA: This adds a wonderful depth of flavor with a touch of sweetness.
- 1 TSP ONION POWDER: Perfect for rounding out the savory profile in each bite.
- 1 TSP GARLIC POWDER: Because who doesn’t love that garlic kick?
- 2 TBSP OLIVE OIL: Just the right amount for sautéing, and a healthy fat choice too!
- 1 CUP ONION, CHOPPED: Any onion will work, but I love the sweetness of yellow or red onions.
- 1 TBSP BUTTER: This adds a final touch of richness to the dish.
- 3 CUPS LOW SODIUM CHICKEN STOCK: The base of our flavors; it’s crucial to use low sodium so you can control the saltiness.
- SALT AND PEPPER TO TASTE: The essential seasoning duo!
- ½ CUP GREEN ONIONS, TO GARNISH: A pop of fresh flavor to round out the meal—sub with chives or parsley if you like!
SUBSTITUTIONS AND TIPS
Need a swap? If you’re looking to switch things up, here are some ideas:
- Chicken thighs can be replaced with drumsticks or breasts, though thighs yield juicier, more flavorful results.
- Swap grass-fed butter for olive oil for a richer flavor (though it won’t be quite as healthy).
- Use brown rice instead of basmati, but you’ll need to increase the cooking time since brown rice takes longer to cook.
Here’s a pro tip: If you want a touch more color and nutrition, toss in veggies like peas or bell peppers in the last few minutes of cooking. This will add a vibrant touch and a bit of sweetness!
KITCHEN TOOLS YOU’LL NEED
- Large sauté pan or Dutch oven (4 to 6-quart)
- Wooden spoon (for gentle stirring)
- Small mixing bowl (for spices)
- Cutting board & knife (for chopping onions)
- Measuring cups & spoons (to keep things precise)
- Serving spoon (to dish it up!)
HOW TO MAKE ONE POT CHICKEN AND RICE
Let’s dive into creating this cozy One Pot Chicken and Rice. I’ve broken down the process into simple steps that are easy to follow, so you’ll have a delicious meal in no time. We’re aiming for perfectly cooked rice that soaks up all the flavors with beautifully seared chicken on top.
Sear for Crispy Skin
To start, grab a small mixing bowl and add smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix them all together until well combined. Rinse the basmati rice under cold water until the water runs clear and set it aside. Now, in a larger bowl, add the chicken thighs and coat them generously with the spice mix, reserving about a teaspoon of seasoning for later.
Brown the Protein
Next, heat up olive oil on medium-high heat. Once hot, carefully add the seasoned chicken skin-side down and sear for about 3 minutes on each side until they’re golden brown. This step is key! We’re looking for that crispy skin. Once they’re beautifully bronzed, remove the chicken and place them on a plate, setting them aside. If the oil seems excessive, blot it with a kitchen towel.
Build the Flavor Foundation
Now it’s time for the aromatics! Add the chopped onions to the same pot and sauté them in the residual oil until they’re soft and translucent, about 3-4 minutes. Add in the butter and stir until melted. This helps build the flavor base that makes this dish so special!
Toast the Rice
Once the onions are aromatic and buttery, toss in the rinsed rice. Give it a little toast for about a minute so the grains soak in that lovely oniony goodness and start to get slightly translucent. This step adds a delightful nuttiness to the rice.
Pour in the Stock
Now it’s time for the magic! Pour the chicken stock over the rice and add the reserved seasoning. Give everything a good stir to combine. This is where the flavors coalesce. Make sure to deglaze the bottom of the pan while stirring—those bits are where the deep flavor lives!
Layer the Chicken on Top
Taste your mixture and adjust the seasoning if needed. Next, arrange the chicken thighs right over the rice. Cover your pot with its lid and lower the heat to medium-low. Let it all simmer away for about 15 to 20 minutes depending on the rice you’re using. We want the rice to be tender, fluffy, and fully absorbed.
Garnish and Fluff
Once everything is cooked to perfection, remove the pot from heat. Garnish the rice with chopped green onions and cover again, letting it stand for another 3 minutes. Don’t forget to fluff the rice with a fork before serving—this lightens it up and makes it extra delightful!
HOW TO STORE ONE POT CHICKEN AND RICE
Leftovers from this dish are just as scrumptious, thanks to the flavors mingling overnight. If it’s warm outside, remember to let it cool before storing. You can keep it at room temperature for up to 2 hours, but for refrigerator storage, place it in an airtight container where it should stay fresh for about 3-4 days. If you want to freeze it, do so in a freezer-safe bag or container for 2-3 months. Thaw it in the fridge overnight and reheat thoroughly on the stovetop or in the microwave.
TIPS FOR SUCCESS
- Use fresh spices. They have more flavor and will elevate your dish!
- Pat the chicken dry before seasoning and searing; you want that golden-brown crust.
- Stir the rice occasionally while toasting; you don’t want it to stick to the pan.
- Always taste as you go; it helps you adjust the flavors to your preferences!
- Let it rest after cooking; this helps to meld the flavors even further.
SERVING SUGGESTIONS
- Pair with a simple green salad tossed in a light vinaigrette for crunch.
- Consider adding a side of roasted vegetables for a complete meal.
- A glass of chilled white wine, like Sauvignon Blanc, would complement the dish beautifully.
- Throw on some extra green onions or fresh herbs right before serving for an added pop of freshness!
- Serve in deep bowls to really showcase the colorful presentation.
Enjoy diving into this warm bowl of comfort with family and friends—trust me, they’ll be going back for seconds!
