Introducing the ultimate one-pot chicken and rice, a culinary game-changer for busy weeknights! This incredibly simple recipe delivers tender, flavorful chicken and perfectly cooked rice in a single pot, saving you time and minimizing cleanup.
Key Ingredients for One-Pot Chicken and Rice:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed thoroughly
- 2 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- Optional: Fresh parsley, chopped, for garnish
How to Make One-Pot Chicken and Rice:
This one-pot chicken and rice is a culinary dream that promises a delicious and satisfying meal with minimal effort. Imagine tender chicken pieces infused with aromatic herbs and spices, nestled alongside perfectly fluffy rice, all cooked to perfection in a single pot. The preparation time is a mere 10 minutes, making it ideal for those rushed evenings when you crave a home-cooked meal without the fuss. Get ready for a flavor explosion that will have your taste buds singing!
Step-by-Step Instructions:
- Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the chicken pieces dry with paper towels and season them with ½ teaspoon of salt and ¼ teaspoon of black pepper. Add the chicken to the hot pot in a single layer and sear for 2-3 minutes per side, until golden brown. Do this in batches if necessary to avoid overcrowding the pot. Remove the chicken from the pot and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Toast the Rice: Add the rinsed rice to the pot with the onions and garlic. Stir well and cook for 1-2 minutes, stirring constantly, until the edges of the rice grains look slightly translucent. This step helps to toast the rice and enhances its flavor.
- Combine and Simmer: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Add the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, dried oregano, dried thyme, and paprika. Stir everything to combine.
- Add Chicken Back: Return the seared chicken pieces to the pot, nestling them into the rice and liquid. Ensure the chicken is mostly submerged in the broth.
- Cook the Rice and Chicken: Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Crucially, do not lift the lid during this cooking time, as this will release steam and affect the rice’s texture.
- Rest and Serve: Once the cooking time is complete, remove the pot from the heat and let it stand, still covered, for 5 minutes. This resting period allows the rice to steam and become perfectly fluffy.
- Fluff and Garnish: Remove the lid and gently fluff the rice and chicken with a fork. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy your delicious one-pot chicken and rice!
Why You’ll Love This One-Pot Chicken and Rice:
This one-pot chicken and rice is an absolute weeknight warrior, delivering incredibly tender, juicy chicken infused with wonderfully savory flavors, all tenderized and cooked beautifully alongside fluffy rice. The magic of this dish lies in its unparalleled simplicity; you get all the deliciousness of a home-cooked meal without the daunting cleanup of multiple pots and pans, making it a far more economical and practical choice than ordering takeout.
What truly elevates it are the warming spices like oregano and thyme, which combine with the rich chicken broth to create a deeply satisfying flavor, reminiscent of a comforting, elevated chicken pilaf but achieved with minimal fuss. Give this easy, flavour-packed meal a try; you won’t regret it!
Storing and Reheating Tips:
Leftovers from your delicious one-pot chicken and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing the container to prevent condensation, which can make the rice mushy.
To reheat, the best method for optimal taste is on the stovetop. Transfer the leftovers to a saucepan, add a tablespoon or two of chicken broth or water, cover, and heat gently over low heat, stirring occasionally, until warmed through. This helps to reconstitute the rice and chicken without drying them out. Alternatively, you can reheat in the microwave on medium power for 1-2 minutes, stirring halfway through.
For future meals, freezing is an excellent option. Cool the chicken and rice completely, portion it into freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts:
This one-pot chicken and rice is the epitome of simple, delicious, and satisfying cooking. We truly hope you’ll gather your ingredients and bring this wonderfully easy meal to your own table soon. It’s a guaranteed crowd-pleaser that proves good food doesn’t need to be complicated.
Find More recipes here :
One-Pot Chicken and Rice
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the chicken pieces dry with paper towels and season them with ½ teaspoon of salt and ¼ teaspoon of black pepper. Add the chicken to the hot pot in a single layer and sear for 2-3 minutes per side, until golden brown. Do this in batches if necessary to avoid overcrowding the pot. Remove the chicken from the pot and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon salt, 0.5 teaspoon black pepper
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, 2 cloves garlic
- Add the rinsed rice to the pot with the onions and garlic. Stir well and cook for 1-2 minutes, stirring constantly, until the edges of the rice grains look slightly translucent. This step helps to toast the rice and enhances its flavor.1 cup long-grain white rice, 1 medium yellow onion, 2 cloves garlic
- Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Add the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, dried oregano, dried thyme, and paprika. Stir everything to combine.2 cups chicken broth, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon dried oregano, 0.5 teaspoon dried thyme, 0.25 teaspoon paprika
- Return the seared chicken pieces to the pot, nestling them into the rice and liquid. Ensure the chicken is mostly submerged in the broth.1 pound boneless, skinless chicken thighs
- Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Crucially, do not lift the lid during this cooking time, as this will release steam and affect the rice’s texture.
- Once the cooking time is complete, remove the pot from the heat and let it stand, still covered, for 5 minutes. This resting period allows the rice to steam and become perfectly fluffy.
- Remove the lid and gently fluff the rice and chicken with a fork. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy your delicious one-pot chicken and rice!Fresh parsley