When it comes to easy, hearty, and family-approved dinners, one pot chicken and rice stands out as a true classic. This dish is the perfect blend of tender, juicy chicken, fluffy seasoned rice, and aromatic vegetables — all cooked together in a single pot for minimal cleanup. Whether you’re cooking for a busy weeknight meal, meal prepping for the week, or craving comfort food, this recipe is your go-to solution.
In this article, you’ll find a complete guide on how to make the best one pot chicken and rice, including ingredients, step-by-step instructions, variations, tips, and answers to common questions.
Why You’ll Love This One Pot Chicken and Rice Recipe
There’s a reason this recipe is a staple in so many households. Here’s why it works so well:
- Minimal Cleanup: Just one pot means fewer dishes.
- Balanced Meal: Protein, carbs, and veggies in a single dish.
- Family-Friendly: Loved by kids and adults alike.
- Budget-Friendly: Uses affordable ingredients you likely have on hand.
- Customizable: You can switch up spices, veggies, or rice to match your taste.
Ingredients for One Pot Chicken and Rice
Here’s what you’ll need for this delicious recipe:
- Chicken: Bone-in, skin-on chicken thighs are ideal for flavor and juiciness, but you can use drumsticks, breasts, or boneless thighs.
- Rice: Long-grain white rice works best for fluffy texture. Jasmine or basmati rice are great options.
- Aromatics: Onion, garlic, and sometimes shallots to build the flavor base.
- Vegetables: Carrots, peas, and celery are classic, but you can add mushrooms, spinach, or bell peppers.
- Chicken Broth: Adds depth of flavor and ensures perfectly cooked rice.
- Seasonings: Salt, black pepper, paprika, thyme, and bay leaf for aromatic flavor.
- Olive Oil or Butter: For searing the chicken and sautéing vegetables.
Step-by-Step Instructions
Follow these steps for the perfect one pot chicken and rice:
1. Season and Sear the Chicken
Pat chicken dry with paper towels, then season with salt, pepper, paprika, and a pinch of garlic powder. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
2. Sauté Aromatics
In the same pot, add a little more oil if needed. Sauté chopped onions, garlic, and carrots until fragrant and slightly softened, about 3 minutes.
3. Toast the Rice
Add the uncooked rice to the pot and stir for 1-2 minutes. This toasts the rice slightly, adding a nutty flavor and preventing mushiness.
4. Deglaze and Simmer
Pour in chicken broth and scrape the bottom of the pot to release any browned bits (flavor!). Season with thyme, a bay leaf, and a pinch more salt and pepper. Stir well.
5. Add Chicken Back to the Pot
Nestle the seared chicken back into the pot on top of the rice. Bring everything to a gentle simmer, then cover with a lid. Reduce heat to low and let cook for 20-25 minutes, or until rice is tender and chicken is fully cooked (internal temperature should be 165°F / 74°C).
6. Add Veggies and Finish
Stir in peas (or other quick-cooking vegetables) during the last 5 minutes of cooking. Remove from heat and let rest for 5 minutes before serving.
Tips for the Best One Pot Chicken and Rice
- Choose the Right Pot: A heavy-bottomed Dutch oven or deep skillet with a tight-fitting lid works best to prevent burning.
- Don’t Skip the Sear: Browning the chicken first adds deep flavor.
- Avoid Over-Stirring: Stirring too often will release starch from the rice and make it mushy.
- Check Liquid Levels: If the rice isn’t done but the liquid is absorbed, add a splash of warm broth or water and keep cooking.
- Let It Rest: Allowing the dish to rest after cooking helps the rice absorb remaining steam and stay fluffy.
Variations You’ll Love
One of the best parts about one pot chicken and rice is its flexibility. Here are a few creative twists you can try:
- Creamy Version: Stir in a splash of heavy cream, coconut milk, or cream cheese before serving for a rich and creamy texture.
- Mexican-Style: Add cumin, chili powder, corn, and black beans, then top with fresh cilantro and lime juice.
- Mediterranean: Include olives, sun-dried tomatoes, and a sprinkle of feta cheese for a bright flavor profile.
- Curry Chicken and Rice: Stir in curry powder or paste and coconut milk for a warm, spiced dish.
- Low-Carb Option: Substitute rice with riced cauliflower, adjusting liquid to prevent sogginess.
Serving Suggestions
This dish is a complete meal on its own, but you can serve it with:
- A fresh green salad with vinaigrette
- Roasted or steamed vegetables
- Garlic bread or dinner rolls
- A light cucumber yogurt sauce for cooling contrast
Storing and Reheating
Leftovers taste even better the next day!
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer to freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently in a covered skillet with a splash of broth or water to rehydrate the rice.
Common Questions (FAQ)
Can I use brown rice instead of white?
Yes, but keep in mind brown rice takes longer to cook. Add 15-20 minutes of cooking time and slightly increase the liquid.
Can I make this recipe with boneless chicken?
Absolutely! Boneless chicken thighs or breasts work, but reduce cooking time by 5-7 minutes to prevent drying out.
Can I make one pot chicken and rice in the Instant Pot?
Yes. Use the sauté function to sear chicken and toast rice, then pressure cook for 8 minutes on high. Let pressure release naturally for 10 minutes.
Final Thoughts
This one pot chicken and rice recipe is everything a home-cooked meal should be — simple, flavorful, comforting, and satisfying. It’s the kind of dish that brings everyone to the table, and it’s versatile enough to enjoy year-round. Once you try it, it just might become your go-to weeknight dinner!