One Pot Chicken and Rice

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One Pot Chicken and Rice is a tasty, easy meal you can make in just 30 minutes. This dish combines tender chicken thighs with fluffy basmati rice, all cooked together in one pan. You’ll love how simple it is to create a filling dinner for your family with minimal cleanup.

The recipe uses common ingredients like mixed herbs, smoked paprika, and chicken stock to create rich flavors. You’ll start by seasoning the chicken, then searing it to get a golden-brown crust. Next, you’ll cook onions, toast the rice, and add everything back to the pan to simmer. In no time, you’ll have a delicious meal ready to enjoy.

Exact Ingredients List

Here’s what you’ll need to make this tasty one-pot chicken and rice dish:

• 1½ cups uncooked basmati rice
• 6 chicken thighs
• 1½ teaspoons mixed herbs
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup chopped onion (any type)
• 1 tablespoon butter
• 3 cups low sodium chicken stock
• Salt and pepper to taste
• ½ cup green onions for garnish

You can swap the green onions for chives, parsley, or coriander if you prefer. Make sure to rinse the rice until the water runs clear before cooking. This helps remove excess starch and prevents the rice from becoming sticky.

Remember to adjust the seasoning to your liking. You can add more or less of the spices based on your taste preferences. The low sodium chicken stock allows you to control the saltiness of the dish.

Instructions

Start by mixing the spices in a small bowl. Rinse the rice until the water runs clear.

Coat the chicken with most of the spice mix. Save a bit for later.

Heat oil in a pan over medium-high heat. Cook the chicken for 3 minutes on each side until golden. Set aside on a plate.

Cook the onions in the same pan until soft. Add butter and stir. Mix in the rice and cook for 1-2 minutes.

Pour in the chicken stock and add the leftover spices. Stir well and scrape the bottom of the pan.

Taste the mixture and adjust seasoning if needed.

Put the chicken on top of the rice. Cover and cook on low-medium heat for 15-20 minutes.

The rice is done when it’s fluffy and all the water is absorbed.

Sprinkle green onions on top, cover, and let it sit for a few minutes before serving.

Enjoy your tasty one-pot chicken and rice meal!

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this one-pot chicken and rice dish. Try using brown rice instead of basmati for a nuttier flavor and more fiber. Just remember it may need a bit more cooking time.

Don’t have chicken thighs? Chicken breasts work great too. Just be careful not to overcook them.

Here are some tasty veggie additions:

• Diced bell peppers
• Frozen peas
• Sliced mushrooms
• Chopped spinach

For a flavor twist, try these spice swaps:

• Cajun seasoning instead of mixed herbs
• Curry powder for an Indian-inspired dish
• Taco seasoning for a Mexican flair

No chicken stock? Use vegetable broth or even water with a bouillon cube.

You can make this dish dairy-free by skipping the butter and using more olive oil instead.

For a vegetarian version, replace the chicken with chickpeas or tofu. You’ll need to adjust the cooking time, as these proteins cook faster than chicken.

Feel free to top your dish with different garnishes:

• Lemon wedges for a citrusy kick
• Sliced almonds for crunch
• Fresh cilantro or parsley

Tips, Tricks & Storing

Use a heavy-bottomed pot to prevent the rice from sticking or burning. Cast iron or a Dutch oven work great for this dish.

Cut your chicken into even-sized pieces so they cook at the same rate. This ensures everything is done at the same time.

Toast the rice for 1-2 minutes before adding liquid. This gives it a nuttier flavor and helps prevent it from getting mushy.

For extra flavor, try adding some diced bell peppers or carrots with the onions. You can also stir in some frozen peas at the end of cooking.

Store leftover chicken and rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water or broth.

To freeze, portion the cooled dish into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

For a quicker version, use pre-cooked rotisserie chicken. Just add it near the end of cooking to warm through.