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Get a complete, satisfying dinner on the table in under 45 minutes with this foolproof one-pot wonder. Tender chicken, perfectly fluffy rice, and colorful vegetables cook together in one pan for maximum flavor and minimal cleanup.

One-Pot Chicken and Rice

Simplify weeknight dinners with this complete meal featuring tender chicken, perfectly cooked rice, and vegetables all in one pot. This hands-off recipe delivers maximum flavor with minimal cleanup for busy families.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Equipment

Large deep skillet with lid or Dutch oven

Cutting board

Sharp knife

Wooden spoon

Measuring cups and spoons

Paper towels

Ingredients

  

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For the Chicken

• 2 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and black pepper to taste
• 2 tbsp olive oil

For the Rice and Vegetables

• 1 piece medium onion diced
• 3 piece garlic cloves minced
• 1-1/2 cup long-grain white rice uncooked
• 2-1/2 cup chicken broth
• 1 cup frozen peas
• 1 cup carrots diced
• 1 cup bell pepper diced, any color
• 1 tsp dried thyme
• 1 piece bay leaf

For Garnish

• 2 tbsp fresh parsley chopped
• lemon wedges optional

Instructions

 

• Season chicken: Pat chicken pieces dry with paper towels. Season with paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
• Brown chicken: Heat olive oil in large deep skillet or Dutch oven over medium-high heat. Add seasoned chicken in single layer (work in batches if needed to avoid crowding). Cook for 3-4 minutes per side until golden brown. Chicken doesn’t need to be fully cooked through. Transfer to plate and set aside.
• Sauté vegetables: In same pot, add diced onion and cook for 3 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Add carrots and bell pepper, cook 2 minutes more.
• Toast rice: Add uncooked rice to pot and stir to coat with oil and vegetables. Cook for 2 minutes, stirring frequently, until rice is lightly toasted and fragrant.
• Simmer: Pour in chicken broth, add thyme and bay leaf. Stir well, scraping up any browned bits from bottom of pot. Bring to a boil. Nestle browned chicken pieces into rice mixture. Reduce heat to low, cover tightly with lid.
• Cook and finish: Simmer covered for 20-25 minutes without lifting lid, until rice is tender and liquid is absorbed. In last 5 minutes, add frozen peas on top (don’t stir). Remove from heat, let stand covered for 5 minutes. Remove bay leaf, fluff rice with fork, garnish with fresh parsley and serve with lemon wedges if desired.

Notes

Chicken thighs stay juicier than breasts but either works. Don’t lift the lid while rice cooks – steam needs to stay trapped. If rice isn’t quite tender after 25 minutes, add 1/4 cup more broth and cook 5 minutes more. Frozen peas work best – fresh peas can be added with other vegetables. Can substitute brown rice but increase broth to 3 cups and cook time to 40-45 minutes. Leftovers reheat well – add splash of broth when reheating to prevent dryness. Customize vegetables based on what you have on hand.

ALLERGEN INFORMATION: Naturally gluten-free and dairy-free. Contains chicken. Check broth label for potential allergens. Always check ingredient labels if you have food allergies.

Keyword chicken rice recipe, easy chicken dinner, easy one pot, one pot chicken and rice, one pot meal, quick family dinner, simple chicken recipe, weeknight chicken

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