Here’s a simple, flavorful Chicken and Rice recipe 🍗🍚—comforting, easy, and all cooked in one pot for minimal cleanup.
One-Pot Chicken and Rice
Ingredients (Serves 3–4)
- 1 lb (450 g) chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice (white or jasmine)
- 2 cups chicken broth
- 1 cup frozen peas or mixed vegetables (optional)
- 1 tsp paprika
- ½ tsp dried thyme or oregano
- Salt and pepper, to taste
- Optional garnish: chopped parsley or green onions
Instructions
1. Brown the chicken
- Heat oil in a large skillet or pot over medium heat.
- Season chicken with salt, pepper, and paprika.
- Cook chicken 3–4 minutes per side until lightly browned. Remove and set aside.
2. Sauté aromatics
- In the same pot, sauté onion and garlic for 2–3 minutes until fragrant.
3. Cook rice
- Add rice, stirring 1 minute to coat in oil and flavors.
- Pour in chicken broth and add thyme/oregano.
- Bring to a boil, then reduce heat to low and cover.
- Cook 15–18 minutes, until rice is tender and liquid absorbed.
4. Add chicken and vegetables
- Return chicken to the pot during the last 5–7 minutes of cooking.
- Add peas or vegetables if using.
- Cover and let everything finish cooking.
5. Serve
- Fluff rice with a fork.
- Garnish with parsley or green onions.
- Serve warm and enjoy!
Tips
- For extra flavor, sauté the rice in butter first before adding broth.
- Use bone-in chicken thighs for richer taste.
- Add a squeeze of lemon juice or a sprinkle of paprika before serving for brightness.
If you want, I can also give a creamy version or a baked sheet-pan chicken and rice version—both are super easy and delicious.
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