Have you ever craved a hearty, satisfying meal that doesn't require hours in the kitchen or a sink full of dishes? A well-crafted chicken and rice recipe delivers exactly that – tender chicken, perfectly cooked rice, and layers of flavor all in one pot. This timeless comfort food has fed families across cultures for generations, and making it at home allows you to control ingredients, customize flavors, and save money compared to takeout. Whether you're a busy parent, a college student, or someone seeking wholesome weeknight dinners, this easy chicken and rice one pot meal will become your go-to recipe for delicious, stress-free cooking.

Ingredients List

    • 4 bone-in, skin-on chicken thighs (or 2 chicken breasts, cut into pieces)
    • 1½ cups long-grain white rice (jasmine or basmati work well)
    • 2¾ cups chicken broth (low-sodium preferred)
    • 1 medium onion, finely diced
    • 3 cloves garlic, minced
    • 1 cup frozen peas and carrots mix
    • 2 tablespoons olive oil or butter
    • 1 teaspoon paprika
    • ½ teaspoon dried thyme
    • Salt and black pepper to taste
    • Optional: Fresh parsley for garnish
    • Optional: Lemon wedges for serving

For the Seasoning Blend:

    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon cumin
    • ¼ teaspoon cayenne pepper (adjust to taste)

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

This recipe is faster than ordering delivery and waiting for arrival! The majority of cooking time is hands-off, making it perfect for multitasking during busy evenings.

Step-by-Step Instructions

Step 1: Season the Chicken Pat chicken pieces dry with paper towels – this crucial step ensures crispy skin. Combine your seasoning blend ingredients and rub generously over all chicken surfaces. Let it sit for 5 minutes while you prep other ingredients.

Step 2: Sear the Chicken Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-6 minutes without moving. Flip and cook another 4 minutes. The chicken won't be fully cooked yet – that's intentional. Remove and set aside on a plate.

Step 3: Sauté Aromatics In the same pot (don't clean it – those browned bits add flavor!), reduce heat to medium. Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. This builds the flavor foundation for your chicken and rice recipe.

Step 4: Toast the Rice Add uncooked rice to the pot, stirring to coat with the aromatic oil. Toast for 2 minutes – you'll hear a subtle crackling sound. This step prevents mushy rice and adds a nutty depth.

Step 5: Add Liquid and Simmer Pour in chicken broth, paprika, thyme, salt, and pepper. Stir well, scraping up any browned bits. Bring to a gentle boil, then nestle the seared chicken pieces on top. Reduce heat to low, cover tightly, and simmer for 25 minutes without lifting the lid.

Step 6: Add Vegetables and Finish After 25 minutes, quickly scatter frozen peas and carrots over the rice. Replace the lid and cook 5 more minutes until vegetables are heated through and rice is tender. This easy chicken and rice one pot meal technique ensures everything finishes simultaneously.

Step 7: Rest and Serve Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork, garnish with fresh parsley, and serve with lemon wedges for brightness.

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 32g
    • Carbohydrates: 52g
    • Fat: 14g
    • Fiber: 3g
    • Vitamin C: 15% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-Free: This recipe is naturally gluten-free when using certified GF broth - Low-Carb: Replace rice with cauliflower rice (add during last 5 minutes) - Dairy-Free: Already dairy-free as written - Higher Protein: Use boneless, skinless chicken breasts and add chickpeas

Flavor Variations: - Mediterranean: Add olives, sun-dried tomatoes, and oregano - Mexican-Inspired: Use cumin, chili powder, corn, and black beans - Asian Fusion: Add ginger, soy sauce, and sesame oil - Creamy Version: Stir in ½ cup coconut milk or cream before serving

Meal Prep Tips: Divide into airtight containers for 4 ready-made lunches. This recipe doubles easily for batch cooking. Use brown rice for added fiber (increase liquid to 3 cups and cooking time to 35 minutes).

Common Mistakes to Avoid

Lifting the Lid Too Often: Every peek releases steam and extends cooking time. Rice needs consistent heat and moisture to cook properly. Trust the process and resist checking until the timer ends.

Using Too Much Liquid: The rice-to-liquid ratio is critical. Stick to 1:1.8 ratio (1½ cups rice to 2¾ cups liquid). Extra liquid creates porridge-like texture.

Skipping the Sear: Browning chicken builds foundational flavors through the Maillard reaction. Don't skip this step even when rushed.

Overcrowding the Pan: Use a pot at least 12 inches in diameter. Overcrowding steams rather than sears chicken and creates uneven cooking.

Not Rinsing Rice: While some prefer unwashed rice for starchiness, rinsing removes excess starch and prevents gummy texture. Rinse until water runs clear.

Storage / Leftovers Tips

Store leftover chicken and rice recipe portions in airtight containers in the refrigerator for up to 4 days. Separate chicken from rice if possible – this prevents the rice from absorbing too much moisture and becoming mushy.

Refrigerator Storage: Cool completely before sealing. Glass containers preserve flavor better than plastic and are microwave-safe for reheating.

Freezer Storage: This easy chicken and rice one pot meal freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving ½-inch headspace for expansion. Label with date and contents.

Reheating Instructions: - Microwave: Add 1-2 tablespoons water or broth, cover loosely, and heat 2-3 minutes, stirring halfway - Stovetop: Warm in a covered skillet over medium-low heat with a splash of broth, stirring occasionally for 5-7 minutes - Oven: Cover with foil and reheat at 350°F for 15-20 minutes

For frozen portions, thaw overnight in the refrigerator before reheating for best texture and even warming throughout.