Easy One Pot Chicken and Rice Recipe

This one pot chicken and rice cooks seasoned chicken thighs right alongside fluffy rice and aromatic vegetables in a single pot, so cleanup is simple.

It costs $7.50 for four servings, or $1.88 per serving, and is ready in 45 minutes.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Chicken Thighs

The skin of bone-in, skin-on thighs crisps up during searing and helps keep the meat moist, while the bone adds depth to the broth as it cooks. You can use boneless, skinless thighs, but keep an eye on the cooking time as they may cook faster. Chicken drumsticks also work; just ensure they are fully cooked to 165°F.

Long-Grain White Rice

This recipe uses long-grain white rice because it’s widely available and very affordable, and cheaper than the basmati the original recipe called for. Avoid quick-cooking or instant rice, as it will absorb liquid too quickly and become mushy. Brown rice also works, but it requires a longer cooking time and more liquid.

Chicken Broth from Bouillon

Broth made from bouillon cubes or granules is much cheaper than cartons of pre-made broth and lets you control the sodium level. Dissolve the bouillon in hot water according to package directions. A carton of low-sodium chicken broth works too.

How to Make Easy One Pot Chicken and Rice Step by Step

Mix the smoked paprika, mixed herbs, onion powder, garlic powder, salt, and pepper. Rinse the rice under cold water until the water runs clear; this removes excess starch and helps prevent sticky rice.

Pat the chicken thighs dry and coat them with most of the seasoning mix, reserving about a teaspoon. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken skin-side down, then turn, about 3 minutes per side, until the skin is golden brown and crispy. Remove the chicken and set it aside.

In the same pot, sauté the chopped onion in the chicken fat and oil until it softens and becomes translucent, about 5-7 minutes. Stir in the butter until melted, then add the rinsed rice. Toast the rice for a minute or two, stirring constantly, to give it a slightly nutty flavor.

Pour in the chicken broth and stir in the reserved teaspoon of seasoning, scraping up any browned bits from the bottom of the pot. Taste the liquid and adjust the seasoning if needed. Nestle the chicken thighs back into the pot, skin-side up, on top of the rice.

Cover the pot tightly, reduce the heat to low-medium, and cook undisturbed for about 15 to 20 minutes, until the rice is tender and all the liquid has been absorbed. Sprinkle the green onions over the top, cover again, and let it rest for a few minutes off the heat. For full quantities and step-by-step instructions, refer to the recipe card below.

Tips for the Best Results

• Tight-Fitting Lid: A good seal is key for the rice to cook evenly. If your lid isn’t tight, place a piece of foil underneath it.
• Resist Peeking: Opening the lid lets out steam, which can lead to unevenly cooked rice.
• Resting Time: Resting the dish for a few minutes after cooking helps the rice finish steaming and lets the chicken reabsorb its juices.

Storing, Freezing, and Reheating

Storing: Refrigerate leftovers within 2 hours of cooking in an airtight container for up to 3 to 4 days.

Freezing: Cool completely, then freeze individual portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat portions in the microwave, adding a tablespoon or two of chicken broth or water to keep the rice from drying out, or gently on the stovetop in a covered skillet over low heat with a splash of liquid.

Serving Ideas and Variations

• Add Vegetables: Stir in a cup of frozen peas, corn, or diced carrots during the last 5 minutes of cooking.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the seasoning mix.
• Citrus Brightness: A squeeze of fresh lemon juice just before serving brightens the flavors.
• Cheese Topping: Sprinkle shredded cheddar or Monterey Jack on top during the last few minutes of cooking.

Emily Carter

One Pot Chicken and Rice

A complete, budget-friendly meal with tender chicken thighs and fluffy rice, all cooked in a single pot for easy cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 805

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups long-grain white rice rinsed
• 4 bone-in, skin-on chicken thighs about 1.75 lbs
• 1 ½ tsp mixed herbs or Italian seasoning
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt plus more to taste
• ¼ tsp black pepper plus more to taste
• 2 Tbsp olive oil
• 1 cup yellow onion chopped
• 1 Tbsp butter
• 3 cups chicken broth made from bouillon
• ½ cup green onions chopped, for garnish

Equipment

• 1 Large Dutch oven or heavy-bottomed pot with a tight-fitting lid
• 2 Mixing bowls
• 1 Fine mesh sieve
• 1 Spatula or wooden spoon
• 1 Tongs

Method

 

1. In a small bowl, combine the mixed herbs, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix well to create your seasoning blend.
2. Rinse the long-grain white rice under cold running water in a fine-mesh sieve until the water runs clear; set aside.
3. Pat the chicken thighs dry with paper towels. In a larger bowl, toss the chicken thighs with most of the seasoning blend, reserving about 1 teaspoon for later. Ensure the chicken is well coated.
4. Heat the olive oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken thighs, skin-side down, in the pot.
5. Sear the chicken for about 3 minutes per side, until the skin is golden brown and crispy. Remove the chicken from the pot and set it aside on a plate.
6. Add the chopped yellow onion to the same pot and sauté in the remaining oil and chicken drippings for 5-7 minutes, until soft and translucent. Stir in the butter until it has melted.
7. Add the rinsed rice to the pot and stir to coat it with the onion and butter. Toast the rice for 1-2 minutes, stirring constantly, making sure it doesn’t stick to the bottom.
8. Pour in the chicken broth and stir in the reserved 1 teaspoon of seasoning. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing). Taste the liquid and adjust salt or pepper if needed.
9. Arrange the seared chicken thighs on top of the rice mixture, skin-side up.
10. Cover the pot tightly with its lid and reduce the heat to low-medium. Cook for 15 to 20 minutes, or until the rice is tender, fluffy, and all the liquid has been absorbed. Avoid lifting the lid during this time.
11. Remove the pot from the heat. Sprinkle the chopped green onions over the chicken and rice, cover again, and let it stand for 3 minutes to steam. Fluff the rice with a fork before serving.

Notes

For an even richer flavor, you can use chicken broth from a carton instead of bouillon, but be sure to choose a low-sodium option to control the saltiness.

This recipe is very flexible; feel free to add other vegetables like diced carrots or bell peppers along with the onion, or frozen peas/corn during the last 5 minutes of cooking.

Cooked leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions

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