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Close-up of a serving of one pot chicken and rice with tender chicken thighs, fluffy rice, and green onion garnish.
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.