One Pot Roast Chicken and Rice Recipe: Savory & Comforting Dish

I made this One Pot Roast Chicken and Rice the other night, and let me tell you—it’s the kind of comfort food that makes you smile with every bite.

The chicken was tender, the rice was packed with flavor, and the best part? I only had one pot to clean afterward! I love recipes that feel like a warm hug but don’t require hours in the kitchen.

This one is perfect for busy evenings when I still want something homemade and hearty. Honestly, after making it once, I already know it’s going to be a regular in my kitchen.

Ingredients

Here’s what I used to bring this dish together. I’ve included little notes so you get the best results.

6 boneless, skinless chicken thighs – thighs stay juicy and add more flavor than breasts.
1 ½ cups long-grain white rice – long-grain keeps its shape better than short-grain here.
3 cups vegetable broth – adds depth; you can use chicken broth for richer flavor.
1 medium yellow onion, diced – fresh onion beats pre-chopped for sweetness.
2 tablespoons cooking oil – I used olive oil, but any neutral oil works.
1 teaspoon paprika – brings warmth and color to the dish.
1 teaspoon dried oregano – adds an earthy note that balances the spices.
½ teaspoon dried thyme – just enough to give a subtle herby aroma.
1 teaspoon garlic powder – easy and consistent flavor throughout.
1 teaspoon onion powder – boosts the savory depth.
1 teaspoon salt – season to taste, but don’t skip it.
½ teaspoon black pepper – freshly cracked is best.
2 tablespoons chopped fresh parsley – optional, but brightens the final dish.

Note: This recipe makes about 4 servings.

Variations

The fun part about this dish is how flexible it is. You can easily change it up to fit your taste or dietary needs.

Lighter protein: Use chicken breasts for a leaner option—just be careful not to overcook them.
Veggie boost: Add peas, spinach, mushrooms, or carrots for more nutrients and color.
Different grains: Try brown rice, basmati, or even a rice-and-quinoa blend (adjust liquid and cook time).
Spice twist: Swap oregano and thyme for cumin and coriander for a more Middle Eastern flavor.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Equipment You Need

Deep skillet or Dutch oven – to cook both chicken and rice in one pot.
Measuring cups and spoons – for accurate seasoning and liquid amounts.
Wooden spoon or spatula – for stirring and scraping up flavorful browned bits.

How to Make One Pot Roast Chicken and Rice?

This recipe comes together step by step, and each stage adds another layer of flavor.

Season the Chicken

I mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Then I rub it all over the chicken thighs so every bite is full of flavor. This step makes a big difference later.

Brown the Chicken

I heat a tablespoon of oil in my skillet and sear the chicken for about 4–5 minutes per side. I’m not cooking it through yet—just getting that golden crust. Once done, I take it out and set it aside.

Cook the Onion

I add the remaining oil to the same pan and toss in the diced onion. Cooking it until soft and translucent not only builds flavor but also helps lift up the browned bits from the pan.

Toast the Rice

I stir the uncooked rice into the onions and let it toast for a minute or two. It gives the rice a slightly nutty flavor and keeps it from getting mushy later.

Add Broth and Chicken

I pour in the vegetable broth, stir, and then place the chicken back on top of the rice. I cover the skillet, bring it to a boil, and then lower the heat.

Simmer and Rest

I let everything simmer for about 20 minutes without lifting the lid. After turning off the heat, I rest it for 5 minutes before fluffing the rice. That final rest makes the texture perfect.

Additional Tips for Making this Recipe Better

From my own kitchen experience, here’s how I make this recipe turn out even better:

Use chicken thighs if possible—they’re harder to dry out.
Don’t peek while the rice is cooking; the steam is what makes it fluffy.
Taste at the end and adjust seasoning—sometimes I add a squeeze of lemon for brightness.
Fresh herbs at the end always make it feel fresher and more vibrant.

How to Serve One Pot Roast Chicken and Rice?

I love serving this right from the pot at the table for a cozy, family-style feel. It pairs beautifully with a crisp green salad or roasted vegetables. A sprinkle of fresh parsley or a squeeze of lemon just before serving makes it look and taste even better.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 421
Protein: 31g
Carbohydrates: 42g
Fat: 13g

Make Ahead and Storage

Make Ahead

I sometimes season and brown the chicken earlier in the day, then store it in the fridge until dinner time. I also chop onions ahead so assembly is quick.

Storage

Leftovers keep in an airtight container in the fridge for up to 4 days. When reheating, I splash in a little broth to keep the rice from drying out.

Freezing

I portion the chicken and rice into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Why You’ll Love This Recipe?

This dish is everything you want from a quick, hearty dinner.

One-pot magic: Less cleanup and more flavor as everything cooks together.
Customizable: Change the protein, spices, or veggies to fit your mood.
Family-friendly: Comfort food that both kids and adults enjoy.
Budget-friendly: Uses simple, affordable ingredients without sacrificing taste.
Meal-prep friendly: Keeps well for days and reheats beautifully.

Ash Tyrrell