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Easy One-Pot Chicken and Rice Recipe
Ash Tyrrell

Easy One-Pot Chicken and Rice Recipe

I still remember the first time I made this one-pot chicken and rice for my family, and it disappeared off the table faster than anything else I'd cooked that week. I love how the chicken comes out tender and juicy while the rice soaks up every bit of that savory flavor underneath it.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1½ cups uncooked basmati rice rinsed well so the grains cook up fluffy instead of sticky
  • 6 bone-in skinless chicken thighs, my favorite cut here because they stay juicy and don't dry out
  • 1½ teaspoons mixed herbs swap with Italian seasoning if that's what you have on hand
  • 2 teaspoons smoked paprika gives the chicken a warm, smoky color and flavor
  • 1 teaspoon onion powder builds savory depth without needing extra chopping
  • 1 teaspoon garlic powder pairs perfectly with the smoked paprika
  • 2 tablespoons olive oil used for searing the chicken to a golden brown
  • 1 cup chopped onion any variety works fine here
  • 1 tablespoon unsalted butter adds richness when sautéing the onion and rice
  • 3 cups low-sodium chicken stock the cooking liquid that flavors the rice as it simmers
  • Salt and black pepper to taste
  • ½ cup chopped green onions for garnish, sub with parsley or coriander if you prefer

Method
 

  1. I start by mixing the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper in a small bowl. I rub most of this blend over the chicken thighs, saving about a teaspoon for later. This little reserve makes sure the rice gets seasoned too, not just the chicken.
  2. While the chicken sits with its seasoning, I rinse the basmati rice under cold water until it runs clear. This step washes away the extra starch that would otherwise make the rice gummy. I set the rinsed rice aside so it's ready to go straight into the pan later.
  3. I heat the olive oil in my skillet over medium-high heat, then add the chicken thighs and sear them for about three minutes per side until golden. I don't worry about cooking them through at this point, since they'll finish cooking with the rice. Once seared, I move the chicken to a plate and set it aside.
  4. In the same pan, I sauté the chopped onion until it turns soft and translucent, then stir in the butter until it melts. Next, I add the rinsed rice and toast it for a minute or two, stirring so it doesn't stick to the bottom. This quick toasting step gives the rice a slightly nutty flavor before any liquid goes in.
  5. I pour the chicken stock over the rice along with my reserved seasoning, then stir well and scrape up any browned bits stuck to the pan. I nestle the seared chicken thighs back on top of the rice, cover the pan, and let everything simmer on low-medium heat for fifteen to twenty minutes. I know it's ready once the rice is tender and the liquid has fully absorbed.
  6. Once the rice is cooked, I sprinkle chopped green onions over the top, cover the pan again, and let it rest for about three minutes. This little rest helps the flavors settle before I fluff the rice with a fork. From there, it's ready to serve straight from the pan.

Notes

  • I always rinse my rice thoroughly, since skipping this step is the main reason my rice used to turn out sticky.
  • I like to blot excess oil with a paper towel after searing the chicken, because the thighs release plenty of their own fat too.
  • I taste the rice and broth mixture before covering the pan, so I can adjust the salt while I still have the chance.
  • I squeeze fresh lemon juice over the finished dish right before serving, and it brightens up all the smoky, savory flavors.
  • I stir the chicken gently into the rice at the end instead of lifting it out, which keeps the pieces looking neat and glossy