Amazing 1 Pot Chicken and Rice Saves Cleanup

If you are tired of staring at a sink piled high with pots and pans after dinner, then I have fantastic news for you! This One Pot Chicken and Rice recipe is about to change your weeknights forever. Seriously, the cleanup is almost non-existent, and the flavor is way beyond what you’d expect from something so simple. I’m Anna, and I’m obsessed with sharing easy, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore. I believe that great food doesn’t need to take hours or dirty a dozen dishes!

This skillet chicken and rice is my go-to when I need a hearty, satisfying meal on the table fast. We’re using juicy chicken thighs and perfectly fluffy basmati rice, all cooked together in one vessel. It’s cozy, it’s comforting, and honestly, it tastes like you spent way more time on it than you actually did. Trust me, this technique is foolproof.

Why You Will Love This One Pot Chicken and Rice Recipe

I know how hectic things get during the week, which is why I developed this recipe to be your absolute best friend on a busy Tuesday night. You’re going to reach for this One Pot Chicken and Rice again and again because it checks every single box for an easy, delicious dinner.

• It’s fast! We’re talking 30 minutes total time from start to finish.
• The flavor is deep and savory thanks to that initial sear and the toasted rice.
• It’s incredibly satisfying—a true comfort meal.

Quick Preparation and Cleanup

When I say one pot, I mean it! Everything happens in that large skillet or Dutch oven. You sear the chicken, sauté the onions, toast the rice, and then let it all simmer together. When you’re done eating, you only have that one pan to deal with. That’s a huge win in my book!

Flavor Profile and Texture

The magic here is the texture contrast. You get chicken thighs that stay incredibly juicy because they steam right on top of the rice. And that rice? It absorbs all those savory spices and chicken juices, coming out perfectly fluffy and tender. It’s honestly the best skillet chicken and rice combination I’ve ever made.

Essential Equipment for Your One Pot Chicken and Rice

You don’t need a whole cabinet full of specialized gadgets to make this happen, which is part of the charm of the One Pot Chicken and Rice! Having the right vessel makes sure everything cooks evenly and that you get that beautiful golden sear we talked about. Don’t panic if you don’t have a Dutch oven; a sturdy, deep skillet works just as well.

Selecting the Right Cookware

The most important tool here is a heavy-bottomed pot that can handle searing and simmering. You need something large enough to hold 6 chicken thighs comfortably without stacking them too high. I recommend either a 10 or 12-inch oven-safe skillet with a tight-fitting lid, or a Dutch oven. These hold heat well, which is key for getting the rice texture right.

Ingredients for Perfect One Pot Chicken and Rice

Getting the ingredients ready beforehand is half the battle won when you’re aiming for a quick dinner like this One Pot Chicken and Rice. Having everything prepped means you can go straight from searing the chicken to simmering the rice without scrambling later. Remember, for this recipe, we need six boneless, skinless chicken thighs.

Chicken and Seasoning Components

We’re building a really savory crust on that chicken! You’ll need about 1 1/2 teaspoons of mixed herbs—if you’re using dried Italian seasoning, that measurement is perfect. If you happen to have fresh rosemary or thyme, just chop up about a tablespoon of the leaves. Don’t forget the 2 teaspoons of smoked paprika, plus 1 teaspoon each of onion powder and garlic powder. Toss the thighs generously with this mix, but make sure you scoop out just 1 teaspoon of the total seasoning blend to save specifically for the rice later on.

Rice and Liquid Base

For the rice, you absolutely must rinse your 1 1/2 cups of basmati rice until the water runs mostly clear. This gets rid of excess starch, which is crucial for fluffy rice instead of gummy rice! Then, you’ll need 3 cups of low-sodium chicken stock. I always go low-sodium because we are adding salt and pepper to taste later, and we don’t want to accidentally oversalt the whole dish.

Aromatics and Finishing Touches

For the aromatics, grab one medium onion and chop it up relatively small. We only need 2 tablespoons of olive oil and 1 tablespoon of butter to sauté everything. Finally, for that pop of freshness right at the end, have about 1/2 cup of green onions, parsley, or chives chopped and ready to sprinkle over the top before serving.

Step-by-Step Instructions for One Pot Chicken and Rice

This is where the magic happens, and you’ll be shocked how quickly this whole process moves along once you get started. The key to making this One Pot Chicken and Rice successful is to keep moving efficiently from one step to the next. Don’t worry about preheating anything; the heat comes right from the stovetop!

Seasoning and Searing the Chicken

First things first, we need to season those six chicken thighs. In a small bowl, mix up your spices: the smoked paprika, the herbs, garlic powder, and onion powder. Now, toss those thighs in that mix until they are totally coated. This is important: scoop out just 1 teaspoon of that dry spice mix and set it aside for the rice later. Next, heat your 2 tablespoons of olive oil in that big skillet or Dutch oven over medium-high heat. Once the oil shimmers, carefully lay the seasoned chicken thighs in the pan. You want them to get a nice, golden-brown sear—about 3 to 4 minutes per side. Don’t overcrowd the pan; sear them in batches if you need to. Once they look gorgeous and browned, pull them out and set them aside on a clean plate.

Building the Flavor Base

Now, don’t clean that pan! All those flavorful brown bits stuck to the bottom are called fond, and they are pure gold. Turn the heat down just a touch. Add your chopped onion right into the pan drippings and cook them for about 2 or 3 minutes until they start to soften up. Then, drop in that tablespoon of butter and stir until it melts right into the onions. This is the moment to bring in the rinsed rice. Add the rice to the pan and stir it around for a minute or two. You’re lightly toasting it here, which really helps it stay fluffy later. Stir in the chicken stock and the reserved teaspoon of seasoning you saved earlier. Make sure you use your spoon to scrape up all those browned bits from the bottom—that’s essential flavor!

Combining and Cooking the One Pot Chicken and Rice

Once everything is stirred together, gently nestle those seared chicken thighs right on top of the rice mixture. Don’t stir them in; they need to sit on top to steam properly. Put the lid on tight! Reduce the heat to low-medium. Let it cook undisturbed for about 15 to 20 minutes. The goal here is simple: all the liquid should be absorbed, and the rice should be tender. More importantly, you must check the chicken’s temperature. Stick a thermometer into the thickest part of a thigh; it needs to read 165 degrees Fahrenheit (74°C) to be safe to eat.

Resting and Serving

Once the temperature is right and the liquid is gone, take the whole pan off the heat immediately. Do not lift the lid yet! Let the One Pot Chicken and Rice rest, covered, for another 3 minutes. This steams everything beautifully. After that short rest, lift the lid and sprinkle generously with your fresh herbs—parsley or green onions. Then, take a fork and gently fluff the rice around the chicken. You can serve the thighs whole or slice them up right over the top of the fluffy rice. Enjoy that minimal cleanup!

Tips for Success with Skillet Chicken and Rice

Even though this One Pot Chicken and Rice is super easy, there are a couple of little tricks I’ve learned over the years to make sure it always turns out restaurant-worthy. Think of these as the little nudges that elevate a quick dinner into something truly special. A few small habits make a huge difference when cooking rice in a single pot like this.

Achieving Fluffy Rice

The biggest mistake people make with one-pot rice dishes is stirring it after the stock goes in! You absolutely must resist the urge to peek or stir once you’ve added the liquid, nested the chicken, and put the lid on. Stirring releases starch and turns your rice into mush. After it comes off the heat, let it rest, covered, for those crucial three minutes. Then, and only then, use a fork to gently fluff it. That’s how you get that perfect, separate grain texture.

Internal Temperature Safety Check

Because we are cooking the chicken thighs right on top of the rice, it’s vital to check for doneness accurately. You can’t just rely on the time listed! Please, please, please use an instant-read thermometer. Chicken must reach 165°F (74°C) internally to be safe. If you pull it out too early because the rice looks done, you risk undercooked meat. A quick temperature check ensures both safety and perfect juiciness for your One Pot Chicken and Rice.

Storage and Reheating Instructions for Leftover One Pot Chicken and Rice

This One Pot Chicken and Rice tastes amazing the next day, too! We usually have leftovers because this recipe makes a hearty six servings. The key is storing it correctly so the rice doesn’t dry out too much. You want to keep the chicken and rice together in an airtight container in the fridge. It keeps beautifully for up to three days.

Storing and Freshening Up

When you reheat this, the rice can sometimes look a little stiff, but don’t worry! Just add a tablespoon or two of extra chicken stock or even just water to the portion you are reheating, cover it tightly, and microwave it for about 90 seconds until it’s steaming hot all the way through. That little bit of added moisture brings the fluffiness right back to the rice.

Storage Item	Guidance
Refrigeration Time	Up to 3 days in an airtight container
Reheating Tip	Add a splash of liquid (stock or water) before microwaving

Frequently Asked Questions About One Pot Chicken and Rice

I get so many questions about this One Pot Chicken and Rice because everyone wants to make it their own! It’s such a flexible recipe, but knowing a few key substitutions can really help you nail the texture every time. Here are the things I hear most often from other busy home cooks looking to simplify their dinner routine. For more inspiration on easy chicken meals, check out my Pinterest board!

Can I Substitute Chicken Breast for Thighs?

You absolutely can swap chicken breasts for thighs, but you have to watch the time closely! Thighs are more forgiving and stay moist even if they cook a little long. Breasts are leaner, so they dry out fast. If you use them, make sure they are cut into uniform, slightly smaller pieces than the thighs, and check that internal temperature of 165°F (74°C) sooner—maybe around the 12-minute mark after you cover the pot.

What Kind of Rice Works Best?

I insisted on basmati rice for this recipe for a reason! It’s a long-grain rice that cooks up beautifully separate and fluffy, exactly what you want when you’re steaming it under chicken. If you use something like Arborio (risotto rice), it will absorb way too much liquid and turn sticky. Brown rice won’t work here either because it takes much longer to cook than the chicken does.

How Can I Add Vegetables to This Dish?

This is a fantastic way to bulk up your One Pot Chicken and Rice! The best time to add vegetables is right after you sauté the onions but before you toast the rice. Harder veggies like carrots or celery should be chopped small and cooked for a few extra minutes with the onions to soften them up. Frozen peas or corn are great additions, too—just stir them in right before you nestle the chicken on top; they’ll steam perfectly with the rest of the meal.

Estimated Nutritional Data for One Pot Chicken and Rice

I always get asked about the nutrition when people see how simple this One Pot Chicken and Rice is. Since we’re using lean chicken thighs and a moderate amount of oil, it’s a really balanced meal! Keep in mind that these numbers are just estimates based on the specific ingredients I listed—your sodium and fat content can change based on the stock you use. If you are interested in other easy chicken recipes, you might enjoy this simple no-peek chicken and rice.

Disclaimer on Estimates

These figures are calculated approximations based on the standard ingredients for six servings. If you use a different brand of chicken stock or a different cut of chicken, your actual nutritional values might vary slightly. Always use a thermometer to ensure safety, regardless of the estimated protein content! For more ideas on using chicken thighs, see my recipe for boneless chicken thighs baked at 400F.

Nutrient	Estimate Per Serving
Calories	440
Fat	24g
Carbohydrates	43g
Protein	23g

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