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One-Pot Chicken and Rice

A comforting and easy one-pot meal featuring tender chicken thighs, rice, and vegetables, perfect for family gatherings and busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 1000
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces Opt for thighs for a tender and juicy result.
  • 1 tbsp olive oil For browning the chicken.
  • 1 tbsp unsalted butter Adds richness to the dish.
For the vegetables and flavorings
  • 1 small yellow onion, diced Adds depth of flavor.
  • 2 cloves garlic, minced Enhances the aroma.
  • 1 cup long-grain white rice, rinsed Helps prevent a gummy texture.
  • 2 cups low-sodium chicken broth Use low-sodium to control saltiness.
  • 1 cup diced carrots Adds color and nutrition.
  • 1 cup frozen peas Added towards the end for freshness.
Spices and herbs
  • 1 tsp paprika Enhances flavor with color.
  • 1 tsp dried thyme Adds aromatic flavor.
  • salt and black pepper to taste To season the dish.
  • fresh parsley, chopped, for garnish Adds a fresh touch.

Method
 

Preparation
  1. Start by seasoning the chicken pieces with paprika, thyme, salt, and black pepper.
  2. Heat the olive oil in a large deep skillet over medium-high heat.
Cooking
  1. Add the chicken to the skillet and cook for 5-6 minutes until golden brown on all sides.
  2. Remove the chicken to a plate and set it aside.
  3. In the same skillet, add the unsalted butter. Once melted, add the diced onion and cook for 3 minutes until softened.
  4. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  5. Stir in the rinsed rice and toast for 1 minute.
  6. Pour in the chicken broth and add the diced carrots. Bring to a boil, then reduce heat and cover to simmer for 15 minutes.
  7. Return the browned chicken to the skillet and add the frozen peas. Cover and cook for an additional 5 minutes.
Finishing touches
  1. Remove the skillet from heat and let it rest for 5 minutes.
  2. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.

Notes

This dish is versatile; you can use chicken breast for a leaner option or substitute with veggies for a vegetarian version. Ensure to rinse the rice to avoid gumminess.