This One Pot Chicken and Rice is a comforting, hearty classic that comes together in a single pot for minimal cleanup. Tender chicken, fluffy rice, and savory vegetables meld in a rich, flavorful broth. It’s a simple, crowd-pleasing meal perfect for busy weeknights.
Love One Pot Chicken and Rice? So do we! If you're into Dinner Ideas or curious about Drinks, you'll find plenty of inspiration below.
Why You’ll Love This One Pot Chicken and Rice
- One-pot wonder: Maximum flavor with minimal cleanup.
- Deep, comforting flavor: Juices from chicken infuse the rice.
- Wonderfully adaptable: Toss in your favorite veggies.
- Fantastic leftovers: Reheats beautifully for next-day lunches.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (like jasmine or basmati), rinsed
- 3 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed pot with a tight-fitting lid is essential here.
Notes: Use a good, low-sodium chicken broth and don’t skip rinsing the rice to prevent gumminess.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken thighs? They are far more forgiving and flavorful than breast meat. The bones and skin contribute immense depth to the broth as the dish simmers, and the dark meat stays wonderfully juicy.
- Do I really have to rinse the rice? Honestly, yes. That quick rinse under cold water washes away the surface starch that can make the cooked rice gluey and sticky. We’re aiming for distinct, fluffy grains here.
- What if my broth is already salted? This is a key point! If you’re using a regular (not low-sodium) broth, be very cautious with adding extra salt until the very end. You can always add more, but you can’t take it out.
- Can I use a different type of rice? Long-grain white rice is ideal because it cooks evenly and absorbs liquid well. If you swap for brown rice, you’ll need to adjust the liquid and cooking time significantly, which changes the one-pot dynamic.
How to Make One Pot Chicken and Rice
Step 1: Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. This is your first chance to build flavor, and a dry surface is the secret to getting that skin beautifully golden and crisp. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers.
Step 2: Carefully place the chicken thighs in the hot pot, skin-side down. Don’t crowd them—you might need to do this in two batches. Let them cook, without moving them, for about 6-7 minutes until the skin is deeply golden and crisp. Flip and cook for another 2-3 minutes on the other side. You’ll notice a lot of flavorful fond (those browned bits) starting to form on the bottom of the pot—that’s liquid gold! Transfer the seared chicken to a clean plate.
Step 3: Reduce the heat to medium. In the same pot, with all those lovely chicken drippings, add the diced onion, carrot, and celery. Sauté for about 5-6 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables have softened and the onions are translucent. The aroma at this stage is just fantastic.
Step 4: Add the minced garlic and cook for just one more minute, until fragrant. You don’t want the garlic to burn, as it will turn bitter. Then, stir in the rinsed rice, making sure to coat every grain in the oil and vegetable mixture. Let it toast for about a minute—this helps the rice maintain its texture later.
Step 5: Pour in the chicken broth, and add the dried thyme and bay leaf. Give everything a good stir, once again scraping up any remaining browned bits from the bottom of the pot. This is where all the flavor comes together. Bring the liquid to a gentle simmer.
Step 6: Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture. The rice will be mostly submerged in the broth. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook undisturbed for 25 minutes.
Step 7: After 25 minutes, resist the urge to peek! Take the pot off the heat and let it stand, still covered, for another 10 minutes. This resting time is crucial—it allows the rice to steam to perfect tenderness and absorb any remaining liquid without becoming mushy.
Step 8: Finally, remove the lid. Discard the bay leaf. The rice should be fluffy and tender, and the chicken will be cooked through. Fluff the rice around the chicken gently with a fork. Garnish with a generous sprinkle of fresh parsley for a pop of color and freshness before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the chicken and rice beautifully, balancing the meal.
- Sautéed green beans with almonds — They add a lovely crunch and a vibrant green color to the plate, making the whole meal feel a bit more elegant.
- Buttery dinner rolls — Perfect for sopping up any remaining savory juices left in the bottom of your bowl. It’s a must for the best bite.
Drinks
- A crisp, unoaked Chardonnay — Its clean, mineral notes complement the herby, savory flavors without overpowering the comfort-food vibe of the dish.
- A cold lager or pilsner — The carbonation and slight bitterness are a classic pairing for chicken and work wonderfully to cleanse the palate between bites.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the hearty rice.
Something Sweet
- Warm apple crumble with vanilla ice cream — The cozy, spiced apples feel like a natural extension of the comforting main course, and the cold ice cream is a perfect contrast.
- Dark chocolate pots de crème — They’re rich, silky, and not too heavy, offering a deep, chocolatey finish that doesn’t overwhelm after a savory meal.
- Lemon sorbet — It’s a palate-cleansing dream. The bright, tart flavor is a fantastic way to end the meal on a light and zesty note.
Top Mistakes to Avoid
- Mistake: Peeking under the lid while the rice is cooking. I’ve messed this up before too, but it’s a recipe for disaster. Every time you lift the lid, you release precious steam and heat, which can lead to undercooked, crunchy rice. Trust the process!
- Mistake: Not letting the chicken skin get properly crispy in the beginning. If you rush the sear or have a crowded pot, the chicken will steam instead of brown. That initial crispness adds wonderful texture and flavor to the final dish.
- Mistake: Stirring the rice after you’ve added the broth. Once the chicken is nestled in and the lid is on, your job is done. Stirring will break up the grains and release more starch, making the final texture gummy and porridge-like.
- Mistake: Skipping the resting time. Those final 10 minutes off the heat with the lid on are not optional. This is when the rice finishes cooking gently and absorbs the last bit of liquid, ensuring a perfect, fluffy texture.
Expert Tips
- Tip: Use a kitchen timer. It sounds simple, but it’s a game-changer. Set it for the 25-minute cook time and the 10-minute rest. This prevents overthinking and over-peeking, guaranteeing perfectly cooked rice every single time.
- Tip: Get creative with your aromatics. Once you’ve mastered the base recipe, try adding a strip of lemon zest or a Parmesan rind to the pot with the broth. They’ll infuse the rice with a subtle, incredible depth that will have everyone asking for your secret.
- Tip: For an even richer flavor, use a splash of white wine. After sautéing the vegetables, deglaze the pot with about 1/4 cup of dry white wine, letting it reduce by half before adding the rice and broth. It adds a lovely layer of acidity and complexity.
- Tip: Check for doneness without stirring. If you’re unsure after the rest period, gently push the rice aside with a fork in one spot to see if any unabsorbed liquid remains at the bottom. If it’s mostly dry, you’re good to go!
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this particular recipe. Chicken breasts are much leaner and will almost certainly overcook and become dry during the long simmering time required for the rice. Thighs are more forgiving and their higher fat content bastes the rice from within, creating a far superior, juicier result. If you must use breasts, consider searing them and then adding them back into the pot only for the last 15 minutes of cooking to prevent them from turning tough.
My rice is still crunchy, what happened?
This usually means there wasn’t enough liquid, the heat was too low, or the lid wasn’t on tightly enough, allowing steam to escape. If you find yourself with undercooked rice, simply add a couple of tablespoons of hot broth or water, put the lid back on, and cook over low heat for another 5-10 minutes. Check the seal on your lid next time—a piece of foil between the pot and the lid can help create a tighter seal.
Can I make this dish ahead of time?
Absolutely, it reheats wonderfully. Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat it gently in a covered pot on the stove over low heat, adding a tiny splash of broth or water to loosen it up. The microwave also works, but stir it partway through to ensure even heating.
Why is my rice mushy or gummy?
This is almost always due to too much stirring or not rinsing the rice before cooking. The agitation breaks down the grains and releases their starch into the cooking liquid, creating a sticky, porridge-like consistency. Another culprit could be using the wrong type of rice; short-grain or sushi rice has a much higher starch content and is not suitable for this application. Always rinse and use long-grain varieties.
Can I add other vegetables to this?
Of course! This recipe is a fantastic canvas. Frozen peas or corn can be stirred in during the last 5 minutes of cooking. For heartier veggies like broccoli or cauliflower, chop them into small florets and add them when you nestle the chicken back in. Leafy greens like spinach or kale can be stirred in right at the end, just before serving—the residual heat will wilt them perfectly.
One Pot Chicken And Rice
Make this easy One Pot Chicken and Rice for a flavorful, comforting dinner with minimal cleanup. Get the simple recipe for a perfect weeknight meal!
Ingredients
For the Ingredients
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4 bone-in, skin-on chicken thighs
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1 tbsp olive oil
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1 medium yellow onion (diced)
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2 carrots (peeled and diced)
-
2 celery stalks (diced)
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3 cloves garlic (minced)
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1 ½ cups long-grain white rice (like jasmine or basmati, rinsed)
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3 cups chicken broth
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1 tsp dried thyme
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1 bay leaf
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Salt and black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers.01
-
Carefully place the chicken thighs in the hot pot, skin-side down. Let them cook, without moving them, for about 6-7 minutes until the skin is deeply golden and crisp. Flip and cook for another 2-3 minutes on the other side. Transfer the seared chicken to a clean plate.02
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Reduce the heat to medium. In the same pot, with all those lovely chicken drippings, add the diced onion, carrot, and celery. Sauté for about 5-6 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables have softened and the onions are translucent.03
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Add the minced garlic and cook for just one more minute, until fragrant. Then, stir in the rinsed rice, making sure to coat every grain in the oil and vegetable mixture. Let it toast for about a minute.04
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Pour in the chicken broth, and add the dried thyme and bay leaf. Give everything a good stir, once again scraping up any remaining browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.05
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Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook undisturbed for 25 minutes.06
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After 25 minutes, take the pot off the heat and let it stand, still covered, for another 10 minutes.07
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Finally, remove the lid. Discard the bay leaf. Fluff the rice around the chicken gently with a fork. Garnish with a generous sprinkle of fresh parsley for a pop of color and freshness before serving.08
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