One-Pot Chicken and Rice Recipe Easy Weeknight Dinner Ready Fast
A quick, comforting, and dependable one-pot chicken and rice recipe perfect for busy weeknights with minimal cleanup and flavorful results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs or 900g)
- 1 ½ cups long-grain white rice (270g)
- 3 cups chicken broth (720ml), low-sodium recommended
- 1 medium onion, finely chopped
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Prep your ingredients: chop the onion, mince the garlic, and measure out spices and broth. Pat chicken thighs dry with paper towels.
- Brown the chicken: heat olive oil in a skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden and crispy. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
- Sauté the aromatics: lower heat to medium, add chopped onion and cook until softened and translucent. Add garlic and cook for about 1 minute, stirring constantly.
- Toast the rice and spices: add rice, smoked paprika, thyme, salt, and pepper to skillet. Stir constantly for 2 minutes until rice edges look translucent.
- Add broth and chicken; simmer: pour in chicken broth, scrape up browned bits, nestle chicken thighs skin-side up on top of rice. Bring to a boil, reduce heat to low, cover tightly, and simmer gently for 18-20 minutes until rice is tender and chicken reaches 165°F (74°C).
- Rest and garnish: remove skillet from heat and let sit covered for 5 minutes. Sprinkle with fresh parsley before serving.
Notes
[‘Pat chicken dry before searing for crispy skin.’, ‘Toast rice before adding broth to enhance flavor.’, ‘Keep lid tight during simmering to prevent steam escape and dry rice.’, ‘Use low heat for simmering to avoid scorching.’, ‘Add extra broth if rice is dry but not tender.’, ‘Season generously with salt and pepper.’]
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 370
- Sugar: 1
- Sodium: 620
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
Keywords: one-pot, chicken and rice, easy dinner, weeknight meal, quick recipe, chicken thighs, comfort food, gluten-free, dairy-free