One-Pot Chicken and Rice Recipe

 Serves 4 · 40 minutes

Ingredients

• 4 boneless, skinless chicken thighs (or 2 breasts)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup frozen peas or diced carrots (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Season chicken with salt, pepper, and paprika. Heat olive oil in a large deep skillet or pot over medium-high heat. Sear chicken 4-5 minutes per side until golden (it doesn't need to be fully cooked yet). Remove and set aside.
2. In the same pot, melt butter over medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute more.
3. Stir in the rice and toast for 1-2 minutes, coating it in the fat and stirring often.
4. Pour in chicken broth and thyme, scraping up any browned bits from the bottom. Bring to a boil.
5. Nestle the chicken back into the pot on top of the rice. Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and chicken is cooked through (165°F internal).
6. If using peas or carrots, stir them in during the last 5 minutes of cooking.
7. Remove from heat and let rest, covered, for 5 minutes. Fluff rice, garnish with parsley, and serve.

Tip: For extra flavor, sauté a pinch of turmeric or a bay leaf in with the rice.

FAQ

Can I use brown rice instead of white rice?

Yes, but you'll need to increase the liquid to about 2½ cups and extend the covered simmer time to 40-45 minutes, since brown rice takes longer to cook.

Why is my rice mushy or undercooked?

Mushy rice usually means too much liquid or lifting the lid too often, which lets steam escape. Undercooked rice means not enough liquid or heat too low-keep the lid on and resist stirring during the simmer.

Can I make this with bone-in chicken?

Yes, though you'll need to extend the simmer time to 25-30 minutes and check that the internal temperature reaches 165°F, since bone-in pieces take longer to cook through.