If you crave a comforting, fuss-free meal that bursts with flavor, this One Pot Chicken and Rice Recipe is your new best friend in the kitchen. It brilliantly brings tender, golden-browned chicken and fluffy, fragrant basmati rice together with a perfectly balanced blend of smoky paprika, herbs, and warm spices. Every spoonful feels like a cozy hug, making this dish an unbeatable weeknight dinner or a crowd-pleaser for gatherings. The magic lies in cooking everything in one pot, which means fewer dishes and more time to savor your meal.
Ingredients You’ll Need
This One Pot Chicken and Rice Recipe is delightfully simple, relying on a handful of everyday ingredients that each play a starring role. From the juicy chicken thighs providing rich protein to the fragrant basmati rice that soaks up all the flavors, every component complements the next to create the perfect harmony of taste, texture, and color.
- 6 skinless chicken thighs: They stay tender and juicy while absorbing the spices beautifully.
- 1½ cups uncooked basmati rice: Known for its delicate aroma and fluffy texture, ideal for this dish.
- 3 cups low sodium chicken stock: Adds depth and moisture, gently cooking the rice and chicken.
- 1 cup chopped onion: Brings sweetness and a subtle crunch once sautéed.
- 2 tablespoons olive oil: Perfect for searing the chicken and softening the onions without overpowering flavors.
- 1 tablespoon butter: Adds richness and a silky finish when toasting the rice.
- 1½ teaspoons mixed herbs: A fragrant herbal touch that brightens the dish.
- 2 teaspoons smoked paprika: The smoky warmth that makes this recipe unforgettable.
- 1 teaspoon onion powder: Intensifies the onion flavor layered throughout.
- 1 teaspoon garlic powder: Delivers a subtle garlicky undertone without the sharpness of fresh garlic.
- Salt and pepper to taste: Essential seasonings to round out every bite perfectly.
How to Make One Pot Chicken and Rice Recipe
Step 1: Create the Spice Mix
Start by combining smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper in a small bowl. This vibrant spice blend is the secret behind the dish’s smoky, aromatic appeal, so be sure to mix it well for even flavor distribution.
Step 2: Prepare the Rice
Rinse the basmati rice thoroughly under cold water until it runs clear. This step is important because it removes excess starch, preventing the rice from becoming gummy and helping it stay fluffy once cooked.
Step 3: Season the Chicken
Rub the spice mixture all over the chicken thighs, making sure every piece is generously coated. This seasoning will create that crave-worthy crust when the chicken is seared.
Step 4: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skinless side down and sear for about 3 minutes on each side until they develop a beautiful golden-brown crust. This step locks in juices and adds a rich flavor that elevates the entire dish.
Step 5: Cook the Onions
Remove the chicken and set aside, then add the chopped onions to the same skillet. Sauté them until they turn soft and translucent, absorbing the tasty browned bits left behind by the chicken.
Step 6: Toast the Rice
Stir in the butter and the rinsed rice, toasting the grains for 1 to 2 minutes. This adds a subtle nutty flavor and helps give your rice that slightly firm, perfect texture you want.
Step 7: Add Stock and Seasoning
Pour in the chicken stock and stir in any remaining spice mix from earlier. The stock will infuse the rice and chicken with incredible flavor as it simmers.
Step 8: Combine and Cook
Place the seared chicken pieces neatly on top of the rice, cover the skillet, and reduce the heat to low-medium. Let everything cook together for 15 to 20 minutes until the rice is tender and the chicken is cooked through, soaking up all those lovely flavors.
How to Serve One Pot Chicken and Rice Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro sprinkle a burst of color and freshness on this dish. A few lemon wedges on the side brighten the smoky spices with a zesty finish. For a touch of indulgence, a drizzle of plain yogurt or a dollop of sour cream can add a creamy contrast.
Side Dishes
Since this One Pot Chicken and Rice Recipe is a full meal on its own, light sides work best. Consider a crisp green salad with a tangy vinaigrette or steamed seasonal vegetables to add a refreshing crunch alongside the warm, hearty chicken and rice.
Creative Ways to Present
Serve this dish family-style in a rustic cast-iron skillet for that cozy, diner feel or layer it in colorful bowls topped with roasted nuts or seeds for added texture. Garnish with edible flowers or microgreens to turn a weeknight dinner into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious.
Freezing
This dish freezes well! Portion out into freezer-safe containers and freeze for up to 2 months. Make sure it is fully cooled before freezing to maintain texture and taste.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth to keep the rice moist. Cover while reheating to trap steam and keep the chicken tender.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs tend to stay juicier and more flavorful with this cooking method. If using breasts, keep a close eye during cooking to avoid drying them out.
Do I have to soak the rice?
Rinsing the rice is important to remove excess starch, but soaking is not necessary. Just rinse until the water runs clear for the best results.
What if I don’t have smoked paprika?
You can substitute with regular paprika and add a small pinch of cumin or chipotle powder to mimic the smoky flavor, but smoked paprika really is the star here.
Can I add vegetables to this recipe?
Absolutely! Peas, diced carrots, or bell peppers can be stirred in during the last 10 minutes of cooking for added color and nutrition.
How do I know when the rice is done?
The rice should be tender but not mushy, and all the liquid should be absorbed. If it’s not quite done, cover and cook for a few extra minutes, checking frequently.
Final Thoughts
This One Pot Chicken and Rice Recipe is truly a treasure in the kitchen—simple to prepare, packed with flavor, and perfect for any day of the week. Whether you’re feeding a crowd or craving a comforting solo meal, it hits all the right notes. Give it a try and watch it become one of your all-time favorites!
Print
One Pot Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
Description
This delicious One Pot Chicken and Rice recipe features tender skinless chicken thighs cooked with fragrant basmati rice and a blend of smoked paprika, mixed herbs, and savory spices. Cooked all in one skillet, this hearty and flavorful dish is perfect for an easy weeknight dinner or meal prep.
Ingredients
Chicken
- 6 skinless chicken thighs
Rice
- 1½ cups uncooked basmati rice
Liquids and Oils
- 3 cups low sodium chicken stock
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables
- 1 cup chopped onion
Seasonings
- 1½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the spice mixture: In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper. Mix well and set aside.
- Rinse the rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside after rinsing.
- Season the chicken: Pat the skinless chicken thighs dry, then evenly coat them with the prepared spice mixture on all sides to ensure flavor penetration.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken thighs in the pan and sear for about 3 minutes on each side until they develop a golden brown crust. This step locks in juices and adds depth of flavor.
- Sauté the onions: Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onions and sauté until they become soft and translucent, releasing their natural sweetness.
- Toast the rice: Add butter to the skillet with the sautéed onions, then incorporate the rinsed basmati rice. Stir and toast the rice for 1 to 2 minutes to enhance its nutty flavor.
- Add liquids and seasoning: Pour in the low sodium chicken stock and stir in the remaining seasoning mixture. Mix well to distribute the flavors evenly.
- Simmer until done: Place the seared chicken thighs on top of the rice in the skillet. Cover with a lid and reduce heat to low-medium. Let it cook for 15 to 20 minutes until the rice is tender and the chicken is fully cooked through.
Notes
- Rinsing basmati rice helps to keep the grains separate and fluffy after cooking.
- Use skinless chicken thighs for juiciness without excess fat.
- Adjust seasoning to taste, especially salt depending on the sodium content of your chicken stock.
- If using a different cut of chicken, adjust cooking times accordingly.
- Make sure to cover the skillet tightly to trap steam and cook the rice properly.
