My one pot chicken and rice is as easy to make as it sounds — and isn’t lacking in flavor, either! I season then sear bone-in, skin-on chicken thighs before adding a few other simple ingredients to the pot to create a quick and tasty meal!
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My Easy Chicken and Rice in One Pot
With two children under 10 and a hungry husband to feed 7 nights a week, I like to keep a few simple, go-to meals under my belt. Especially when I don’t have much time to come up with a menu, nevermind to cook it! That’s where my one pot chicken and rice came in.
Anyone else get a little bit of whiplash trying to keep on top of all of those after school activities, sports, and that rare date night for mom and dad?
This one pot chicken and rice is a meal I rely on a lot during our super busy weeks. It comes together quickly with minimal ingredients, and it’s made in — you guessed it — one pot. That means cleanup is easy too.
Plus, it’s delicious! I’m always amazed at what a handful of basic pantry ingredients can do. I chose a few key seasonings that I pair with onion, garlic, and some tomato paste (trust the process!). They highlight the natural flavors of the chicken and elevate plain old white rice while they’re at it. Perfect for my fellow busy parents.
Need some more chicken recipes? Check out my chicken spaghetti recipe, oven baked chicken tenders, lemon chicken recipe, pulled chicken tacos, and buffalo chicken wrap.
Chicken and Rice Casserole Ingredients
- Chicken thighs – I use bone-in, skin-on chicken thighs for the most flavor
- Seasonings – I use onion powder, garlic powder, and paprika to get the best combination of flavors
- Salt & black pepper – to enhance the flavor of all the other ingredients
- Olive oil – I’ve also used vegetable oil
- Yellow onion – I find the taste of the yellow onion does the best, but a white cooking onion will work too
- Garlic – to help meld the flavors together
- Tomato paste – to bring in some acidity and extra flavor
- Long-grain rice – I’ve used long grain jasmine rice and white rice with success
- Chicken stock – I use chicken stock to match up with the chicken thighs, but vegetable stock will work too
How to Make Chicken and Rice
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the onion powder, garlic powder, paprika, salt, and pepper in a small bowl, then rub the seasoning mixture on both sides of the chicken thighs.
STEP TWO: Add the olive oil to a skillet or Dutch oven and heat over medium-high. Place the chicken with the skin side down and cook for 5-6 minutes on each side until golden brown. Remove from the pan and set aside, then scrape out any burned bits from the bottom.
STEP THREE: Introduce the diced onion and garlic to the same pan and sauté for 1-2 minutes until softened. Stir in the tomato paste, add the rice, and stir to coat. Toast the rice for a few minutes, then pour in the chicken stock.
STEP FOUR: Return the chicken thighs to the pan and arrange them evenly over the rice. Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer for 20-25 minutes or until the rice has absorbed all of the liquid and is tender.
STEP FIVE: Turn off the heat and let rest for 5 minutes. Fluff the rice with a fork, serve immediately, and enjoy!
Tips for the Best Chicken and Rice Bake
- Pat the chicken dry before adding the seasoning mixture. I find it sears so much better and helps the seasonings really stick!
- Rinsing the rice before using it is very important. It removes any excess starch so it doesn’t taste gummy.
- A heavy-bottomed pot like a Dutch oven or a sturdy skillet is my go-to for this dish! Both ensure an even heat distribution.
- Chicken must reach an internal temperature of 165 degrees F. Sometimes simmering it isn’t enough. When that happens, I pop it in the oven at 350 degrees F until cooked through. This has only happened once or twice when the thighs were larger.
- Rice can go from perfectly toasted to burnt very quickly, so keep an eye on it as it cooks. I usually start checking for doneness after about 20 minutes of simmering just in case.
- Be patient and don’t skip the rest time. It’s my little secret for super fluffy (and creamy) rice!
One Pot Chicken and Rice Variations and Substitutions
- I love bone-in, skin-on chicken thighs for this recipe because the bone adds flavor and helps keep the thighs juicy. That skin sears up nice and crispy too. That said, I’ve also made it with boneless thighs, drumsticks, or even bone-in chicken breasts.
- Sometimes I use brown rice if that’s all I have. It boasts a slightly different flavor and texture and needs to be cooked longer with more liquid, but it’s still delicious!
- I like to switch up the seasonings every once in a while too. Pre-made poultry seasoning blends, Cajun seasoning, or an all-purpose spice blend are a few good alternatives.
- Replace tomato paste with canned diced tomatoes or even some ketchup in a pinch. I typically reduce the amount of chicken stock when I use diced tomatoes.
What to Serve with Chicken and Rice
I always serve one pot chicken and rice with a wedge of lemon on the side! It highlights the flavors and adds a pop of bright, citrus flavor. To make it a meal, I make a batch of my easy biscuit recipe and whip up some air fryer green beans and broccoli salad for some veggies.
One Pot Chicken and Rice FAQs
Can I cook raw chicken and rice at the same time?
Yes, raw chicken can be cooked at the same time as rice as long as it is properly seared first. The rice absorbs the liquid and juices from the chicken, making it much more flavorful when cooked this way! The key to avoiding any food-borne illnesses is to sear, simmer, check the internal temperature, and then bake if needed.
How should I store leftovers of this chicken and rice one pot meal?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, I add a splash of water or broth to keep it from drying out, then warm it over medium on the stove top — or in 30-second bursts in the microwave if I’m in a rush. For longer storage, freeze in an airtight container for up to 2 months.
Can this chicken and rice recipe be made ahead?
Yes! On busy weeks, I like to make this chicken and rice recipe on a Sunday afternoon so that it’s ready to go for dinner on Monday. Simply prepare and cook as directed, then refrigerate for up to 24 hours. Reheat gently with water or broth on the stove top.
More Easy Dinner Recipes
Easy One Pot Chicken and Rice
Equipment
Ingredients
- 5-6 chicken thighs bone-in, skin-on preferred
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt plus more for seasoning
- 1/4 tsp black pepper
- 2 tbsp olive oil or vegetable oil
- 1 cup yellow onion diced
- 1 tbsp garlic minced
- 1 tbsp tomato paste
- 2 cups long-grain rice rinsed (white rice or jasmine rice)
- 4 cups chicken stock or vegetable broth
Instructions
- Mix the onion powder, garlic powder, paprika, salt, and black pepper in a small bowl to create a seasoning blend. Rub this mixture evenly over both sides of the chicken thighs.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-6 minutes per side until golden brown. Remove the chicken and set aside. Scrape out any burned bits from the bottom of the pot.
- In the same skillet, add the diced onion and minced garlic. Sauté for 1-2 minutes, stirring frequently, until they soften. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add the rice to the skillet with the onion mixture and stir to coat in the flavors. Toast the rice for 2-3 minutes, stirring occasionally.
- Pour in 4 cups of chicken stock or vegetable broth and stir well to combine.
- Place the chicken thighs back into the skillet, arranging them on top of the rice. Cover the skillet with a tight-fitting lid, reduce heat to medium-low, and let it simmer for 20-25 minutes, or until the rice has absorbed the liquid and the chicken reaches an internal temperature of 165 degrees F.
- If the chicken isn’t fully cooked after simmering, preheat the oven to 350 degrees F and transfer the covered skillet inside. Bake until the chicken is fully cooked through.
- Turn off the heat and let the dish rest, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and enhances the texture.
- Fluff the rice gently with a fork, and serve the chicken and rice hot.
Notes
- Pat the chicken dry before adding the seasoning mixture to allow the seasoning to stick and the chicken to sear better.
- Rinse the rice before using it to remove any excess starch so it doesn’t taste gummy.
- A heavy-bottomed pot like a Dutch oven or a sturdy skillet is best for this dish because of the even heat distribution.
- Chicken must reach an internal temperature of 165 degrees F. Sometimes simmering it isn’t enough. If that happens, pop it in the oven at 350 degrees F until cooked through.
- Rice can go from perfectly toasted to burnt very quickly, so keep an eye on it as it cooks. Start checking for doneness after about 20 minutes of simmering just in case.
- Be patient and don’t skip the rest time.
- Store leftovers in the fridge for up to 3 to 4 days in an airtight container. To reheat, add a little splash of water or broth to keep it from trying out and warm it over medium on the stove or in 30-second increments in the microwave.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
