Hey y’all! If you’re looking for a flavorful, hearty dinner that’s easy to whip up and gentle on the dishwashing, you’ve gotta try this One Pot Chicken and Rice. Tender, juicy chicken meets fluffy, seasoned rice—all cooked together in a single pan for maximum flavor and minimal mess. It’s a weeknight lifesaver, an impressive meal for guests, and pure comfort food for all occasions. Hungry yet? Let’s get cooking!

Why You’ll Love This One Pot Chicken and Rice

One pan means minimal cleanup and maximum convenience.
Perfectly balanced flavors with juicy chicken and aromatic, seasoned rice.
Customizable with your favorite veggies or spices.
Ready in just under an hour—ideal for busy weeknights.
Leftovers taste even better the next day!

Ingredients for One Pot Chicken and Rice

1.5 lbs (680 g) bone-in, skin-on chicken thighs (about 4-5 pieces)
1 1/4 cups long grain white rice, rinsed well
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 cup carrots, sliced
1/2 cup frozen peas
2 1/4 cups low-sodium chicken broth
1 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or Italian seasoning
Fresh parsley, chopped (for garnish)

Step-by-Step Directions: One Pot Chicken and Rice

Step 1: Sear the Chicken Thighs

Pat chicken dry and season all over with salt, pepper, and smoked paprika. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and sear for 5-6 minutes per side until golden brown. Remove chicken and set aside (don’t wipe out the pan).

Step 2: Sauté Veggies & Aromatics

Reduce heat to medium. Add diced onion and carrots to the same pan, scraping up any browned bits. Cook for 3-4 minutes until softened, then stir in garlic and cook for 1 more minute until fragrant.

Step 3: Add Rice and Simmer

Pour rinsed rice into the pot, stirring to coat in oil and aromatics. Add chicken broth, thyme, garlic powder, peas, and an extra pinch of salt. Mix to combine.

Step 4: Nestle Chicken & Cook

Arrange seared chicken thighs on top of rice mixture. Bring to a gentle boil, then cover, reduce heat to low, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through (internal temp: 165°F/74°C).

Step 5: Rest & Serve

Remove pan from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, garnish with chopped parsley, and serve hot!

Chef’s Notes for the Best One Pot Chicken and Rice

For extra crispy chicken skin, finish under the broiler for 2-3 minutes before serving (watch closely!).
Rinse your rice until the water runs clear to avoid sticky or mushy grains. Learn more about the importance of rinsing rice from Serious Eats.
If the mixture looks dry halfway through, add an extra splash of chicken broth.

Variations on One Pot Chicken and Rice

Southwest Style: Add 1 teaspoon chili powder and 1/2 cup corn, and top with fresh cilantro.
Lemon Herb Chicken and Rice: Add zest of 1 lemon and a tablespoon of lemon juice before simmering.
Vegetarian Version: Swap chicken for chickpeas and use vegetable broth; amp up veggies like bell pepper and spinach.

Required Equipment for One Pot Chicken and Rice

Large Dutch oven or deep, heavy-bottomed skillet with lid
Sharp chef’s knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula

Storage Instructions for One Pot Chicken and Rice

Leftovers should be cooled, then stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if rice seems dry.
For longer storage, freeze portions for up to 2 months—thaw in the fridge overnight and reheat with a sprinkle of water or broth.

Pairings & Serving Recommendations for One Pot Chicken and Rice

Serve with a crisp green salad or roasted veggies for a balanced meal.
Try a side of Greek yogurt or tzatziki for a tangy, refreshing contrast.
Pair with a chilled white wine or sparkling iced tea for a complete dinner experience.

Pro Tips for the Best One Pot Chicken and Rice

Use bone-in, skin-on chicken thighs for the juiciest results; breast meat can dry out more easily (read more).
Do not peek while the pot is simmering. Trapped steam is key for fluffy rice!
Season to taste at the end—add a squeeze of lemon or extra herbs for brightness (learn more tips).