One pot chicken and rice has become one of my go-to recipes when I need something filling, easy, and comforting after a long day. There’s just something magical about the way the rice soaks up all the chicken flavor in one pot—minimal effort, maximum flavor. Plus, there’s hardly any cleanup, which is a huge win in my book!
Why You’ll Love This One Pot Chicken and Rice
This recipe is everything you want in a comforting weeknight dinner. It’s quick, simple, and only needs one pot—less cleanup, more flavor! You’ll be using basic ingredients you probably already have at home. It takes just about 10 minutes to prep, and in around 30 minutes, dinner is ready. The flavors are rich, the rice perfectly fluffy, and the chicken juicy and tender. Best part? You can easily customize it with your favorite veggies or spices. Plus, leftovers taste just as good and store beautifully for a few days!
Ingredients You’ll Need
One of the best things about this one pot chicken and rice recipe is how simple the ingredient list is. You don’t need anything fancy—just wholesome, everyday ingredients that come together to make a cozy, flavorful meal.
Chicken thighs – skinless and boneless, for juicy and tender bites. You can also use chicken breasts, but thighs stay moist better.
Basmati rice – long-grain white rice works perfectly here for a light and fluffy texture.
Onion & garlic – the classic flavor base. Don’t skip them!
Carrot – adds sweetness and color to the dish.
Chicken stock – boosts flavor and keeps everything moist.
Butter & olive oil – for richness and a perfect sear on the chicken.
Paprika & thyme – give the dish warmth and depth.
Salt & pepper – essential seasonings to taste.
Optional: peas, corn, or your favorite veggies—this dish is super flexible!
How to Make This One Pot Chicken and Rice (Step-by-Step)
This one pot chicken and rice recipe is the kind of comforting meal that looks like you spent hours in the kitchen, when in fact—it’s all done in one pot with minimal cleanup. Let me walk you through it, step by step:
Sear the chicken for maximum flavor
Start by heating a tablespoon of olive oil and a knob of butter in a large heavy-based pot over medium heat. While it warms up, season your chicken thighs generously with salt, black pepper, and a little paprika for color and flavor.
Once the oil is shimmering, add the chicken skin-side down and sear it for about 4–5 minutes on each side until beautifully golden. You’re not cooking it through here—just building that base flavor. Once browned, take the chicken out and set it aside on a plate.
Sauté the aromatics
In the same pot, without wiping it down, toss in your chopped onions, minced garlic, and finely diced carrots. Stir and cook everything for around 3–4 minutes, scraping the bottom of the pot to lift those tasty browned bits. This step brings a deep savory flavor that’ll soak into the rice later on.
Toast the rice and season
Now add your rinsed basmati rice into the pot and stir it around so it gets coated with the butter, oil, and all the leftover juices. Add your dried thyme and a little more paprika if you like a gentle warmth. Toast the rice for a minute—this helps build structure so the grains stay separate and fluffy once cooked.
Bring it all together
Pour in your chicken stock (warm if possible for quicker cooking) and give everything a nice stir. Taste the broth at this stage and adjust the seasoning with salt and pepper. Then, gently nestle the seared chicken thighs back into the pot, skin-side up, so they sit comfortably in the rice and broth.
Simmer gently until done
Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for about 20 minutes. Avoid lifting the lid during this time so the steam can do its job. Depending on your stove and the type of rice, you may need an extra 5 minutes—just make sure the rice is cooked and the liquid has been absorbed.
Rest, fluff, and serve
Once cooked, turn off the heat and let everything rest (still covered) for another 5 minutes. This helps the rice finish steaming and makes it extra fluffy. After that, remove the lid, fluff the rice gently with a fork, garnish with chopped fresh parsley or coriander—and serve immediately.
More easy recipes you will love
ONE POT Slow Cooked Beef Curry Recipe!
30 Minute One Pot Weeknight Pasta!
One Pot Philly Cheesesteak Soup
One-Pot Macaroni Cheeseburger Soup
If you try this easy one pot chicken and rice recipe, I’d love to hear what you think! Please leave a comment and rate it 5 stars if you enjoyed it. Don’t forget to tag me @misarecipes on Instagram and save it to your Pinterest for later. And if you haven’t yet, be sure to subscribe to the blog so you get fresh, delicious recipes delivered straight to your inbox—completely free!
One Pot Chicken and Rice
Equipment
- Large Pot
Ingredients
Main Ingredients
- 6 chicken thighs
- 1.5 cups basmati rice uncooked
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup onion chopped
- 3 cups chicken stock low-sodium
- 1.5 tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 0.5 cup green onions chopped, for garnish (or parsley, coriander, chives)
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Season chicken thighs with salt, pepper, paprika, garlic powder, and onion powder. Sear on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add chopped onion and cook until softened, about 3 minutes. Stir in mixed herbs and toast briefly.
- Add rice and stir to coat with oil and spices. Pour in chicken stock and bring to a boil.
- Return chicken to the pot, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and liquid absorbed.
- Remove from heat and let rest covered for 5 minutes. Garnish with chopped green onions or herbs of choice before serving.