What type of rice works best for one pot chicken and rice?

Long-grain white rice like jasmine or basmati works best because it stays light and fluffy, preventing mushy results. Brown rice can be used but requires a longer cooking time.

Can I use bone-in chicken or should I stick to boneless?

You can use bone-in, skin-on chicken for richer flavor, but brown it a few extra minutes per side before adding rice and broth. Ensure it reaches an internal temperature of 165 °F or is opaque before serving.

Is it safe to cook raw chicken and rice together at the same time?

Yes — as long as you brown the chicken first, then add rice and broth, cover and simmer until liquid is absorbed and rice is fully cooked. This ensures both chicken and rice cook safely and evenly.

How do I store leftovers, and how long will they stay good?

After slightly cooling, transfer leftovers to airtight containers and refrigerate for 3–5 days. Reheat with a splash of broth or water. For longer storage, freeze portions and thaw overnight before reheating.

one-pot chicken and rice – 5-Star Comfort Meal That Always Satisfies

Description

A homely and flavorful one-pot chicken and rice dish made with tender seared chicken, fluffy long-grain rice, aromatics, broth, and simple herbs for an easy weeknight dinner.

Ingredients

Scale

2 pounds boneless chicken thighs or breasts, trimmed
1 1/2 cups long-grain rice (jasmine or basmati)
2 tablespoons olive oil or butter
1 medium-sized onion, chopped
3 garlic cloves, minced
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground paprika
1 teaspoon crushed oregano
1 cup frozen peas or mixed vegetables (optional)
Fresh parsley or lemon for garnish

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Instructions

Season and sear the chicken in olive oil or butter until golden on the edges.
Remove the chicken and sauté chopped onion and crushed garlic until soft and aromatic.
Stir in the long-grain rice and lightly toast it with the aromatics.
Pour in the chicken broth, salt, pepper, paprika, and oregano, stirring to combine.
Return the chicken to the pot, bring to a gentle boil, then reduce the heat and cover.
Simmer until the rice is tender, and the liquid is absorbed.
Let the pot rest for a few minutes, then fluff the rice and garnish with parsley or lemon.

Notes

Add a splash of broth or water when reheating to keep the rice moist.
Store leftovers in airtight containers for 3–5 days.
Freeze portions for longer storage and thaw overnight before reheating.