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Photorealistic hero shot of one pot chicken and rice served in a modern kitchen
Taha Ayad

One Pot Chicken and Rice

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless chicken thighs or breasts trimmed
  • 1 ½ 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
  • ½ 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

Method
 

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

Notes

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