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Golden-brown chicken thighs nestled in fluffy rice, garnished with fresh parsley in a white bowl on a light wood surface

Quick and Delicious One Pot Chicken and Rice

This quick and delicious one pot chicken and rice recipe is the ultimate comfort food. It’s an easy chicken and rice recipe that combines tender, flavorful chicken thighs with fluffy rice in one skillet. Perfect for busy weeknights, this simple chicken and rice dinner is a creamy one pan meal your family will love!
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs)
  • 2 Tbsp cooking oil, divided
  • 1 yellow onion, diced
  • 1 cup long-grain white rice (uncooked)
  • 1.75 cups vegetable broth
  • 1 Tbsp chopped parsley (optional, for garnish)

Equipment

  • Deep skillet with lid
  • Wooden spoon

Method
 

  1. Season the chicken. Mix the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs evenly with the seasoning mix.
  2. Sear the chicken. Heat 1 tablespoon of cooking oil in your skillet over medium heat. Once hot, add the chicken thighs and cook for a few minutes on each side until browned. They don’t need to be fully cooked—just seared for flavor. Remove the thighs and set them aside.
  3. Sauté the onion. Lower the heat to medium-low, add the remaining oil, and toss in your diced onion. Sauté for about 5 minutes until softened, stirring occasionally to loosen the browned bits from the pan (those add flavor to the dish!).
  4. Toast the rice. Add the uncooked rice to the skillet. Sauté for 1-2 minutes to give the rice a nutty flavor.
  5. Add the broth. Pour in the vegetable broth and give it a quick stir to incorporate any browned bits from the skillet.
  6. Combine and simmer. Nestle the chicken thighs back into the rice mixture. Cover the skillet with a tight-fitting lid, turn the heat to medium-high, and bring it to a boil.
  7. Cook and rest. Reduce the heat to low and let the dish simmer for 20 minutes without lifting the lid. After 20 minutes, turn off the heat and let it rest (still covered) for an additional 5 minutes.
  8. Fluff and serve. Remove the lid, fluff the rice around the chicken, and sprinkle with fresh parsley if desired. Serve warm and enjoy!

Notes

Don’t overcook the chicken. Just sear the outside for a golden crust; it will finish cooking with the rice. Use long-grain white rice for the best results, and never lift the lid during cooking. Taste and adjust salt and pepper before serving for the perfect flavor.