Easy One-Pot Chicken and Rice Recipe

The aroma of simmering chicken mingling with fragrant spices fills the kitchen, making your mouth water in anticipation. Each bite of this One-Pot Chicken and Rice promises a delightful explosion of flavors and textures that will warm your heart.

I remember the first time I made this dish; it was a rainy Sunday afternoon where I sought comfort in cooking. The joy on my family’s faces as they savored each spoonful was priceless!

After trying this dish, my friends couldn’t stop raving about how delicious it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: Tender thighs keep the dish juicy; feel free to substitute with breasts if preferred.
• Long-Grain White Rice: Use long-grain rice for fluffy texture; avoid short-grain varieties as they can become gummy.
• Chicken Broth: Opt for low-sodium broth for better control over saltiness; homemade broth adds extra flavor.
• Onion: A yellow onion works best here; it caramelizes beautifully during cooking.
• Garlic: Fresh minced garlic infuses the dish with aromatic goodness; don’t skimp on this!
• Bell Peppers: Colorful bell peppers add crunch and a hint of sweetness; use any color you like.
• Frozen Peas: These little green gems add a pop of color and sweetness at the end of cooking.
• Spices (Paprika & Thyme): Smoked paprika enhances depth while thyme brings earthiness to the dish.
• Olive Oil: A splash of olive oil helps brown the chicken perfectly for extra flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by gathering all your ingredients together for an organized cooking experience. Chop the onion and bell peppers while mincing the garlic.

Sear the Chicken: In a large pot or Dutch oven over medium heat, add olive oil. Once hot, place the chicken thighs skin-side down until browned—about 5-7 minutes.

Add Aromatics: Toss in chopped onions and bell peppers once the chicken is browned. Sauté until softened and fragrant—around 3-4 minutes.

Add Garlic & Spices: Stir in minced garlic along with smoked paprika and thyme. Let their aromas fill your kitchen while cooking for an additional minute.

Add Rice & Broth: Pour in long-grain white rice followed by low-sodium chicken broth. Stir well to combine everything evenly before bringing it to a gentle boil.

Simmer Away: Reduce heat to low once boiling then cover tightly. Allow it to simmer undisturbed for about 20 minutes until rice absorbs all liquid—resist peeking!

Add Frozen Peas: After 20 minutes, stir in frozen peas gently into the pot until heated through—this takes just about 2-3 minutes!

Now you have a comforting bowl of One-Pot Chicken and Rice ready to serve! Enjoy it straight from the pot or plate up in stylish bowls for your guests (or yourself).

One-Pot Chicken and Rice is more than just a meal; it’s an experience that warms both body and soul. Enjoy every bite as you reminisce about cozy moments shared around the dinner table!

Perfecting the Cooking Process

Start by searing the chicken to lock in juices, then add rice and broth simultaneously for optimal texture and flavor. This method ensures everything cooks evenly and stays deliciously moist.

Add Your Touch

Feel free to swap in different vegetables like peas, bell peppers, or spinach for variety. You can also experiment with spices like cumin or paprika to kick things up a notch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat, adding a splash of water or broth to keep it from drying out.

Nothing beats the moment when my friends gathered around my table, devouring this one-pot wonder, asking me for seconds and thirds. It felt like a true culinary victory.

FAQ

How long should I marinate the chicken?

Marinating for at least one hour enhances flavor significantly.

Can I use brown rice instead of white rice?

Yes, but adjust cooking time as brown rice takes longer to cook.

Is it possible to make this dish vegetarian?

Absolutely! Substitute chicken with beans or tofu and use vegetable broth instead.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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One-Pot Chicken and Rice

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• Author: Sophie
• Total Time: 45 minutes
• Yield: Serves 4

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Description

This One-Pot Chicken and Rice is a comforting, flavorful dish that brings the family together for a delightful meal. Easy to prepare and packed with nutrients, it’s perfect for weeknight dinners.

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Ingredients

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• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup bell peppers, chopped (any color)
• 1 cup frozen peas
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil

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Instructions

1. Prep Your Ingredients: Gather all ingredients. Chop the onion and bell peppers; mince the garlic.
2. Sear the Chicken: Heat olive oil in a large pot over medium heat. Cook chicken thighs until browned, about 5–7 minutes per side.
3. Add Aromatics: Stir in chopped onions and bell peppers; sauté for 3–4 minutes until softened.
4. Add Garlic & Spices: Mix in minced garlic, smoked paprika, and thyme; cook for another minute until fragrant.
5. Add Rice & Broth: Pour in rice and chicken broth; stir well, bring to a gentle boil.
6. Simmer: Reduce heat to low, cover tightly, and simmer for about 20 minutes until rice absorbs all liquid.
7. Add Peas: Gently stir in frozen peas for the last 2–3 minutes of cooking until heated through.

Notes

• For added flavor, marinate the chicken for at least one hour before cooking.
•  You can swap vegetables like spinach or carrots based on your preference.
•  To make it vegetarian-friendly, substitute chicken with beans or tofu and use vegetable broth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 3g
• Sodium: 560mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 100mg