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One Pot Chicken and Rice

A comforting one-pot meal featuring juicy chicken and fluffy rice, infused with spices and mixed vegetables, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, skin-on and bone-in
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (like peas and carrots) Feel free to swap in any vegetables you have
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • to garnish Fresh parsley Optional

Method
 

Preparation
  1. Season the chicken thighs generously with salt, pepper, and paprika.
  2. In a large pot, heat olive oil over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove and set aside.
  3. In the same pot, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
  4. Stir in the rice, then add the chicken broth, thyme, and mixed vegetables. Bring to a simmer.
  5. Nestle the chicken thighs back into the pot, skin-side up. Cover and reduce the heat, cooking for about 20-25 minutes or until the rice has absorbed the liquid and is tender.
  6. Fluff the rice with a fork, garnish with fresh parsley, and serve hot!

Notes

For ingredient substitutions, you can swap chicken thighs for breasts if desired. Adjust cooking times based on your stovetop and avoid removing the lid too early to lock in moisture. Store leftovers in an airtight container in the fridge for up to three days.