(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken thighs or chicken breasts
Long-grain white rice
Chicken broth
Onion
Garlic
Olive oil
Butter
Carrots
Celery
Paprika
Italian seasoning
Salt
Black pepper
Fresh parsley
Directions
Heat olive oil and butter in a large pot or deep skillet over medium heat.
Season the chicken with salt, pepper, paprika, and Italian seasoning.
Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In the same pot, sauté chopped onion, carrots, celery, and garlic until softened.
Stir in the rice and cook for 1–2 minutes to lightly toast it.
Pour in the chicken broth and stir well.
Return the chicken to the pot, placing it on top of the rice mixture.
Bring everything to a gentle simmer.
Cover the pot with a lid and reduce the heat to low.
Cook for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
Let the dish rest for 5 minutes before fluffing the rice.
Garnish with fresh parsley and serve warm.
Servings and timing
Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Add peas, corn, or spinach for extra vegetables.
Use brown rice for a nuttier flavor, adjusting cooking time as needed.
Add a squeeze of lemon juice for brightness.
Stir in grated parmesan cheese for creaminess.
Use Cajun seasoning for a spicy twist.
Replace chicken with turkey or sausage for variety.
Storage/Reheating
Store leftover One-Pot Chicken & Rice in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave with a splash of chicken broth or water to keep the rice moist.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What type of rice works best for this recipe?
Long-grain white rice works best because it cooks evenly and stays fluffy.
Can I use brown rice instead?
Yes, but brown rice requires more liquid and a longer cooking time.
Do I need to cook the chicken first?
Searing the chicken first adds flavor and helps lock in moisture.
Can I make this recipe with leftover chicken?
Yes, add cooked chicken near the end of cooking so it doesn’t dry out.
How do I keep the rice from becoming mushy?
Use the correct liquid ratio and avoid stirring too much while cooking.
Can I add vegetables?
Absolutely, peas, spinach, bell peppers, or mushrooms work very well.
Is this recipe freezer-friendly?
Yes, it freezes well for convenient future meals.
Can I make this dish spicy?
Yes, add chili flakes, cayenne pepper, or hot sauce to increase the heat.
What should I serve with One-Pot Chicken & Rice?
A simple green salad or roasted vegetables make great side dishes.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C).
Conclusion
One-Pot Chicken & Rice is a simple, comforting, and flavorful meal perfect for any night of the week. With tender chicken, perfectly cooked rice, and savory seasonings all made in one pot, this dish delivers convenience and delicious homemade flavor in every bite.
This One-Pot Chicken & Rice recipe is a comforting and easy dinner made with tender chicken, fluffy rice, and savory seasonings all cooked together in one pan. Perfect for busy weeknights, this hearty family-friendly meal delivers rich homemade flavor with minimal cleanup and simple pantry ingredients.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4–6 servings
Category:Dinner
Method:One-Pot/Stovetop
Cuisine:American
Ingredients
1½ pounds chicken thighs or chicken breasts
1½ cups long-grain white rice
3 cups chicken broth
1 small onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
2 carrots, diced
2 celery stalks, diced
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped for garnish
Instructions
Heat olive oil and butter in a large pot or deep skillet over medium heat.
Season the chicken with salt, pepper, paprika, and Italian seasoning.
Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In the same pot, sauté chopped onion, carrots, celery, and garlic until softened.
Stir in the rice and cook for 1–2 minutes to lightly toast it.
Pour in the chicken broth and stir well.
Return the chicken to the pot, placing it on top of the rice mixture.
Bring everything to a gentle simmer.
Cover the pot with a lid and reduce the heat to low.
Cook for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
Let the dish rest for 5 minutes before fluffing the rice.
Garnish with fresh parsley and serve warm.
Notes
Long-grain white rice works best for fluffy texture.Avoid lifting the lid too often while cooking to keep the steam trapped.Add peas or spinach during the last few minutes of cooking for extra vegetables.A splash of lemon juice brightens the flavors beautifully.Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
