Name: One Pot Chicken Thighs and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs (or boneless if preferred); 2 tbsp olive oil or butter; 1 medium onion, chopped; 3 garlic cloves, minced; 1 1/2 cups long-grain white rice (e.g., jasmine or basmati); 3 cups chicken broth; 1 cup diced carrots (optional); 1/2 cup peas or green beans (optional); 1 tsp paprika; 1 tsp dried thyme or oregano; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This recipe is a complete meal made in just one pot, which means minimal cleanup and maximum flavor. The chicken thighs cook perfectly alongside the rice, infusing it with rich juices and seasoning. It’s versatile, customizable, and budget-friendly, making it a go-to recipe for home cooks who want a wholesome dinner without a lot of effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs (or boneless, if preferred)
Olive oil or butter
Onion, chopped
Garlic cloves, minced
Long-grain white rice (such as basmati or jasmine)
Chicken broth
Carrots, diced (optional)
Peas or green beans (optional)
Paprika
Dried thyme or oregano
Salt and black pepper
Fresh parsley, for garnish

Directions

Pat chicken thighs dry and season with salt, pepper, paprika, and thyme.
Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5–6 minutes. Flip and cook another 3–4 minutes. Remove from the pan and set aside.
In the same pan, sauté onion and garlic until fragrant. Add rice and stir to coat with the oils and seasonings.
Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan. Add carrots or vegetables, if using.
Nestle chicken thighs back into the rice mixture. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20–25 minutes, until rice is tender and chicken is fully cooked (internal temperature 165°F / 74°C).
Remove from heat, let rest for 5 minutes, then fluff the rice with a fork.
Garnish with fresh parsley and serve hot.

Servings and timing

Serves 4–6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Swap white rice for brown rice (increase liquid and cooking time).
Add a pinch of cayenne or red pepper flakes for spice.
Use boneless chicken thighs for faster cooking.
Mix in mushrooms, spinach, or bell peppers for extra vegetables.
Add a squeeze of lemon juice before serving for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to prevent rice from drying out, or microwave in short intervals. Freeze for up to 2 months, thaw overnight in the refrigerator, and reheat as above.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and less likely to dry out. If using breasts, reduce cooking time slightly.

What type of rice works best?

Long-grain white rice like jasmine or basmati cooks evenly and stays fluffy. Avoid quick-cooking or instant rice.

Can I use brown rice?

Yes, but it requires more broth and a longer cooking time (about 45–50 minutes).

Do I need to sear the chicken first?

Searing locks in flavor and gives the chicken a crispy skin, but you can skip this step for a quicker version.

Can I make this in the oven?

Yes, assemble the dish in an oven-safe pot, cover, and bake at 375°F (190°C) for 35–40 minutes.

How do I keep the rice from sticking or burning?

Make sure to keep the heat low while simmering and avoid removing the lid frequently.

Can I add more vegetables?

Absolutely! Bell peppers, peas, mushrooms, or zucchini all work well.

What can I serve with this dish?

It’s a complete meal on its own, but a side salad or roasted vegetables pair nicely.

Can I make this recipe dairy-free?

Yes, simply use olive oil instead of butter.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

Conclusion

One Pot Chicken Thighs and Rice is a wholesome, flavorful, and convenient meal that’s perfect for busy nights. With juicy chicken, perfectly seasoned rice, and endless ways to customize, it’s a versatile recipe that will quickly become a family favorite. Not only is it easy to make, but cleanup is a breeze, making it a true kitchen win.