Description

This one-pot chicken and rice recipe is a complete, comforting meal made with juicy chicken thighs, aromatic vegetables, and perfectly fluffy, flavorful rice—all simmered together in a single pot. Ideal for busy weeknights or family dinners, this dish delivers maximum flavor with minimal cleanup.

Ingredients

Units Scale

For the Chicken

4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

For the Rice

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 bell pepper, diced
1 1/2 cups long-grain white rice, rinsed

For Cooking Liquid & Seasoning

3 cups low-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish

Fresh parsley, chopped

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Instructions

Season the Chicken: Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika for a flavorful crust.
Sear the Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4–5 minutes until the skin is golden brown. Flip and cook another 2 minutes. Remove chicken to a plate.
Sauté Vegetables: In the same pot, add diced onion, carrot, and bell pepper. Cook, stirring often, until oinion is translucent and veggies begin to soften, about 4–5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Add Rice & Spices: Stir in the rinsed rice, dried thyme, and bay leaf. Cook for 1–2 minutes, stirring to coat the grains in the oil and vegetables for extra flavor.
Add Broth and Simmer: Pour in the chicken broth, salt, and pepper, scraping up any browned bits from the bottom. Bring mixture to a gentle simmer.
Return Chicken & Cook: Nestle the chicken thighs on top of the rice, skin-side up. Reduce heat to low, cover with a lid, and cook for 22–25 minutes, or until rice is tender, liquid is absorbed, and chicken is cooked through (internal temp 165°F).
Rest and Serve: Remove from heat and let the pot stand, covered, for 5 minutes. Discard bay leaf. Fluff rice with a fork, garnish with fresh parsley if desired, and serve hot.

Notes

For extra flavor, brown the chicken thoroughly in the first step.
You can add frozen peas during the last 5 minutes of cooking for added color and nutrition.
Basmati or jasmine rice can be used—just adjust liquid and cook time as needed.
Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 chicken thigh with rice
Calories: 490
Sugar: 4g
Sodium: 620mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg