Kitchen notes · a little help before you start
One Pot Chicken and Rice
Browned chicken over tender, savory rice makes an appealing dinner from the same pan. The rice gathers the seasoning left behind by the chicken, with parsley as a simple finish. Lift the lid after its rest and enjoy a helping of the two together.
- Prep
- 10 min
- Cook
- 40 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less
- Dish type
- Rice dishes
A few quick notes
1. Brown without finishing through
Brown the seasoned thighs on both sides, then remove them. They finish cooking later over the rice under the covered lid.
2. Use onion to loosen browning
Let the diced onion's moisture lift browned bits as it softens, then stir in rice for its short toasting stage.
3. Leave the lid closed
During the low simmer and five-minute off-heat rest, keep the lid in place and avoid stirring the rice.
Get to know the ingredients
Boneless chicken thighs
Coat both sides of the boneless, skinless thighs with the combined spices before their first browning in the skillet.
Uncooked long-grain rice
Toast the dry rice briefly with softened onion before adding broth, then set the browned thighs over it for cooking.
Vegetable broth
Stir the broth through the skillet briefly, dissolving any remaining browned bits before the chicken returns over the rice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for One Pot Chicken and Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fluff around the thighs
After the covered rest, fluff rice around the chicken and add chopped parsley if desired before serving the warm skillet.
A little more help as you go
Two oil portions
Use the first tablespoon of cooking oil for chicken, then add the second after lowering heat for the onion.
Reach a full boil
After chicken returns over rice, cover and raise heat to bring broth fully to a boil before turning the heat low.
A few questions you might have
Does the chicken cook entirely during browning?
It only needs a good brown surface at first. The directions say it can finish cooking during the covered rice stage.
When does the rice get stirred?
Toast and stir it before adding broth, then avoid stirring during the covered simmer. Fluff after the final rest.
Does parsley go into the spice mix?
It is an optional garnish at the finish. Paprika, oregano, thyme, garlic powder and onion powder season the chicken first.
Should the onion cook over the chicken's heat setting?
Lower heat to medium-low after removing the chicken, then add oil and onion for its softening stage.
Can I uncover as soon as the simmer ends?
Turn off the heat and leave the covered pan another five minutes before removing the lid and fluffing the rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
