This one-pot chicken and rice is about to be your family’s favourite. The skinless chicken thighs are tender and juicy and the rice is perfectly fluffy.
This is sure a winner weeknight dinner you and your family will enjoy. It is simple, comforting and delicious! Serve it with steamed carrots, broccoli or asparagus.
One pot chicken and rice recipe
Who doesn’t like a good one pot dinner? I make them all the time because they are super easy, convenient and quick to make. My family enjoys this easy one pan dish too, more importantly, I am glad my readers love it too.
Although both chicken and rice recipes on the blog were made in my instant pot pressure cooker. I am listening to my readers who are yet to join the instant pot bandwagon and showing you how I make stovetop one-pan chicken and rice in easy steps. Today’s recipe is similar to my instant pot chicken and rice and I hope you enjoy it as much as we did.
This recipe is so good that you can make it into your own. I love smoked paprika and I add it to almost anything. Can I pretend it is a sort of Spanish vibe? Just kidding but really, if you are not a fan of the spices used in today’s recipe then you can simply make it your own. That said, the flavors in this rice and chicken is AMAZING!!!
Related post: One-pan chicken dinner, this is a simple chicken and potato recipe made in one tray. You may also like this garlic butter-infused chicken, rice with mushrooms.
Why you will love this recipe
- It is simple, quick and fast
- Uses simple pantry ingredients
- Minimal prep: 10 minutes tops!
- While this is stove top recipe, it can be oven baked too.
- Totally customisable to taste
- Depending on the type of rice, you are using, this recipe would be ready in 30 minutes. See why you have to love a one-pot dinner? It is totally awesome!
- It stores well in the fridge at least for up to 5 days, I like to keep it for 3 days maximum for optimum freshness. You can also freeze it too!
Chicken and Rice Ingredients
Uncooked Basmati rice: swap for jasmine rice or long grain rice. I used golden sella basmati rice which cooks like long grain rice.
Bone-in skinless chicken thighs: I removed the skin off the chicken myself as we hardly eat chicken with skin on. Also, to make this recipe healthy, it is best to cook without the skin.
Mixed herbs: swap for Italian seasoning or herb de Provence
Smoked paprika: substitute for sweet paprika
Salt and black pepper
Onion powder
Garlic powder
Olive oil: substitute with vegetable oil, coconut oil, avocado oil or any other cooking oil of choice.
Unsalted butter
Low sodium chicken stock.
Green onions for garnish: substitute for chives, parsley or even coriander.
How to make chicken and rice in one pot in easy steps
To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside.
Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
Heat up 2 tablespoons of olive oil on medium-high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place it on a plate and set it aside. (You can blot the oil with a kitchen towel if it looks too much at this point as the chicken releases its own oil too)
Sauté the chopped onions in the hot oil until soft, stir in the rinsed rice and toast for about a minute or two making sure it doesn’t stick to the bottom of the pan. Pour the chicken stock over the rice, the reserved seasoning and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn’t burn when cooking.
Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!
Tips
- Squeeze a bit of lemon or lime over the rice and chicken for a zesty flavour
- You can stir in a handful of spinach or frozen vegetables 5 minutes to the end of the cooking time for a healthier option.
Frequently Asked Question
Can I bake chicken and rice in the oven?
Absolutely, all you have to do is preheat the oven at 180C/350F. follow all the steps above but instead of cooking on the stove, bake in the oven covered for 50 minutes to 1 hour.
Is chicken and rice healthy?
Yes, it is, but as with everything in life, you have to eat it in moderation regardless of how delicious it is. It contains protein and carbs that is good for the body.
Can this be made ahead?
Yes, in fact rice and chicken is great for meal prepping and tastes better the next day too.
More rice recipes you will love
Pressure cooker rice and chicken
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One Pot Chicken and Rice
Ingredients
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1 ½ teaspoon mixed herbs
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon Olive oil
- 1 cup onion chopped any types of onion would work for this recipe.
- 1 tablespoon butter
- 3 cups low sodium chicken stock.
- Salt and pepper to taste
- ½ cup green onions to garnish sub with chives, parsley or coriander
Instructions
- To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside.
- Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
- Heat up olive oil on medium high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside. (You can blot the oil with kitchen towel if it looks too much at this point as the chicken releases its own oil too)
- Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn’t stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn’t burn when cooking.Taste and adjust seasoning to taste at this point
- Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
- Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!
Video
Notes
- The top of the chicken might look dry when the dish is ready, this is totally fine and nothing to worry about. simply stir the chicken into the rice without tearing it and voila, you will be left with shiny and presentable looking pieces of chicken.
- If you are using a different type of rice then adjust the liquid ratio and cooking time to suit.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Katie says
This was delicious! Definitely going on my meal rotations every month! Kids and hubby both went back for more!
Ajoke says
Yay! Thank you, Katie, I am happy to hear you all enjoyed this recipe.
Michael says
Thanks Ajoke for the fantastic recipe! Loved all of the tips for substitutes, it's a great dish for testing out different spice combos from the pantry.
Keep up the great work!
Ajoke says
Thank you so much Micheal for the fantastic review. You are so kind.
Nina says
This came together so simply and deliciously.
Rice has always been a bit of a nemesis for me (brown rice especially) but I used Jasmine rice here and it turned out so well. My kids ate it up.
Thank you so much for sharing!!!!
Ajoke says
Yay! it is always a plus when a recipe is kids approved. I am glad you all enjoyed the chicken and rice.
Nancy Goyette says
If I remove the skin will I get the same flavour for this recipe?
Ajoke says
Yes. You can also adjust the seasoning to suit your preference.
Jessica S says
Loved it! Would it be okay to double the recipe in a bigger pot?
Ajoke says
Absolutely, do keep an eye on it so that it doesn't burn at the bottom. Thanks for the feedback.
MJ says
I thinks this is one of the 5 top easiest yummiest meals I have done in my short 5 years of marriage! Definitely a time friendly dinner for a busy night with our compromising taste, it is delicious! Thank you.
Ajoke says
Aw, thank you, MJ. I am so glad you enjoyed it.
LG says
Hello, can you tell me what kind of dried herbs did you use?
Thank you
Ajoke says
Hi LG, my mixed herbs contains dried marjoram, basil, thyme and oregano. You can easily substitute it with Herbs de Provence or Italian seasoning. Thanks
Wendy says
Made it for last night's evening meal double quantity for 5 children and two adults. Served with a side of sweetcorn and brocoli. It was delicious and went down a storm.
My grandson aged 13 years is taking part in a school charity cook-off next week. He's a fabulous cook. He's using the base of this recipe but adding chorizo, sweetcorn browned in butter, petit pois and using fresh garlic (in place of garlic powder) and served with a side of tender stem brocoli. A squeeze of fresh lemon juice at the point of serving. The food is judged and then sold to students/teachers with the money this year going to Trussell Trust Food Bank. Hopefully, he'll repeat the recipe at home for his family 😋.
Thank you Ajoke for sharing this fabulous recipe. xx
BSD says
This recipe was easy and delicious. I made a mistake and purchased boneless, skinless chicken thighs, but they worked out just fine. I used basmati rice, and next time I will use less rice, maybe just 1 cup, with the amount of stock adjusted to match. I thought was too much rice compared with the amount of chicken. Nevertheless, delicious and I will be making this again.
Casey A says
hiiii
I will be making this tonight for dinner. Could you please tell me the adjustments (liquid and time) for using jasmine rice? please and thank you 🙂
Ajoke says
Hello Casey. I use ratio 1:1 (liquid to rice) for jasmine rice. I cook for 5 minutes and leave to NPR for 5 minutes. If cooking with chicken, then I suggest you sear the chicken longer so that it almost cooked before cooking with the rice. Thanks and I hope my response is not coming too late.
Amanda says
Hi! I have a large box of instant white rice I need to use up. Would I need to adjust anything if using this?
Ajoke says
Hello Amanda, I have not tested this recipe with 'instant rice' so I am unable to recommend an accurate timing. However, if you have made it before, you can go by that timing and pan fry the chicken longer than recommended time in the instruction so that they can both cook at the same time. Alternatively, use boneless chicken, it cooks faster. I hope I have been able to help you with your question.Thanks for stopping by.