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 flavours 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.
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 tablespoon 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 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, 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
- 1 ½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp Olive oil
- 1 cup onion chopped any types of onion would work for this recipe.
- 1 tbsp 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 transluscent, 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.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!
Ginny says
I am making this today using boneless, skinless chicken thighs and extra long grain white rice because that's all I have on hand. I am praying this turns out okay because this is the only chicken and rice recipe I could find that sounds and looks appetizing. Will post my results