You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is the kind of comfort food I make time and time again, and it’s definitely moving to the top of my list of favorite recipes. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”
Matthew
What’s in Chicken and Rice?
This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.
Ingredients
Here’s what you’ll need to make this one pan chicken and rice:
- Chicken: I use boneless, skinless chicken thighs because they make this dish nice and rich from the fat they release. You could use chicken breasts, but it definitely won’t be as juicy or tender as chicken thighs. Chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), but I don’t need to worry about that with chicken thighs.
- Long-Grain White Rice: This pantry staple is one of my favorite ingredients because it’s so versatile and budget-friendly. I haven’t tried this recipe using any other type of rice, so I can’t say how it might turn out with something like short grain or brown rice.
- Vegetable Broth: Using vegetable broth adds an extra layer of flavor to this dish. You could use chicken broth if that’s what you have on hand, but it’ll change the flavor and color of the cooked rice slightly.
- Cooking Oil: Helps to create a nice sear on the chicken thighs before adding them to the rice. I use a neutral oil with a high smoke point, like canola or vegetable oil.
- Yellow Onion: Adds a nice sweetness and even more flavor. Be sure to sauté it until softened before moving on to the next step.
- Seasonings: I use a bunch of simple but flavorful seasonings for this dish, including salt, black pepper, garlic powder, onion powder, garlic powder, dried thyme, dried oregano, and paprika!
- Chopped Parsley: Sprinkle over some freshly chopped parsley as an optional garnish at the end.
What Veggies Can I Add?
If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.
Recipe Tips for Success!
- Don’t overcook your chicken thighs in the first step! I only sear them until they’re browned and have a nice crust on the outside. They’ll continue to cook in the rice later on.
- Be sure to use boneless, skinless chicken thighs. Bone-in chicken needs more time to cook and may not be ready by the time the rice is done.
- I recommend double-checking the package instructions for your long-grain white rice before starting this recipe. Different brands may have slightly different cooking times and ratios of liquid to rice. My rice cooked through using the amount of broth listed in the recipe, but yours may need a bit more or less.
- DON’T LIFT THE LID ONCE YOU ADD THE VEGETABLE BROTH! This is crucial for the rice to cook evenly and absorb all the liquid. Trust me, I know it’s tempting to peek, but resist the urge.
- Once cooked, taste and adjust the seasonings as you see fit. I always taste for salt and pepper at the end and add more if needed.
What to Serve with Chicken and Rice?
Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do a green bean salad, sautéed zucchini, steamed green beans, or a simple side salad.
Storage & Reheating
Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, I’d store the chicken and rice separately to make thawing and reheating easier. Let them thaw in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water to the rice before reheating, and make sure everything is piping hot before serving.
One Pot Chicken and Rice
Servings 4Ingredients
- 2 tsp paprika ($0.20)
- 1 tsp dried oregano ($0.10)
- 1 tsp dried thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) ($4.59)
- 2 Tbsp cooking oil, divided ($0.08)
- 1 yellow onion, diced ($0.32)
- 1 cup long-grain white rice (uncooked) ($0.32)
- 1.75 cups vegetable broth ($0.23)
- 1 Tbsp chopped parsley (optional garnish) ($0.10)
Instructions
- Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
- Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
- Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
- Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
- Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
- Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
- Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
- Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!
See how we calculate recipe costs here.
Video
Equipment
- Deep Stainless Steel Skillet
- Measuring Cups Spoons
- Liquid Measuring Cup
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How to Make Chicken and Rice – Step by Step Photos
Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.
Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.
Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.
Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.
Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.
Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.
After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.
Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!
More One Pot Chicken Recipes
This Chicken and Rice recipe was originally published 5/21/22. It was updated and republished 1/17/25.
Love this one pot wonder. I agree it needs a bit more salt or heat but we just season to taste after it is done cooking. The rice gets yummy, crispy edges which we all fight over! I think the key is to leave it covered as the rice cooks and gets a but crispy.
This recipe is a staple in my house. I probably make it 2x a month. Season with your heart if it says 1tsp, scoop a hearty tsp haha. The recipe is great as is, but for this who say it’s bland, just increase each measurement slightly. Also, BROWN the chicken, that’s the flavor, POUR the leftover juice from the bowl into the pan… that’s the good stuff. This is worth a try if you haven’t and it’s easy with a cheap protein that doesn’t feel like a cheap meal. My kids and husband all devour it. I now have to double this recipe when it’s made. GREAT for leftover lunches too!
I followed the recipe as written, and found it was rather bland… not sure what would improve it, maybe some more seasonings or fresh herbs?
Made this yesterday and while it’s one pot, there’s a few dishes that get dirtied along the way. That being said, it was very tasty and satisfying. After browning the chicken thighs, did not need any extra oil to brown the onions. I think maybe next time I’ll add something acidic for contrast like capers or even sliced up green olives. Definitely will be making again.
This recipe is pretty awfully. The cooking time and liquid volume leaves the rice undercooked and unpalatable. The overall the flavor profile is lackluster and could be improved with less dried herbs and more fresh aromatics. Disappointing
I make this recipe multiple times a month. If I’m feeling lazy I will sub out the plain white rice for a package of Spanish style yellow rice because all the spices are already in the box. Still season the chicken and add the onions though! So good and since it’s all in the same pan not a lot of clean up needed!
Made this today to bring for work lunch for the week. I had some leftover carrots abd broccli so i chopped them up and mixed in with rice otherwise I followec directions as written Well truth be told it smelled so good while cooking that I had to have a bowlful! DELICIOUS!
Made it last night (with short-grain rice because it was what I had on hand and an added clove of minced garlic) and it was delicious! Toddler and parent approved.
Love how the seasoning on the chicken seasons the rice as it cooks, quick and easy ✅
I’ve made this 3 times now and don’t like it. Too bland.
Maybe make it a 4th time?
I made this tonight. Reliable recipe. I added a single clove of garlic just to give it a little boost.
Made it twice in one week! Very good. I did find it a tad bland but I drizzled some chipolte sauce on top and problem solved!
Made this Chicken and Rice for dinner last Friday and it was very good. I will definitely make this recipe again.
This was so good! The rice had a delicious flavor, and the chicken was well seasoned and tender. I followed the recipe exactly and was thoroughly satisfied with the results. I served it with steamed, buttered broccoli to round out the meal.
I had issues with rice that seems kind of crunchy, almost not done. Is that the texture from toasting or am I possibly doing something wrong?
It could definitely be that the rice toasted for too long!