One Pot Chicken and Rice

What You Need:

-Paprika -Dried Oregano -Dried Thyme -Garlic Powder -Onion Powder -Salt -Pepper -Parsley

-Boneless Skinless Chicken Thighs -Cooking Oil -Long Grain White Rice -Vegetable Broth


Combine paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper in a bowl. Coat both sides of boneless, skinless chicken thighs with the seasoning mix.

Season Chicken


Heat cooking oil in a deep skillet over medium. Add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. 

Sear Chicken


Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add 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.

Sauté Onion


Add 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 Rice


Add 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.

Add Broth


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, for 20 minutes.

Simmer Rice & Chicken


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.

Turn Off Heat


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!

Fluff And Garnish

Ready to Make it?