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Thomas Baker

One Pot Chicken and Rice Easy Weeknight Dinner

This one pot chicken and rice recipe is a perfect easy dinner and weeknight meal that the whole family will love. Featuring tender chicken thighs and fluffy basmati rice, it's a simple chicken recipe that cooks quickly, making it an ideal choice for a quick one pot meal or family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 441
Ingredients Method Notes

Ingredients
  

  • 1½ cups uncooked basmati rice
  • 6 chicken thighs
  • 1 ½ tsp mixed herbs Substitute with Italian seasoning or herb de Provence
  • 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

Method
 

  1. Combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper in a small bowl and mix well. Rinse the basmati rice in cold water until clear, then set aside.
  2. Place the chicken thighs in a large bowl, add all but a teaspoon of the seasoning blend, and toss to coat the chicken evenly.
  3. Heat olive oil in a large pot over medium-high heat. Add the chicken thighs skin side down and cook for about 3 minutes per side until nicely browned. Remove the chicken and set aside on a plate. If there is excess oil, blot some with a paper towel.
  4. In the same pot, sauté the chopped onions until they become translucent and soft. Add butter and stir until melted.
  5. Add the rinsed rice to the pot and cook, stirring frequently, for 1 to 2 minutes to lightly toast the rice, making sure it doesn’t stick to the bottom.
  6. Pour in the chicken stock, sprinkle in the reserved teaspoon of seasoning, and stir to combine everything. Scrape the bottom of the pot gently to lift any browned bits and avoid burning.
  7. Taste the liquid and adjust salt and pepper as needed.
  8. Nestle the browned chicken thighs on top of the rice mixture. Cover the pot with a lid and simmer over low-medium heat for 15 to 20 minutes, or until the rice is tender and the liquid is fully absorbed.
  9. Once cooked, sprinkle chopped green onions over the dish. Cover again and let it rest for 3 minutes.
  10. Fluff the rice gently with a fork, serve warm, and enjoy your hearty one pot chicken and rice dinner!

Notes

  • The chicken’s surface might appear dry after cooking, which is normal. Simply fold the chicken into the rice without breaking it for moist, appealing pieces. Adjust cooking time and liquid depending on the rice variety you use to ensure perfect texture.