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One Pot Chicken and Rice

This One Pot Chicken and Rice recipe is a delicious and convenient meal that combines tender chicken, flavorful rice, and vegetables all cooked together in one pot. It's perfect for a weeknight dinner and easy to clean up!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 4 pieces chicken thighs bone-in and skin-on, about 1.5 pounds
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 piece onion diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup frozen peas and carrots mix
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 piece lemon Juice of 1 lemon
  • to taste pieces fresh parsley for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and cook for about 5 minutes until browned. Flip and cook for another 5 minutes. Remove the chicken and set aside.
  • In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute.
  • Stir in the rice, coating it well with the onion and garlic mixture. Cook for 1-2 minutes until the rice is slightly toasted.
  • Pour in the chicken broth, then add the frozen peas and carrots, dried thyme, and paprika. Stir to combine.
  • Return the chicken thighs to the pot, skin-side up, and bring to a simmer. Cover the pot with a lid, reduce the heat to low, and cook for 25 minutes or until the rice is tender and the chicken is cooked through.
  • Once cooked, remove from heat and let it sit, covered, for 5 minutes. Squeeze fresh lemon juice over the top and garnish with chopped parsley if desired before serving.

Notes

You can substitute chicken thighs with chicken breasts if preferred, but be mindful of the cooking time; breast meat cooks faster.
Feel free to add other vegetables such as bell peppers or green beans based on availability.
This dish can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.