One Pot Chicken and Rice – Comfort in a Single Pan

Dinner should never be the hardest part of your day. But between work, laundry, and helping with math homework (why is 3rd-grade math suddenly rocket science?), the last thing you want is a sink full of dishes. That’s where this One Pot Chicken and Rice recipe walks in like an old friend with a warm hug, savory aroma, and only one pot to clean. Yes, really.

There’s something powerfully comforting about chicken and rice. It’s humble, hearty, and speaks the language of every home cook. The best part? This dish brings bold flavor with simple steps just the way weeknight dinners should be.

The Night I Almost Gave Up Cooking (And This Recipe Saved Me)

Let me tell you about a Tuesday night I won’t soon forget.

My youngest was teething. My oldest had left his school project due tomorrow in the car. I’d forgotten to defrost the chicken, and we were one bad decision away from cereal for dinner.

I remember standing in the kitchen, forehead against the fridge, whispering, “I can’t do this tonight.”

That’s when I spotted a lone pack of chicken thighs, barely thawed, and a jar of homemade chicken broth. With no time or energy, I dumped rice, broth, chicken, onion, and garlic into the Dutch oven. I didn’t measure a thing. I just needed dinner to cook itself.

Thirty-five minutes later, something miraculous happened. The kitchen smelled like my mom’s house. The rice was fluffy, rich with chicken drippings. The thighs? Fork-tender. I plated it in silence, and my kids devoured every bite.

From that day on, One Pot Chicken and Rice became my weeknight savior.

If you’re feeling overwhelmed or just tired of complicated recipes this is your reminder: You don’t have to be a chef to feed your family well. You just need one pot, a handful of pantry staples, and a little trust in the process.

Pro Tip: Use chicken thighs for more flavor and tenderness. Boneless breasts can work, but they dry out quickly.

Why This One Pot Chicken and Rice Recipe Works So Well

There’s something deeply satisfying about recipes that just work the kind that hold together like a good friendship: simple, reliable, and full of flavor. This One Pot Chicken and Rice recipe is one of those rare meals that tastes like it took all day… but comes together in under an hour.

The brilliance lies in what happens when you layer flavor directly into the pot. First, we brown the chicken just enough to create those golden bits on the bottom (called fond that’s flavor gold). Then we sauté aromatics like onion and garlic, letting them soak up the richness left behind. Finally, the rice absorbs every drop of seasoned broth and chicken essence, becoming tender, flavorful, and deeply satisfying.

This method saves time and dishes, sure but more than that, it delivers a soul-hugging experience in every bite.

I’ve made versions of this with bone-in thighs, skinless breasts, even drumsticks. Every time, the result is magical, because the rice becomes the canvas for everything else in the pot.

Even the pickiest eaters in my house ask for seconds.

If you’re looking for something just as easy but with a beefy twist, our Ground Beef and Rice Skillet is pure weeknight gold.
Or for a nostalgic bowl of comfort, check out our Chicken and Rice Soup.

What I love most is how this recipe adapts to your pantry. Out of carrots? Skip them. Want to use basmati instead of jasmine rice? Go ahead. The beauty of one-pot cooking is that it welcomes imperfection. It’s not about precision it’s about care.

And with every bite, your family will taste that care.

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Ingredients, Substitutions & Foolproof Steps

What I love most about this One Pot Chicken and Rice recipe is how forgiving and flavorful it is. You don’t need fancy gadgets or hard-to-find ingredients just pantry basics that sing when simmered together in one pot.

Here’s everything you’ll need, along with a few pro tips and swaps if you’re missing something.

Ingredient List

• 1½ cups uncooked basmati rice
  Rinse until water runs clear. You can sub jasmine rice, but basmati gives a longer grain and fluffier texture.
• 6 chicken thighs (bone-in or boneless)
  Skin-on adds extra richness when seared.
• 1½ tsp mixed herbs
  Substitute with Italian seasoning or herbes de Provence.
• 2 tsp smoked paprika
  For depth and that subtle, smoky warmth.
• 1 tsp onion powder + 1 tsp garlic powder
  These aromatics create a flavorful base.
• 2 Tbsp olive oil
  For searing the chicken. Adds body and richness.
• 1 cup chopped onions
  Any variety will work yellow, red, or sweet.
• 1 Tbsp butter
  Melted into the sautéed onions because flavor matters.
• 3 cups low-sodium chicken stock
  Gives the rice that deep, comforting flavor.
• Salt and pepper to taste
• ½ cup chopped green onions for garnish
  You can substitute with parsley, chives, or coriander.

Ingredient Substitutions Table

Ingredient	Substitution Option
Basmati rice	Jasmine rice, long-grain white rice
Mixed herbs	Italian seasoning, herbes de Provence
Green onions	Parsley, chives, or coriander
Olive oil	Avocado oil or neutral oil
Chicken thighs	Bone-in drumsticks or chicken breast (reduce cook time)

Pro Tips for Success

• Rinse your rice: Always rinse basmati rice to prevent it from clumping.
• Brown the chicken first: That sear builds essential flavor.
• Deglaze the pot: Scrape up all those golden bits after searing they’re packed with flavor.
• Low and slow: Once it’s simmering, keep the heat low to avoid burning the rice.
• Rest before fluffing: Let the pot sit 3 minutes after cooking for fluffier rice.

Nutrition Highlights

Nutrient	Per Serving
Protein	28g
Carbs	38g
Fat	14g

Step-by-Step Instructions

1. Season the chicken:
   Mix smoked paprika, herbs, onion powder, garlic powder, salt, and pepper in a small bowl. Reserve 1 tsp. Coat chicken thighs with the remaining seasoning.
2. Sear the chicken:
   Heat olive oil in a large pot over medium-high heat. Sear thighs skin-side down for 3 minutes each side until golden. Remove and set aside.
3. Sauté aromatics:
   In the same pot, sauté onions until translucent. Add butter and stir until melted.
4. Toast the rice:
   Stir in rinsed rice. Toast for 1–2 minutes, stirring to prevent sticking.
5. Add liquid and season:
   Pour in chicken stock, add reserved seasoning. Stir well, scraping the bottom to deglaze.
6. Cook everything together:
   Nestle the chicken over the rice. Cover with lid. Simmer on low-medium for 15–20 minutes until rice is tender and liquid absorbed.
7. Rest and fluff:
   Turn off heat. Garnish with chopped green onions. Let sit covered for 3 minutes, then fluff with a fork.

For another chicken favorite, don’t miss our Crispy Baked Chicken Thighs they’re great for meal prep too.

Serving, Storage & Freezer Tips for One Pot Chicken and Rice

When a meal is this easy and delicious, you’ll want to make it again and again. This One Pot Chicken and Rice isn’t just a lifesaver for weeknights; it’s also amazing as leftovers. Here’s how to serve it up, store it smartly, and freeze it the right way for future meals.

How to Serve One Pot Chicken and Rice

This dish is a complete meal all on its own, but here are some ways to make it feel even more special:

• Plate it in a shallow bowl with a sprinkle of extra fresh herbs for color.
• Add a dollop of Greek yogurt or a squeeze of lemon juice for brightness.
• Want crunch? Serve it with a side of Sheet Pan Breakfast Sandwich Toast for a little texture play.

For a lighter twist, pair it with a crisp cucumber salad or roasted vegetables.

How to Store

Once cooled, store leftovers in an airtight container in the refrigerator.

• Fridge Life: Up to 4 days
• Reheat: Add a splash of broth or water before reheating to prevent dryness. Reheat gently in a pan over low heat or microwave in 1-minute bursts.

And yes,it’s even better the next day. The rice continues to soak up flavor as it rests.

Can You Freeze One Pot Chicken and Rice?

Yes, you can freeze it! Just follow these easy tips:

• Let it cool completely before freezing.
• Store in a freezer-safe, airtight container or resealable bag.
• Label and date good for up to 3 months.

To reheat:
Thaw overnight in the fridge. Then warm on the stove with a few tablespoons of broth until heated through. The rice will soften slightly, but the flavor will still be wonderful.

Need another cozy meal that freezes well? Try our Chicken Mushroom Soup it’s silky, savory, and freezer-safe.

Jacqueline’s Tip: I always freeze single portions in zip bags flattened out makes thawing so much quicker and perfect for solo lunches.

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Frequently Asked Questions

1. Can I use brown rice instead of basmati?

Yes, but brown rice takes longer to cook—about 40–45 minutes. You’ll also need to add an extra ½ cup of broth. Cover tightly and keep the heat low so nothing scorches. Keep an eye on the liquid level as it cooks.

2. What other spices work well in this dish?

You can absolutely play with flavor here! Try adding a pinch of cumin, turmeric, or even cayenne if you like a kick. Just be sure not to overpower the smoked paprika it’s the heart of the dish’s warmth.

3. How do I keep the rice from turning mushy?

Use long grain rice like basmati, rinse it thoroughly, and stick to the 3:1 liquid ratio in this recipe. Don’t stir too much once the chicken is added just let it simmer with the lid on. And always let the pot rest a few minutes before fluffing.

4. Can I make this dish vegetarian?

Yes! Swap the chicken for chickpeas or mushrooms and use vegetable broth. You can also try tofu, seared first for texture. While the depth of chicken fat won’t be there, the onions, butter, and herbs still create a beautiful base.

A Final Thought from Jacqueline

There are recipes that feed your family, and there are recipes that feed your spirit.

This One Pot Chicken and Rice is both.

I still remember the first night it came together by accident. The smell of broth and butter, the soft hiss of rice as it absorbed every drop of comfort… it reminded me of how food doesn’t have to be fancy to be powerful. It just has to be made with care.

If this recipe reminds you of someone you love, share it with them. Your memories keep recipes alive.

Recipe written by Jacqueline – from our kitchen to yours.

You May Also Like

Here are a few more cozy favorites from our kitchen:

• Chicken Spaghetti
• Garlic Parmesan Chicken and Pasta
• Lemon Chicken Recipe