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One Pot Chicken and Rice in a Dutch oven with golden chicken thighs and fluffy rice
Redondo

One Pot Chicken and Rice

This One Pot Chicken and Rice is a comforting, deeply flavorful meal made with pantry staples. It’s perfect for busy nights and only uses one pan—making cleanup a breeze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups uncooked basmati rice
  • 6 chicken thighs
  • 1½ tsp mixed herbs
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 1 Tbsp butter
  • 3 cups low sodium chicken stock
  • to taste salt and pepper
  • ½ cup chopped green onions for garnish

Equipment

  • Dutch oven or large pot for searing and simmering

Method
 

  1. Mix smoked paprika, herbs, garlic powder, onion powder, salt and pepper in a bowl. Rinse rice and set aside.
  2. Season chicken with spice blend, reserving 1 tsp for later.
  3. Heat olive oil in pot. Sear chicken on both sides until golden, about 3 minutes per side. Set aside.
  4. Sauté onions until soft. Add butter, then rice. Toast rice for 2 minutes. Pour in stock, add reserved spices, deglaze the pot.
  5. Add chicken back on top. Cover and simmer on low for 15–20 minutes until rice is cooked and liquid absorbed.
  6. Let sit covered for 3 minutes. Garnish with green onions. Fluff and serve.

Notes

Rinse the rice well to prevent stickiness, and always deglaze the pot to avoid burning. Use bone-in thighs for the richest flavor. Rest the dish before fluffing for best texture.