Simple One-Pot Chicken And Rice Recipe
Chicken and rice — it's one of those quintessential food combos that, when paired with a salad or vegetable, checks all the boxes for being hearty, healthy, and well-rounded. And while most ways to make chicken and rice are fairly simple, this recipe for one-pot chicken and rice is especially nice for busy weeknight dinners. "I love how easy this is," says recipe developer Christina Musgrave. "And with only one pot, cleanup is super easy."
Not only can you have this meal on the table to feed your whole family in just 30 minutes (it's designed to serve up to six), you can cut down on the post-dinner hassle by whipping it all up in a single pot. And if that pot happens to be dishwasher safe? Well, your cleanup time is practically non-existent. It doesn't hurt that this recipe tastes delicious, too — once you've made it once, it's sure to secure a spot in the regular rotation thanks to its flavor, speed, and convenience.
Gather the ingredients for one-pot chicken and rice recipe
Of course, this chicken and rice recipe calls for the ingredients that are right there in the name — chicken and rice — you'll need 2 pounds of the former and 1 cup of the latter. Musgrave uses chicken thighs, but says you can choose chicken breasts if you prefer.
The rest of the ingredients are fairly common, and you might already have them stocked at home. You'll need chicken broth, olive oil, onion powder, garlic powder, sat, pepper, and smoked paprika. "Smoked paprika is the special ingredient. It gives the dish a great dimension of flavor and is super delicious," says Musgrave.
Finally, if you're a fan of cilantro, go ahead and grab a bunch to chop up as an optional garnish. It adds a little more flavor and a pop of color when serving.
Season the chicken
First up, you'll need to season your chicken. Start by mixing the smoked paprika, garlic powder, onion powder, salt, and pepper together in a bowl. Once it's well-mixed, sprinkle the seasoning blend on top of the chicken thighs. Be sure to coat them evenly.
Sear the chicken before removing it from the skillet
Heat a large, deep skillet or saucepan over medium heat. Pour the olive oil into the pan, and once it's hot, add the chicken thighs. Sear the poultry for about 4 minutes per side, or until each side is browned. When the chicken is ready, remove it from the pan.
Add the rice and broth to the skillet
Pour the chicken broth into the same pot and add the rice to the broth. Stir to combine, and as you do, scrape any bits off the bottom of the pan. Bring the rice and broth to a boil.
Return the chicken to the skillet and finish making the dish
Once the broth is boiling and the rice begins to cook, add the chicken back into the pot. Reduce the heat to low, cover the dish, and allow the chicken and rice to cook for 15 minutes. Just like that, it's done! If you're using cilantro as garnish, go ahead and sprinkle it on top after you plate your dinner.
While the chicken-and-rice combo is a hearty meal on its own, Musgrave suggests pairing it with a salad or roasted vegetables, and if you're inclined, a nice glass of white wine.
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless chicken thighs
- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- Chopped cilantro, for serving
- Combine 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, and ½ teaspoon of black pepper in a small bowl. Mix well.
- Set 2 pounds of chicken thighs on a plate. Evenly sprinkle the seasoning on the chicken thighs.
- Heat a large, deep skillet over medium heat. Add 1 tablespoon of olive oil and the seasoned chicken thighs to the pan. Sear the chicken until browned on each side, about 4 minutes per side. Remove the chicken from the pan.
- Add 1 cup of white rice and 2 cups of chicken broth to the skillet. Scrape any bits off the bottom of the pan, and bring it to a boil.
- Add the chicken back to the skillet. Reduce the heat to low, cover, and cook for 15 minutes. Top with chopped cilantro and serve.
| Calories per Serving | 506 |
| Total Fat | 28.6 g |
| Saturated Fat | 7.5 g |
| Trans Fat | 0.1 g |
| Cholesterol | 150.6 mg |
| Total Carbohydrates | 30.2 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 1.4 g |
| Sodium | 432.2 mg |
| Protein | 29.4 g |
