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One Pot Chicken and Rice

A quick and easy one pot meal featuring seasoned chicken thighs and fluffy basmati rice that is perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 thighs chicken thighs Opt for fresh thighs for best flavor.
  • 1 Tbsp butter Used for sautéing.
For the Rice
  • 1.5 cups uncooked basmati rice Can substitute with jasmine or brown rice.
  • 3 cups low sodium chicken stock Use vegetable stock for vegetarian option.
  • 1 cup onion chopped Any type of onion works.
  • 2 Tbsp olive oil For searing chicken.
  • 1.5 tsp mixed herbs Substitute with Italian seasoning or herb de Provence.
  • 2 tsp smoked paprika Adds flavor and color.
  • 1 tsp onion powder For seasoning.
  • 1 tsp garlic powder For seasoning.
  • Salt and pepper to taste salt and pepper Adjust for personal preference.
  • 0.5 cup green onions to garnish Substitute with chives, parsley, or coriander.

Method
 

Preparation
  1. In a small mixing bowl, combine 2 tsp smoked paprika, 1.5 tsp mixed herbs, 1 tsp onion powder, 1 tsp garlic powder, salt, and pepper.
  2. In a larger bowl, add the chicken thighs, sprinkle on the spice blend, and mix thoroughly to coat.
Cooking
  1. Heat olive oil in a large pot over medium-high heat. Add the chicken skin-side down and sear for 3 minutes on each side until golden brown. Remove and set aside.
  2. In the same pot, sauté chopped onions until soft, about 2-3 minutes. Stir in butter until melted, then add rinsed rice and toast for 1-2 minutes.
  3. Pour chicken stock and reserved seasoning into the pot. Stir to combine and deglaze the bottom.
  4. Arrange seared chicken thighs over the rice. Cover the pot and cook on low-medium heat for 15-20 minutes until rice is tender.
Serving
  1. Garnish with chopped green onions and let stand for 3 minutes. Fluff the rice before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with a splash of water.