One Pot Chicken and Rice – Easy Weeknight Dinner

One Pot Chicken and Rice – Easy Weeknight Dinner

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A rustic-style one-pot chicken and rice dish served in a large cast iron skillet. The dish includes golden seared chicken pieces, fluffy white rice, green peas, and fresh parsley on top. The scene is cozy and homey, placed on a wooden kitchen table with a cloth napkin and a spoon. Natural daylight from the side window. American comfort food style.”

Looking for a hearty and comforting dinner that doesn’t require a sink full of dishes? This One Pot Chicken and Rice is the perfect answer. It’s flavorful, filling, and comes together in under 45 minutes using simple ingredients you probably already have.

Ingredients
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into chunks
• Salt and black pepper, to taste
• 1 teaspoon paprika
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 cup frozen peas (optional)
• 1 teaspoon dried thyme or Italian seasoning
• Juice of ½ lemon (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Instructions

  1. Sear the Chicken
    In a large deep skillet or Dutch oven, heat olive oil over medium heat. Season the chicken with salt, pepper, and paprika. Add to the skillet and sear until golden brown on both sides (about 4–5 minutes per side). Remove and set aside.
  2. Sauté the Aromatics
    In the same pan, add chopped onions and sauté for 3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
  3. Cook the Rice
    Add rice to the skillet and toast for 1–2 minutes. Pour in the chicken broth and stir in the dried thyme or Italian seasoning. Bring to a gentle boil.
  4. Simmer
    Return the chicken to the skillet. Cover and reduce heat to low. Simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Finish with Peas and Lemon
    If using peas, stir them in and cook for another 3–4 minutes. Finish with a squeeze of lemon juice for freshness.
  6. Serve & Enjoy
    Garnish with chopped parsley and serve warm.

Serving Tips
• Pair with a light salad or steamed veggies.
• A dollop of Greek yogurt on top adds a creamy contrast.
• Works great with hot sauce or chili flakes for spice lovers.

Storage & Leftovers
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave with a splash of broth or water.

Chef’s Notes
• Don’t skip toasting the rice – it adds great depth of flavor.
• Bone-in chicken pieces can be used but will require longer cooking time.
• Feel free to add chopped carrots, bell peppers, or corn for extra texture and color.

FAQ

Can I use brown rice instead of white?

Yes, but you’ll need to increase the liquid and cooking time significantly (around 45–50 minutes total).

Can I make this dish dairy-free and gluten-free?

Absolutely! This recipe is naturally dairy-free and gluten-free. Just double-check that your broth is gluten-free.

How do I keep the chicken juicy?

Searing the chicken first locks in moisture. Also, avoid overcooking – remove it as soon as it’s fully cooked through.

Trusted Sources & Related Recipes
• USDA Chicken Cooking Guidelines (https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry)
• How to Cook Rice Perfectly – The Kitchn (https://www.thekitchn.com/how-to-cook-rice-on-the-stovetop-44333)