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One Pot Chicken and Rice
Olivia

One Pot Chicken and Rice

This One Pot Chicken and Rice recipe delivers tender, juicy chicken and perfectly fluffy grains of rice every single time. It is a foolproof method that has saved many of our busy Tuesdays, providing a complete, balanced meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1.5 cups long grain white rice
  • 2.75 cups chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves fresh garlic, minced
  • 2 medium carrots, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Method
 

  1. Pat the chicken dry and season with salt, black pepper, and paprika.
  2. Heat olive oil in a large pot over medium-high heat and sear the chicken thighs skin-side down for 5-7 minutes until golden.
  3. Flip the chicken and sear the other side for 3 minutes, then remove from the pot.
  4. Reduce heat to medium, add diced onion and sliced carrots, and sauté for 5 minutes until onions are translucent.
  5. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
  6. Add butter to the pot and let it melt, then pour in the rice and stir for 2 minutes to toast.
  7. Pour in the chicken broth, deglaze the pot, and bring to a boil.
  8. Nestle the seared chicken back into the pot, cover, and reduce heat to low.
  9. Simmer for 18-20 minutes without lifting the lid, then let sit covered for 5 minutes.
  10. Fluff the rice with a fork, garnish with parsley, and serve.

Notes

Ensure to pat the chicken dry for a good sear. Use a tight-fitting lid to prevent steam from escaping. Rinse the rice until the water runs clear to avoid mushiness.