This chicken and rice recipe is the one-pot dinner you’ve been looking for. It is packed with delicious flavor but comes together easily in one pan.
One of my favorite kitchen tricks is using chicken broth to cook rice and pasta instead of water. It immediately adds a great flavor boost with no extra effort. That tip was at the heart of this recipe, but we take it even further.
First, we season the chicken and sear it. Next, we add in the onion and garlic. Finally, we finish the dish by deglazing the pan with chicken broth, adding rice, and cooking everything together. The result is an extremely flavorful and easy dinner.
How to Make Chicken and Rice
Below is a brief overview of how this one-pot chicken and rice recipe comes together. For the full recipe, including all ingredients and detailed instructions, scroll to the recipe card at the bottom of the post.
Season the Chicken
Pat the chicken very dry with a paper towel. Whisk together the paprika, garlic powder, onion powder, kosher salt, and black pepper. Coat the dried chicken with the spice mixture on both sides.
Sear the Chicken
Heat oil in a skillet and sear the chicken, flipping each chicken thigh after eight minutes and cooking for three more minutes. The chicken will not be fully cooked at this point.
Make the Sauce
Sauté the onion and garlic in melted butter for three minutes until the onion is soft. Stir in the chicken broth, scraping up any browned bits. Add in the rice and stir to combine.
Add the Chicken and Finish Cooking
Place the chicken thighs on top of the rice and bring the mixture to a boil with the skillet covered. Turn the heat down to a simmer and cook for 25 minutes, or until the rice is fully cooked and the internal temperature of the chicken reaches 165 degrees Fahrenheit with an instant-read thermometer. Fluff the rice gently with a fork and serve.
Tips and Tricks
- Using boneless chicken thighs: Usually, boneless chicken thighs are also skinless, so you miss that crispy, delicious texture when searing them. You can, however, use boneless chicken thighs in this recipe, and it would still be delicious. Just be sure to adjust the cooking time as they will cook faster.
- Chicken breasts: If you want to make this recipe with chicken breasts, I recommend only using 6 to 8 ounce boneless skinless chicken breasts so they cook well in this recipe.
Storing and Reheating Leftovers
Store any leftover chicken thighs and rice in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a small skillet over low heat until heated through. You may want to add a splash of broth to loosen the rice up as it reheats.
What to Serve with One Pot Chicken and Rice
If you make this easy Chicken and Rice recipe or any of my other recipes, I’d love to hear how you enjoyed it!
Chicken and Rice
Ingredients
- 2 pounds chicken thighs
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves
- 1 1/2 cups uncooked long-grain rice
- 3 cups chicken broth
Instructions
- Pat the chicken very dry. In a small bowl, combine the paprika, garlic powder, onion powder, kosher salt, and black pepper. Coat the dried chicken with the spice mixture on both sides.2 pounds chicken thighs, 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Heat the oil in a heavy-bottomed deep skillet (or large Dutch oven) over medium heat. Add the chicken thighs, skin side down. Cook for eight minutes or until they are browned, then flip and cook for three more minutes. The chicken will not be fully cooked. Remove the chicken from the pot and set it aside.2 tablespoons olive oil
- Add the butter to the pan and allow it to melt. Add in the onion and garlic and sauté for three minutes until the onion is soft. Stir in the chicken broth, scraping up any browned bits. Add in the rice and stir to combine.1 tablespoon unsalted butter, 1 small yellow onion, 3 garlic cloves, 1 1/2 cups uncooked long-grain rice, 3 cups chicken broth
- Place the chicken thighs on top of the rice and bring the mixture to a boil with the skillet covered. Turn the heat down to a simmer, keeping the pot covered. Cook for 25 minutes or until the rice is fully cooked. Fluff the rice gently with a fork and serve.
Notes
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