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one-pot chicken and rice with tender golden chicken pieces and fluffy seasoned rice

Easy One-Pot Chicken and Rice

Tender seared chicken and fluffy seasoned rice cook together in one pot for a comforting, satisfying dinner. Simple pantry ingredients and minimal cleanup make this a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Boneless Skinless Chicken Thighs or chicken breasts
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 2 tbsp Olive Oil
  • 1 Medium Onion diced
  • 3 Garlic Cloves minced
  • 11/2 cups Long Grain White Rice
  • 3 cups Chicken Broth
  • Fresh Parsley chopped, for garnish
  • 1 tbsp Lemon Juice optional

Equipment

  • 1 Large Pot or Deep Skillet With a fitted lid
  • 1 Cutting Board For prepping ingredients
  • 1 Instant Read Thermometer To check chicken doneness

Method
 

  1. Season and Sear the Chicken – Pat chicken dry and season with salt, pepper, garlic powder, and paprika. Heat oil in a large pot over medium high heat and sear chicken 3 to 4 minutes per side, until golden brown. Remove to a plate and set aside.
  2. Saute the Aromatics – In the same pot, add onion and saute 3 to 4 minutes until softened, scraping up browned bits as you stir. Add garlic and cook 30 seconds until fragrant.
  3. Add Rice and Liquid – Stir in rice and toast for about 1 minute. Pour in chicken broth and stir, scraping up any remaining browned bits.
  4. Return Chicken and Simmer – Nestle chicken back into the pot along with any juices. Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes, until rice is tender and chicken reaches 165 degrees Fahrenheit.
  5. Rest and Finish – Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork, sprinkle with parsley, and finish with lemon juice if desired.

Notes

Use the correct ratio of liquid to rice for the best texture, and avoid lifting the lid too often while simmering, since this lets steam escape. Letting the pot rest after cooking helps the rice finish absorbing moisture evenly. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Add a splash of broth when reheating to loosen the rice.