One Pot Chicken and Rice is simply prepared chicken thighs that finish cooking in a flavorful broth along with long grain white rice. Finished with a healthy pat of butter and nutty Parmesan cheese, it's gonna be your new favorite!
It's as classic a comfort food if there ever was one. This version is a super simple one-pot wonder that the entire family will love. Full of wonderful flavor, super cozy and perfect for anytime, this recipe even has an easy cleanup. What's not to like about that?!
Let's get started!
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And, if you're in the mood for more easy comfort food, you've landed in the right spot! Try my Chicken and Couscous, Skillet Lasagna, or my French Onion Pot Roast!
Pull Up A Chair and Let's Chat!
This One Pot Chicken and Rice is one of my favorites and for so many reasons. First of all, it's so very easy. Everything cooks in one pot with very minimal work. I love a minimal effort, maximum return recipe and this is just such a recipe.
One Pot Chicken and Rice is also so cozy. It's a perfect dinner for the cooler temps. When you need comfort food, and you need it pronto, make this. Everyone will be happy. And, I mean everyone.
Made up of simple pantry staples, this recipe is sure to be on rotation all the time. For you, for the kids, for a casual dinner get-together, it's just wonderful. And, don't worry. The leftovers are almost better the next day!
What You'll Need
Bone-In Chicken Thighs - My all-time favorite part of the chicken and preferred cut for this recipe.
Uncooked White Long Grain Rice - Use a good quality, unseasoned rice. This pantry staple is one of my favorite ingredients because it’s so versatile and budget-friendly.
Shallots or Red Onion, Mushrooms, and Garlic - Possibly my favorite flavor makers of all time.
Smoked Paprika, Turmeric, Kosher Salt, Fresh Ground Pepper - The seasoning stars. I throw the turmeric in for color and the health benefits.
Chicken Broth - Use a good quality or make your own. I have a fantastic recipe for chicken bone broth in the Instant Pot. You'll be able to taste the difference.
Salted Butter and Parmesan Cheese - To finish our one pot chicken and rice. It's the icing on the cake. I'll give you a high-five if you measure this with your heart.
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It's more shallow than a dutch oven, but because it's cast iron, it will retain it's heat just as well. I have had mine for years and cannot recommend it enough. It's perfect for this One Pot Chicken and Rice!
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Let's Talk About The Rice
The rice part of the One Pot Chicken and Rice is very important. I have a few pointers that will ensure you get the best possible outcome.
- Use a good quality, long-grain rice. I use a Jasmati. Basmati or Jasmine would be great as well.
- Do not use a Minute-style rice. You will end up with a bowl of mush. Nobody wants that.
- Rinse your rice well and until the water becomes clear. This will help prevent mushiness and keep the grains from sticking to each other. If you're worried about the waste water, use the milky rice water to give to your plants. My plants love it!
- Once the lid goes on for the rice and chicken to cook, no peeking. Don't do it. No touchy. Leave that lid ALONE.
How To Make It
The simplicity of this One Pot Chicken and Rice recipe is the stuff of legend. Ok, ok. That might be a bit much, but seriously, this couldn't be any easier. I'm gonna give you a brief rundown of the festivities here, but the specifics will live in the recipe card below. All you need to do is:
- Season and sear the chicken.
- Sauté the veggies.
- Deglaze the pan and add the rice.
- Return the chicken to the pan and finish cooking.
- Stir in the butter and parmesan.
- Enjoy!
I told ya it was easy! Good food should not be difficult. Or, time consuming. Or, stressful. Or, require a million ingredients. I could keep going on, but I will stop here. You get it.
Frequently Asked Questions
Why use a bone-in chicken thighs?
In my very humble opinion, the bone-in chicken thigh is the best cut outside of using a whole chicken. It has more flavor and will stay nice and juicy even if overcooked a bit. It will always be my cut of choice.
If you decide to go the way of the chicken breast, please use a bone-in, skin on cut. That will give you the best flavor/juiciness factor. However, depending on size, it may take longer to cook.
Confirm that whatever cut of chicken you choose, it cooks to 165° internal.
Is this One Pot Chicken and Rice recipe gluten and/or dairy-free?
This recipe is 100% gluten-free. No need to worry about that.
To make this recipe dairy-free, simply leave out the butter at the end. Leave out the parmesan cheese and substitute it with a little bit of nutritional yeast or your favorite DF cheese.
What is the turmeric in this One Pot Chicken and Rice recipe for?
I add the turmeric to the recipe not only for color, but also for it's powerful anti-inflammatory properties. There is not enough added that you can taste it, but the turmeric along with the fresh ground black pepper is just really good for you. And, the kids. And, everyone. So, you should add it.
What is the fond?
I'm so glad you asked. The fond is a technical term for the little crispy bits that appear at the bottom of the pan after searing the chicken. The fond is pure flavor and needs to be deglazed with the hot broth so it can do its job and take this one pot chicken and rice from meh to wow! After you pour in the chicken broth, gently scrape the bottom of the pan to release the fond and let it dissolve into the liquid.
Make It Your Own
Make it spicy. Add your favorite spicy peppers to kick things up a notch. If it weren't for my kids and my husband, I would sauté jalapeños with the onions and mushrooms.
Use different veggies. Add what you love and what you have on hand for this One Pot Chicken and Rice. Carrots and celery would be awesome. You could even throw in some frozen peas just before covering everyone up with the lid for the final cook.
Different cuts of chicken. If you don't like a thigh, don't use a thigh. I suggest using a bone-in, skin-on chicken breast if you go that route. Just make sure you cook it to 165° F internal.
The Road To Success: Tips and Tricks
- Don't overcook the chicken thighs in the first step of the one pot chicken and rice. They will finish cooking along with the rice. You don't want rubbery chicken!
- I do recommend checking the cooking instructions on your rice. Different brands have different recommendation on liquid amounts. I have no clue why, but this is a thing. Just look and see. Adjust accordingly. It should be in the ball park of what I have below.
Serving Ideas
This One Pot Chicken and Rice a pretty good one pot meal. However, if you need some ideas on what do serve with it, I got you! Start with a simple green salad. Also, some roasted asparagus or green beans are lovely. Let's not forget dessert. Try my chocolate tart. It'll make you slap...eh...it slaps. Don't hit. It's just realllll good.
Storing Instructions
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Reheat leftovers in the microwave covered by a damp paper towel.
- I do not recommend freezing leftovers of this recipe. Rice, in my opinion, does not thaw out well. It can become quite mushy in texture.
Recipe
One Pot Chicken and Rice
Ingredients
- 6 bone-in chicken thighs
- 1-2 tablespoon avocado oil
- 2 shallots, diced
- 4-5 cloves garlic, minced
- 2 teaspoon smoked paprika
- 2 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon turmeric
- 1½ cups long grain white rice, rinsed
- 8 oz mushrooms, sliced
- 2¾ cups chicken broth this needs to be very hot
- ½ cup parmesan cheese, grated
- 2 tablespoon butter
Instructions
- Season the chicken thighs with the kosher salt, fresh ground pepper, smoked paprika, and the turmeric. Make sure the season adheres to the chicken. Don't be afraid to get in there with your hands!
- Next, we sear. In a pan on medium-high heat, sear the seasoned chicken in a bit of avocado oil, skin-side down, for about 4-5 minutes. Flip the chicken thighs and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
- Turn down the heat to medium. Toss in the shallots, garlic, and mushrooms. Sauté these for just a few minutes or until fragrant. They will finish cooking along with the rice.
- Pour in the hot broth and deglaze the bottom of the pan, scrapping up all the little cooked bits (the fond).
- Mix in the rinsed rice, stirring to combine everything. Return the chicken to the skillet, nestling it into the rice.
- Cover with a lid and allow the chicken and rice mixture to cook for about 25 minutes or until all the liquids are absorbed into the rice.
- Before serving, stir in the butter and parmesan.
- Enjoy!
Notes
Nutrition
If you guys make this One Pot Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my One Pot Chicken and Rice recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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brenda hill says
super easy for a busy night and the whole family loved it (even the kid)!
Rufus says
I am so happy everyone liked it! Thank you for letting me know!
Krista Bailey says
This is delicious! The instructions were so thorough and simple to follow. The cook time was spot on. My family of 5 ate every single grain of rice!!
Krista Bailey says
This was amazing, the instructions were super easy to follow and cook times were spot on! My family ate every single grain of rice and it has been added to our regular rotation!
Elizabeth Castillo says
Very easy to make and delicious! Making it again tonight for my mother. I'm sure she'll enjoy it as well.
Rufus says
Hi, Elizabeth! Thank you so very much for letting me know. Kind words like this mean the world to me! Have a wonderful day!