Chicken thighs and rice simmer together in one pot until the rice is fluffy and fully seasoned by the broth — a hands-off dinner with almost nothing to clean up.

One-Pot Chicken and Rice

Chicken thighs and rice simmer together in one pot until the rice is fluffy and fully seasoned by the broth — a hands-off dinner with almost nothing to clean up.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tbsp olive oil
1.5 lb boneless, skinless chicken thighs, cut into large pieces
1 tsp salt, divided
0.5 tsp black pepper
1 yellow onion, diced
2 carrots, diced
3 cloves garlic, minced
1.5 cups long-grain white rice, rinsed
2.75 cups chicken broth
1 tsp smoked paprika
0.5 tsp dried thyme
1 cup frozen peas
2 tbsp parsley, chopped, for garnish

Equipment

1 Large pot or Dutch oven

Method

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with half the salt and the pepper, then brown on all sides, about 5-6 minutes. Transfer to a plate.
Add the onion and carrots to the same pot and cook for 4-5 minutes until softened. Stir in the garlic and cook 30 seconds more.
Add the rice and toast it in the pot for 1 minute, stirring to coat in the fat.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the remaining salt, paprika and thyme.
Nestle the chicken back into the pot, bring to a simmer, then cover and reduce heat to low. Cook for 18-20 minutes, until the rice is tender and the liquid is absorbed.
Remove from heat, stir in the frozen peas, and let stand covered for 5 minutes so the peas warm through. Fluff with a fork, garnish with parsley and serve.