One-Pot Chicken and Rice: Easy Weeknight Dinner

This one-pot chicken and rice recipe brings tender, golden chicken and fluffy, savory rice together in a weeknight-friendly dinner. The rice cooks in the same pan, soaking up the flavor from onion, garlic, paprika, thyme, and chicken broth. It is practical, satisfying, and made with familiar ingredients.

Why this chicken and rice recipe works

Cooking everything in one covered skillet keeps the rice moist and makes cleanup easier. Browning the chicken first builds flavor in the pan; the onion and garlic then soften in those browned bits before the broth goes in. A short rest after cooking lets the rice finish steaming without turning mushy.

If you are planning simple dinners, browse more ideas in Dinner and Quick Meals. For a different cozy dinner, try our Easy Chocolate Cake for dessert.

Ingredients and helpful swaps

Use long-grain white rice for separate, tender grains. Brown rice needs more liquid and a much longer cooking time, so it is not a direct swap here. Boneless chicken thighs stay juicy and are forgiving, while chicken breast works if you avoid overcooking it. Low-sodium broth gives you better control over the salt.

Frozen peas or diced bell pepper can be stirred in during the final few minutes. Lemon juice and chopped parsley brighten the finished dish. Keep the lid on while the rice cooks; lifting it repeatedly lets steam escape and can leave the grains unevenly cooked.

How to make one-pot chicken and rice

1. Pat the chicken dry and season it with salt, pepper, paprika, and thyme.
2. Warm olive oil in a large lidded skillet over medium heat. Brown the chicken for about 3 minutes per side, then transfer it to a plate; it will finish cooking with the rice.
3. Add the chopped onion to the pan and cook until softened. Stir in the garlic for 30 seconds, then add the rinsed rice and stir to coat.
4. Pour in the broth and scrape up the browned bits. Nestle the chicken into the rice and bring the liquid to a gentle simmer.
5. Cover, reduce the heat to low, and cook for 18 to 22 minutes, until the rice is tender and the chicken reaches 165°F (74°C) in its thickest part.
6. Turn off the heat and rest, covered, for 5 minutes. Fluff the rice, add lemon juice and parsley, and serve.

Tips for tender chicken and fluffy rice

Keep the simmer gentle rather than vigorous, and use a tight-fitting lid. If the rice is still firm after the liquid is absorbed, add a splash of hot broth, cover, and cook a few minutes longer. Always check poultry with a food thermometer; FoodSafety.gov lists 165°F (74°C) as the safe minimum internal temperature for chicken. See its safe minimum internal temperature chart.

Storage and serving

Refrigerate leftovers in a shallow airtight container within 2 hours and use within 3 to 4 days. Reheat until steaming hot, adding a spoonful of broth or water to loosen the rice. Serve with a crisp green salad or roasted vegetables for a complete meal.

Recipe notes

Nutrition is an estimate per serving and varies with the chicken, broth, and portion size used. This recipe makes four servings. See the recipe card below for the ingredient amounts, timing, and step-by-step method.

Estimated Nutrition (per serving)

Approximate values for 1 serving (1/4 of the recipe). Actual nutrition varies with ingredient brands, chicken cut, broth, and portion size.

One-Pot Chicken and Rice

Juicy chicken and fluffy, seasoned rice cook together in one skillet for a simple, satisfying weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken thighs
• 1 cup long-grain white rice rinsed
• 1 tbsp olive oil
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 1 3/4 cups low-sodium chicken broth
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt plus more to taste
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Method

 

1. Pat the chicken dry and season both sides with salt, pepper, paprika, and thyme.
2. Heat the olive oil in a large lidded skillet over medium heat. Brown the chicken for about 3 minutes per side, then transfer it to a plate.
3. Add the onion to the skillet and cook until soft, about 4 minutes. Stir in the garlic for 30 seconds, then add the rinsed rice and stir to coat.
4. Pour in the broth and scrape up any browned bits. Return the chicken to the skillet and bring the liquid to a gentle simmer.
5. Cover, reduce the heat to low, and cook for 18 to 22 minutes, until the rice is tender and the chicken reaches 165°F (74°C) in its thickest part.
6. Turn off the heat and rest, covered, for 5 minutes. Fluff the rice, stir in lemon juice, garnish with parsley, and serve.