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One-pot chicken and rice recipe with golden chicken and fluffy rice.

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
Cook Time 30 minutes
Total Time 40 minutes
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.