If you're looking for a comforting, no-fuss meal that brings everyone flocking to the table, this One Pot Chicken and Rice is the very best! Each bite boasts tender, perfectly seasoned chicken nestled in fluffy, flavorful rice with pops of vibrant vegetables for a meal that tastes like a warm hug.

This recipe is weeknight magic-minimal prep, easy cleanup (hello, only one pot!), and so satisfying. Whether you're feeding a hungry family after a busy day or want leftovers for lunch, it's got you covered.

Inspired by cozy childhood dinners, this dish is my go-to when I want comforting, crowd-pleasing flavor without spending hours in the kitchen. Trust me, once you taste it, you'll be hooked too!

Hearty One Pot Chicken and Rice served in a skillet, garnished with parsley

Why You'll Love This Recipe

Only one pot is needed, making cleanup a breeze
Delivers juicy chicken and fluffy rice every time
Family-friendly flavors that appeal to even picky eaters
Perfect for meal prep and leftovers taste even better the next day

Key Ingredients for One Pot Chicken and Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Chicken thighs are the star of this recipe, providing succulent, juicy bites that stay flavorful and moist. Boneless, skinless thighs are quick to cook and won't dry out-brown them first to lock in flavor. If you prefer, chicken breasts can be swapped in, but keep an eye out so they don't overcook.

Long Grain White Rice

Long grain white rice soaks up the savory broth, spices, and chicken juices beautifully, resulting in fluffy, separate grains. Be sure to rinse it before cooking to remove excess starch and prevent sticking. Jasmine or Basmati work well for extra aroma, and if you prefer brown rice, just extend the cooking time and add a bit more liquid.

Chicken Broth

Chicken broth gives the rice rich, savory depth and infuses the whole dish with comforting flavor. Low-sodium broth lets you control the salt-just taste and adjust seasoning before serving. Vegetable broth is a simple substitute for a lighter touch.

Mixed Vegetables

A colorful mix of carrots, peas, and corn adds sweetness, texture, and plenty of nutrition to the pot. Fresh, frozen, or even leftover veggies all work here-just toss them in. Feel free to swap in bell peppers, green beans, or anything you have on hand.

Garlic

Garlic brings a burst of aroma and warmth, infusing both the chicken and rice as everything cooks together. Freshly minced is best, but in a pinch, a teaspoon of garlic powder works. Love bold flavors? Add more, or toss in a pinch of crushed red pepper for subtle heat.

One Pot Chicken and Rice cooking process

Instructions for One Pot Chicken and Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Season and Brown the Chicken

Pat chicken thighs dry, then sprinkle both sides with 1 teaspoon salt, pepper, and paprika. Heat olive oil in a large, deep skillet or Dutch oven over medium-high. Sear chicken thighs 2-3 minutes per side, until golden but not cooked through. Remove to a plate and set aside.

Sauté Aromatics

In the same pot, reduce heat to medium. Add chopped onion and cook, stirring, until softened and translucent, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant-be careful not to burn it!

Add Rice & Spices

Stir in the rinsed rice, letting it toast gently with the onions for 1-2 minutes. Sprinkle in dried thyme, oregano, and add the bay leaf, stirring to combine. You'll smell the herbs bloom and the mixture will become even more aromatic.

Add Liquids & Veggies

Pour in the chicken broth and add frozen mixed vegetables. Give everything a good stir, scraping up any bits from the bottom of the pot (these are flavor gold!).

Nestle Chicken & Simmer

Return the browned chicken (with juices!) to the pot, nestling it into the rice. Bring everything to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Cook for 20-22 minutes, until the rice is tender, most of the liquid is absorbed, and the chicken is fully cooked (165°F internal temp).

Rest, Fluff, and Serve

Turn off the heat and let the pot stand, covered, for 5-7 minutes. This helps the rice steam and finish cooking. Remove the bay leaf, gently fluff the rice with a fork, and sprinkle with fresh parsley if desired. Serve hot and enjoy!

Recipe Variations

Make It with Chicken Breasts

If you prefer white meat, swap in boneless, skinless chicken breasts. Just note that breasts cook a bit faster, so check for doneness after 18 minutes to keep them juicy.

Add a Zesty Twist

Brighten things up with a squeeze of lemon juice and grated zest stirred in at the end. Or, toss in a handful of chopped fresh herbs like dill or basil for fresh, garden flavor.

Spice Things Up

Craving some kick? Blend in a teaspoon of smoked paprika or chili powder with the seasonings, or add a diced jalapeño to the sautéed onions.

Veggie-Forward Version

Skip the chicken and double the veggies for a hearty vegetarian main. Swap chicken broth for vegetable broth to keep it meatless and toss in extra favorites like bell peppers, mushrooms, or spinach.

Gluten-Free Friendly

This dish is naturally gluten-free as long as your broth is certified gluten-free. Always double-check ingredient labels if you're cooking for someone with gluten sensitivity.

Serving Suggestions

One Pot Chicken and Rice is a satisfying meal on its own, but it's fantastic alongside a crisp green salad or roasted broccoli for added freshness. To round out the meal, serve with warm crusty bread or garlic naan. Garnish with extra parsley and lemon wedges for a bright, tasty finish!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of extra broth or water to loosen the rice. Microwave in bursts, stirring in between, until hot. This dish also freezes well for up to 2 months-thaw overnight in the fridge before reheating.

Frequently Asked Questions About One Pot Chicken and Rice (FAQ)

Q: Can I use brown rice instead of white rice?

A: Yes! Brown rice takes longer to cook and absorbs more liquid. Use up to 3 cups broth and increase cooking time by about 15-20 minutes, checking for doneness.

Q: What if I don’t have a Dutch oven?

A: A large, deep nonstick skillet with a tight lid works perfectly. Just be sure it's big enough to hold everything and the lid fits snugly to trap steam.

Q: Can I prep this recipe in advance?

A: Absolutely. You can brown the chicken, chop the veggies, and measure out spices ahead. Assemble up to the simmering step, cover, and refrigerate, then cook when ready.

This One Pot Chicken and Rice is comfort food at its finest-easy, nourishing, and absolutely irresistible. I hope it becomes a staple in your kitchen! If you try this recipe, please leave a rating and share your thoughts below. Your feedback makes my day!