Go Back
One-Pot Chicken and Rice dish served with fresh herbs and vegetables.

One-Pot Chicken and Rice

A comforting and flavorful one-pot meal perfect for weeknights, packed with chicken, rice, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs or breasts
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas added in the last 5 minutes of cooking
  • 1 teaspoon paprika
  • 2 tablespoons olive oil for sautéing

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing them until translucent.
  2. Season the chicken with salt, pepper, and paprika, and then add to the pot. Brown the chicken on both sides.
  3. Once browned, remove the chicken and set it aside.
Cooking
  1. Add the rice to the pot, toasting it for about 2 minutes while stirring.
  2. Pour in the chicken broth and bring it to a rolling boil.
  3. Return the chicken to the pot, cover, and reduce the heat to low. Cook for 20-25 minutes until the rice is tender and the chicken is fully cooked.
  4. Add the frozen peas during the last 5 minutes of cooking.
  5. Fluff the rice, garnish with parsley, and serve warm.

Notes

For variations, consider swapping rice for quinoa or chicken for tofu. Pair with a fresh green salad or crusty bread for a complete meal. Adding lemon juice before serving enhances flavors.