When I gave this One Pot Roast Chicken and Rice recipe a try, I immediately knew it was a keeper. The hearty mix of tender chicken thighs, perfectly seasoned rice, and warm spices created an irresistible medley of flavors. I loved how it all came together in a single pot, sparing me from a pile of dishes afterward.
What makes this recipe even better is its simplicity. You don’t need fancy skills or hard-to-find ingredients to create it. It’s ideal whether you’re cooking a last-minute family dinner or prepping on Sunday for the week ahead. Uncomplicated comfort food like this just hits differently, and trust me, once you try it, you’ll find yourself making it over and over.
Why You’ll Love This Recipe?
This recipe is so much more than a meal; it’s a weeknight lifesaver that’s full of charm and flavor.
Simple, One-Pot Cooking
Keeping it all to one pot is a game-changer. From browning the chicken to simmering the rice, this dish makes cleanup a breeze. Plus, cooking everything together allows the flavors to meld beautifully for a richer taste.
Bursting with Flavor
The blend of paprika, thyme, onion, and garlic brings an earthy warmth to the rice that pairs perfectly with the juicy chicken. Every bite feels like pure comfort. A touch of lemon zest or a dash of hot sauce can add even more depth.
Customization Options
This recipe adapts beautifully. Want to toss in veggies? Go for it. Prefer a mix of white and brown rice? That’s easy too. You can even swap the spices to match different cuisines for a fresh twist.
Affordable and Accessible
Using simple, budget-friendly ingredients like chicken thighs, rice, and onion ensures this meal is both cost-effective and satisfying. It’s a great way to make a wholesome, hearty dish without breaking the bank.
Cooking Time
Here’s how long it takes to make your new favorite dinner.
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Ingredients
Here’s a quick rundown of what you’ll need to whip up this delicious dish.
- 6 boneless, skinless chicken thighs
- 1 ½ cups long-grain white rice
- 3 cups vegetable broth
- 1 medium yellow onion, diced
- 2 tablespoons cooking oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional garnish)
Variations
The beauty of this recipe is in its flexibility. Here are some ideas to make it your own.
- Lighter Protein Options: Use chicken breasts instead of thighs for a leaner meal.
- More Veggies: Stir in frozen peas, sautéed mushrooms, or fresh spinach to pack in extra nutrients.
- Rice Alternates: Substitute brown rice or a mix of white and wild rice, but adjust liquid and cooking time accordingly.
Equipment You’ll Need
Stock your kitchen with these tools to make this recipe effortless.
- Deep Skillet or Dutch Oven: Ideal for cooking the chicken and rice in one pot.
- Measuring Cups and Spoons: For accurate seasoning and liquid measurements.
- Wooden Spoon or Spatula: Perfect for stirring and scraping up all those flavorful browned bits.
How to Make One-Pot Roast Chicken and Rice?
Follow these simple steps to bring this mouthwatering dish to your table.
Step 1: Season Your Chicken🍗
Combine paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper in a bowl. Rub the mix over both sides of your chicken thighs for maximum flavor. This quick step ensures every bite of chicken is perfectly spiced.
Step 2: Brown the Chicken
Heat one tablespoon of oil in a deep skillet over medium heat. Add the seasoned chicken thighs and cook for 4–5 minutes on each side until golden brown. Remove the chicken and set it aside. Don’t worry about the chicken being fully cooked yet; it finishes with the rice later.
Step 3: Cook the Onion
Lower the heat slightly and add another tablespoon of oil to the skillet. Toss in your diced onion and sauté for 5 minutes until soft and translucent. Stir occasionally to scrape up the browned bits for extra flavor.
Step 4: Toast the Rice🍚
Add the uncooked rice to the skillet and stir it gently with the onion. Toasting the rice for 1–2 minutes not only enhances flavor but also helps it stay more defined and less mushy.
Step 5: Combine the Chicken and Liquid
Pour vegetable broth into the skillet and stir to distribute all the flavors evenly. Nestle the browned chicken thighs on top of the rice mixture. Cover the skillet with a lid and bring it to a gentle boil over medium-high heat.
Step 6: Simmer and Rest
Once it reaches a boil, reduce the heat to low. Simmer the pot for 20 minutes without lifting the lid (it’s tempting, but resist!). After simmering, turn off the heat and allow it to rest for 5 minutes to give the rice time to absorb the final bits of flavor. Finally, fluff the rice with a fork and serve.
Tips for Making the Recipe
Elevate your cooking with these helpful tips.
Choose the Right Cut of Chicken: Stick with chicken thighs for guaranteed juiciness. If you prefer chicken breasts, make sure not to overcook to avoid dryness. Thighs also add extra flavor as they release more natural juices into the dish.
Resist Peeking: Once you’ve added the broth and covered the pot, keep the lid on! This ensures your rice cooks evenly and comes out fluffy. Lifting the lid too early lets steam escape, which can lead to unevenly cooked rice.
Adjust Seasoning: Taste the finished dish and adjust salt, pepper, or any herbs according to your preference before serving. A squeeze of fresh lemon juice or a sprinkle of fresh herbs can enhance the final flavors beautifully.
How to Serve One Pot Roast Chicken and Rice?
This recipe is a showstopper on its own, but you can pair it with sides for a complete meal.
A vibrant green salad with a zesty vinaigrette complements the hearty chicken and rice perfectly. Roasted broccoli or steamed green beans also add a fresh balance. For a finishing touch, sprinkle chopped parsley or a squeeze of lemon over the dish to brighten the flavors.
Nutritional Information
Here’s a quick look at the nutrition breakdown for one serving of this comforting meal.
- Calories: 421
- Protein: 31g
- Carbohydrates: 42g
- Fat: 13g
Make Ahead and Storage
Planning? This recipe holds up beautifully for leftovers or meal prep.
Make Ahead
Season and sear the chicken ahead of time, then refrigerate it until ready to cook. You can also measure out the rice and chop the onion in advance for quicker assembly.
Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, add a splash of broth or water to the rice and warm gently on the stovetop. For freezing, separate the chicken and rice into individual portions and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
This One Pot Roast Chicken and Rice is everything you want in a weeknight meal– quick, hearty, and packed with delicious flavors. Whether you’re cooking for your family or prepping for the week, it’s a recipe that never fails to hit the mark. Enjoy every comforting bite! 😊
One Pot Roast Chicken And Rice Recipe
Ingredients
- 6 boneless skinless chicken thighs
- 1 ½ cups long-grain white rice
- 3 cups vegetable broth
- 1 medium yellow onion diced
- 2 tablespoons cooking oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Combine paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper in a bowl. Rub the mix over both sides of your chicken thighs for maximum flavor. This quick step ensures every bite of chicken is perfectly spiced.
- Heat one tablespoon of oil in a deep skillet over medium heat. Add the seasoned chicken thighs and cook for 4–5 minutes on each side until golden brown. Remove the chicken and set it aside. Don’t worry about the chicken being fully cooked yet; it finishes with the rice later.
- Lower the heat slightly and add another tablespoon of oil to the skillet. Toss in your diced onion and sauté for 5 minutes until soft and translucent. Stir occasionally to scrape up the browned bits for extra flavor.
- Add the uncooked rice to the skillet and stir it gently with the onion. Toasting the rice for 1–2 minutes not only enhances flavor but also helps it stay more defined and less mushy.
- Pour vegetable broth into the skillet and stir to distribute all the flavors evenly. Nestle the browned chicken thighs on top of the rice mixture. Cover the skillet with a lid and bring it to a gentle boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low. Simmer the pot for 20 minutes without lifting the lid (it’s tempting, but resist!). After simmering, turn off the heat and allow it to rest for 5 minutes to give the rice time to absorb the final bits of flavor. Finally, fluff the rice with a fork and serve.
Notes
- Choose the Right Cut of Chicken: Stick with chicken thighs for guaranteed juiciness. If you prefer chicken breasts, make sure not to overcook to avoid dryness. Thighs also add extra flavor as they release more natural juices into the dish.
- Resist Peeking: Once you’ve added the broth and covered the pot, keep the lid on! This ensures your rice cooks evenly and comes out fluffy. Lifting the lid too early lets steam escape, which can lead to unevenly cooked rice.
- Adjust Seasoning: Taste the finished dish and adjust salt, pepper, or any herbs according to your preference before serving. A squeeze of fresh lemon juice or a sprinkle of fresh herbs can enhance the final flavors beautifully.
