This One Pot Chicken and Rice is a comfort food classic that is elevated with the addition of fresh thyme and rosemary. Plus it's easy to make with a few simple ingredients in one pot. The whole family is sure to enjoy it!
If you're craving more tasty chicken recipes, then be sure to try making Cast Iron Chicken Thighs, some Cast Iron Chicken Breast, Hibachi Chicken, or a Chicken and Broccoli Casserole.
There is nothing better on busy weeknights than a one-pan dinner. They make family dinners so much easier and are filling enough to serve alone with no other side additions. Plus the leftovers are usually even better the next day.
Like this filling and flavorful chicken with rice one pot meal. It's simple to make and ready in minutes.
Let's get started!
Chicken and Rice Ingredients
- Chicken Thighs - For this particular recipe, chicken thighs work the best! You can use bone-in, boneless thighs, skin-on chicken thighs, or skinless chicken thighs. I would advise against opting for boneless skinless chicken breasts for this recipe as they will be overcooked by the time the rice is done. I prefer to use skin-on chicken thighs for juicy chicken thighs with crispy skin.
- Garlic Powder - Adds dry garlic flavor to the raw chicken and helps to season it.
- Italian Seasoning - A great spice blend that adds an earthy and slightly peppery flavor to the chicken.
- Paprika - Needed to season the chicken to add a smokey flavor.
- Garlic - Sauteed with the onion to add aromatic and slightly spicy flavor. Use freshly minced garlic or save time by using the kind that comes in a jar already minced.
- Onion - Use a white onion or any yellow onion and dice it into small even size pieces.
- Thyme - Be sure to use freshly chopped thyme to add a savory and herby flavor.
- Rosemary - Freshly chopped rosemary adds a woodsy and slightly bitter taste.
- Rice - You may use any brand of white rice that you prefer, but basmati rice, jasmine rice, or any long grain rice works perfectly. Brown rice could be used instead, but the cooking time may need to be adjusted to longer.
- Chicken Broth - Adds savory flavor to the overall dish and helps to cook the rice until it's tender. Chicken stock, low-sodium chicken broth, or vegetable broth could be used instead.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Chicken Thighs and Rice
Begin the rice dish by seasoning the chicken. Using a gallon size storage bag add the uncooked chicken thighs, garlic powder, Italian seasoning, paprika, salt, and ground black pepper. Close the bag and gently move the bag around to fully coat the chicken in the thighs. Set aside.
Using a large skillet (deep skillet) or braiser on the stovetop over medium-high heat, once heated add the olive oil and the chicken skin or top side down. Allow the chicken to cook undisturbed for about 3 to 5 minutes, until the skin is golden and slightly crispy. Flip the chicken thighs to the opposite side and allow it to cook for 2 to 3 minutes before removing it from the pan.
To the same pan, add the onion and minced garlic. Allow it to cook for 1 to 2 minutes, until fragrant.
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Adjust the stovetop to medium heat and add the chicken broth, fresh chopped thyme, fresh rosemary, and uncooked rice. Stir to combine. Add the chicken thighs to the top of the rice mixture, it's okay for it to be half-submerged.
Cover with the lid and allow it to cook for 25 to 30 minutes, until the rice has absorbed the liquid and the chicken is cooked to an internal temperature of 165 degrees F. Turn off the heat and serve warm. Enjoy!
Tips to Make the Best Chicken and Rice Recipe
- Use a large skillet that is deep enough to hold all of the ingredients. Using a braiser works perfectly because it is large, deep, and oven-safe.
- Be sure to use chicken thighs and not chicken breast for tender, juicy, and perfectly cooked chicken. Use a meat thermometer to make sure the chicken is done before pulling it from the oven.
- Using chicken broth or stock will provide the most flavor, but if you need to, then you can use water instead.
- Freshly chopped thyme and rosemary should be used and not dried seasoning. Trust me, it provides so much flavor that you do not want to omit these herbs.
Storage Tips
Storage. You can store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
Reheating. When ready to reheat, add it to a skillet over medium-low heat and cook until warm. Add some additional chicken broth if needed. It can also be reheated in the microwave for a quicker option.
Freezer. This dish will freeze for up to 1 month. Place in a freezer-safe container or freezer bag before placing into the freezer for storage.
More Chicken Recipes You'll Love
- Creamy Chicken and Rice Casserole
- Chicken Nuggets and French Fries
- Easy Homemade Chicken Pot Pie Recipe
- Chicken and Broccoli Casserole
- Cast Iron Chicken Breast
- Hibachi Chicken
- Instant Pot Chicken and Potatoes with Green Beans
- Cheesy Chicken Enchilada Pasta
- Chicken Mozzarella Bake
- Baked Lemon Pepper Chicken Thighs
Do you have any comments, questions, or other tasty ideas for this One-Pot Chicken and Rice Recipe? Please share them in the comments below!
📖 Recipe
One Pot Chicken and Rice
Video
Equipment
- 1 large skillet or braiser
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds chicken thighs
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup uncooked basmati rice
- 2 ¼ cups chicken broth
Instructions
- Begin the rice dish by seasoning the chicken. Using a gallon size storage bag add the 2 pounds chicken thighs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Close the bag and gently move the bag around to fully coat the chicken in the thighs. Set aside.
- Using a large skillet (deep skillet) or braiser on the stovetop over medium-high heat, once heated add the 2 tablespoons olive oil and the chicken skin or top side down.
- Allow the chicken to cook undisturbed for about 3 to 5 minutes, until the skin is golden and slightly crispy. Flip the chicken to the opposite side and allow it to cook for 2 to 3 minutes before removing it from the pan.
- To the same pan, add the 1 cup onion and 4 cloves minced garlic. Allow it to cook for 1 to 2 minutes, until fragrant.
- Adjust the stovetop to medium heat and add the 2 ¼ cups chicken broth, 1 tablespoon fresh chopped thyme, 1 tablespoon fresh rosemary, and uncooked rice. Stir to combine.
- Add the chicken thighs to the top of the rice mixture, it's okay for it to be half-submerged. Cover with the lid and allow it to cook for 25 to 30 minutes, until the rice has absorbed the liquid and the chicken is cooked to an internal temperature of 165 degrees F. Turn off the heat and serve warm. Enjoy!
Notes
- Use a large skillet that is deep enough to hold all of the ingredients. Using a braiser works perfectly because it is large, deep, and oven-safe.
- Be sure to use chicken thighs and not chicken breast for tender, juicy, and perfectly cooked chicken. Use a meat thermometer to make sure the chicken is done before pulling it from the oven.
- Using chicken broth or stock will provide the most flavor, but if you need to, then you can use water instead.
- Freshly chopped thyme and rosemary should be used and not dried seasoning. Trust me, it provides so much flavor that you do not want to omit these herbs.
Original post date 01/08/2024. Updated 01/17/2025.
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