One Pot Chicken and Rice

5 from 1 vote

One Pot Chicken and Rice is a comfort food classic that's elevated with the addition of thyme and rosemary. Easy to make with a few ingredients!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: chicken and rice, one pot chicken and rice

Servings:

Calories: 508kcal

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!

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.