Description
A comforting one-pot chicken and rice recipe made with tender chicken thighs, fluffy long-grain rice, and savory broth. Everything cooks together in one pan for an easy, family-friendly dinner with minimal cleanup.
Ingredients
- Chicken thighs – 1½ pounds
- Long-grain white rice – 1½ cups
- Chicken broth (low sodium) – 3 cups
- Yellow onion, diced – 1 medium
- Garlic cloves, minced – 4
- Olive oil – 2 tablespoons
- Unsalted butter – 1 tablespoon
- Paprika – 1 teaspoon
- Dried thyme – 1 teaspoon
- Garlic powder – ½ teaspoon
- Onion powder – ½ teaspoon
- Black pepper – ½ teaspoon
- Kosher salt – 1 teaspoon
- Fresh parsley, chopped – 2 tablespoons
- Lemon juice – 1 tablespoon
Instructions
- Heat olive oil in a large heavy pot over medium heat.
- Season chicken thighs and sear until golden brown on both sides, then remove and set aside.
- Add diced onion to the same pot and cook until softened.
- Stir in garlic and cook until fragrant.
- Add rice and all seasonings, stirring to lightly toast the rice.
- Pour in chicken broth and stir to combine.
- Nestle the chicken back into the pot.
- Bring to a gentle simmer, cover, and cook until the rice is tender and chicken is fully cooked.
- Remove from heat and let rest for a few minutes.
- Garnish with parsley and finish with lemon juice before serving.
Notes
- Use long-grain rice only for best texture.
- Chicken thighs stay juicier than breasts, but either can be used.
- Let the dish rest before serving to help the rice firm up.
- Add vegetables like peas or carrots during the last 5 minutes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 135 mg
