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One Pot Chicken and Rice

A creamy and flavorful one-pot dish featuring succulent chicken and perfectly cooked rice, making it a convenient family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts Use thighs for more flavor.
  • 1 cup long-grain rice
  • 2 cups chicken broth Use low-sodium if preferred.
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots Or fresh veggies of your choice.
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley Optional.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium-high heat. Season the chicken with salt, pepper, thyme, and paprika. Add the chicken to the pot and sauté until browned on both sides (about 5-7 minutes). Remove and set aside.
  2. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the rice and cook for another minute, allowing it to absorb the flavors. Then, return the chicken to the pot.
  4. Pour in the chicken broth and add the peas and carrots. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  6. Fluff the rice with a fork, add salt and pepper to taste, and garnish with fresh parsley if desired. Serve hot and enjoy!

Notes

Feel free to swap out the veggies based on your preferences or what you have on hand, such as zucchini or corn. Browning the chicken adds layers of flavor that truly elevate the dish. Leftovers can be stored in an airtight container for up to 3-4 days.