There’s something about a one-pot meal that feels like a warm hug after a long day. This chicken and rice dinner is exactly that — a simple, comforting dish that fills the kitchen with inviting aromas and fills hungry bellies with satisfying flavors. The kind of dinner you can almost feel settling in as you stir the pot and wait for the magic to happen.
I remember the first time I made this, the smell of garlic and thyme swirling through the air while the chicken skin crisped up just right. The soft crackle from the pan made me pause—did I leave the phone on the charger?—but the scent kept pulling me back. When the peas went in at the end, that burst of green felt like a little promise that dinner was almost ready. It wasn’t perfect; I might’ve stirred the rice a bit too soon, but somehow it all came together in the best way.
- Everything cooks in one pot, which means less cleanup — though you do have to keep an eye on the rice to avoid sticking.
- The chicken skin crisps up nicely, adding texture, but be ready for a bit of extra patience to get it just right.
- The spices give the dish a subtle warmth without overwhelming, but if you like it spicier, a pinch more cayenne might do the trick.
- It’s a hearty, filling meal that’s easy to customize with whatever veggies you have on hand.
If you’re worried about juggling multiple pans on a busy night, this one-pot dinner is a little relief. It’s straightforward but not boring, with layers of flavor that develop as everything simmers together.
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One-Pot Chicken and Rice Dinner
- Total Time: 55 minutes
- Yield: 4 1x
Description
A comforting and flavorful one-pot chicken and rice dish perfect for a hearty dinner. Tender chicken thighs cooked with aromatic spices, vegetables, and fluffy rice all in one pot for easy cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
1 cup long-grain white rice, rinsed
2 1/2 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 cup frozen peas
2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
Reduce heat to medium. Add diced onion, carrot, and celery to the same pan. Cook, stirring occasionally, for 5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Add rinsed rice to the pan and stir to coat the rice with the oil and vegetables.
Pour in chicken broth and add dried thyme, smoked paprika, and cayenne pepper. Stir to combine.
Return the chicken thighs to the pan, placing them on top of the rice mixture skin-side up.
Bring to a gentle simmer, then cover the pan with a tight-fitting lid and reduce heat to low.
Cook for 25 minutes without lifting the lid, until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the lid and scatter frozen peas over the rice. Cover again and let sit off heat for 5 minutes to warm the peas.
Sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
One thing I like about this recipe is that it doesn’t require fancy gear — just a deep skillet or a Dutch oven works fine. When serving, a simple side salad or crusty bread pairs nicely, soaking up any extra broth. If you want to switch things up, swapping peas for green beans or adding a squeeze of lemon at the end can brighten the dish. I haven’t tested all variations, but sometimes I toss in mushrooms or swap chicken thighs for drumsticks with good results.
How long does it keep? Leftovers store well in the fridge for a few days, and reheating is easy either in a pan or microwave. Just watch the rice so it doesn’t dry out.
Can I use other rice? Long-grain white rice works best here since it cooks evenly with the chicken, but if you want to try brown rice, expect a longer cooking time and maybe a bit more liquid.
Is this suitable for meal prep? Definitely. It’s one of those dishes that tastes even better the next day, so making a double batch isn’t a bad idea.
Give this one-pot chicken and rice dinner a try when you crave something cozy without too much fuss. It’s a simple pleasure that makes weeknights feel a little more special.