1. Can I use boneless chicken thighs for this recipe?

Yes, you can use boneless chicken thighs instead of bone-in. Boneless thighs cook faster, so adjust the cooking time accordingly, ensuring the chicken reaches an internal temperature of 165°F for safety.

2. Can I make One Pot Chicken and Rice in the oven?

Absolutely! If you prefer to use the oven, you can bake this dish at 375°F. After searing the chicken and sautéing the onions, transfer everything to an oven-safe dish, cover, and bake for about 25-30 minutes until the rice is cooked through and tender.

3. What can I substitute for Basmati rice in this recipe?

You can swap Basmati rice with other long-grain rice varieties, such as jasmine or regular long-grain rice. Keep in mind that different types of rice may require slight adjustments in liquid and cooking time.

One Pot Chicken and Rice: A Quick and Flavorful Dinner

Name: One Pot Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups uncooked Basmati rice; 6 bone-in skinless chicken thighs; 1 ½ tsp mixed herbs (substitute with Italian seasoning or Herb de Provence); 2 tsp smoked paprika (substitute with sweet paprika); 1 tsp onion powder; 1 tsp garlic powder; 2 Tbsp olive oil; 1 cup chopped onion (any variety); 1 Tbsp unsalted butter; 3 cups low-sodium chicken stock; Salt and pepper to taste; ½ cup green onions for garnish (substitute with chives, parsley, or coriander)

Description

This One Pot Chicken and Rice recipe is a simple, comforting, and flavorful dish perfect for a busy weeknight. With tender chicken thighs and perfectly fluffy rice, it’s a family favorite that’s easy to make and quick to clean up.

Ingredients

Scale

1 ½ cups uncooked Basmati rice
6 bone-in skinless chicken thighs
1 ½ tsp mixed herbs (substitute with Italian seasoning or Herb de Provence)
2 tsp smoked paprika (substitute with sweet paprika)
1 tsp onion powder
1 tsp garlic powder
2 Tbsp olive oil
1 cup chopped onion (any variety)
1 Tbsp unsalted butter
3 cups low-sodium chicken stock
Salt and pepper to taste
½ cup green onions for garnish (substitute with chives, parsley, or coriander)

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Instructions

In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper.
Rinse the rice until the water runs clear and set aside.
Add the chicken thighs to a large bowl, coat with seasoning, and set aside a teaspoon of the seasoning for later use.
Heat olive oil in a large pot over medium-high heat. Add the chicken, skin-side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set aside.
Sauté the chopped onions in the same pot until softened, about 3 minutes. Add butter and stir until melted.
Stir in the rinsed rice and toast for about 1-2 minutes to prevent sticking.
Pour in the chicken stock and reserved seasoning. Stir to combine, scraping the bottom of the pot to deglaze it.
Place the chicken thighs over the rice. Cover the pot and cook on low-medium heat for 15-20 minutes, until the rice is tender and liquid is absorbed.
Garnish with chopped green onions, cover, and let the dish sit for 3 more minutes before serving. Fluff the rice with a fork and enjoy!

Notes

If using boneless chicken thighs, adjust cooking time as they cook faster than bone-in thighs.
For a healthier version, add spinach or frozen vegetables in the last 5 minutes of cooking.
To make this dish spicier, add chili powder or hot sauce.
If you prefer oven baking, preheat to 375°F and bake after searing the chicken for about 25-30 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, British

Nutrition

Serving Size: 1 serving
Calories: 441 kcal
Sugar: 2g
Sodium: 112mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 43g
Fiber: 2g
Protein: 23g
Cholesterol: 82mg