Chicken and Rice 1 Pot Meal
Savor the ultimate comfort food with this Chicken and Rice 1 Pot Meal, a wholesome dish that combines tender, juicy chicken thighs with perfectly seasoned, fluffy rice—all made in one pot for easy preparation and cleanup. This recipe features golden-seared bone-in, skin-on chicken, paired with aromatic vegetables like onion, carrot, and celery, and infused with savory chicken broth, dried thyme, and paprika for maximum flavor. With just 15 minutes of prep time and a foolproof cooking method, this hearty meal is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley for a pop of color and freshness, and enjoy a one-pot wonder that’s as convenient as it is delicious. Ideal for fans of one-pot meals, quick dinner recipes, and classic comfort food!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 teaspoon dried thyme
- 1 teaspoon paprika
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened.
Add the minced garlic, diced carrot, and diced celery. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are fragrant and slightly tender.
Stir in the long-grain white rice, ensuring it is coated with the vegetable mixture, and let it toast for 1 minute.
Pour in the chicken broth, and stir in the dried thyme, paprika, and bay leaf. Bring the mixture to a simmer.
Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/75°C).
Remove the pot from the heat and let it rest for 5 minutes with the lid on.
Discard the bay leaf, fluff the rice with a fork, and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
