One Pot Dinner
Create a comforting and flavorful meal with this easy One Pot Dinner, a perfect recipe for busy weeknights or cozy family gatherings. Made with tender, golden-seared chicken thighs, hearty vegetables like carrots and bell peppers, and perfectly seasoned long-grain rice, this dish packs incredible flavor into every bite. The one-pot method simplifies cooking and cleanup while allowing the savory broth, aromatic spices like paprika and thyme, and a touch of sweetness from frozen peas to infuse the dish with wholesome goodness. Ready in under an hour with just 15 minutes of prep time, this one-pot chicken and rice recipe is a stress-free way to serve a satisfying, balanced meal. Finish with a sprinkle of fresh parsley, and enjoy a hearty dinner that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (sliced into rounds)
- 1 large bell pepper (chopped)
- 1.5 cups white rice (long-grain)
- 3 cups chicken broth (low sodium)
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 cups frozen peas
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with half the salt and pepper.
Sear the chicken thighs in the hot oil for 4-5 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
In the same pot, add the diced onion and sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Add the minced garlic, sliced carrots, and chopped bell pepper. Cook for another 3-4 minutes until softened.
Stir in the rice, ensuring it is well coated with the vegetable mixture.
Pour in the chicken broth and season with paprika, thyme, and the remaining salt and pepper. Stir to combine.
Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
Five minutes before the end of cooking, sprinkle the frozen peas over the top and re-cover the pot.
Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes.
Garnish with chopped parsley before serving. Enjoy your delicious one-pot dinner!
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.8 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2352 mg | 50% | |
*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.
