Description
This one-pot Chicken and Rice is a deliciously hearty meal with juicy chicken, fluffy rice, and a blend of seasonings. It’s easy to make, budget-friendly, and perfect for meal prep!
Ingredients
For the Chicken:
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1 1/2 lbs boneless, skinless chicken thighs or breasts
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp garlic powder
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1/2 tsp smoked paprika
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1 tbsp olive oil
For the Rice:
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1 tbsp butter
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1/2 onion, finely chopped
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2 cloves garlic, minced
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1 cup long-grain white rice (or jasmine rice)
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2 cups chicken broth
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1/2 cup diced tomatoes (optional)
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1/2 tsp dried oregano
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1/2 tsp dried thyme
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1/4 tsp red pepper flakes (optional for spice)
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1/2 cup frozen peas (or chopped carrots)
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1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the Chicken
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Season the chicken with salt, black pepper, garlic powder, and smoked paprika.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Sear the chicken for 3-4 minutes per side until golden brown (it doesn’t need to be fully cooked). Remove from the pan and set aside.
2. Sauté the Rice & Veggies
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In the same pan, melt butter and sauté onion and garlic for 2 minutes until fragrant.
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Add the rice, stirring for 1-2 minutes to lightly toast it.
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Stir in chicken broth, diced tomatoes, oregano, thyme, and red pepper flakes.
3. Cook Everything Together
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Return the seared chicken to the pot, nestling it into the rice.
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Bring to a boil, then cover and reduce to low heat. Simmer for 20 minutes until the rice is tender and chicken is cooked through (165°F internal temp).
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Stir in the peas and let sit for 5 minutes.
4. Serve & Garnish
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Fluff the rice with a fork, garnish with fresh parsley, and serve hot!
Notes
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Swap white rice for brown rice, but increase the broth to 2 ½ cups and cook for 40 minutes.
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Add bell peppers, mushrooms, or corn for extra veggies.
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Use rotisserie chicken for a faster version—just stir it in at the end.