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One-Pot Chicken and Rice

This is my favorite weeknight dinner when I want something comforting without a sink full of dishes. The chicken stays incredibly tender, the rice absorbs all those delicious flavors, and everything cooks together in one pot. It's the kind of meal that makes your house smell amazing and feeds the whole family with minimal effort.

Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
6

By Michael Chen

Published: January 25, 2026 | Last Updated: February 6, 2026

One-pot chicken and rice with vegetables

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1½ cups long-grain white rice
  • 2½ cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • Fresh parsley for garnish

Instructions

  1. Pat chicken thighs dry and season generously with salt and pepper on both sides.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5-6 minutes. Flip and brown the other side for another 5 minutes. Remove chicken and set aside.
  3. In the same pot, add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
  4. Stir in rice, paprika, thyme, and cumin. Toast for 1-2 minutes.
  5. Pour in chicken broth and diced tomatoes (with their juice). Stir well, scraping up any browned bits from the bottom.
  6. Nestle the chicken thighs back into the pot, skin-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
  7. Add frozen peas and corn, cover, and cook for another 5 minutes until rice is tender and chicken is cooked through (internal temp 165°F).
  8. Let rest for 5 minutes, then garnish with fresh parsley and serve.

Tips & Variations

Crispy skin: For extra crispy chicken, place the pot under the broiler for 2-3 minutes at the end (watch carefully!).

Vegetable swap: Use green beans, bell peppers, or whatever veggies you have on hand.

Rice options: Brown rice works too but needs 45-50 minutes cooking time and an extra ½ cup of broth.

Spice it up: Add a pinch of cayenne or red pepper flakes for some heat.

Nutrition Information

Per serving

NutrientAmount
Calories480
Total Fat18g
Carbohydrates48g
Protein32g
Sodium720mg

Frequently Asked Questions

Can I use chicken breasts instead?

You can, but thighs work better for one-pot meals because they stay juicier. If using breasts, check them at 20 minutes to avoid overcooking.

My rice came out mushy. What happened?

Too much liquid or cooking too long. Make sure you're using the exact amounts and simmer on low heat, not medium.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of chicken broth to prevent drying out.

Can I make this ahead?

You can prep the ingredients ahead, but I recommend cooking it fresh. The chicken skin won't be as crispy if reheated.