USAChicken thighs are the right cut here. Breast meat dries out fast when it cooks into rice — thighs stay juicy even if you run slightly over on time. If you only have breasts, cut them into large chunks and reduce the searing time to 2 minutes per side.
Do not lift the lid during the 20 minutes of covered cooking. Every time you do, steam escapes and the rice cooks unevenly. Set a timer and walk away.
One-Pot Chicken and Rice
By Sergei Martynov
Chicken thighs seared until golden, then rice and broth go in the same pan and everything cooks together. The rice absorbs all the chicken juices and spiced broth — nothing is wasted, nothing gets washed up separately. One pan, 40 minutes, dinner done.
What you'll need
Ingredients
- 800 g
See recipes with boneless skinless chicken thighsboneless skinless chicken thighs
i - 300 g
See recipes with long-grain white ricelong-grain white rice
i - 1
- 4
See recipes with garlic clovesgarlic cloves
i - 700 ml
See recipes with chicken brothchicken broth
i - 2 tbsp
See recipes with olive oilolive oil
i - 1 tsp
See recipes with smoked paprikasmoked paprika
i - 1 tsp
See recipes with dried thymedried thyme
i - 0.5 tspSee recipes with garlic powder
garlic powder
i - 0.5 tsp
See recipes with onion powderonion powder
i - 1 tsp
- 0.5 tsp
See recipes with black pepperblack pepper
i - 2 tbsp
See recipes with fresh parsleyfresh parsley
i
How to make it
Instructions
- 1
Mix the smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Pat the chicken dry and coat both sides with the seasoning mix.
- 2
Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate.
- 3
In the same pan, reduce heat to medium. Add the diced onion and cook for 3 minutes. Add the minced garlic and cook for 30 seconds.
- 4
Add the uncooked rice and stir for 1 minute to coat it in the oil and juices.
- 5
Pour in the chicken broth and stir. Nestle the chicken thighs on top of the rice. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes. Do not lift the lid.
- 6
Check that the rice is tender and liquid absorbed. If not, cover and cook 3 to 5 more minutes. Rest covered for 5 minutes. Scatter parsley and serve from the pan.
Frequently Asked Questions
Why is my rice mushy in one-pot chicken and rice?
Too much liquid. Reduce broth to 650ml next time. Or: you lifted the lid (steam escapes), or used wrong rice type. Use long-grain, not short-grain.
Can you use chicken breast instead of thighs?
Yes, but cut into large chunks, sear only 2 minutes per side, and reduce cooking time by 3-5 minutes after adding broth.
Can you make one-pot chicken and rice for meal prep?
One of the best meal prep dishes. Fridge 4 days, freezer 3 months. Add 2-3 tbsp water/broth per portion when reheating.
How to add vegetables without them going mushy?
Carrots/celery: add with onion. Frozen peas/corn: add with broth. Broccoli/spinach: last 5 minutes only.
How many calories and protein per serving?
About 480 kcal, 35-38g protein, 45g carbs, 12g fat. No added sugar.
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Comments (1)
I never cut into the boneless skinless chicken to check doneness for one-pot chicken and rice. A thermometer preserves the juices; a knife wound lets them escape. Every cut is flavor leaving the meat.