Introduction

This one pot chicken and rice recipe is a comforting, flavorful meal that’s easy to prepare. Tender chicken thighs are seasoned and seared, then cooked together with fragrant basmati rice for a satisfying dish perfect for any day of the week.

The image shows a white round pan filled with a dish made of four pieces of browned and well-seasoned chicken thighs on top of fluffy cooked rice mixed with finely chopped green onions. The rice is light golden brown with a slightly oily shine, and the green onions add bright green color scattered evenly over the rice and chicken. The chicken pieces have dark, crispy skin with visible char marks, giving the dish a rich and appetizing look. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups uncooked basmati rice
6 chicken thighs
1½ tsp mixed herbs (substitute with Italian seasoning or herb de Provence)
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 Tbsp olive oil
1 cup chopped onion (any type of onion works)
1 Tbsp butter
3 cups low sodium chicken stock
Salt and pepper to taste
½ cup green onions to garnish (substitute with chives, parsley, or coriander)

Instructions

Step 1: In a small bowl, mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Rinse the basmati rice under cold water until the water runs clear, then set aside.
Step 2: Place the chicken thighs in a large bowl, add the seasoning mix (reserving about one teaspoon) and coat the chicken thoroughly.
Step 3: Heat olive oil over medium-high heat in a large pot. Add the chicken thighs skin-side down and sear for about 3 minutes per side until golden brown. Remove the chicken and set aside on a plate.
Step 4: In the same pot, sauté the chopped onions in the remaining oil until soft and translucent. Add the butter and stir until melted.
Step 5: Add the rinsed rice to the pot and toast it for 1 to 2 minutes, stirring regularly and scraping the bottom to prevent sticking.
Step 6: Pour in the chicken stock, add the reserved seasoning, and stir well to combine. Taste and adjust salt and pepper if needed.
Step 7: Arrange the seared chicken thighs over the rice. Cover the pot with a lid and cook on low to medium heat for 15 to 20 minutes, until the rice is tender and has absorbed the liquid.
Step 8: Remove from heat, garnish with chopped green onions, cover again, and let stand for 3 minutes.
Step 9: Fluff the rice gently with a fork, serve, and enjoy your delicious one pot chicken and rice!

Tips & Variations

For extra flavor, marinate the chicken for 30 minutes before cooking.
Substitute basmati rice with jasmine or long-grain rice, adjusting cooking time as needed.
Add vegetables like peas, carrots, or bell peppers when sautéing onions for more color and nutrition.
If you prefer less oil, blot excess oil from the pot after searing the chicken with a paper towel before adding onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of chicken stock or water if the rice seems dry.

How to Serve

A round white pan holds a layer of golden brown cooked rice underneath six pieces of dark brown roasted chicken, each piece spaced evenly around the pan. Scattered over the top are small green onion slices adding pops of bright green color. The pan sits on a white marbled surface next to a stack of white plates with a golden fork and knife on top. A striped cloth is placed partially under the pan’s handle. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may dry out faster. Reduce cooking time slightly and monitor closely to keep them tender.

Do I need to rinse the rice before cooking?

Rinsing basmati rice removes excess starch and helps prevent the grains from sticking together, resulting in fluffier rice.