This One Pot Chicken and Rice recipe is a complete meal: tender pan-seared chicken thighs, sautéed vegetables, and creamy, well-seasoned rice. It’s an easy, flavorful option for busy weeknights with minimal prep and just one pan to clean.
Chicken and rice is a classic for a reason — it’s adaptable, comforting, and endlessly customizable. This one-pot version gives you a reliable base you can flavor however you like: Mediterranean, Mexican, Middle Eastern, or Asian-inspired. The method below produces juicy chicken, rich vegetables, and rice that is both creamy and flavorful.
Why You’ll Love This Chicken and Rice Recipe
- A full meal. Chicken, rice, and vegetables all cook together for an easy weeknight dinner and one-pan cleanup.
- So flavorful. Toasting the rice and using browned bits from the pan gives the dish depth, while the chicken stays juicy and the vegetables become tender and sweet.
- Pantry-friendly. Most ingredients are pantry staples, so you can make this without a long shopping list.
Recipe Ingredients
- Chicken Thighs: Bone-in, skin-on for best flavor and moisture.
- Seasonings: Italian seasoning, sweet paprika, garlic powder, salt, and pepper.
- Olive oil and butter for browning and sautéing.
- Veggies: Onion, red bell pepper, carrots, and fresh garlic.
- Long grain white rice
- Chicken broth (or bone broth/vegetable stock) and hot water.
- Fresh parsley for garnish.
How to Make this Chicken and Rice Recipe
This recipe comes together in under an hour. Exact measurements and step-by-step instructions are in the recipe card below.
- Prep: Preheat the oven to 375°F. Season the chicken thighs with salt, pepper, half the Italian seasoning, paprika, and garlic powder.
- Brown the chicken: Heat olive oil in a large oven-safe skillet over medium heat. Place chicken thighs skin-side down and cook about 3 minutes, flip and cook 2 minutes more until golden. Remove and set aside.
- Sauté the vegetables: Melt butter in the same skillet. Add diced onion, bell pepper, and carrots and cook for 4–5 minutes until softened. Stir in garlic and cook 20 seconds.
- Toast the rice: Add the rice and cook about 1 minute until slightly toasted. Pour in hot water and chicken broth, stirring to scrape up browned bits from the pan.
- Season and return chicken: Stir in the remaining Italian seasoning, salt, and pepper. Nestle the chicken thighs back into the skillet, skin-side up, and bring the mixture to a boil.
- Bake: Cover the skillet and transfer to the oven. Bake 25 minutes, then remove the lid and bake 10–12 minutes more until the liquid is absorbed and rice is tender.
- Serve: Let rest a few minutes, garnish with chopped parsley, and serve warm.
Tips for the Best Chicken and Rice
This dish is forgiving, but these tips will help ensure great results:
- Chicken choice: Bone-in, skin-on thighs add richness; boneless skinless thighs work too but will need shorter cooking time and yield a slightly different texture.
- Add mushrooms: Sliced mushrooms are a welcome addition for extra umami and texture.
- Toast the rice: Briefly toasting the rice in butter deepens its flavor and gives the finished dish a nuttier profile.
- Check doneness: If unsure, verify chicken reaches an internal temperature of 165°F with an instant-read thermometer.
- Switch up the spices: Swap seasonings to change the cuisine profile — try Mexican, Indian, or other spice blends.
Serving Suggestions
The skillet is already a complete meal, but a simple green side like steamed broccoli, sautéed asparagus, or roasted Brussels sprouts pairs well. Flatbread is also a favorite — use it to make little handheld pockets with rice, veggies, and chicken. A fresh salad with an Italian vinaigrette complements the dish nicely.
How to Store and Reheat Leftovers
- To store: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for 3–5 days.
- To freeze: Place cooled portions in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Gently rewarm portions in a covered skillet over low heat or in the oven until heated through. Add a splash of broth or water if the rice has dried out.
More Chicken Thigh Recipes
- Honey Garlic Baked Chicken Thighs
- Cajun Butter Chicken Thighs
- Sun-Dried Tomato Chicken
One Pot Chicken and Rice Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- salt and fresh ground pepper, to taste
- 1 tablespoon Italian seasoning, divided
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 small yellow onion, diced
- ½ cup diced red bell peppers
- ½ cup sliced carrots
- 4 cloves garlic, minced
- 1½ cups long grain white rice
- 1½ cups hot water
- 1½ cups low sodium chicken broth
- 1 teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper, or to taste
- chopped fresh parsley, for garnish
Instructions
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Preheat oven to 375°F.
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Season chicken with salt, pepper, half the Italian seasoning, paprika, and garlic powder.
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Heat olive oil in a large oven-safe skillet over medium heat.
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Cook chicken skin-side down for about 3 minutes, flip and cook 2 minutes more. Remove and set aside.
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Melt butter in the skillet.
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Add onion, peppers, and carrots; cook 4–5 minutes until softened. Stir in garlic and cook 20 seconds.
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Stir in rice and cook about 1 minute until lightly toasted.
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Pour in hot water and chicken broth, scraping up browned bits from the skillet.
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Stir in remaining Italian seasoning, salt, and pepper. Return chicken to the skillet, skin-side up, and bring to a boil.
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Cover and transfer to the oven; bake 25 minutes. Remove cover and bake 10–12 minutes more until liquid is absorbed.
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Remove from oven and let rest a few minutes. Garnish with parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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