Dinner

One-Pot Chicken and Rice

Juicy chicken thighs cook right on top of seasoned rice for a cozy, low-cleanup dinner.

By Maya Brooks · 2026-10-03 · 6 min read

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Serves: 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups (300 g) long-grain white rice
• 2 1/2 cups (600 ml) chicken broth
• 1 tsp smoked paprika
• 1 cup (140 g) frozen peas
• Salt and pepper

Instructions

1. Season the chicken with salt, pepper, and paprika.
2. Heat the oil in a Dutch oven over medium-high. Sear chicken skin-side down 6 minutes until crisp. Set aside.
3. Cook the onion 4 minutes in the same pot. Add garlic and rice and stir 1 minute.
4. Pour in the broth, scraping up browned bits. Nestle the chicken on top, skin up.
5. Cover and simmer on low for 25 minutes until the rice is tender and the chicken reaches 175°F (80°C). Stir in the peas, rest 5 minutes, and serve.

Tips

• Keep the lid on while it simmers so the rice steams evenly.
• Rinse the rice first for fluffier grains.

Substitutions

Use boneless thighs and shorten the cook time to 20 minutes. Use brown rice with 3 cups broth and 40 minutes.

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