Warm, fragrant, and almost effortless, this one-pot chicken and rice feels like a weeknight miracle. Tender seared chicken thighs nestle on a bed of toasted basmati simmered in seasoned stock until everything is fluffy, saucy, and ready in under an hour. It’s the kind of meal that feeds a family, cleans the plate, and leaves the kitchen smelling like comfort.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: it’s economical, low-fuss, and yields deeply flavored rice thanks to searing and deglazing. You get crispy-edged chicken and evenly cooked rice without babysitting multiple pans.
“A great weeknight winner — simple prep, few dishes, big flavor. The rice soaked up the pan juices and was better than takeout.” — home cook review
It’s also a natural partner to other cozy recipes; if you love brothy, comforting poultry dishes, you might enjoy this take on classic chicken soup too: Grandma’s Chicken Soup — The Ultimate Comfort in a Bowl.
How this recipe comes together
- Mix a bold dry seasoning (smoked paprika, herbs, and aromatics).
- Rinse and toast basmati to keep grains separate and toasty.
- Sear bone-in chicken thighs to build flavor and render fat.
- Sauté onions in the chicken fond, then add butter and rice.
- Pour in hot chicken stock, add reserved seasoning, and deglaze the pan so nothing burns.
- Nest the chicken on top, cover, and simmer gently until rice is tender and liquid is absorbed.
- Rest briefly, fluff, and garnish.
This overview sets expectations: active prep ~15–20 minutes, hands-off simmer ~15–20 minutes, resting 3 minutes.
What you’ll need
- 1½ cups uncooked basmati rice — rinse until water runs clear (helps separate grains). Substitute jasmine for slightly stickier texture; use long-grain brown rice with longer cook time and extra liquid.
- 6 chicken thighs (bone-in, skin-on preferred for flavor). Boneless thighs or breasts can be used — see Tips below.
- 1½ tsp mixed herbs (or Italian seasoning or herbes de Provence)
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 2 Tbsp olive oil
- 1 cup chopped onion (any variety — yellow, white, or sweet)
- 1 Tbsp butter
- 3 cups low-sodium chicken stock
- ½ cup chopped green onions for garnish (or chives, parsley, or coriander)
Substitutions and notes:
- For a smoky heat, swap ½ tsp smoked paprika for hot smoked paprika or add a pinch of cayenne.
- Use homemade stock for richer flavor; store-bought low-sodium stock gives better salt control.
- If you prefer a crispier skin, finish under a hot broiler for 2–3 minutes after cooking (watch closely).
Step-by-step instructions
- In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Reserve about 1 tsp of this seasoning for later.
- Rinse basmati rice under cold water until the runoff is clear. Drain and set aside.
- Place the chicken thighs in a large bowl. Add the remaining seasoning and toss until evenly coated.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When shimmering, add chicken thighs skin-side down. Sear 3 minutes per side until golden brown. Transfer chicken to a plate and set aside. If there’s excess oil, blot with a paper towel, but leave the fond.
- Reduce heat to medium and add chopped onions to the pan. Sauté until soft and translucent, about 4–5 minutes.
- Add butter and stir until melted. Add the rinsed rice and toast, stirring constantly for 1–2 minutes so the rice picks up flavor and doesn’t stick.
- Pour in the chicken stock and add the reserved teaspoon of seasoning. Stir to combine and scrape the browned bits from the bottom of the pan (deglazing) so nothing burns while simmering.
- Taste the liquid and adjust salt and pepper.
- Arrange the seared chicken thighs on top of the rice, skin-side up. Cover with a tight-fitting lid. Reduce heat to low-medium and cook undisturbed for 15–20 minutes, depending on rice type, until rice is tender and liquid is absorbed.
- Remove from heat, garnish with chopped green onions, cover, and let rest for 3 minutes.
- Fluff rice gently with a fork and serve the chicken over the rice. Enjoy.
Best ways to enjoy it
- Plate family-style straight from the pot for a rustic presentation.
- Add a squeeze of lemon or a spoonful of yogurt on the side to cut the richness.
- Serve with simple sides: steamed green beans, a crisp cucumber salad, or oven-roasted carrots.
- For a heartier meal, offer warm pita and a small bowl of pickled vegetables.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking in airtight containers. Keep for 3–4 days.
- To freeze: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop with a splash of water or stock over low heat, covered, until warmed through. For single portions, microwave with a damp paper towel cover, stirring halfway.
- Always ensure chicken reaches an internal temperature of 165°F (74°C) when reheated.
Pro chef tips
- Searing correctly: Don’t crowd the pan. Sear in batches if needed. A good golden crust develops maximum flavor.
- Toasting rice: tossing rice in hot fat before adding liquid improves texture and prevents mushiness.
- Deglazing is essential: scrape fond to dissolve browned bits into the stock — that’s where much of the depth comes from.
- Heat control: simmer on low-medium so the rice absorbs without sticking. If the bottom is browning too fast, reduce to low and rotate the pot.
- If you prefer skin extra-crisp, transfer the cooked chicken to a foil-lined sheet and broil 2–3 minutes skin-side up after the rice is done.
Creative twists
- Spicy Buffalo-style: after cooking, toss shredded chicken meat with buffalo sauce and serve over the rice with blue cheese crumbles and celery ribbons — a fun riff if you like bold flavors (see a playful spicy snack inspiration here: Buffalo Chicken Bombs).
- Mediterranean: swap smoked paprika for sumac, add olives and lemon zest, finish with chopped parsley and crumbled feta.
- One-pot pilaf: add a cinnamon stick and a few cardamom pods to the stock; toss in toasted almonds and raisins before serving.
- Vegetarian swap: replace chicken with roasted cauliflower steaks or seared tofu; use vegetable stock.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (seasoning, searing, onion and rice prep). Simmering is 15–20 minutes and a 3-minute rest—so plan for roughly 35–45 minutes total.
Q: Can I use boneless skinless chicken?
A: Yes. Reduce searing time slightly and check doneness earlier. Boneless thighs will cook faster (check internal temp of 165°F / 74°C). Boneless breasts work but can dry out; lower the heat and watch closely.
Q: Can I use different rice like brown or jasmine?
A: Jasmine works fine (slightly stickier). Brown rice needs more liquid (add ~½–1 cup) and 10–15 extra minutes of simmer time; check package directions and adjust accordingly.
Q: Is this freezer friendly?
A: Yes—rice texture can change slightly after freezing, but it’s still great for meal prep. Freeze up to 3 months and thaw overnight.
Q: What if the rice is still crunchy but the liquid is gone?
A: Add ¼–½ cup hot stock or water, cover, and cook low for another 5–7 minutes. For stubborn spots, stir gently and redistribute heat.
Q: Can I make this in the oven?
A: Yes. After searing and combining rice and stock, arrange chicken on top, cover tightly, and bake at 350°F (175°C) for 25–30 minutes or until rice is tender and chicken reaches 165°F.
Q: Any food safety tips?
A: Use a thermometer for chicken doneness. Cool leftovers promptly and reheat until steaming hot. Avoid leaving perishable food at room temperature more than 2 hours.
Enjoy this straightforward, flavorful one-pot meal that brings comfort without the fuss.
One-Pot Chicken and Rice
Ingredients
For the chicken
- 6 pieces chicken thighs (bone-in, skin-on preferred) Boneless thighs or breasts can be used.
- 2 Tbsp olive oil
- 1 cup chopped onion Any variety — yellow, white, or sweet.
- 1 Tbsp butter
- ½ cup chopped green onions For garnish; can substitute with chives, parsley, or coriander.
For the rice
- 1½ cups uncooked basmati rice Rinse until water runs clear for best results; jasmine can be used for a stickier texture.
- 3 cups low-sodium chicken stock Homemade stock is recommended for richer flavor.
Seasoning
- 1½ tsp mixed herbs Italian seasoning or herbes de Provence can be used.
- 2 tsp smoked paprika Swap for hot smoked paprika for spiciness.
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
Preparation
- In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Reserve about 1 tsp of this seasoning for later.
- Rinse basmati rice under cold water until the runoff is clear. Drain and set aside.
- Place the chicken thighs in a large bowl. Add the remaining seasoning and toss until evenly coated.
Cooking
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When shimmering, add chicken thighs skin-side down and sear for 3 minutes per side until golden brown. Transfer chicken to a plate and set aside.
- Reduce heat to medium and add chopped onions to the pan. Sauté until soft and translucent, about 4–5 minutes.
- Add butter and stir until melted. Add the rinsed rice and toast, stirring constantly for 1–2 minutes.
- Pour in the chicken stock and add the reserved teaspoon of seasoning. Stir to combine and scrape the browned bits from the pan (deglazing).
- Taste the liquid and adjust salt and pepper.
- Arrange the seared chicken thighs on top of the rice, skin-side up. Cover with a tight-fitting lid and reduce heat to low-medium. Cook undisturbed for 15–20 minutes, until rice is tender and liquid is absorbed.
Finalizing
- Remove from heat, garnish with chopped green onions, cover, and let rest for 3 minutes.
- Fluff rice gently with a fork and serve the chicken over the rice. Enjoy.