This one pot chicken and rice is an ideal, customizable meal for busy weeknights or a relaxed weekend dinner. Juicy chicken thighs combine with tender, fluffy rice and crisp vegetables for a simple, satisfying dish the whole family will enjoy.
Table of Contents
- Why Make This Recipe?
- Ingredients in One Pot Chicken and Rice
- How to Make One Pot Chicken and Rice
- Easy Swaps + Substitutions
- Storage Instructions
- More One Pot Recipes
- One Pot Chicken and Rice Recipe
On hectic evenings I need a recipe that’s fast, forgiving, and made in one pan so I can spend less time in the kitchen and more time with my family. This one pot chicken and rice checks all those boxes. I often swap vegetables depending on what’s in the fridge, and it always turns out well. Ready to try it? Gather your ingredients and let’s get cooking.
Why Make This Recipe?
- Nutritious ingredients – Packed with protein and vegetables while still full of flavor.
- Quick and easy – Ready in about 30 minutes and everything cooks in a single pot.
- Simple meal prep – Works great for prepping ahead and keeps cleanup to a minimum.
Ingredients in One Pot Chicken and Rice
- Boneless, skinless chicken thighs – Tender and forgiving, but you can use chicken breasts or bone-in pieces if you prefer.
- Smoked paprika, garlic powder, onion powder, and salt – A simple dry rub for the chicken.
- Olive oil – For browning the chicken and sautéing the vegetables.
- Shallot and garlic – Aromatics to build flavor.
- Bell pepper – Red is great for sweetness, but use any color you like.
- Green beans – Trimmed and cut into 1-inch pieces.
- White basmati rice – Or any long-grain white rice such as jasmine. Do not use brown rice; it requires a different cook time.
- Chicken stock – Or vegetable stock or water if preferred.
- Garnish – Fresh lemon juice and chopped green onions brighten the finished dish.
How to Make One Pot Chicken and Rice
STEP 1: COAT CHICKEN
In a large bowl, toss chicken thighs with 1 tsp sea salt, smoked paprika, garlic powder, and onion powder until evenly coated.
STEP 2: BROWN CHICKEN
Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Brown the chicken for about 3 minutes per side; it does not need to be fully cooked. Remove and set aside.
STEP 3: COOK VEGGIES + ADD RICE
Add the remaining 1 tablespoon of olive oil. Sauté the shallot, bell pepper, and green beans for 3–4 minutes, then stir in minced garlic and cook another minute. Add the rice and stir for about 1 minute to toast slightly and meld flavors.
STEP 4: SIMMER DISH
Pour in the chicken stock, add the remaining 1 tsp salt and black pepper, and stir. Bring to a simmer, then reduce heat to low. Nestle the browned chicken into the rice, cover the pot, and cook for 20–25 minutes, or until the rice has absorbed the liquid and the chicken is cooked through. Finish with fresh lemon juice and chopped green onions.
Easy Swaps + Substitutions
This recipe is adaptable. Try these swaps:
- Chicken breast: Replace thighs with boneless, skinless chicken breasts if preferred.
- Vegetarian option: Use firm tofu or canned chickpeas and substitute vegetable stock for chicken stock. Cook similarly and nestle into the rice.
- Different vegetables: Swap in peas, carrots, broccoli, or any other vegetables you enjoy.
- Rice note: Do not use brown rice for this method; brown rice requires more liquid and longer cooking time and will overcook the chicken.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop with a splash of water or stock to revive the rice.
More One Pot Recipes
- One Pot Israeli Chicken + Couscous
- One Pot Paprika Chicken
- One Pot Greek Chicken + Orzo
- One Pot Beef Chili
- One Pot Enchilada Soup
- One Pot Green Chili
One Pot Chicken and Rice
This one pot chicken and rice is an easy, crowd-pleasing meal: juicy chicken, tender rice, and crisp vegetables all cooked together for convenience and flavor.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Cook
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tsp sea salt, divided
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 1 shallot, roughly chopped
- 1 bell pepper, seeded and sliced
- 8 oz green beans, ends trimmed and cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 cup white basmati rice
- 2 cups chicken stock
- 1/4 tsp black pepper
- 1/2 large lemon, juiced
- Chopped green onions, for garnish
Instructions
- In a large bowl, toss chicken thighs with 1 tsp sea salt, smoked paprika, garlic powder, and onion powder until well coated.
- Heat a large pot or Dutch oven over medium-high heat and add 1 tbsp olive oil.
- Add chicken and brown both sides (about 3 minutes per side). It does not need to be fully cooked through.
- Remove the chicken and set aside.
- Add the remaining 1 tbsp olive oil, then sauté shallot, bell pepper, and green beans for 3–4 minutes. Add minced garlic and cook 1 more minute.
- Stir in the rice and cook 1 minute to combine flavors.
- Add chicken stock, the remaining 1 tsp salt, and black pepper. Stir and bring to a simmer.
- Reduce heat to low, nestle the browned chicken into the rice, cover, and cook 20–25 minutes until the rice has absorbed the liquid and the chicken is cooked through.
- Finish with fresh lemon juice and chopped green onions before serving.
- Store leftovers in the refrigerator for up to 5 days.
