Go Back
Chicken thighs with crispy skin on top of rice, garnished with parsley, served with lemon wedges in a cast iron skillet.

One Pot Chicken & Rice

This easy and flavorful One Pot Chicken & Rice recipe combines tender chicken thighs with perfectly seasoned rice, all cooked in one pot for minimal cleanup. With a blend of aromatic spices and fresh ingredients, this dish is perfect for busy weeknights or family gatherings. Customize it with your favorite veggies or spices, and enjoy a wholesome, satisfying meal in no time!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Bone-in, skin-on chicken thighs
  • 1 tbsp Olive oil
  • 1 Onion, finely chopped
  • 3 Cloves garlic, minced
  • 1 Red bell pepper, diced
  • 1 Cup Long-grain white rice
  • 2 Cups Chicken broth
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Equipment

  • 1 Large skillet or Dutch oven (with a lid)
  • 1 Wooden spoon or spatula
  • 1 Tongs (for flipping chicken)
  • Measuring Cups and Spoons
  • 1 Knife and cutting board
  • 1 Plate (for resting the chicken)
  • 1 Paper towels (for patting the chicken dry)

Method
 

Prepare the Chicken:
  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. This ensures that the chicken crisps up nicely during the cooking process.
Sear the Chicken:
  1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes on the other side. Transfer the chicken to a plate and set aside. Don’t worry if the chicken isn’t fully cooked—it will finish cooking with the rice later.
  2. Tip: Avoid overcrowding the pan to ensure the chicken sears properly and develops a deep, golden crust.
Sauté the Vegetables:
  1. In the same pot, add the chopped onion and diced red bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
Add the Spices and Rice:
  1. Stir in the paprika, cumin, dried thyme, and bay leaf. Cook for another minute to toast the spices. Then, add the rice and stir to coat it with the oil and spices, allowing the rice to lightly toast for about 1 minute.
Deglaze and Simmer:
  1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan (those are full of flavor!). Bring the mixture to a boil, then reduce the heat to low. Nestle the chicken thighs into the rice mixture, skin-side up, and cover the pot with a lid.
Cook the Chicken & Rice:
  1. Let the dish simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (the internal temperature of the chicken should reach 165°F). Remove the bay leaf before serving.
Finish & Serve:
  1. Fluff the rice with a fork and sprinkle with freshly chopped parsley. Serve with lemon wedges on the side for a bright, zesty finish.
  2. Trick: If you want extra-crispy chicken skin, pop the skillet under the broiler for 2-3 minutes just before serving.

Notes

Special Tip: For a burst of citrus flavor, add lemon zest to the rice as it simmers. It complements the chicken beautifully!