So, Here’s the Thing About My One Pot Chicken and Rice

I’m convinced that every family has That One Meal. For us, it’s this: chicken and rice, all in one pot, bubbling away while I (usually) try to answer homework questions and fend off the dog who thinks every meal is for him. Seriously, if dinner can simmer away quietly while I clean up that spilled juice (again), it’s a win. I first stumbled into this recipe on a Tuesday night that was just one thing after another — you know those days? Now it’s my weeknight hero. Also, I still mix up the order sometimes, and it still tastes great!

Why You’ll Love This (Or Why I Keep Making It, Anyway)

I make this when I’m in that “if I have to wash one more pan I might move to the woods” mood. My family goes crazy for it, though my youngest always asks if there’s cheese in it (there usually isn’t, but, hey, you do you). The rice is fluffy and soaks up all the chicken juices — oh, and sometimes I just toss in whatever veggies are giving me the stink-eye from the crisper. One-pot means less chaos and, well, I can usually sneak in a glass of wine while it cooks.

Gather What You’ve Got (Here’s What I Use)

4 chicken thighs (bone-in, skin-on is best, but I’ve used breasts or even drumsticks — still tasty)
1 cup long grain white rice (I’ve tried brown rice, but it takes longer and I sometimes forget it’s still cooking... which is not ideal)
2 cups chicken broth (homemade is dreamy, boxed is just fine, water with a bouillon cube works in a pinch)
1 onion, diced — or, you know, half if that’s all you’ve got
2 garlic cloves, smashed (I occasionally use that jarred stuff; don’t judge)
1 carrot, chopped (sometimes I skip this, sometimes I add a handful of frozen peas at the end)
2 tablespoon olive oil (but any neutral oil works — I’ve even used butter when I’m feeling fancy)
1 teaspoon salt, good pinch of pepper
1 teaspoon dried thyme or Italian seasoning, but, honestly, whatever’s in the spice cupboard is fair game

How I Throw It Together (Directions, Sort Of)

Heat a splash of oil in a biggish pot over medium-high. Pat the chicken dry (this really does help with browning; I used to skip it out of laziness, but it’s worth the extra 30 seconds). Toss the thighs in, skin-side down, and let them get golden. Don’t poke — they’ll release when they’re ready. Flip and brown the other side. Set aside for a minute.
Toss the onion (and carrot, if using) into the same pot. Stir it around, scraping up the brown bits. That’s all flavor! If it looks a bit stuck, add a splash of broth and the magic happens.
Add garlic. Just a minute — it can burn fast, and trust me, burnt garlic is not what you want here.
Pour in the rice and toast it for a minute or two. This is where I usually sneak a taste of wine, not rice. (Don’t taste the rice yet, it’s still raw.)
Add broth, salt, pepper, and herbs. Give everything a good stir, then snuggle the chicken pieces back in, skin-side up. Oh, and don’t worry if the rice looks like it’s swimming — it’ll drink it up.
Bring it to a gentle simmer, then lower the heat and cover. I usually peek after 20 minutes. If the rice is tender and the liquid is mostly gone, you’re good. If not, let it go a few more minutes. Don’t fret if the bottom is a little crusty — that’s the best part, actually.
(Optional) Toss in peas or a handful of chopped parsley right at the end for extra color (and maybe to feel like you added a vegetable).

Notes from My Real-Life Kitchen

I once forgot to rinse the rice and, honestly, it wasn’t a disaster. Maybe a little clumpier. Rinse if you remember, but don’t lose sleep over it.
This is surprisingly forgiving — the timing’s not rocket science. If the chicken’s not totally cooked, just let it keep simmering. The rice will forgive you.
If you want crispy chicken skin, pop the whole pot under the broiler for a couple minutes at the end. But keep an eye on it — learned that one the hard way.

How I’ve Switched It Up (And What Flopped)

Tried using short grain rice once — turned a bit mushy for my taste, but still edible.
Used leftover rotisserie chicken: add it at the very end so it doesn’t dry out.
Added a spoonful of curry powder with the onions and, wow, it took on a whole new vibe.
Once I tried quinoa instead of rice. Not my proudest moment — weird texture.

Equipment (And What To Do If You Don’t Have It)

I use a Dutch oven or my trusty old heavy-bottomed pot (the one with the wobbly lid). If you’ve just got a big saucepan, that’s fine — just watch for sticking on the bottom. No tight-fitting lid? Cover with foil and a baking sheet. Improvisation is half the fun, right?

One Pot Chicken and Rice – Easy Weeknight Meal

How Long Does It Keep? (If You’re Lucky)

Keeps in the fridge for up to three days, though honestly, in my house, it never lasts more than a day. Reheats well in the microwave, but sometimes I splash in a little extra broth so it doesn’t dry out. (Also, cold leftovers straight from the fridge? No shame.)

How We Like to Serve It (Traditions, Sort Of)

I usually just scoop it into big bowls and call it dinner, but if I’m feeling like a rockstar, I’ll add a wedge of lemon or some chopped fresh herbs. Sometimes we have a salad on the side; sometimes it’s just pickles, and nobody complains. Bread for mopping is never a bad idea.

What I’ve Learned Along the Way (Pro Tips, AKA Oops Moments)

I once tried rushing the browning step and regretted it because the chicken was a bit gummy. And don’t skip letting the rice rest for a couple minutes off the heat — actually, I find it tastes better if you do. Fluff before serving. Oh, and if you forget the salt, you’ll know right away. Just sprinkle some on — it’s fixable.

Real Questions I’ve Actually Been Asked (FAQ)

Can I use boneless chicken? Yep! It cooks faster, so watch the timing. I just kind of check it around the 15-minute mark.
What if I only have minute rice? Not ideal, but you can try — just add it later, or you’ll have chicken mush. Or try this classic version from Simply Recipes.
Can I make this vegetarian? Sure, just skip the chicken and bump up the veggies. Add chickpeas or tofu for protein. It’ll be different, but still comforting. Here’s an idea from Budget Bytes if you want inspiration.
Do I have to use a Dutch oven? Nah. Any large pot with a lid will do — I once used a deep frying pan and just covered it with foil.
What’s the best rice? I like long grain, but honestly, whatever’s in the pantry. Jasmine or basmati both work too.
How do I scale this up? Just double the amounts (assuming your pot can handle it!). Cook time might be a smidge longer.

Anyway, if you’re after a fuss-free, cozy dinner, this is your golden ticket. And if you’re still reading, bless you — maybe you’ll also want to check out this Serious Eats version for a more technical approach (sometimes I skim it for ideas, not gonna lie).

One Pot Chicken and Rice – Easy Weeknight Meal