This one pot chicken and rice recipe is a quick, flavor-packed solo dinner made with juicy chicken thighs, white rice, and pantry staples. It’s perfect for one-person meals—no waste, no leftovers, just comfort in a bowl. Ready in 35 minutes, the rice soaks up every drop of savory chicken goodness. One pan, one hungry human, zero hassle.
Table of Contents
Why One Pot Chicken and Rice Works So Well
The balance of ingredients is everything
When you’re cooking “one pot chicken and rice,” you’re doing more than combining two pantry staples. You’re building a meal where the rice soaks up every drop of flavor from the chicken, broth, and spices. Dark meat like thighs gives you richness and tenderness that stays juicy even after simmering. White rice or jasmine rice works best here—it cooks evenly and soaks in the savory goodness without turning mushy. If you’re out of broth, even water with a bouillon cube will do the trick. The beauty lies in how everything stews together.
This table breaks down why this dish works so well, from flavor to cleanup:
| Benefit | Why It Matters |
|---|---|
| Flavor-packed | Rice absorbs juices from chicken and spices |
| One pan only | Less cleanup, perfect for solo cooks |
| Simple ingredients | Pantry staples make it budget-friendly |
| Effortless cooking | Throw it in the pot and let it do its thing |
If you’re craving something with more heat, this spicy Cajun chicken and rice is bold, smoky, and still made in one pot.
From prep to plate with less mess
Who wants to deal with a pile of dishes after dinner for one? Not me. One of the biggest perks of one pot chicken and rice is that everything—sautéing, simmering, and finishing—happens in a single pan. It’s the kind of thing you can start while half-watching your favorite show or scrolling through a podcast. Start with a quick browning of chicken, stir in aromatics like onion and garlic, toss in the rice, and pour in your liquid. Let it simmer until it smells like home. One pot does it all.
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One Pot Chicken and Rice Recipe
- Total Time: 35 mins
- Yield: 1 serving
Description
This one pot chicken and rice recipe is a cozy, flavor-packed solo meal made with juicy chicken thighs, white rice, and pantry staples—ready in 35 minutes.
Ingredients
2 bone-in, skin-on chicken thighs
1/2 cup long grain white rice
1/2 onion, chopped
1 garlic clove, minced
1 cup chicken broth
1 tbsp olive oil
1/4 tsp paprika
Salt and pepper to taste
Instructions
1. Heat olive oil in a pot over medium heat and sear chicken thighs until golden.
2. Add chopped onion and garlic. Sauté until translucent.
3. Stir in rice, paprika, salt, and pepper.
4. Pour in chicken broth and bring to a boil.
5. Cover, reduce heat, and simmer for 18–20 minutes.
6. Turn off heat and let sit covered for 5 minutes before serving.
Notes
- Use jasmine or basmati rice for a slightly different flavor.
- If using chicken breast, cut in half and add halfway through cooking.
- Let rest before serving for best texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: One Pot Meals
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 1g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: one pot chicken and rice, solo dinner, easy chicken recipe
Ingredient Swaps & Smart Cooking Tips
Which rice works best in one pot chicken and rice?
When people ask, “What’s the best rice to use for one pot chicken and rice?” my answer is always: stick with white rice if you’re aiming for consistency. Long grain white, jasmine, or even basmati rice cook at about the same time as chicken thighs, making them ideal for this dish. Brown rice can work too—but it needs more liquid and time, which means your chicken could overcook. If you’re looking for a low-carb version, cauliflower rice is an option, but it should be added toward the end of cooking to keep it from turning mushy.
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken thighs | Chicken breast | Add later to avoid drying out |
| White rice | Jasmine or basmati rice | Same cook time |
| Chicken broth | Water + bouillon cube | Use same ratio |
Keeping the chicken juicy every time
One of the most common issues with one pot chicken and rice is dry chicken. Here’s how to fix that: always start with skin-on, bone-in chicken thighs if possible. They stay juicy and tender as they simmer, and the bone adds a ton of flavor to the rice. Searing them first gives you that crisp, golden outside without overcooking the inside. If you prefer chicken breasts, slice them in half to reduce cooking time and add them once the rice is halfway done. This way, they don’t get rubbery.
Don’t forget seasoning—salt early, use garlic powder, paprika, or even a pinch of turmeric for extra color and warmth. And be patient—cover that pot and let the steam do its magic.
Make-Ahead Magic & Smart Leftover Ideas
Can you make one pot chicken and rice ahead of time?
Absolutely. One pot chicken and rice actually tastes even better the next day—the rice has time to soak up more of that savory chicken flavor. When making it ahead, slightly undercook the rice by a couple of minutes. That way, when you reheat it, it finishes cooking without turning to mush. Let everything cool completely before storing, and pack into airtight containers. It’ll keep well in the fridge for 3 to 4 days. When reheating, splash in a tablespoon or two of chicken broth or water to loosen things up and restore that fresh-from-the-pot texture.
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in airtight container |
| Freezer | Up to 3 months | Cool completely before freezing |
| Reheated | 1 day | Only reheat once for food safety |
Turn leftovers into something new
Leftover one pot chicken and rice is basically a blank canvas. Stir in frozen peas or corn, top with shredded cheese, and bake it for a quick rice casserole. You could also roll it in a tortilla for a warm burrito-style wrap, or go bright and citrusy with this lemony one pot chicken and rice recipe that layers caramelized lemon slices over tender thighs and fluffy rice. Want some heat? Add hot sauce, chopped jalapeños, or sriracha for a spicier twist. It’s the kind of dish that doesn’t get boring, especially when you think of it as a base for something even better.
FAQ
1. Can you cook raw chicken and rice at the same time?
Yes, as long as you simmer them together until the chicken is fully cooked and the rice is tender.
2. How to prevent mushy one-pot chicken and rice?
Use the right rice-to-liquid ratio, don’t over-stir, and let it rest with the lid on after cooking.
3. How much chicken broth for 1 cup of rice?
Use 2 cups of broth for every 1 cup of uncooked rice for fluffy, flavorful results.
4. What is the best seasoning for chicken and rice?
Salt, garlic powder, paprika, and a touch of black pepper work great. Add herbs like thyme or parsley for extra flavor.
Your New Favorite One Pot meal?
This one pot chicken and rice recipe is a cozy, no-fuss meal made for one—with bold flavor, minimal cleanup, and zero leftovers to babysit. Whether you’re cooking for yourself after a long day or just want something warm and filling, it’s a dish that belongs in your weekly rotation.
Tried it? Drop a comment and a rating below—I’d love to hear how it turned out for you. And for even more bold solo flavors, try this Caribbean-style jerk chicken and rice in one pot—it’s sweet, spicy, and totally fuss-free.
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