This Easy One Pot Chicken and Rice Dinner is my go-to weeknight hero. It’s a complete meal—protein, carbs, and veggies—cooked in a single skillet, so you spend less time washing dishes and more time with your family.
Advertisements1
The key is browning the chicken first to build deep flavor, then simmering everything together so the rice absorbs all the savory goodness. It’s forgiving, customizable, and always a hit with kids and adults alike.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) boneless, skinless chicken thighs
Thighs stay juicy during the simmer. You can use chicken breasts, but reduce simmer time by 5 minutes to avoid drying out.
1 tablespoon olive oil
For browning the chicken. Use a neutral oil like canola if you prefer.
1 medium yellow onion, diced
Adds savory depth. You can use a white or sweet onion.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.
1 cup (200g) long-grain white rice
Uncooked. Basmati or jasmine also work well; adjust liquid slightly if needed.
1 1/2 cups (360ml) chicken broth
Low-sodium preferred so you can control salt. You can substitute vegetable broth.
1 (10.5 oz / 298g) can cream of mushroom soup
Adds creaminess. For a lighter option, use cream of chicken or a homemade white sauce.
1 cup (240ml) water
Helps cook the rice evenly. Adjust if your rice needs more liquid.
1 cup (150g) frozen peas and carrots
Adds color and nutrition. You can use fresh veggies like bell peppers or green beans.
1 teaspoon dried thyme
Earthy herb that complements chicken. You can use 1 teaspoon Italian seasoning.
1/2 teaspoon paprika
Adds a subtle smokiness. Smoked paprika adds extra depth.
Salt and black pepper, to taste
Season generously; the rice will absorb the flavors.
Tips & Tricks
- Don't skip browning the chicken—it builds a flavorful fond that enriches the whole dish.
- Stir occasionally while simmering to prevent the rice from sticking to the bottom.
- If the rice isn't tender after the liquid is absorbed, add a splash of hot broth and cook a few minutes longer.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside. This creates a flavorful crust.
2. Sauté Aromatics
In the same skillet, reduce heat to medium (300°F/150°C). Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in thyme and paprika.
3. Toast the Rice
Add the uncooked rice to the skillet and stir to coat with the oil and aromatics. Toast for 2 minutes, stirring frequently, until the rice is slightly translucent at the edges. This helps keep the grains separate.
4. Add Liquids and Soup
Pour in chicken broth, water, and cream of mushroom soup. Stir well to combine, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil over medium-high heat (375°F/190°C).
5. Return Chicken and Simmer
Nestle the browned chicken into the rice mixture. Reduce heat to low (200°F/95°C), cover, and simmer gently for 20 minutes. The liquid should be barely bubbling; avoid boiling vigorously.
6. Add Vegetables and Finish
After 20 minutes, gently stir in the frozen peas and carrots. Re-cover and cook for an additional 5 minutes, until the rice is tender and the liquid is absorbed. If the rice is still firm, add a splash of broth and cook 2-3 minutes more.
7. Rest and Serve
Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste for seasoning, and serve hot. The chicken should be cooked through (internal temperature of 165°F/74°C).
Delicious Variations
Cheesy Broccoli Chicken
Stir in 1 cup of shredded cheddar cheese and 1 cup of steamed broccoli florets in the last 5 minutes.
Spanish-Inspired
Replace thyme with 1 teaspoon of smoked paprika and add 1/2 cup of diced chorizo with the onion.
Creamy Mushroom Spinach
Sauté 8 oz of sliced mushrooms with the onion and fold in 2 cups of fresh spinach at the end.
How to Store Easy One Pot Chicken and Rice Dinner
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water, stirring often, until heated through.
Frequently Asked Questions
Q: Can I use brown rice?
Yes, but you'll need to adjust the cooking time and liquid. Use 1 1/4 cups of brown rice and increase the broth/water to 2 cups and simmer for 40-45 minutes.
Q: Can I make this dairy-free?
Absolutely. Use a dairy-free cream of mushroom soup (or make a roux with olive oil and flour) and ensure your broth is dairy-free.
Q: Can I use chicken breasts instead of thighs?
Yes, but chicken breasts dry out faster. Sear them whole, then slice and return to the skillet after simmering, or cut into chunks and simmer for only 15 minutes.
Q: How do I prevent the rice from sticking to the bottom?
Use a heavy-bottomed skillet, keep the heat low during simmering, and stir gently once or twice. Also, make sure the skillet is non-stick or well-seasoned.
Q: Can I add extra vegetables?
Definitely. Add diced bell peppers, zucchini, or green beans with the onion, or fold in frozen corn at the end.
I hope this Easy One Pot Chicken and Rice becomes a staple in your home. Try it tonight and let me know how your family liked it!
Easy One Pot Chicken and Rice Dinner
Easy One Pot Chicken and Rice is a creamy, comforting family dinner with juicy chicken and fluffy rice, all made in one skillet for easy cleanup.
🧂 Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice
- 1 1/2 cups (360ml) chicken broth
- 1 (10.5 oz / 298g) can cream of mushroom soup
- 1 cup (240ml) water
- 1 cup (150g) frozen peas and carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
📋 Instructions
- 1Season and Brown Chicken — Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside. This creates a flavorful crust.
- 2Sauté Aromatics — In the same skillet, reduce heat to medium (300°F/150°C). Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in thyme and paprika.
- 3Toast the Rice — Add the uncooked rice to the skillet and stir to coat with the oil and aromatics. Toast for 2 minutes, stirring frequently, until the rice is slightly translucent at the edges. This helps keep the grains separate.
- 4Add Liquids and Soup — Pour in chicken broth, water, and cream of mushroom soup. Stir well to combine, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil over medium-high heat (375°F/190°C).
- 5Return Chicken and Simmer — Nestle the browned chicken into the rice mixture. Reduce heat to low (200°F/95°C), cover, and simmer gently for 20 minutes. The liquid should be barely bubbling; avoid boiling vigorously.
- 6Add Vegetables and Finish — After 20 minutes, gently stir in the frozen peas and carrots. Re-cover and cook for an additional 5 minutes, until the rice is tender and the liquid is absorbed. If the rice is still firm, add a splash of broth and cook 2-3 minutes more.
- 7Rest and Serve — Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste for seasoning, and serve hot. The chicken should be cooked through (internal temperature of 165°F/74°C).
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.
