Chicken and Rice 1 Pot Meal

Savor the ultimate comfort food with this Chicken and Rice 1 Pot Meal, a wholesome dish that combines tender, juicy chicken thighs with perfectly seasoned, fluffy rice—all made in one pot for easy preparation and cleanup. This recipe features golden-seared bone-in, skin-on chicken, paired with aromatic vegetables like onion, carrot, and celery, and infused with savory chicken broth, dried thyme, and paprika for maximum flavor. With just 15 minutes of prep time and a foolproof cooking method, this hearty meal is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley for a pop of color and freshness, and enjoy a one-pot wonder that’s as convenient as it is delicious. Ideal for fans of one-pot meals, quick dinner recipes, and classic comfort food!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on preferred)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 pieces garlic cloves, minced
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 0.5 teaspoon dried thyme
• 1 teaspoon paprika
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.

Step 4

In the same pot, lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened.

Step 5

Add the minced garlic, diced carrot, and diced celery. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are fragrant and slightly tender.

Step 6

Stir in the long-grain white rice, ensuring it is coated with the vegetable mixture, and let it toast for 1 minute.

Step 7

Pour in the chicken broth, and stir in the dried thyme, paprika, and bay leaf. Bring the mixture to a simmer.

Step 8

Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.

Step 9

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/75°C).

Step 10

Remove the pot from the heat and let it rest for 5 minutes with the lid on.

Step 11

Discard the bay leaf, fluff the rice with a fork, and garnish with fresh parsley if desired. Serve hot.

Nutrition Facts

Serving size	(1460.4g)

Amount per serving	% Daily Value*
Calories	1602.5

Total Fat 91.5g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 376mg	0%
Sodium 3943.0mg	0%
Total Carbohydrate 90.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 13.9g
Protein 97.4g	0%

Vitamin D 52IU	0%
Calcium 237.8mg	0%
Iron 9.6mg	0%
Potassium 2255.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 24.8%

Carbs: 22.9%