Can I use brown rice instead of white basmati rice?

Yes, you can substitute brown rice for white basmati, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires a longer cook (about 40–45 minutes) and more liquid. Make sure to check doneness and add extra broth or water if needed.

How do I prevent the rice from becoming mushy?

The key to fluffy rice in this recipe is rinsing the rice thoroughly before cooking and using the correct rice-to-liquid ratio. Avoid over-stirring once the rice begins to cook, and ensure the pot is covered with a tight-fitting lid to trap steam evenly.

Is this recipe suitable for meal prep or freezing?

Absolutely. One Pot Chicken and Rice stores beautifully. Let it cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat on the stove or microwave with a splash of broth to keep the rice moist.

One Pot Chicken and Rice – Easy Recipe You’ll Crave

Name: One Pot Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups uncooked basmati rice: provides a light, fluffy base; 6 bone-in, skinless chicken thighs: rich in flavor and remain juicy during cooking; 1½ teaspoons mixed herbs: adds depth and herbal aroma; 2 teaspoons smoked paprika: gives a smoky flavor and vibrant color; 1 teaspoon onion powder: enhances savory depth; 1 teaspoon garlic powder: adds pungency and warmth; 2 tablespoons olive oil: for searing chicken and sautéing aromatics; 1 cup chopped onion: base flavor and slight sweetness; 1 tablespoon unsalted butter: adds richness to the rice; 3 cups low-sodium chicken stock: cooks the rice and infuses it with flavor; Salt and black pepper to taste: balances the flavors; ½ cup chopped green onions: garnish with freshness and color

Description

This One Pot Chicken and Rice recipe features tender, juicy chicken thighs and fluffy basmati rice cooked together in one pan with savory spices and herbs. It’s a quick, comforting, and customizable dish perfect for busy weeknights or meal prep.

Ingredients

Scale

1½ cups uncooked basmati rice: provides a light, fluffy base
6 bone-in, skinless chicken thighs: rich in flavor and remain juicy during cooking
1½ teaspoons mixed herbs: adds depth and herbal aroma
2 teaspoons smoked paprika: gives a smoky flavor and vibrant color
1 teaspoon onion powder: enhances savory depth
1 teaspoon garlic powder: adds pungency and warmth
2 tablespoons olive oil: for searing chicken and sautéing aromatics
1 cup chopped onion: base flavor and slight sweetness
1 tablespoon unsalted butter: adds richness to the rice
3 cups low-sodium chicken stock: cooks the rice and infuses it with flavor
Salt and black pepper to taste: balances the flavors
½ cup chopped green onions: garnish with freshness and color

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Instructions

In a small bowl, mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper.
Rinse the rice under cold water until the water runs clear. Set aside.
Add the chicken thighs to a bowl and rub with the spice mix, reserving 1 teaspoon of the mix for later.
Heat olive oil in a large pot over medium-high heat. Sear the chicken, skin side down, for 3 minutes per side until golden. Remove and set aside.
Sauté chopped onions in the same pot until soft. Add butter and stir until melted.
Stir in the rinsed rice and toast for 1–2 minutes.
Pour in chicken stock and add the reserved seasoning. Deglaze the pot by scraping the bottom to release flavor.
Arrange the seared chicken thighs over the rice. Cover and cook on low-medium heat for 15–20 minutes, or until the rice is fluffy and liquid is absorbed.
Garnish with chopped green onions. Cover again for 3 minutes. Fluff the rice with a fork before serving.

Notes

Rinse rice thoroughly to avoid gummy texture.
Deglaze the pot to prevent burning and add depth of flavor.
Stir in spinach or frozen peas 5 minutes before the end for extra veggies.
Add a squeeze of lemon or lime for a zesty finish.
Chicken top may look dry—gently fold into rice before serving for moisture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One Pot
Cuisine: American, British

Nutrition

Serving Size: 1 serving
Calories: 441 kcal
Sugar: 2 g
Sodium: 112 mg
Fat: 24 g
Saturated Fat: 7 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 82 mg