There are certain recipes that I keep coming back to not because they’re fancy, but because they just work. This one-pot chicken and rice is at the very top of that list. Everything cooks together in a single pan — the chicken gets golden and crispy on top while the rice soaks up all those savory, herby juices underneath. It’s comfort food at its absolute finest.
This is the kind of dinner I make when I want something warm and satisfying but don’t want to spend an hour washing dishes afterward. One pot. That’s it. The chicken, the rice, the vegetables — they all cook together, and the flavors meld into something really special.
Why You’ll Love This Recipe
Minimal prep, minimal cleanup, maximum flavor. The chicken thighs get beautifully browned before everything goes into the oven to bake together. The rice comes out fluffy and infused with chicken drippings, and the whole thing feels like a hug in a bowl.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ cups long-grain white rice, rinsed
- 2½ cups chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon turmeric
- Salt and black pepper
- Fresh lemon wedges and parsley for serving
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Sear the chicken. Season the chicken thighs generously with salt, pepper, paprika, and oregano. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5–6 minutes until the skin is golden and crispy. Flip and cook 2 more minutes. Remove the chicken and set aside.
Step 3: Sauté the aromatics. In the same pan, add the onion and cook for 3 minutes until softened. Add the garlic and turmeric and cook 1 more minute.
Step 4: Add the rice and broth. Stir in the rinsed rice, then pour in the chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Step 5: Nestle the chicken back in. Place the seared chicken thighs on top of the rice, skin-side up. Transfer the whole pan to the oven.
Step 6: Bake. Cook uncovered for 30–35 minutes, until the rice is tender, the liquid is absorbed, and the chicken registers 165°F internally.
Step 7: Finish and serve. Scatter frozen peas over the top during the last 5 minutes of cooking (the residual heat will warm them through). Serve with lemon wedges and fresh parsley.
Tips and Variations
Swap the protein: Bone-in chicken breasts work too — just reduce the baking time by about 5 minutes.
Add more veggies: Diced bell peppers, cherry tomatoes, or artichoke hearts are all great additions.
Make it Mediterranean: Add olives, sun-dried tomatoes, and a sprinkle of feta after baking.
Rice tip: Rinsing the rice is important here — it removes excess starch and helps the grains cook up fluffy rather than sticky.
Nutrition Info (per serving, serves 6)
Calories: 385 | Protein: 28g | Carbs: 35g | Fat: 14g | Fiber: 2g