When you give this one-pot chicken and rice recipe a whirl, you’ll find you’ve unlocked a gateway into a world of warm, comforting flavors all wrapped up in one easy skillet. Golden-browned chicken thighs nestle into fluffy long-grain rice, soaking up a fragrant blend of cumin and turmeric that tingles the taste buds with every bite. Sweet red bell pepper pieces and tender onions add pops of color, while garlic infuses that irresistible savory depth that keeps everyone reaching for seconds. In under an hour—just 15 minutes for prep, 45 minutes on the stove, and a quick 5-minute rest—you can have a hearty, restaurant-quality meal on your table without breaking a sweat. At around 480 calories per serving, it’s a balanced, satisfying plate that’s perfect for both lunch and dinner, whether you’re cooking for the whole family or meal-prepping for the week ahead.
This dish is a true beginner-friendly wonder, meant for anyone who loves big flavors without juggling a dozen pots and pans. The skin-on chicken thighs crisp up beautifully, locking in juice and flavor under that golden crust. As the rice simmers with savory broth and spices, it transforms into a light, fluffy bed that soaks up every last drop of goodness. You’ll adore the bright pop of frozen peas stirred in at the end, plus a sprinkle of fresh parsley and a squeeze of lemon for a little zing. It’s easy, colorful, and utterly delicious—just the kind of recipe to brighten up a hectic weeknight or impress friends with minimal effort.
KEY INGREDIENTS IN ONE POT CHICKEN AND RICE
Before diving into the cooking process, let’s take a closer look at the heart of this recipe: the ingredients. Each component plays a unique role in creating layers of flavor, texture, and color—all of which come together to deliver that crave-worthy spoonful of comfort.
- Olive oil
A fruity, unrefined oil that helps to achieve a beautifully crisp chicken skin and serves as the flavorful cooking medium for the aromatics.
- Chicken thighs
Bone-in and skin-on pieces bring unbeatable juiciness and depth, staying tender even during longer cooking times.
- Salt and freshly ground black pepper
Essential seasonings to balance and elevate all flavors, from the chicken’s natural richness to the subtle sweetness of the vegetables.
- Onion
Finely diced and softly sautéed to release gentle sweetness that builds the savory base of the dish.
- Garlic
Minced to infuse a warm, pungent note that awakens the palate and pairs beautifully with the spices.
- Red bell pepper
Adds vibrant color, mild sweetness, and a crisp texture that contrasts with the tender chicken and rice.
- Ground cumin
A warm, earthy spice that gives an aromatic depth and slight smokiness to the rice mixture.
- Turmeric
Offers its signature golden hue and subtle, peppery warmth—plus an added antioxidant boost.
- Long-grain rice
Rinsed and drained, it remains separate and fluffy, absorbing flavors without becoming gummy.
- Chicken broth
Provides the liquid for cooking the rice and infuses every grain with savory richness.
- Frozen peas
Stirred in at the end for a pop of bright green color and delicate sweetness.
- Fresh parsley
Chopped and sprinkled on top to add a fresh, herbal finish.
- Lemon
Cut into wedges, ready to squeeze over the finished dish for a lively citrus brightness.
HOW TO MAKE ONE POT CHICKEN AND RICE
Now that our ingredients are prepped and ready, it’s time to bring everything together in one single vessel. Follow these steps closely to ensure each element cooks perfectly and the flavors intertwine just right.
1. Heat the olive oil in a large, deep skillet or pot over medium-high heat. Season the chicken thighs generously with salt and freshly ground black pepper on both sides to build a well-balanced flavor foundation.
2. Place the chicken skin-side down in the hot pan and cook for 5–8 minutes until the skin is crispy and golden brown, ensuring you don’t nudge it too soon to let that crust develop. Turn the chicken over and cook for an additional 3–4 minutes. Once nicely browned, remove the thighs from the pan and set aside on a plate.
3. In the same pan, add the diced onion and sauté for 2–3 minutes until translucent and soft, scraping up any browned bits from the bottom for extra flavor. Add the minced garlic and diced red bell pepper, then cook for another 2 minutes until fragrant and vibrant.
4. Stir in the ground cumin and turmeric, allowing the spices to toast and release their aroma for about 1 minute. This quick step deepens the complexity of the dish.
5. Add the rinsed rice directly to the pan, stirring well to coat each grain with the spiced vegetable mixture. Cook for 1–2 minutes so the rice toasts slightly, which keeps it fluffy later.
6. Pour in the chicken broth and stir gently to combine, making sure no rice is stuck to the bottom. Bring the mixture to a gentle simmer so the rice can begin absorbing the liquid.
7. Nestle the browned chicken thighs back into the pan with the rice, arranging them skin-side up. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 20–25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
8. During the last 5 minutes of cooking, sprinkle the frozen peas evenly over the rice, replace the lid, and continue cooking until the peas are warmed through, maintaining the vibrant green color.
9. Remove the pan from the heat and allow it to sit, still covered, for 5 minutes. This resting period locks in moisture and finishes the rice perfectly. Sprinkle chopped fresh parsley over the top before serving.
10. Serve the chicken and rice straight from the skillet, accompanied by lemon wedges on the side for that final zesty squeeze.
SERVING SUGGESTIONS FOR ONE POT CHICKEN AND RICE
Once your one-pot masterpiece is ready, you’ll want to present it in ways that enhance each element. Whether you’re hosting a casual dinner or packing lunch, these serving ideas will elevate your dish and make every bite a joy.
- Serve with lemon wedges on the side so that each person can add a bright citrus twist. The fresh acidity cuts through the richness and brings the spices to life.
- Pair alongside a crisp green salad dressed simply with olive oil and lemon juice. The fresh, crunchy greens balance the heartiness of the chicken and rice for a well-rounded meal.
- Offer a basket of warm pita bread or crusty baguette slices. These are perfect for mopping up every last bit of the flavorful broth soaked into the rice.
- Turn it into a meal-prep hero by dividing into individual containers, topping with a sprig of parsley, and including a lemon wedge. Reheat with a splash of broth or water to revive the fluffy texture.
HOW TO STORE ONE POT CHICKEN AND RICE
Leftovers of this chicken and rice dish reheat beautifully, making it an excellent choice for quick lunches and easy dinners. Proper storage is key to preserving the unique blend of spices, the tender texture of the chicken, and the vibrancy of the vegetables.
- Refrigerate in an airtight container within two hours of cooking to maintain freshness. Stored properly, it will last up to four days, with the flavors melding even further over time.
- For freezing, allow the dish to cool completely, then portion into freezer-safe containers or heavy-duty zip-top bags. Remove as much air as possible before sealing. It can be frozen for up to three months—perfect for those days when you need a ready-made meal.
- When reheating, transfer the desired portion to a skillet or microwave-safe bowl. Add a splash of chicken broth or water, cover, and heat gently to revive the rice’s moisture and prevent drying out.
- To keep the herbs fresh, store chopped parsley in a small, sealed bag with a paper towel to absorb excess moisture. Add it after reheating to maintain that bright, fresh finish.
CONCLUSION
Bringing this savory one-pot chicken and rice dish from the stove to your dining table is as rewarding as it is straightforward. We’ve covered everything from the bold spices that color your rice to the juicy, golden-brown chicken thighs that steal the show. With just a handful of staple ingredients—olive oil, onions, garlic, bell pepper, and a tasty spice duo of cumin and turmeric—you’ll create an effortless flavor explosion that takes less than an hour. This recipe shines as a beginner-friendly weeknight dinner but also scales up as a crowd-pleasing option for family gatherings or casual dinner parties. Plus, with minimal cleanup, it’s ideal for busy cooks who still want something colorful, comforting, and wholesome.
Feel free to print this guide and save it in your recipe collection for whenever you need a quick culinary win. You’ll also find a handy FAQ below to troubleshoot any questions you might have, from perfect rice texture to variations on the spice blend. If you give this recipe a try—or better yet, add your own twist—let me know how it goes! Drop a comment with your thoughts, any tweaks you made, or questions you encountered along the way. I love hearing your feedback and am always here to help turn your kitchen adventures into delicious successes. Happy cooking!
One Pot Chicken and Rice
Description
This one-pot meal combines golden-browned chicken thighs, fluffy long-grain rice, sweet bell peppers, peas, and a fragrant blend of cumin and turmeric. Perfectly juicy, colorful, and ready in under an hour!
Ingredients
Instructions
-
Heat the olive oil in a large, deep skillet or pot over medium-high heat. Season the chicken thighs with salt and pepper on both sides.
-
Place the chicken skin-side down in the pan and cook for 5-8 minutes until the skin is crispy and golden brown. Turn the chicken over and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
-
In the same pan, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and diced red bell pepper, and cook for another 2 minutes.
-
Stir in the ground cumin and turmeric, and cook for 1 minute until fragrant.
-
Add the rinsed rice to the pan, stirring well to coat it with the spices and vegetables. Cook for 1-2 minutes.
-
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
-
Nestle the chicken thighs back into the pan with the rice, skin-side up. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
-
During the last 5 minutes of cooking, sprinkle the frozen peas over the rice and replace the lid. Continue cooking until the peas are heated through.
-
Remove the pan from heat and allow it to sit, covered, for 5 minutes. Sprinkle fresh parsley over the top before serving.
-
Serve the chicken and rice with lemon wedges on the side.
Note
- For added flavor, marinate the chicken in a mixture of olive oil, salt, pepper, and your favorite seasoning blend for at least 30 minutes before cooking.
- You can substitute chicken thighs with chicken breast if preferred, but adjust the cooking time accordingly to prevent drying out.
- Consider adding other vegetables such as carrots, green beans, or spinach for more color and nutrition.
- This dish is suitable for meal prep; store in an airtight container and reheat with a splash of water or broth to keep the rice moist.
- For a spicier kick, add a pinch of red pepper flakes or sliced chili peppers.
