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scooping out chicken thighs set on a bed of rice inside a white skillet
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5 from 8 votes

One Pot Chicken and Rice Recipe

This One Pot Chicken and Rice recipe is a whole meal - tender, pan seared chicken thighs, sautéed veggies, and creamy rice.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Keyword: chicken and rice, chicken and rice recipe, one pot chicken and rice, one pot chicken and rice recipe
Servings: 6
Calories: 445kcal
Author: Katerina | Easy Weeknight Recipes

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • salt and fresh ground pepper, to taste
  • 1 tablespoon Italian seasoning, divided
  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 small yellow onion diced
  • ½ cup diced red bell peppers
  • ½ cup sliced carrots
  • 4 cloves garlic minced
  • 1½ cups long grain white rice
  • 1½ cups hot water
  • 1½ cups low sodium chicken broth
  • 1 teaspoon salt or to taste
  • ¼ teaspoon fresh ground black pepper or to taste
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 375˚F.
  • Season chicken thighs with salt, pepper, half of the Italian seasoning, paprika, and garlic powder.
  • Add olive oil to a large oven-safe skillet and heat over medium heat.
  • Add chicken thighs to the hot oil, skin side down, and cook for 3 minutes; flip over and cook for 2 more minutes.
  • Remove chicken from skillet and set aside.
  • Melt butter in the same skillet.
  • Add diced onion, peppers, and carrots to the melted butter; cook, stirring occasionally, for 4 to 5 minutes, or until softened.
  • Stir in the garlic and cook for 20 seconds.
  • Stir in the rice and cook for about a minute, or until lightly toasted.
  • Pour in the hot water and chicken broth; stir and scrape up all the browned bits from the bottom of the skillet.
  • Stir in remaining 1/2-tablespoon Italian seasoning, salt, and pepper, then add the chicken thighs back to the skillet, skin side up.
  • Bring mixture to a boil.
  • Cover with a lid and transfer to the oven; cook for 25 minutes. (You can also use aluminum foil for cover, but make sure to cover it tightly.)
  • Remove lid and continue to cook for 10 to 12 more minutes, or until liquid is absorbed.
  • Remove from oven and let stand few minutes before serving.
  • Garnish with parsley and serve.

Nutrition

Calories: 445kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 460mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg