One-Pot Chicken and Rice
Chicken and rice sounds simple, but the good version is all about timing: crisp skin, juicy meat, and rice that is tender without turning mushy. Searing the thighs first gives us the crisp start and leaves enough chicken flavor in the pot to season every grain.
Use regular long-grain white rice here, not instant or brown rice; both need different liquid and timing. Once the broth goes in, keep the lid closed so the trapped steam can do its job. Ten quiet minutes of resting at the end finishes the rice without overcooking the chicken.
Mia's tips
- •Do not rinse enriched long-grain rice unless the package directs it.
- •Use a tight-fitting lid so steam cannot escape.
- •Refrigerate leftovers within two hours and reheat until steaming hot.
Recipe
One-Pot Chicken and Rice
Crisp-skinned chicken thighs baked over savory, fluffy rice for a complete family dinner in one dependable pot.
Prep15m
Cook45m
Total60m
Serves6
Ingredients
Instructions
- 1Heat the oven to 375°F. Season chicken with salt, paprika, and pepper.
- 2Heat oil in a lidded oven-safe pot. Sear chicken skin-side down for 6 minutes; flip for 2 minutes, then remove.
- 3Cook onion and carrot for 4 minutes. Add garlic, rice, and thyme; stir for 1 minute.
- 4Pour in broth and bring to a simmer. Nestle chicken on top skin-side up, cover, and bake 30 minutes.
- 5Uncover and bake 10–15 minutes more, until rice is tender and chicken reaches at least 165°F. Rest 10 minutes.
Nutrition (per serving, estimated)
524 kcal calories35 g protein48 g carbs21 g fat
