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Easy One-Pot Chicken and Rice Recipe with 5 Simple Ingredients

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A quick and comforting one-pot chicken and rice dish made with just five simple ingredients, perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 1 cup long-grain white rice (190 grams)
  • 2 ½ cups chicken broth (600 ml), low-sodium recommended
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil (30 ml), extra virgin preferred
  • Salt and freshly ground black pepper, to taste (optional)
  • Fresh parsley or lemon wedges for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. (5 minutes)
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, place chicken skin-side down and cook for 5-7 minutes without moving it. Flip and cook the other side for 3-4 minutes until golden but not fully cooked through. Remove chicken and set aside. (10 minutes)
  3. Reduce heat to medium. Add minced garlic to the same pot, stirring constantly for about 30 seconds until fragrant but not burnt. Scrape up any browned bits to intensify flavor. (1 minute)
  4. Pour in 1 cup of long-grain rice, stirring it into the garlic and oil mixture to coat the grains. Cook for 1-2 minutes until the rice looks slightly translucent. (2 minutes)
  5. Slowly add 2 ½ cups chicken broth, stirring once to combine. Return chicken thighs to the pot, skin side up, nestling them gently into the rice. (2 minutes)
  6. Bring the mixture to a gentle simmer, then cover tightly with a lid. Reduce heat to low and cook without lifting the lid for 20-25 minutes, or until the rice is tender and liquid absorbed. (25 minutes)
  7. Remove from heat and let it rest, covered, for 5 minutes to allow steam to finish cooking the rice. Garnish with fresh parsley or a squeeze of lemon if desired. (5 minutes)

Notes

Patting the chicken dry before seasoning helps the skin crisp up. Do not rush browning the chicken to develop a golden crust. Keep the lid on during simmering to trap steam and cook rice evenly. If rice is undercooked and liquid is gone, add a splash of broth or water and cover for a few more minutes. For crispier skin, broil chicken for 1-2 minutes at the end, watching carefully to avoid burning.

Nutrition

Keywords: one-pot chicken and rice, easy chicken recipe, quick dinner, simple ingredients, weeknight meal, comfort food

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