Chicken and Rice Recipe

A flavorful, one-pot chicken and rice recipe that's easy, comforting, and ready in just 30 minutes. Juicy chicken, fluffy rice, and bold seasoning make this a go-to dinner favorite.

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Course: Dinner, Main Course

Cuisine: American, Mediterranean-Inspired

Prep Time: 10

Cook Time: 20

Resting Time: 5

Total Time: 35

Servings: Servings

Calories: 490kcal

Cost: $12

Equipment

1 Heavy-bottomed pot or Dutch oven Ensures even heat distribution and prevents burning
1 Tight-fitting lid Essential for steaming rice properly without moisture loss
1 Wooden spoon Gentle on cookware and ideal for stirring rice without breaking grains
1 Meat thermometer Optional, but ensures chicken reaches a safe internal temperature (165°F)

Ingredients

2 lbs chicken thighs or breasts bone-in, skin-on or boneless, cut into pieces
2 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon paprika
1.5 cups long-grain white rice jasmine or basmati preferred
3 cups chicken broth low-sodium
1 medium onion diced
3 cloves garlic minced
1 bell pepper diced (optional)
1 cup frozen peas or mixed vegetables
2 tablespoons butter
1 bay leaf remove before serving
0.5 teaspoon dried thyme
Salt and pepper to taste

Instructions

Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a pot; sear chicken 4–5 minutes per side until golden. Remove and set aside.
Add onion and cook 3–4 min; add garlic for 30 sec. Stir in rice for 1–2 minutes.
Pour in chicken broth, add bay leaf and thyme; bring to a boil.
Nestle chicken into rice. Cover and simmer on low for 18–20 minutes.
Remove from heat. Let rest covered for 5 minutes.
Add peas and butter; gently mix and adjust seasoning.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition