One-Pot Chicken Thighs and Rice

One pot dinners that deliver complete meals without a sink full of dishes make weeknight cooking feel manageable and satisfying. This one pot chicken thighs recipe combines tender, well-seasoned chicken with perfectly cooked rice that absorbs all the savory flavors from the pan. Everything cooks together in a single skillet, creating a cohesive meal where the rice soaks up the chicken juices and becomes incredibly flavorful.

The beauty of this recipe lies in how simple techniques build deep flavor. Searing the chicken creates a golden crust and leaves behind browned bits in the pan that become the foundation for the rice. Those caramelized pieces dissolve into the broth and infuse every grain with rich, savory taste. The result is chicken that stays moist and rice that tastes far better than anything cooked separately.

Why You’ll Love This One Pot Chicken Thighs Recipe

This recipe solves the eternal weeknight dinner question with minimal effort and maximum return. You use just one pan from start to finish, which means less cleanup when you’re already tired from the day. The hands-on time amounts to about 15 minutes of seasoning, searing, and stirring before the pot does the rest of the work.

Chicken thighs remain juicy and forgiving even if you’re a few minutes late checking on dinner. The dark meat has enough natural fat to stay tender while the rice cooks beneath it, creating a self-basting effect that keeps everything moist. You don’t need to worry about precise timing the way you would with chicken breasts.

The spice rub creates a flavorful crust on the chicken without requiring marination time. Paprika, garlic powder, onion powder, and oregano combine into a blend that tastes complex but comes together in seconds. These pantry staples deliver impressive flavor without specialty ingredients or extra shopping trips.

This dish provides both protein and starch in one pot, making it a complete meal that satisfies without needing multiple side dishes. The rice cooks directly in chicken broth beneath the seared thighs, absorbing moisture and flavor as it steams. By the time everything finishes cooking, you have a cohesive dinner where every component complements the others.

Ingredients for One Pot Chicken Thighs and Rice

I always rinse my rice thoroughly before cooking to remove excess starch that can make the grains gummy. This step takes just a minute and makes a noticeable difference in the final texture. For the chicken, choose thighs that are similar in size so they cook at the same rate.

The Protein:

• 1.5-2 lbs boneless, skinless chicken thighs (approximately 6-8 thighs)
• 1 tablespoon olive oil (for searing)

The Spice Rub:

• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The Rice Base:

• 1.5 cups long-grain white rice (such as jasmine or basmati), rinsed
• 1 medium yellow onion, diced
• 3-4 cloves garlic, minced
• 2.5 cups chicken broth
• 1 tablespoon butter

The Finish:

• Fresh parsley, chopped
• Lemon wedges

Ingredient Notes:

Long-grain rice like jasmine or basmati works best because the grains stay separate and fluffy rather than sticky. The rice absorbs liquid at a predictable rate, which helps ensure the chicken and rice finish cooking at the same time. I prefer jasmine rice for its subtle floral aroma, but basmati adds a lovely nutty flavor.

Using chicken broth instead of water transforms ordinary rice into something special. The broth adds savory depth and makes the rice taste like it’s been simmering for hours. Choose a good quality broth with rich flavor since it directly impacts the final dish. Low-sodium broth gives you better control over seasoning.

Smoked paprika adds a subtle smoky note that makes the chicken taste more complex, though sweet paprika works beautifully too. The combination of garlic powder and onion powder with dried oregano creates an aromatic coating that permeates the meat. These dried spices bloom in the hot oil during searing, releasing their full flavor.

Fresh garlic and onion sautéed in butter create the aromatic base for the rice. The butter adds richness and helps the vegetables soften without burning. This combination creates layers of flavor that make the rice taste restaurant-quality despite the simple preparation.

How to Make One Pot Chicken Thighs and Rice

Building flavor happens in stages with this recipe. Each step adds another layer that contributes to the final depth and complexity of the dish.

Season the Chicken: Combine the paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl, mixing until evenly blended. Pat the chicken thighs completely dry with paper towels since any moisture will prevent proper browning. Season both sides of each thigh generously with the spice mixture, pressing it into the meat so it adheres well.

Sear: Place a large, deep skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers and moves easily across the pan, add the chicken thighs without crowding. Let them cook undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom. Flip each piece and sear the other side for another 3-4 minutes. The chicken won’t be fully cooked at this point, which is exactly right. Transfer the seared thighs to a plate, leaving behind all those flavorful browned bits in the pan.

Sauté Aromatics: Reduce the heat to medium to prevent burning. Add the butter to the pan and let it melt completely. Toss in the diced onion and cook for 3-5 minutes, stirring occasionally, until the pieces soften and turn translucent. The onion should start releasing its sweetness without taking on much color. Add the minced garlic and stir constantly for about 1 minute until it becomes fragrant. Watch the garlic carefully since it can burn quickly.

Toast Rice: Add the rinsed rice to the pan with the aromatics. Stir frequently for about 2 minutes, coating every grain with the butter and letting them toast slightly. You’ll notice the rice starting to smell nutty and the grains becoming slightly translucent around the edges. This toasting step prevents the rice from turning mushy and adds another layer of flavor.

Simmer: Pour in the chicken broth all at once. Use a wooden spoon to scrape the bottom of the pan thoroughly, releasing all those caramelized bits from searing the chicken. These browned pieces contain concentrated flavor that will dissolve into the broth and infuse the rice. Bring the mixture to a gentle boil, watching for steady bubbling across the surface.

Combine: Nestle the seared chicken thighs on top of the rice, arranging them in a single layer. Pour any accumulated juices from the plate over the chicken. These juices carry seasoning and moisture that will drip down into the rice as everything cooks.

Cook: Cover the pan with a tight-fitting lid and reduce the heat to low. Let everything simmer gently for 18-20 minutes without lifting the lid. Resist the temptation to check on the rice during this time since releasing steam disrupts the cooking process. The rice should absorb all the liquid and become tender while the chicken finishes cooking through.

Rest & Serve: Remove the pan from the heat and let it sit, still covered, for 5 minutes. This resting period allows the rice to finish steaming and firms up the texture. Remove the chicken thighs temporarily and fluff the rice with a fork to separate the grains. Return the chicken to the pan, arranging it over the fluffy rice. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over individual servings.

If you notice the rice isn’t quite tender after 20 minutes, add 1/4 cup of hot water, replace the lid, and let it sit off the heat for another 5 minutes. The residual heat will finish cooking the rice without overcooking the chicken.

What to Serve with One Pot Chicken Thighs and Rice

This recipe provides a complete meal on its own, but lighter vegetable sides create a more balanced plate and add freshness that complements the rich, savory flavors.

Roasted Green Beans: Simple green beans tossed with olive oil, salt, and pepper then roasted until slightly charred provide a crisp contrast to the tender chicken and rice. The caramelized edges add a pleasant bitterness that balances the savory richness of the main dish.

Garden Salad: A crisp salad with mixed greens, cucumber, cherry tomatoes, and a tangy vinaigrette refreshes your palate between bites. The acidity from the dressing cuts through the richness and keeps the meal from feeling heavy.

Roasted Carrots: Carrots roasted with a drizzle of honey and thyme bring natural sweetness that contrasts nicely with the savory chicken. The caramelized edges add depth while the tender interior provides a soft textural element.

Sautéed Spinach: Quick-cooked spinach with garlic adds a healthy green element without much effort. The mild, slightly earthy flavor complements the chicken without competing with it, and the wilted greens provide a soft contrast to the fluffy rice.

Cucumber Yogurt Sauce: A cooling sauce made with Greek yogurt, grated cucumber, lemon juice, and dill adds brightness and tang. Drizzle it over the chicken and rice for a refreshing element that balances the warm spices.

Steamed Broccoli: Simply steamed broccoli florets with a squeeze of lemon provide nutritional balance and a fresh, slightly bitter note. The tender-crisp texture contrasts with the soft rice and juicy chicken.

Tomato Salad: Fresh tomatoes with basil, olive oil, and a splash of balsamic vinegar add juicy brightness. The acidity wakes up your palate and provides relief from the richness of the chicken and rice.

Pro Tips & Variations

Perfect Sear Every Time: Make sure your pan is properly heated before adding the chicken. The oil should shimmer and move freely across the pan’s surface. If the chicken sticks when you try to flip it, let it cook another minute since a proper crust releases easily from the pan.

Rice Texture Control: The ratio of liquid to rice determines the final texture. For slightly firmer rice, use 2.25 cups of broth. For softer, more tender rice, stick with the 2.5 cups called for in the recipe. Adjust based on your preference.

Bone-In Adaptation: If using bone-in, skin-on thighs, sear them skin-side down for 7-8 minutes to render the fat and crisp the skin. Increase the final simmering time to 25-28 minutes to ensure the meat near the bone cooks through completely.

Flavor Variations: Add 1/2 teaspoon of cumin to the spice rub for an earthy, warm note. Stir in a tablespoon of tomato paste with the garlic for deeper color and umami. Toss in a bay leaf with the broth for subtle herbal complexity.

Vegetable Additions: Stir in frozen peas, diced bell peppers, or sliced mushrooms during the last 5 minutes of cooking. They’ll steam with the rice and add color, nutrition, and textural variety without complicating the recipe.

Make-Ahead Strategy: Season the chicken up to a day ahead and refrigerate. The spices will penetrate deeper into the meat, creating more flavorful results. Bring the chicken to room temperature before searing for even cooking.

Crispy Skin Option: If you want crispy skin on bone-in thighs, remove the cooked chicken after the rice is done and place it under the broiler for 2-3 minutes. The skin will crisp up while the rice stays warm in the covered pot.

Lemon Enhancement: Stir the zest of one lemon into the rice along with the broth for bright citrus notes throughout. The lemon wedges at serving time provide even more brightness for those who want it.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken and rice keep well together, though the rice may absorb additional moisture from the chicken as it sits. This actually makes the rice more flavorful over time.

For reheating, I prefer using the microwave with a splash of water or chicken broth to restore moisture. Place a portion in a microwave-safe bowl, add 1-2 tablespoons of liquid, and cover with a damp paper towel. Heat in 1-minute intervals at 70% power, stirring between intervals, until heated through.

Stovetop reheating works well for larger portions. Add the chicken and rice to a skillet with 1/4 cup of chicken broth or water. Cover and heat over medium-low heat, stirring occasionally, until everything is warmed through. The added liquid prevents the rice from drying out.

This dish makes excellent meal prep for the week. Portion it into individual containers with some steamed vegetables for complete grab-and-go lunches. The flavors improve after a day in the refrigerator as the spices continue to meld.

Freezing works reasonably well if you plan ahead. Store the chicken and rice in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The rice texture may be slightly softer after freezing, but the flavor remains excellent.

Common Questions

Can I use brown rice instead of white rice? Brown rice requires more liquid and longer cooking time. Use 3 cups of broth and increase the simmering time to 40-45 minutes. The chicken may become very tender or even slightly overcooked, but it will still taste delicious. Consider removing the chicken after 20 minutes and keeping it warm while the rice finishes.

What if my rice is still hard after the cooking time? Add 1/4 cup of hot water or broth, replace the lid, and let it sit off the heat for 5-10 minutes. The residual heat will continue steaming the rice. If it’s still undercooked, return it to low heat for another 5 minutes with the added liquid.

Can I make this in a rice cooker? The traditional method works better because the chicken needs to sear first and cook on top of the rice. Rice cookers don’t accommodate this layered cooking approach well. Stick with a skillet or Dutch oven for best results.

How do I prevent the rice from sticking to the bottom? Make sure you scrape all the browned bits from the bottom when adding the broth, and keep the heat at low once you cover the pan. A heavy-bottomed pan distributes heat more evenly and prevents hot spots that cause sticking.

Can I add vegetables directly to the pot? Yes, heartier vegetables like diced bell peppers, carrots, or frozen peas can be added. Stir them in during the last 5-10 minutes of cooking so they steam with the rice without becoming mushy. Avoid delicate vegetables that overcook quickly.

This one pot chicken thighs recipe delivers the kind of comforting dinner that makes everyone happy without creating extra work. The combination of juicy chicken and flavorful rice cooked together creates a meal that tastes like it required far more effort than it actually did. Give this recipe a try when you want a satisfying dinner that keeps cleanup simple.