You all are well aware of my deep affection for one pot meals. They are not only simple and comforting, but they also never fail to provide contentment. This Chicken and Rice one pot dish is a delightful combination of two of my beloved recipes, Cajun Sausage and Rice and Mushroom Rice. It has swiftly climbed its way to the pinnacle of my favorites list. The rice is packed with indulgent flavors, the chicken is incredibly tender, and the entire dish effortlessly comes together.
What’s in Chicken and Rice?
This incredibly easy recipe features succulent chicken thighs seasoned with a blend of aromatic herbs and spices (not spicy!), accompanied by sautéed onions and long grain white rice cooked in vegetable broth. By preparing all the ingredients together in a single pot, none of the flavors are compromised. Each mouthful is bursting with a delightful and satisfying taste.
Can I Use Chicken Breasts?
I strongly recommend using chicken thighs for this recipe as chicken breasts can become dry when double cooked (seared first, then steamed with rice). Chicken thighs, being fattier, add richness to the dish and make it more flavorful. While it is possible to use chicken breasts, they may not be as juicy or tender as chicken thighs. Additionally, whether you choose chicken thighs or breasts, make sure they are boneless as bone-in chicken requires more cooking time and may not be fully cooked by the time the rice is finished.
What Else Can I Add to Chicken and Rice?
If you are looking to incorporate vegetables into the pot, consider adding ½ cup of frozen peas when the broth is added, or sautéing mushrooms between the chicken and onions.
What to Serve with Chicken and Rice?
Because I didn’t include any vegetables in my chicken and rice dish, I opted to serve roasted broccoli on the side. I find that the roasted flavor complements the comforting nature of the chicken and rice, while its simple taste doesn’t overpower, allowing the chicken and rice to be the star. Alternatively, you could also consider steamed green beans, sautéed zucchini, or a basic side salad.
How to Make Chicken and Rice – Step by Step Photos
In a bowl, mix together 2 teaspoons of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Use this seasoning mix to coat both sides of four or five boneless, skinless chicken thighs.
In a deep skillet, heat 1 Tbsp of cooking oil over medium heat. When the oil is hot, swirl it around to cover the surface and then add the chicken thighs that have been seasoned. Let them cook for approximately five minutes on each side, or until they turn nicely brown. It is not necessary for the chicken to be completely cooked at this stage, just well browned on the outside. Meanwhile, dice a yellow onion.
After removing the browned chicken to a clean plate, reduce the heat to medium-low. Then, add another tablespoon of cooking oil and the diced onion to the skillet. Sauté the onion until it becomes soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.
Place one cup of uncooked long-grain white rice into the skillet. Sauté the rice along with the onion for 1-2 minutes to give it a slight toasting. You will notice crackling and popping sounds.
Pour 1.75 cups of vegetable broth into the skillet containing the rice and onions. Stir briefly to dissolve any browned bits that might be stuck to the bottom of the skillet.
After placing the chicken thighs on top of the rice in the skillet, cover it with a lid. Increase the heat to medium-high and let the broth reach a boiling point. Once it reaches a full boil, reduce the heat to low and allow it to simmer without any disturbance or stirring for 20 minutes.
Once simmered on low for 20 minutes, switch off the heat and allow it to rest for five minutes undisturbed, keeping the lid closed. Following the resting period, it should resemble the image displayed above.
Using a fork, fluff the rice and incorporate the onions that may have risen to the surface while simmering. Add a final touch by garnishing with freshly chopped parsley before serving.
TRY THESE OTHER ONE POT CHICKEN RECIPES:
