One Pot Chicken and Rice with Garlic and Herbs

Tender, juicy chicken thighs, fluffy white rice, garlic, herbs, mushrooms and peas come together in this easy One Pot Chicken and Rice recipe. Serve the simple and satisfying dinner with a side of broccoli and some warm biscuits to complete the cozy, comforting meal.

One Pot Chicken and Rice Bake

From soups to casseroles, there are endless ways to prepare the classic combination of chicken and rice. This easy one pot chicken and rice recipe has a Mediterranean flare, thanks to plenty of fresh herbs, garlic and lemon juice. I’ve added mushrooms, onions and peas to complete the meal, but you can omit these ingredients or replace them with your favorite veggies instead.

The flavorful family dinner starts on the stovetop to brown the chicken, sauté the vegetables and toast the rice. Then you’ll transfer the one pot chicken and rice bake to the oven until the meat is cooked through and the rice is fluffy and tender. The rice absorbs the flavors of the chicken as it simmers, creating the most delicious dish imaginable!

Ingredients

This is a quick overview of the ingredients that you’ll need for these one pot chicken thighs and rice. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

• Olive oil: to brown the meat.
• Chicken thighs: bone-in, skin-on dark meat is the best choice for this recipe. The thighs stay juicy while the rice cooks, and the skin and bones add tons of flavor to the dish.
• Kosher salt and ground black pepper: to enhance the other flavors in the pot.
• Onion and mushrooms: vegetables that add both flavor and texture to the meal.
• Long-grain white rice: do not substitute with other types of rice, such as brown rice or instant rice. This recipe is specifically tailored for long-grain rice, so it will not work well with other varieties that require different amounts of liquid or different cooking times.
• Garlic: for savory flavor.
• Parsley, rosemary and basil: fresh herbs add even more flavor and color to the dish.
• Chicken broth: use homemade broth or store-bought broth for a savory liquid that cooks the rice.
• Lemon juice: provides a bright, acidic note.
• Frozen peas: an optional addition that you can stir in at the end for a touch of color and sweetness. You don’t even need to thaw the frozen peas before adding them to the pot.

How to Cook Rice and Chicken in One Pot

Searing the meat first gives the chicken a crispy skin and renders the fat in the pan to add flavor to the vegetables and rice. The chicken finishes cooking in the oven with the rice and broth, so that the meat stays moist and tender while the rice absorbs all of the delicious flavors from the vegetables, herbs and chicken. It’s like a one pot party!!!

1. Brown the chicken thighs, then remove them to a plate.
2. Sauté the onion and mushrooms in the chicken drippings for about 3 minutes.
3. Stir in the rice, garlic, parsley and rosemary. Cook for 2 more minutes.
4. Add the broth, lemon juice, salt and pepper. Remove from the heat.
5. Arrange the browned chicken thighs in the pot with the rice.
6. Cover and bake in a 350° F oven for about 40 minutes.
7. Remove the chicken, fluff the rice with a fork, and stir in the frozen peas and basil. Cover with the lid again and let the rice stand for 10 minutes while you handle the chicken.
8. At this point, the chicken skin will not be quite as crispy, since it’s been steaming in the pot with the rice. You can shred the meat, discard the skin and bones, and stir the meat into the pot of rice. Alternatively, if you like to eat the crispy skin, you can pop the thighs under the broiler for a few minutes until they’re crisp and browned again on top.
9. Garnish with fresh herbs, grated lemon zest, or grated Parmesan cheese and serve!

What to Serve with One Pot Chicken Thighs and Rice

Chicken and rice goes well with just about any of your favorite sides. Here are some ideas to round out the meal:

• Skillet Cornbread, Honey Cornbread or Corn Muffins
• Drop Biscuits, Cheese Biscuits, Southern Buttermilk Biscuits or Aunt Bee’s 3-Ingredient Buttermilk Biscuits
• A simple green salad dressed in Pepper Jelly Vinaigrette
• Sauteed Zucchini
• Sauteed Asparagus
• Homemade Crescent Rolls or Soft Dinner Rolls
• Southern-Style Green Beans, Roasted Green Beans or Amish Green Beans with Brown Butter
• Roasted Broccoli
• Succotash
• Sauteed Spinach with Garlic
• Southern Collard Greens
• Pumpkin Bread, Pumpkin Muffins or Apple Bread
• Roasted Cabbage

Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can freeze any extra chicken and rice for a later meal, but the rice tends to have a mushy texture when thawed.

To reheat the leftovers, transfer the chicken and rice mixture to a pot on the stovetop. Warm over low heat, covered, until it reaches the desired consistency, stirring frequently. The mixture thickens significantly as it sits, so you will need to stir in additional broth to thin the rice as it warms.

Recipe Variations

• While bone-in, skin-on chicken thighs are my top choice for this recipe, you can also substitute with drumsticks (just make sure to brown them on all sides). Boneless, skinless thighs are too thin and will be overdone by the time the rice is tender. You can use large boneless, skinless chicken breast, but it will not have nearly as much flavor as the bone-in, skin-on thighs.
• Mix up the herbs and use your favorites. Chives, oregano and thyme would all be great, too.
• Omit the peas if they’re not your family’s favorite.
• Try other vegetables instead of the mushrooms. For instance, include finely-diced carrots, bell peppers or celery.
• The total amount of salt and pepper will vary depending on personal preference, as well as the saltiness of your broth. Just taste as you go and adjust accordingly.

Tips for the Best One Pot Chicken and Rice Recipe

• Bone-in, skin-on thighs work best for this recipe, since they stay juicy over the long cooking time. The skin and bones keep the meat moist and add a ton of flavor to the rice and vegetables. If you don’t want to eat the skin, just shred the cooked meat at the end and discard the skin and bones. Stir the shredded meat back into the pot of rice.
• Sear the chicken thighs first to give the skin a lot of flavor and color, and to render the fat from the skin to add flavor to the vegetables and rice.
• Work in batches when browning the chicken — do not overcrowd the pan. The meat needs space in order to brown properly; otherwise it just steams in the pot.
• This recipe is specifically designed for long-grain white rice. Do not substitute with brown rice or instant/quick-cooking rice.
• Make sure to use a cast iron skillet with a tight-fitting lid or a Dutch oven. It’s important that the lid fits tightly to trap the liquid and steam in the pot, which is essential for perfectly-cooked rice.
• The total baking time will vary depending on a number of factors, including the pot/skillet that you use and the temperature of your oven. Some pots of rice may be tender within 35 minutes, while others might take at least 45 minutes. I have found that 42 minutes is my sweet spot, but just keep a close eye on the rice to make sure that it doesn’t overcook and turn mushy.
• Let the cooked rice sit for 10 minutes with the lid on before fluffing and serving, in order for the moisture to evenly distribute itself through the dish. That way you won’t end up with dry rice on top and moist rice on the bottom.
• If you prefer super-crispy skin in your finished dish, you can place the chicken under the broiler for a few minutes while the rice rests in the pot.

More Chicken and Rice Recipes to Try

• Chicken Bog (a classic Southern chicken and rice recipe)
• Crock Pot Chicken and Rice
• Farmhouse Chicken and Rice Soup
• Chicken and Rice Casserole
• Cheesy Chicken and Broccoli Casserole with Rice
• Chicken and Wild Rice Casserole

One Pot Chicken and Rice

Prep: 10 minutes minutes

Cook: 1 hour hour 5 minutes minutes

Resting Time 10 minutes minutes

Total: 1 hour hour 25 minutes minutes

Servings 6

Calories 732 kcal

Tender, juicy chicken, fluffy white rice, fresh herbs, mushrooms and peas come together in this easy One Pot Chicken and Rice recipe!

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Ingredients

  

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• 2 tablespoons olive oil
• 3 lbs. bone-in, skin-on chicken thighs (about 6 thighs total)
• Kosher salt and ground black pepper
• 1 medium onion, chopped
• 8 ounces sliced fresh mushrooms
• 1 ½ cups long-grain rice
• 3 large garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 3 cups chicken broth
• ¼ cup fresh lemon juice
• ½ cup frozen peas, optional
• 2 tablespoons chopped fresh basil
• Optional garnish: chopped fresh chives or sliced green onion; grated lemon zest; grated Parmesan cheese

Instructions

• Preheat oven to 350° F.
• In a deep 12-inch cast-iron skillet, Dutch oven, or other oven-proof pan with a lid, heat oil over medium-high heat. Season the chicken on all sides with salt and pepper to taste. When the oil is hot, reduce heat to medium. Add the chicken to the skillet skin-side down (working in batches, if necessary). Cook until the chicken is browned, about 8-10 minutes. Remove chicken from the skillet and set aside on a plate.
• Add the onion and mushrooms; cook until softened, about 3 minutes. Stir in rice, garlic, parsley and rosemary; cook for 2 minutes, stirring constantly.
• Add broth, lemon juice, ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Remove from heat.
• Arrange chicken in rice mixture. Cover with a tight-fitting lid.
• Bake, covered, until rice is tender, 40-45 minutes. Remove chicken, fluff rice with a fork, and stir in frozen peas and basil. Cover with the lid again and let the rice stand for 10 minutes while you handle the chicken.
• If you like a crispier skin on the chicken, you can place the thighs under the broiler for a few minutes to help them crisp up again. Alternatively, you can shred the chicken, discard the skin and bones, and stir the meat back into the pot with the rice.
• Garnish with chives, lemon zest, or Parmesan if desired.

Notes

• Bone-in, skin-on thighs work best for this recipe, since they stay juicy over the long cooking time. The skin and bones keep the meat moist and add a ton of flavor to the rice and vegetables. If you don’t want to eat the skin, just shred the cooked meat at the end and discard the skin and bones. Stir the shredded meat back into the pot of rice.
• Sear the chicken thighs first to give the skin a lot of flavor and color, and to render the fat from the skin to add flavor to the vegetables and rice.
• Work in batches when browning the chicken — do not overcrowd the pan. The meat needs space in order to brown properly; otherwise it just steams in the pot.
• This recipe is specifically designed for long-grain white rice. Do not substitute with brown rice or instant/quick-cooking rice.
• Make sure to use a cast iron skillet with a tight-fitting lid or a Dutch oven. It’s important that the lid fits tightly to trap the liquid and steam in the pot, which is important for perfectly-cooked rice.
• The total baking time will vary depending on a number of factors, including the pot/skillet that you use and the temperature of your oven. Some pots of rice may be tender within 35 minutes, while others might take at least 45 minutes. I have found that 42 minutes is my sweet spot, but just keep a close eye on the rice to make sure that it doesn’t overcook and turn mushy.
• Let the cooked rice sit for 10 minutes with the lid on before fluffing and serving, in order for the moisture to evenly distribute itself through the dish. That way you won’t end up with dry rice on top and moist rice on the bottom.
• If you prefer super-crispy skin in your finished dish, you can place the chicken under the broiler for a few minutes while the rice rests in the pot.

Nutrition

Serving: 1/6 of the recipeCalories: 732kcalCarbohydrates: 42gProtein: 42gFat: 43gSaturated Fat: 11gTrans Fat: 1gCholesterol: 222mgSodium: 611mgPotassium: 781mgFiber: 1gSugar: 2gVitamin A: 337IUVitamin C: 16mgCalcium: 48mgIron: 3mg

Keyword: chicken and rice, chicken and rice bake, one pot chicken and rice

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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