Here’s a comprehensive one-pot chicken and rice recipe that’s perfect for a busy weeknight:
Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 cup frozen peas (optional)
Equipment
- Large pot or Dutch oven
- Cutting board
- Wooden spoon or spatula
Instructions
Sear the Chicken: Heat the olive oil in your pot over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides (it doesn’t need to be cooked through yet).
Add Aromatics: Add the onion and garlic, cooking for another 2-3 minutes until softened and fragrant.
Season and Add Rice: Stir in the thyme, salt, and pepper. Then add the uncooked rice, stirring until it’s well coated in the mixture.
Pour in Broth and Simmer: Add the chicken broth and bring everything to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Finishing Touches
Stir in the frozen peas (if using). Let them cook with the residual heat for a couple of minutes until warmed through.
Fluff the rice with a fork, adjust seasoning with salt and pepper if needed, and serve.
Tips & Variations
Vegetable Tweaks: Add chopped carrots, celery, or bell peppers along with the onions for extra flavor and nutrition.
Flavor Boost: Substitute 1 cup of the broth with dry white wine, or add a sprinkle of lemon zest at the end for extra zing.
Cheese Please: Stir in shredded cheddar or Parmesan cheese in the last couple of minutes of cooking for a creamy twist.
Brown Rice Option: Substitute brown rice, but be aware it will need a longer cooking time (around 35-40 minutes).
