This Easy One-Pot Chicken and Rice recipe is the ultimate weeknight meal — hearty, flavorful, and ready in under an hour. Juicy chicken thighs are simmered with aromatic spices, tender rice, and vegetables, all in one pot, making cleanup a breeze. Perfect for busy evenings, this dish is both budget-friendly and family-approved.
Pat the chicken dry and season with salt, pepper, and paprika.
In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken thighs, skin-side down, and sear for 4–5 minutes per side until golden brown. Remove and set aside.
In the same pot, add onion, garlic, and carrot. Cook for 3–4 minutes until softened
Stir in rice and thyme, toasting for 1–2 minutes for extra flavor.
Pour in chicken broth, scraping the bottom of the pot to release flavor. Add chicken back on top, skin-side up. Bring to a boil, then reduce heat to low.
Cover with a lid and simmer for 20–25 minutes, until rice is cooked and chicken is tender.
Stir in frozen peas, cover again, and let rest for 5 minutes.
Fluff rice with a fork, garnish with parsley, and serve with lemon wedges if desired.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
👉Swap chicken thighs with boneless chicken breast for a leaner version.
👉Add extra veggies like bell peppers, zucchini, or spinach for more nutrition.
👉For a richer flavor, replace half of the chicken broth with coconut milk.
👉Can be stored in the fridge for up to 3 days; reheat gently on the stovetop.
