What kind of rice is best for one pot chicken and rice?

Long-grain rice, such as converted or parboiled rice, works best. It holds its shape well and doesn't become mushy during cooking. Avoid short-grain rice, as it can become sticky.

How do you keep chicken and rice from sticking to the pot?

Ensure there's enough liquid (broth) in the pot, and don't overcrowd the ingredients. Stirring occasionally also helps prevent sticking. Using a heavy-bottomed pot can also distribute heat more evenly.

How long does it take to cook chicken and rice in one pot?

Typically, it takes about 30-45 minutes to cook one-pot chicken and rice. The exact time depends on the size of the chicken pieces and the type of rice used. Ensure the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).

Can I use brown rice for one pot chicken and rice?

Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid. Brown rice requires more liquid and a longer cooking time than white rice. Expect to add about 1/2 to 1 cup more broth and cook for approximately 45-55 minutes.

What vegetables go well in one pot chicken and rice?

Popular vegetable additions include onions, carrots, celery, bell peppers, peas, and corn. You can also add leafy greens like spinach or kale towards the end of cooking.

How do you add flavor to one pot chicken and rice?

Use flavorful broth (chicken or vegetable), add herbs and spices such as thyme, rosemary, paprika, garlic powder, and onion powder. Sautéing aromatics like onions and garlic before adding other ingredients also boosts flavor.

One Pot Chicken and Rice: Your New Favorite Weeknight Dinner 2026

One Pot Chicken and Rice

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A cozy, complete weeknight meal where tender chicken and fluffy rice cook together with aromatic vegetables in one pot. This recipe builds deep flavor by patiently sautéing onions and delivers a wholesome, satisfying dinner with minimal cleanup.

Author: Harmony
Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4 servings 1x
Category: dinner
Method: simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs (or breasts)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice (like jasmine or basmati)
2 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon paprika
1 bay leaf
1 cup frozen peas and carrots mix
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Pat chicken dry and season generously with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove to a plate.
In the same pot, add diced onion. Cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
Stir in dry rice and toast for about 1 minute. Pour in chicken broth, and add dried thyme, paprika, bay leaf, and a pinch of salt and pepper. Stir to combine, scraping up browned bits.
Nestle seared chicken back into the pot. Bring liquid to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer gently for 20 minutes. Do not lift the lid.
Remove lid. Rice should be tender and liquid absorbed. Scatter frozen peas and carrots over the top. Cover again, turn off heat, and let sit for 5-10 minutes. Discard bay leaf, fluff rice with a fork, and garnish with fresh parsley before serving.

Notes

For best results, do not peek while the rice is simmering. Chicken thighs are recommended for juiciness, but breasts work for a leaner option. Brown rice can be used; add 1/2 cup extra broth and extend simmer time by 15-20 minutes. Leftovers store well in the fridge for up to 4 days.

Nutrition

Serving Size: 4
Calories: 480
Sugar: 3
Sodium: 350
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 48
Fiber: 3
Protein: 38
Cholesterol: 145

Find it online: https://harmonymeal.com/one-pot-chicken-rice/