One Pot Chicken and Rice
One pot dinners are great for easy clean up! I make them all the time because they are convenient and quick to make. My family enjoys this easy one pan dish as it's full of flavor and tender fall of the bone chicken.
Ingredients and Substitutions
- Rice: This recipe uses Basmati rice you could swap for jasmine rice or long grain.
- Chicken: I used bone in chicken thighs but you could use boneless or skinless chicken thighs as well. Due to the long cook time, I don't recommend using chicken breast.
- Seasoning: I used a blend of Italian seasoning, paprika, garlic powder, onion powder. Feel free to adjust the seasonings to your palette.
- Olive oil: For searing the chicken you can substitute with vegetable oil, coconut oil, avocado oil or any other cooking oil of choice.
- Unsalted butter: To control the sodium I use unsalted.
- Chicken Stock: I used low sodium, if you use regular just reduce the salt in the seasoning.
- Parsley: Used for garnish; substitute for chives, green onions or even cilantro.
- 1 1/2 cup Basmati rice (Uncooked)
- 6 Chicken thighs
- 1 tsp Italian seasoning
- 2 tsp Paprika
- 1 tsp Onion powder
- 2 tsp Garlic powder
- 2 tbsp Olive oil
- 1 tbsp Butter
- 3 cup Chicken broth (low sodium)
- Salt and pepper (to taste)
- 2 tbsp Parsley (for garnish)
- Mix seasoning
In a small mixing bowl, add paprika, Italian seasoning, garlic powder, onion powder, salt and pepper and mix to combine.
- Season Chicken
In a large mixing bowl add your chicken thighs. Reserve a tablespoon of the seasonings for later and add the rest, completely coating the chicken.
- Sear the Chicken
In a Dutch oven, heat your olive oil on medium high heat. Carefully add your chicken and sear for 3 minutes on each side then remove from pan.
In dutch oven, add chopped onions and butter then cook until softened.
Stir in rinsed rice, add reserved seasoning, and chicken broth.
Taste and adjust seasoning.
Arrange chicken thighs on top, cover and bake at 350 for 40 minutes.
When done, garnish with parsley and serve.