We all have those chaotic evenings when we’re staring at the stove like it just insulted us. This One Pot Chicken and Rice saves me every time. It’s not just a dinner—it’s a sigh of relief. Made with pantry staples and a pack of chicken thighs, this dish comes together in one pan, which means minimal cleanup and maximum comfort. Now, if you’re wondering how this ties into chicken thigh recipes instant pot, I’ll tell you. While we’re sticking to the stovetop here, the rich flavor and fall-apart tenderness mimic all those beloved Instant Pot classics. Whether you prefer boneless skinless chicken thigh recipes instant pot style, or lean toward bone in skin on chicken thigh recipes instant pot inspired, this one’s got your back. One pot chicken thigh recipes like this are the reason I haven’t ordered takeout in a month. It’s cozy like instant pot chicken thigh soup recipes, a bit punchy like instant pot chicken thigh curry recipes, and, honestly, if I could hug a meal, I’d wrap my arms around this one. Let’s make dinner feel like less of a chore and more of a win.

1) Key Takeaways
2) Easy One Pot Chicken and Rice Recipe
3) Ingredients for One Pot Chicken and Rice
4) How to Make One Pot Chicken and Rice
5) Tips for Making One Pot Chicken and Rice
6) Making One Pot Chicken and Rice Ahead of Time
7) Storing Leftover One Pot Chicken and Rice
8) Try these Instant Pot recipes next!
9) One Pot Chicken and Rice
10) Nutrition

1) Key Takeaways

Quick one pan dinner that feels like a warm hug
Perfect use of pantry staples and a pack of chicken thighs
Can be adapted for Instant Pot or stovetop meals
Great for beginners, busy nights, or meal prep

2) Easy One Pot Chicken and Rice Recipe

Some nights, I just don’t have the brainpower to figure out dinner. This One Pot Chicken and Rice feels like a no-brainer. It comes together fast, fills the kitchen with that cozy “someone’s-cooking-something-good” smell, and it’s hearty enough to silence even the loudest growling stomachs. Twice a week, it finds its way into our rotation.

Chicken thigh recipes instant pot are always a go-to when I want a flavorful, hands-off meal. This recipe takes that same ease and brings it to the stovetop. It delivers the kind of rich, juicy chicken I usually expect from a pressure cooker, but with a pan and a wooden spoon. You’ll catch yourself sneaking bites straight from the pot. I always do.

The real charm here? It’s a one-pot wonder. Cleanup is quick. Your family will think you spent an hour in the kitchen, and only you’ll know you threw it together between emails and laundry loads. That’s a win in my book.

3) Ingredients for One Pot Chicken and Rice

Chicken Thighs: I usually go with bone-in, skin-on thighs for maximum flavor, but boneless skinless chicken thigh recipes instant pot inspired work beautifully here too. They cook up tender and full of flavor.

Long Grain White Rice: Stick to long grain—it stays fluffy and separate. Short grains might get mushy, and nobody wants gluey rice for dinner.

Onion: Chopped finely, it builds a rich base for the dish. Once it hits the oil, the kitchen smells amazing.

Garlic: I smash it, mince it, and toss it in. Two cloves should do unless you really love garlic (no judgment).

Chicken Broth: Three cups bring everything together. It infuses the rice with depth and a touch of that homemade soup feeling.

Paprika & Thyme: This duo adds just enough warmth and herbal notes to make it feel like you tried harder than you did.

Salt & Pepper: Be generous but taste along the way. A little seasoning makes a big difference here.

Olive Oil: A quick sear in oil helps the chicken get golden and crisp before it nestles into the rice.

Frozen Peas (Optional): I toss them in toward the end for color and a sweet pop of green. Totally optional.

Fresh Parsley: A sprinkle at the end makes it feel fresh, even if it’s been simmering for a half-hour.

4) How to Make One Pot Chicken and Rice

Step 1: Pat your chicken thighs dry and season them with salt, pepper, paprika, and thyme. Don’t skip this step—it makes all the difference in building flavor.

Step 2: Heat olive oil in a large skillet or Dutch oven. When it shimmers, add the chicken and sear both sides until golden brown. Set them aside once crisp.

Step 3: In the same pot, toss in chopped onions and sauté until soft and fragrant. Then add garlic and let it cook just until it smells amazing—about 30 seconds.

Step 4: Stir in the rice and let it toast for a minute or two. This little step keeps the rice from turning to mush.

Step 5: Pour in the chicken broth and bring it all to a simmer. Place the chicken thighs back into the pot, cover it, and reduce the heat.

Step 6: Let it cook for 20 to 25 minutes, until the rice is tender and the chicken is cooked through. Toss in the peas during the last few minutes if you’re using them.

Step 7: Turn off the heat, leave the lid on, and let everything rest for about 5 minutes. This helps the rice soak up the last bit of flavor.

5) Tips for Making One Pot Chicken and Rice

Let’s talk about rice. I stick with long grain white rice. Don’t sub in basmati or brown without adjusting the liquid and cook time. This dish leans into that soft, cozy rice you grew up with.

If you’re into instant pot chicken thigh soup recipes, this version brings a similar comfort without needing the appliance. The rice soaks up all the broth, while the chicken steams into fork-tender perfection right on top.

Want a deeper flavor? Brown your chicken well. That golden skin adds layers of savory richness that seep into the rice. And if your rice still feels undercooked, just splash in a bit more broth, cover it, and keep cooking for five more minutes.

6) Making One Pot Chicken and Rice Ahead of Time

This dish tastes even better the next day. That’s not just me—it’s science. The rice continues to soak in those spices, and the chicken keeps things juicy. Store it covered in the fridge once it’s cooled completely.

When reheating, add a splash of broth or water and cover it to trap the steam. That brings the texture back to life without drying it out. I like using the stovetop, but the microwave will work in a pinch.

One pot chicken thigh recipes like this hold up well for meal prep. I’ve packed this into lunchboxes and even road trip coolers. No complaints yet.

7) Storing Leftover One Pot Chicken and Rice

Let your leftovers cool completely before you stash them away. Airtight containers work best. You’ll get three to four days in the fridge—if it lasts that long.

To reheat, use the stove with a splash of liquid and a lid. The chicken stays moist, and the rice fluffs right up. The microwave works too, though it may dry out if you skip the moisture step.

If you’ve made a big batch, freeze a portion. It reheats well, especially for those nights when cooking is the last thing on your mind. Instant pot chicken thigh curry recipes might be a freezer star, but this dish deserves a spot too.

8) Try these Instant Pot recipes next!

9) One Pot Chicken and Rice