One Pot Chicken and Rice with Chicken Thigh Recipes Instant Pot
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.
Servings: 4 servings
Ingredients
- 6 chicken thighs (bone-in, skin-on or boneless skinless)
- 1½ cups long grain white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas (optional)
- Chopped parsley for garnish
Instructions
- Season the chicken thighs with salt, pepper, paprika, and thyme.
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, sauté the onion until soft, then add garlic and cook for 30 seconds.
- Stir in the rice and toast for 1-2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Place the chicken back into the pot, cover, and cook on low for 20-25 minutes until rice is tender.
- Add peas in the last 5 minutes if using. Let it sit covered for another 5 minutes before serving.
- Garnish with parsley and serve warm.