Name: One Pot Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 to 1.5 pounds chicken thighs (boneless skinless) or chicken breasts (Thighs are juicier, but breasts work if not overcooked.); 1 tablespoon olive oil or butter (For cooking the chicken.); 1 small onion, diced (Base flavor.); 2 to 3 cloves garlic, minced (Can adjust to taste.); 1 cup long grain white rice (uncooked) (Base for the dish.); 2 cups chicken broth (low sodium if possible) (Adds flavor; can substitute veggie broth.); 1 teaspoon salt (Adjust to taste.); 1 teaspoon paprika; 0.5 teaspoon dried thyme or Italian seasoning; to taste black pepper; 1 cup frozen peas, chopped carrots, or spinach (Add at the end for color and nutrition.); 1 slice lemon (Optional squeeze for brightness at the end.)

Description

This quick and easy one-pot chicken and rice recipe offers a comforting meal that comes together in just 30 minutes, using simple ingredients for maximum flavor and minimal cleanup.

Ingredients

Main ingredients

1 to 1.5 pounds chicken thighs (boneless skinless) or chicken breasts (Thighs are juicier, but breasts work if not overcooked.)
1 tablespoon olive oil or butter (For cooking the chicken.)
1 small onion, diced (Base flavor.)
2 to 3 cloves garlic, minced (Can adjust to taste.)
1 cup long grain white rice (uncooked) (Base for the dish.)
2 cups chicken broth (low sodium if possible) (Adds flavor; can substitute veggie broth.)
1 teaspoon salt (Adjust to taste.)
1 teaspoon paprika
0.5 teaspoon dried thyme or Italian seasoning
to taste black pepper

Optional ingredients

1 cup frozen peas, chopped carrots, or spinach (Add at the end for color and nutrition.)
1 slice lemon (Optional squeeze for brightness at the end.)

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Instructions

Preparation

Pat the chicken dry and season with salt, pepper, paprika, and thyme.
Heat oil or butter in a large skillet over medium-high heat. Add the chicken and brown for about 3 to 4 minutes on each side. Remove to a plate.
In the same skillet, add the diced onion and stir for 2 minutes. Add the minced garlic and stir for another 30 seconds.
Add the uncooked rice and stir for about 30 seconds to coat with pan juices.
Pour in the chicken broth and scrape the bottom gently to lift the browned bits.
Nestle the chicken back on top. Bring to a gentle simmer, then cover and reduce heat to low.
Cook for 15 to 18 minutes, or until the rice is tender and chicken reaches an internal temperature of 165°F.
Turn off heat, let sit covered for 5 minutes, then fluff rice with a fork. Add peas or spinach right at the end. Finish with a squeeze of lemon if desired.

Notes

This meal is flexible; adapt with your favorite vegetables. Avoid rushing the simmer time and keep the lid on to prevent steam escape. Optional: add cheese or herbs for variation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: American