Description
This One-Pot Chicken and Rice recipe offers a quick, comforting meal perfect for busy weeknights. Tender chicken breasts are browned and cooked with aromatic onions, garlic, and seasoned rice all in one pot, making cleanup a breeze. The dish is flavored with thyme and paprika, then garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Rice and Broth
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Heat the oil: Warm the olive oil in a large pot or Dutch oven over medium heat to prepare for cooking the chicken and aromatics.
- Cook the chicken: Season both sides of the chicken breasts with salt, pepper, dried thyme, and paprika. Add to the hot pot and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
- Toast the rice: Add the rice to the pot and cook for 1-2 minutes, stirring frequently to lightly toast the grains without burning.
- Add broth and simmer: Pour the chicken broth into the pot, stirring to combine. Bring the mixture to a gentle simmer. Return the cooked chicken breasts to the pot, placing them on top of the rice.
- Cook covered: Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 15-20 minutes or until the rice is tender and all the liquid is absorbed.
- Rest and serve: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, slice the chicken, and serve by placing the chicken over the rice. Garnish with fresh parsley if desired.
Notes
- Use a tight-fitting lid to ensure even cooking and moisture retention.
- For added flavor, deglaze the pot with a splash of white wine after cooking the chicken before adding onions.
- Ensure the rice is evenly spread for uniform cooking under the chicken.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or in the microwave.
