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One Pot Chicken and Rice Recipe

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Classic comfort where bone-in chicken thighs roast over seasoned rice creating self-basting system that keeps chicken juicy while rice absorbs flavorful drippings.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups long-grain white rice
  • 1 medium onion, diced
  • 1 bell pepper (red or yellow), diced
  • 3 cloves garlic, minced
  • 2 3/4 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cumin (optional)
  • 1 bay leaf
  • 2 tablespoons butter
  • Fresh parsley, chopped

 

  • Lemon wedges for serving

Instructions

  • Preheat oven to 375°F (190°C).
  • Pat chicken thighs completely dry with paper towels.
  • Season both sides with salt, pepper, paprika, garlic powder, and thyme.
  • Let chicken rest at room temperature 15-20 minutes.
  • Heat olive oil in large oven-safe skillet over medium-high heat.
  • Add chicken thighs skin-side down in single layer.
  • Sear undisturbed 4-5 minutes until golden-brown.
  • Flip and sear other side 2-3 minutes.
  • Transfer chicken to plate, leaving fat in pan.
  • Reduce heat to medium, leave 2 tablespoons fat in skillet.
  • Add onion and bell pepper, sauté 3-4 minutes.
  • Add garlic, cook 30-60 seconds until fragrant.
  • Stir in tomato paste, cook 1 minute.
  • Add rice, stir to coat grains 2-3 minutes.
  • Pour in chicken broth, scraping up browned bits.
  • Add Italian seasoning, cumin if using, bay leaf, salt, and pepper.
  • Stir in butter until melted.
  • Bring to boil, then remove from heat.
  • Nestle chicken thighs skin-side up on rice.
  • Cover skillet tightly with lid or foil.
  • Bake covered 30 minutes.
  • Remove lid, bake uncovered 10-15 minutes until skin crisps.
  • Check chicken reaches 165°F (74°C) internal temperature.

 

  • Rest 5 minutes, discard bay leaf, fluff rice, and serve.

Notes

  • Use bone-in, skin-on thighs for best flavor and moisture
  • Pat chicken completely dry for crispy skin
  • Don’t skip searing – builds flavor and renders fat
  • Toast rice with aromatics for nutty depth
  • Keep chicken skin above liquid level when arranging
  • Cover tightly to trap steam for cooking rice
  • Uncover at end to crisp skin
  • Rice absorbs chicken drippings creating incredible flavor
  • Let rest before serving for best texture

 

  • Freezes well for meal prep

Nutrition

Find it online: https://fabiloustaste.com/one-pot-chicken-and-rice-recipe/