Skip to content
RecipesWhipped Up

American

One-Pot Chicken and Rice

Bone-in or boneless chicken thighs simmer with long-grain rice, onion, and paprika in a covered Dutch oven. The rice picks up the browned bits and broth, and the thighs are finished when they reach 165°F.

Prep
15 min
Cook
45 min
Total
1 hr
Servings
4
Difficulty
Easy
Jump to recipe
Dutch oven of paprika chicken thighs resting on rice with onion and parsley.

Why you’ll love it

  • Browning the thighs first leaves browned bits in the pot for the rice to cook in.
  • Paprika goes on the chicken and into the onion so the broth tastes seasoned, not flat.
  • A tight lid lets the rice steam in a measured amount of broth instead of boiling dry.
  • The doneness check is 165°F in the thickest part of the thigh, not the color of the rice.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Pat the thighs dry. Season both sides with the paprika, salt, and pepper.

  2. 2

    Heat the oil in a Dutch oven over medium heat. Brown the thighs until golden, about 4 minutes per side. Move them to a plate. They will not be cooked through yet.

  3. 3

    Add the onion and cook until softened, about 4 minutes. Stir in the garlic for 30 seconds.

  4. 4

    Stir in the rice and toast it for 1 minute. Pour in the broth and scrape up the browned bits. Nestle the thighs on top, skin or browned side up.

  5. 5

    Bring to a simmer. Cover, turn the heat to low, and cook until the rice is tender and the thickest part of a thigh reads 165°F. Bone-in thighs need about 30 minutes covered. Boneless thighs need about 18 to 20 minutes covered.

  6. 6

    Take the pot off the heat and rest it, covered, for 5 minutes. Sprinkle with parsley and serve from the pot.

Pro tips

  • The card time follows bone-in thighs. Start checking boneless thighs at 18 minutes so they do not sit past 165°F.
  • If the rice is still firm and the pot looks dry, add 1/4 cup broth, cover, and cook 5 minutes more.
  • Leave the rice unrinsed if you want it to cling to the chicken juices. Rinse it if you prefer separate grains.

Easy substitutions

bone-in thighs
boneless thighs, using the shorter covered time in the steps
chicken broth
vegetable broth
long-grain white rice
jasmine rice in the same amount

Storage and reheating

Storage

Refrigerate in a covered container for up to 3 days.

Reheating

Add a splash of broth, cover, and warm over medium-low until the chicken is hot and back to 165°F, about 8 minutes. A microwave works in 45-second bursts if you stir the rice between them.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
510
Protein
34 g
Carbs
42 g
Fat
20 g
Fiber
1 g

Moderate · One Pan, Stovetop · High Protein

You might also like

Dutch oven of braised chicken thighs with carrots and onion in a light tomato broth
One-Pot Meals

Braised Chicken Thighs

Bone-in chicken thighs are browned, then braised with onion, carrots, tomato paste, and broth in one pot. They are done at 165°F in the thickest part, not touching the bone.

55 min · Medium

View recipe
Skillet of pork fried rice with egg, peas, carrots, and scallions
One-Pot Meals

Pork Fried Rice

Pork tenderloin is cooked to 145°F and rested 3 minutes, then tossed with cold rice, egg, peas, and scallions. Everything stays in one skillet.

35 min · Easy

View recipe

Still hungry?

More in the same lane, not a random mix.

Bowl of ham and potato soup with cheddar, carrots, and celery
One-Pot Meals

Ham and Potato Soup

Diced cooked ham, potatoes, celery, and carrots simmer in one pot with a milk and cheddar finish. The ham is already cooked, so the clock is about tender potatoes and a hot bowl.

45 min · Easy

View recipe
Skillet of browned kielbasa slices with potatoes, onion, and red pepper
One-Pot Meals

Kielbasa and Potatoes

Fully cooked kielbasa is seared with potatoes, onion, and bell pepper in one skillet until the potatoes are tender. A splash of broth and mustard steams the pan so the potatoes cook through.

45 min · Easy

View recipe
Bowl of lasagna soup with broken noodles, ground beef, ricotta, and melted mozzarella
One-Pot Meals

Lasagna Soup

Ground beef, tomatoes, and broken lasagna noodles simmer in one pot, then each bowl gets ricotta and mozzarella. The beef is cooked to 160°F before the liquid goes in.

45 min · Easy

View recipe

Find something else

Budget BitesPastaChickenComfort Food

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients