Description
This one-pot chicken and rice recipe is a quick, easy, and flavorful meal perfect for busy weeknights. Tender chicken breasts are seasoned and seared, then cooked with aromatic onions, garlic, and fragrant rice infused with chicken broth and herbs. This hearty dish delivers comforting flavors with minimal cleanup.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Grains & Liquids
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley (optional)
Instructions
- Heat oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare for searing the chicken.
- Cook chicken: Season chicken breasts with salt, pepper, dried thyme, and paprika. Add to the hot pot and cook for 6-7 minutes on each side until golden brown and fully cooked. Remove chicken and set aside.
- Sauté aromatics: Add chopped onion to the pot and cook for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release the aroma.
- Toast rice: Stir in the rice and cook for 1-2 minutes, letting it toast lightly to enhance flavor.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a simmer. Return the cooked chicken breasts to the pot, setting them on top of the rice.
- Cook covered: Cover the pot, lower the heat to low, and cook for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Rest and fluff: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and slice the chicken.
- Serve: Plate the sliced chicken on top of the rice and garnish with fresh parsley if desired.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent burning.
- Adjust seasonings according to your taste preferences.
- Long-grain white rice works best to keep a fluffy texture.
- Use fresh chicken broth for richer flavor or substitute with low-sodium broth to control salt content.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop or microwave.
