Description
This One-Pot Chicken and Rice recipe is a quick and delicious meal perfect for weeknight dinners. Tender chicken breasts are seared and simmered with aromatic garlic, onion, and herbs in a flavorful chicken broth to create a comforting, all-in-one dish that’s both satisfying and easy to prepare.
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 Rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
Liquids and Garnish
- 1 tablespoon olive oil
- 2 1/2 cups chicken broth
- Fresh parsley for garnish (optional)
Instructions
- Heat the Oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare for cooking the chicken.
- Cook the Chicken: Season the chicken breasts with salt, pepper, thyme, and paprika. Add the chicken to the pot and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set aside.
- Sauté Onion and Garlic: In the same pot, add chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast the Rice: Stir in the rice and cook for 1-2 minutes, stirring occasionally, to lightly toast it and enhance its 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, placing them on top of the rice.
- Cook Covered: Cover the pot, reduce heat to low, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed completely.
- Rest and Fluff: Remove the pot from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork and slice the chicken into pieces.
- Serve: Serve the sliced chicken over the bed of rice, garnished with fresh parsley if desired, for a flavorful, comforting meal.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent sticking.
- Long-grain white rice is recommended; adjust liquid accordingly if using other rice types.
- Fresh herbs like thyme or parsley can be used instead of dried for enhanced flavor.
- Covering the pot tightly while cooking helps the rice cook evenly through absorption.
- Allowing the dish to rest before serving helps the rice fully absorb flavors and improves texture.
- This recipe can be doubled if using a larger pot for more servings.
