So, Here’s Why I Keep Going Back to This Dish

You know when you’ve had one of those days? The kind where the sink’s already full, your socks don’t match, and you’re tempted (just a bit) to order takeout for the third time this week? That’s about when I remember One Pot Chicken and Rice. I learned this recipe from my aunt, actually, who swore by it for feeding a crowd — and also claimed it was basically impossible to screw up. I still managed to once, but that’s another story. Anyway, this dish has gotten me out of more dinner ruts than I care to admit.

Funny story – my kid once declared he’d “rather eat cardboard” than leftovers, but even he’ll take this to school for lunch the next day if I let him. If that doesn’t say something, I don’t know what does.

Why I Think You’ll Love Making This

I make this when cooking feels like a mountain and washing up feels even worse. One pan = less scrubbing. The Chicken is all cozy with the rice, soaking up the herby goodness (& nobody fights for the “saucey” part because it’s all good). My family goes a little wild for it — especially if it’s cold outside (or I forgot to buy any other groceries, that’s a whole thing). I admit, I used to overcook the rice and undercook the Chicken, but I’ve mostly cracked that code now. Oh, and you can toss in whatever veg is getting a bit soft in the fridge (I actually cheer when I finally use up that lone carrot).

Here’s What You’ll Need (Plus a Few Swaps)

2 tbsp olive oil (But, honestly, I sometimes grab whatever’s closest. Even veg oil works.)
4 bone-in chicken thighs (or drumsticks; I’ve even tried boneless thighs, which cook a bit faster, but the bone gives more flavor, apparently. My gran swore by the skin-on kind, but I never noticed a huge difference.)
1 medium onion, chopped (Red, yellow, or “oops I only have shallots” — any will do)
3 garlic cloves, minced (Sometimes I just mash it with the flat of the knife, honestly)
1 cup long grain white rice (Basmati for fancy days, but regular American long grain is fine. Brown rice works, but takes longer and I’ve forgotten to check it…too many times!)
2 1/4 cups chicken broth (Or, you know, one of those cubes and hot water if that’s what you’ve got. I even used veggie stock once, didn’t notice)
1 cup frozen peas (or carrots, corn, spinach, whatever makes you feel like you’re being healthy)
1 tsp dried thyme (I sometimes just sprinkle in Italian seasoning if that’s what’s around)
1/2 tsp smoked paprika (Not critical, but adds something nice. Regular paprika’s fine.)
Salt and pepper to taste (— I’m sparing with salt if the broth is salty)

Here’s How I Actually Make It (Yes, Every Time)

Grab a big pan with a lid. I use my creaky old Dutch oven, but literally any pan deep enough for everything will work. If you can’t find the lid, foil is…almost as good.
Heat the oil over medium-high; brown the chicken on both sides, about 4 minutes each side. Don’t move it too much. This is where I chat on the phone or check my texts. Set chicken aside (on a plate or, let’s be real, a cutting board I just wiped off).
In the same hot pan, add the onion; sauté ’til soft. If it gets a bit brown on the edges, that’s good, not bad — all flavor. Toss in garlic, stir for about 30 seconds; don’t let it burn! (It’s happened, smells like regret.)
Stir in the rice to coat it with the oily, oniony bits. Give it a minute toasting; it’ll smell nutty. This is the stage I’d call “questionably appetizing” if you’re not used to it. Trust me.
Pour in the broth, add thyme and paprika, a pinch of salt and pepper. Give the lot a good stir so nothing’s stuck to the bottom (scrape up any brown bits, extra flavor)
Nestle the chicken pieces back into the rice. Scatter peas over the top if using. Bring to a gentle simmer.
Cover and cook on low for 22-25 minutes. Don’t peek too much, but if you really have to check, it’ll forgive you. Rice should be tender and liquid mostly gone. Actually, I find it works better if you let it rest (off the heat, lid on) for another 10 minutes — makes the rice fluffier!
Fluff rice, taste for seasoning. Sneak a bite. (Who’s judging?)

Some Notes I’ve Learned the Hard Way

If you use frozen veg, don’t thaw first — they go mushy. Straight from the freezer is best.
Boneless thighs need less time, so check them earlier or you end up with rubbery chicken. (I did. Once. Okay, twice.)
If the rice seems a little wet, don’t panic; resting soaks it up. Or just call it risotto (family joke, but it’s saved dinner before).
Be generous with herbs — dried herbs are fine, but fresh parsley tossed over at the end feels a bit posh.

For a Change, Try These Out (Some Work, Some Don’t)

Swap chicken for chunks of turkey (after Thanksgiving? Brilliant!), though honestly it tends to dry out faster. Not my best idea.
I’ve stirred in a spoonful of pesto at the end — nobody complained. Adds a bit of zing.
Once, I tried adding tiny broccoli florets. All I’ll say is: not my finest culinary hour. They went weirdly gray. Peas or corn are safer bets!
Want more heat? A pinch of chili flakes goes a long way (and wakes people up at dinner, trust me).

What If You Don’t Have a Dutch Oven?

I like my big Dutch oven but once I used a battered old frying pan with a pizza tray as a lid (don’t judge, it worked fine). So as long as you’ve got something wide and deep enough, you’re golden. Just watch out, thinner pans might burn the bottom if you’re not stirring now and then.

Can You Store Leftovers? (Sort of…)

Pop leftovers in a container, stick it in the fridge — keeps about 2 days. Though honestly, in my house it never lasts more than a day! If you do manage not to eat it all, I think it actually tastes better the next day. Freezing works but the rice can get a bit funky when thawed, so I mostly avoid it.

Here’s How I Like to Serve It

Straight from the pan, mostly. Though my mum insists on lemon wedges, so sometimes I cave and slice one up. PS — I’ll sometimes top it with a dollop of yogurt or tzatziki. My youngest eats it with ketchup (I try not to watch). For some reason, salad on the side makes me feel like I’m winning at adulting.

The Pro Tips (All Gained Through Mild Suffering)

I once tried rushing the rice and had a crunchy surprise (do not recommend). Patience pays off here; let it simmer properly and don’t try to crank the heat.
Lifting the lid every few minutes because you’re paranoid? Same. But it makes the rice uneven, so just trust the process (and maybe have a glass of wine in the meantime).
Don’t wash the rice unless you really feel like it. I honestly don’t bother most days; the small starch makes it creamier.

Questions I’ve Legitimately Been Asked

Can I use brown rice? Yeah, but increase the broth to about 2 3/4 cups and cook another 15 minutes or so. I always forget to check it and it gets a bit soft…but maybe that’s just me.
Does this work with skinless chicken? Absolutely. Just watch it doesn’t dry out. Maybe add a knob of butter on top for good luck.
Can I skip the onion or garlic? Sure thing. It’ll be a bit less punchy, but it’s still solid. (A mate of mine leaves them out for fussy kids.)
Why is my rice crunchy? Usually needs a bit more broth or time. Or the heat was too low? Happens to the best of us.
Do you really just use whatever veggies? Yessir. I’ve even tossed in leftover roast veg. Not too much though — or the pan gets overcrowded and steamy.

On a totally random note, anyone else find themselves talking to their food? Or is it just me? Anyway, give this a go – let me know what swaps you try!

One Pot Chicken and Rice