Johnson's One-Pot Chicken and Rice with Herb Dumplings

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, one-pot meal featuring tender chicken, fluffy rice, and herb-filled dumplings, reflecting the comforting diversity of American home cooking. This American-inspired one-pot recipe, ready in about 63 minutes, pairs chicken thighs, brown rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1 cup brown rice
• 2 cups chicken broth
• 1 cup carrots
• 1/2 cup frozen peas
• 10 dumpling wrappers
• 1/4 cup fresh parsley
• 1 tbsp fresh dill
• 1/2 cup onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 3/4 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear chicken thighs for 4 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 1/2 cup chopped onion and 2 peeled garlic cloves to the pot, cooking for 2 minutes until fragrant. Add 1 cup diced carrots and cook for 3 minutes until slightly softened.
3. Step 3: Return chicken thighs to the pot, then add 1 cup brown rice, 2 cups chicken broth, 1/2 tsp dried thyme, and 1/2 cup frozen peas. Bring to a gentle boil, then cover with a tight-fitting lid and reduce heat to low.
4. Step 4: Simmer for 25 minutes, or until rice is tender and liquid is absorbed. Meanwhile, chop 1/4 cup fresh parsley and 1 tbsp fresh dill. Mix with 1 tbsp water to make a filling.
5. Step 5: Place 10 dumpling wrappers on a clean surface. Spoon a small amount of herb filling onto each, fold in half, and crimp edges to seal. After rice has cooked, gently place dumplings on top of the rice mixture, cover, and cook for 8 more minutes until dumplings are cooked through and plump.