One-Pot Budget Chicken and Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs and fluffy rice cooked together with onions and herbs, creating a comforting meal. This American-inspired one-pot recipe, ready in about 35 minutes, pairs chicken thighs, white rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; add chicken thighs skin-side down and cook for 6 minutes until golden brown, then flip and cook for 4 more minutes.
  3. Step 3: Remove chicken and set aside; add 1 diced onion to the pot and cook for 3 minutes until softened.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, then add 1 cup uncooked rice and stir for 1 minute to coat grains.
  5. Step 5: Pour in 2 cups chicken broth, 1 tsp dried thyme, and 1/2 tsp salt; bring to a simmer, then nestle chicken thighs back into the pot, skin-side up.
  6. Step 6: Cover tightly, reduce heat to low, and cook for 20 minutes until rice is tender and chicken is cooked through (internal temperature 165°F).

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