One-Pot Chicken and Rice with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A comforting family meal with tender chicken, fluffy rice, and a hint of fresh herbs, all cooked in one pot. This American-inspired one-pot recipe, ready in about 40 minutes, pairs boneless chicken thighs, long-grain rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch pieces boneless chicken thighs
• 1.5 cups long-grain rice
• 2.5 cups chicken broth
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs diced chicken thighs and cook until golden brown on all sides, about 5-7 minutes.
2. Step 2: Remove chicken and set aside. Add 1 medium diced onion and 3 minced garlic cloves to the same pot, stirring frequently for 2-3 minutes until fragrant.
3. Step 3: Stir in 1.5 cups long-grain rice, 2.5 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh thyme, and 2 tbsp fresh parsley.
4. Step 4: Return chicken to the pot, bring to a simmer, cover, reduce heat to low, and cook for 20-25 minutes until rice is tender and liquid is absorbed.