One-Pot Chicken and Rice with Herbs
A comforting, one-pot meal that cooks. The chicken and rice absorb the flavors of fresh herbs and garlic, making it ideal for busy evenings. This American-inspired one-pot recipe, ready in about 35 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 350 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 lb (cut into 1-inch cubes) boneless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tbsp (chopped) fresh thyme
- 1 tsp (chopped) fresh rosemary
- 2 cloves (minced) garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper, then add to the pot and sear for 4-5 minutes until golden on all sides.
- Step 2: Add minced garlic and cook for 1 minute until fragrant. Stir in rice, 2 cups chicken broth, 1 tbsp chopped thyme, and 1 tsp chopped rosemary.
- Step 3: Bring to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed. Let rest for 5 minutes before serving.
