One-Pot Chicken and Thyme Rice with Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A comforting one-pot meal with tender chicken, fluffy rice, and fresh peas, all simmered in a savory herb-infused broth. This american-inspired one pot ready in about 40 minutes pairs pounds 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 550 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 pounds chicken thighs
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1.5 pounds cubed chicken thighs and cook for 5-6 minutes, turning occasionally, until golden brown. Remove chicken and set aside.
2. Step 2: Add 1 diced small onion to the pot and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return chicken to the pot, then add 1 cup long-grain rice, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in 2 cups chicken broth and 1 cup frozen peas. Stir to combine.
4. Step 4: Bring to a simmer, reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed. Let stand, covered, for 5 minutes before serving.