One-Pot Chicken and Tomato Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pot meal where chicken thighs and rice simmer together in a rich tomato broth, infused with garlic and warm spices. This mediterranean-inspired chicken ready in about 50 minutes pairs (about 1.5 lbs) bone-in chicken thighs, olive oil, medium, finely chopped yellow 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: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 4 bone-in chicken thighs and brown them for 5 minutes per side until golden but not fully cooked. Remove chicken and set aside.
  2. Step 2: Lower heat to medium and add 1 medium finely chopped yellow onion and 4 minced garlic cloves to the same pot. Sauté for 3-4 minutes until onions are translucent and garlic is fragrant.
  3. Step 3: Stir in 1.5 cups rinsed long grain rice, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring frequently until rice is coated and slightly toasted.
  4. Step 4: Add 1 can (14.5 oz) diced tomatoes with juices and 3 cups chicken broth, scraping any browned bits from the bottom. Return the chicken thighs to the pot, skin side up.
  5. Step 5: Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes until rice is tender and chicken is cooked through to an internal temperature of 165°F.
  6. Step 6: Remove from heat, let sit covered for 5 minutes, then garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does One-Pot Chicken and Tomato Rice Pilaf take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Tomato Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pot Chicken and Tomato Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Tomato Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Tomato Rice Pilaf?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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