One-Pot Chicken and Vegetable Rice Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting one-pot meal featuring tender chicken thighs cooked with aromatic spices, rice, and vibrant vegetables. This mediterranean-inspired pizza ready in about 45 minutes pairs boneless skinless chicken thighs, long grain white 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced carrot
• 1 medium, diced red bell pepper
• 1 small, finely chopped yellow onion
• 3 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces, seasoning with 1 tsp salt and 1/2 tsp black pepper. Sauté for 6-7 minutes until golden and cooked through, then transfer to a plate.
2. Step 2: In the same pot, add 1 small finely chopped yellow onion, 3 minced garlic cloves, 1 medium diced carrot, and 1 medium diced red bell pepper. Cook over medium heat for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, and 1 tsp paprika. Toast the rice and spices with the vegetables for 2 minutes, stirring frequently.
4. Step 4: Pour in 3 cups chicken broth, scraping any browned bits from the bottom. Return the cooked chicken pieces to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat and let sit covered for 5 minutes. Fluff the pilaf with a fork and garnish with 2 tbsp chopped fresh parsley before serving.