One-Pot Chicken and Veggie Rice Pilaf
A comforting one-pot dish featuring tender chicken thighs simmered with fragrant basmati rice and colorful vegetables. This middle eastern-inspired one pot ready in about 45 minutes pairs bone-in chicken thighs, basmati rice, large, diced carrot 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
- 6 pieces bone-in chicken thighs
- 1 1/2 cups basmati rice
- 1 large, diced carrot
- 1 cup frozen green peas
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 3 cups chicken broth
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper. Sear for 5 minutes per side until golden brown and skin is crisp, then remove and set aside.
- Step 2: In the same pot, add 1 medium finely chopped yellow onion and 3 minced garlic cloves. Sauté for 3 minutes until fragrant and translucent.
- Step 3: Stir in 1 diced large carrot and 1 tsp ground cumin, cooking for 2 minutes to toast the spices.
- Step 4: Add 1 1/2 cups basmati rice to the pot, stirring to coat grains in oil and spices for 1 minute.
- Step 5: Pour in 3 cups chicken broth, scraping up any brown bits from the bottom. Return the chicken thighs to the pot, nestling them into the rice.
- Step 6: Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Step 7: After 20 minutes, sprinkle 1 cup frozen green peas over the rice, cover again, and cook for an additional 5 minutes until rice is tender and chicken is cooked through.
- Step 8: Remove from heat, let sit covered for 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Veggie Rice Pilaf take to make?
Total time is about 45 minutes (15 min prep + 30 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 Veggie 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pot Chicken and Veggie 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 Veggie 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 Veggie Rice Pilaf?
Middle Eastern one pot 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.
