One-Pot Spiced Chicken and Rice with Herb Blend

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting one-pot dish combining tender chicken thighs and aromatic rice infused with a unique blend of herbs. This American-inspired one-pot recipe, ready in about 50 minutes, pairs bone-in 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 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp dried sage
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 bone-in chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper, skin side down. Sear for 5-6 minutes until skin is golden and crispy, then flip and cook for an additional 4 minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 1 diced medium onion to the skillet. Sauté for 4 minutes until translucent, then stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 cup long grain white rice to the skillet and toast it by stirring for 2 minutes until the edges become slightly translucent.
4. Step 4: Stir in 2 cups chicken broth, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp dried sage, and 1 tsp smoked paprika. Bring to a simmer.
5. Step 5: Nestle the seared chicken thighs back into the skillet on top of the rice. Cover and simmer on low heat for 20 minutes until the rice is tender and chicken is cooked through.
6. Step 6: Remove from heat, let rest covered for 5 minutes, then sprinkle 2 tbsp chopped fresh parsley over the dish before serving.