The Best One-Pot Chicken and Rice

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A simple, flavorful one-pot meal with tender chicken thighs, aromatic rice, and garden vegetables, all cooked to perfection in 35 minutes. This American-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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, boneless and skinless chicken thighs
• 2 tbsp olive oil
• 1, diced onion
• 2, diced carrots
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas

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Instructions

1. Step 1: Season 4 boneless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, then add chicken thighs and sear for 4 minutes per side until golden brown.
2. Step 2: Remove chicken and set aside. Add 1 diced onion, 2 diced carrots, and 1 cup long-grain rice to the pot, stirring for 2 minutes until fragrant.
3. Step 3: Return chicken to the pot, then add 2 cups chicken broth, 1 tsp dried thyme, and 1/2 tsp paprika. Bring to a simmer, cover, and cook for 20 minutes until rice is tender and liquid is absorbed.
4. Step 4: Stir in 1 cup frozen peas and cook uncovered for 3 minutes until peas are heated through. Serve immediately with extra pepper.