This easy one pot chicken and rice recipe is a simple meal with tender chicken thighs and fluffy rice, topped with a fresh lemon parsley gremolata. It’s a cozy, flavorful weeknight dinner!
If you’re looking for recipes that bring maximum flavor with minimal effort (like I am), here’s an easy dinner idea checks every box. This one pot chicken and rice makes your kitchen smell incredible and leaves behind only one pan and one cutting board to wash!
I love how the rice absorbs all those pan drippings and aromatics while everything cooks together. Top it with a bright gremolata and this simple weeknight dinner tastes like it took all day to make. I have made this meal often for friends and family, and it’s a hit every time: even with picky eaters!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “This dinner was AMAZING! I plan to make it again. So flavorful.” -EL
⭐⭐⭐⭐⭐ “The easy chicken and rice recipe did not disappoint! It has all the flavors of old world cooking and was super easy to make. Our new go to recipe, thank you!” -Angela
Ingredients for My Easy Chicken and Rice Recipe
There’s something about a one pot meal that’s filling, cozy, and pleases everyone. This one is full of big flavors and minimal effort, using cost effective chicken thighs. The cook time is about 30 minutes, and you can do most of the prep in 15 minutes. Here’s what you’ll need:
- Boneless, skinless chicken thighs: I like to buy organic for the highest quality and best flavor.
- Garlic powder, onion powder, and dried dill: These seasonings add savory depth.
- Olive oil: This healthy cooking oil is used for sautéing.
- Yellow onion and garlic: The aromatics; be sure to use fresh garlic (not jarred or bottled).
- Long grain white rice: Any long grain white rice will do; I like using basmati.
- Chicken broth: This is the flavor maker: don’t omit it.
- Parsley and lemon: If you’re making the gremolata (and I hope you are), you’ll need the fresh herb and fresh lemon.
Why I Use Chicken Thighs
I’m in the chicken thigh camp for this recipe because they’re almost impossible to overcook. Chicken breasts can turn dry and stringy, but thighs stay juicy and tender thanks to their higher fat content. That extra fat means bigger flavor, too.
- This recipe is for boneless, skinless chicken thighs. This type cooks quicker and is easier to eat than bone-in. I like it for skillet dinners and pan frying because it makes for a fast dinner that’s easy for my entire family to eat (versus pulling meat off the bones, which can be tricky for my kids).
- Save bone-in, skin-on thighs for other recipes, like my Baked Chicken Thighs. Bone-in thighs have a meatier, richer flavor, but they take longer to cook. Avoid using them here!
How to Make Simple Chicken and Rice in One Pot
Should you cook the chicken or the rice first? Always cook the chicken first: searing it leaves browned bits in the pan that become the flavor base for the rice. Here’s the basic outline of the steps (or jump to the recipe):
- Sear the chicken. Pat the thighs dry and season them. Sear them in olive oil for 3 to 4 minutes per side, then move them to a plate.
- Sauté the aromatics. Cook the onion and garlic in the drippings for about 5 minutes, until very tender.
- Add rice and simmer. Add the broth, rice, dill, and salt, scraping up any browned bits. Bring to a boil, add the chicken on top, and cover and simmer on low heat for 15 to 18 minutes.
- Rest and serve. Remove the heat and let the pan stand, covered, for 5 minutes. Then fluff the rice with a fork and spoon the gremolata over the top.
Pro tip: For the pan, use a 12-inch skillet or braiser with a lid.
Garnishing With Gremolata
This chicken and rice recipe is tasty as is, but it’s even better topped with a fresh garnish. Gremolata is an Italian condiment that adds a burst of freshness and brightness to dishes. It’s a combination of finely chopped parsley, grated lemon zest, and minced garlic, which make an herbaceous and citrusy flavor.
Gremolata is typically served as a finishing touch, sprinkled over cooked fish, meat, vegetables, or even pasta for an instant flavor upgrade. Keep in mind that it’s dry in texture, not oil-based like a chimichurri or pistou.
What to Serve with One Pot Chicken and Rice
This chicken and rice skillet is simple to whip up, and even better: you’ve got one side dish covered! Add a green veggie and it’s a meal. Here are a few ways I like to serve it that are easy to make on the side:
- Simple sautéed greens: Sauteed kale or sauteed Swiss chard work perfectly here
- Roasted vegetables: Try roasted Brussels sprouts or roasted broccoli
- Crisp salads: Something like an arugula salad, apple walnut salad, pear salad, or radicchio salad make a nice contrast
- Green beans or peas: Basic, but garlic green beans, lemony peas or haricot verts look beautiful on a plate
- Bread or muffins: Add your favorite purchased or homemade bread like a crusty artisan bread or even cornbread muffins
Storage And Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to 4 days.
You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.
I have not tested freezing leftovers since I never have any left! Add a comment below if you’ve tried freezing something similar.
Dietary Notes
This chicken and rice recipe is gluten-free and dairy-free.
Frequently Asked Questions
Yes. In this recipe, the chicken is seared but not cooked through. It finishes cooking on top of the rice. Just make sure the thighs reach 165°F before serving.
This recipe is best with a long-grain white rice like basmati or jasmine. It cooks in about the same time as the chicken and stays fluffy. Short-grain rice turns creamy and sticky — it’s best for using in risotto.
I don’t recommend it for this recipe. Chicken breasts tend to dry out during the cook time with the rice. If breasts are what you have, try my Baked Chicken Breast, Pan Seared Chicken Breast, or Air Fryer Chicken Breast instead.
Easy Chicken and Rice (One Pot!)
This easy one pot chicken and rice recipe is a simple meal with tender chicken thighs and fluffy rice, topped with a fresh lemon parsley gremolata. It’s a cozy, flavorful weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chicken
- Diet: Gluten Free
Ingredients
For the chicken
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1 ¼ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper
- 2 tablespoons olive oil
For the rice
- 4 cloves garlic, minced
- 1 small white or yellow onion, minced
- 1 ½ cups long grain white rice
- 2 2/3 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon dried dill
For the gremolata
- ⅓ cup finely chopped Italian parsley, (about 1/2 bunch)
- 1 tablespoon lemon zest (1 large lemon)
- 1/2 small garlic clove, minced
- 1 pinch kosher salt
- 1 grind black pepper
Instructions
- Dry the chicken thighs and season with the kosher salt, garlic powder, onion powder and lots of fresh ground pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.
- Reduce the heat to medium low and add the garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally. Stir in the broth, rice, dill and kosher salt, scraping the bottom of the pan to pick up all of the seasoning from the chicken. Bring to a boil, then reduce to a simmer and top with the browned chicken thighs. Cover with a lid and cook at a low simmer for 15 to 18 minutes until rice is tender and all of the liquid is absorbed.
- Meanwhile, in a medium bowl mix together the ingredients for the gremolata.
- Remove the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.
Notes
Storage and reheating info: Leftovers keep well in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.
More Easy Chicken Dinners
This chicken and rice recipe is one of my favorite chicken dinner ideas, and my whole family gobbles it up. Here are a few more top chicken dinners to try:
- Make a skillet of Tuscan Chicken or Chicken Piccata
- Try 15-minute Blackened Chicken, Greek Chicken, or my basic Baked Chicken Breast.
- Mix up a big delicious pan of Chicken Enchiladas
I would like to make this with Quiona cos m cutting down on my carbs . Anything I should do differently
This is on our list to develop!
Hi. This dinner was AMAZING! I plan to make it again. So flavorful. My only problem is I followed the directions but when done, some of the rice was still hard and hadn’t fully cooked through. Perhaps it’s my stove but I’m wondering what I may have done wrong. Should I use more broth?
Hi! Just turn down the heat a bit so the liquid doesn’t evaporate before cooking.
Yummmm. We are trying to be more conscious about making meals with things we have at home. I found this recipe. I had chicken drumsticks (no boneless thighs), dried parsley (not fresh), and limes instead of lemon. Followed the recipe other than that. It is a winner! This will be a keeper. My husband added a squeeze of lime on his plate.
This was wonderful and easy to make. I did use long grain brown rice which I had on hand. I also always poach my chicken first. The gremolata really makes this dish special. I will be using it again. The zest did not taste bitter at all. It gave the meal a nice fresh taste. I had fresh flat leaved parsley which worked so well. I did about half the recipe for three with very few leftovers!
Joanna – did your brown rice require any longer to cook for it to be finished enough? I was curious about brown rice or wild rice too! Thanks in advance!
Love your recipes I am definitely going to try this tomorrow. Thank you.
How would you adjust this to use brown rice instead of white?
I’m not sure, I’m sorry, due to the much longer cook time. You’d probably add another 1/2 cup of liquid and cook the rice for 25 minutes prior to adding the chicken and cooking longer.
Hi! Can this recipe be made ahead of time? I’d like to make something the night before and then take it to my aunt the next day.
You definitely can make this in advance: leftovers save very well! Thank you so much for asking.
The easy chicken and rice recipe did not disappoint! It has all the flavors of old world cooking and was super easy to make. We did not have fresh parsley or lemon so we simply skipped it and the recipe was perfection without the sense that something was missing. Our new go to recipe, thank you!!😊
Thank you for making it! So glad you enjoyed.
This is my favorite chicken and rice one pot dish. It’s the easiest and most flavorful of all the similar recipes I’ve tried. Don’t skip the gremolata!
Is there a way to save recipes all in one place within the website? I am signed up to the newsletter already, but my inbox is already so full, and I hate having to go hunt for recipes. Would love a ‘favorites’ page to access once logged in. Thanks!
Yes, click the heart in the bottom right corner and create a Grow account. Any recipe you Heart will be saved there.
Hi, I am not seeing the Red Heart in the bottom right corner???
Can you check it out please.
Thank you!!
When making for a large party, can this be made in a crockpot?
I’m not sure how it would work timing wise. We should develop one!
Looks terrific! Will it change the texture or cook time if I substitute brown rice? Thanks for the recipe!
I made this tonight and we thoroughly enjoyed it! That gremolata added the extra zing that took it to the next level. Yum!
I just say – YAMMY! thanks for the recipe
This looks fantastically delicious! great recipe!