This post may contain affiliate links. Please read our disclosure policy.
This One Pot Chicken and Rice is a garlicky weeknight dinner that cooks entirely in one skillet. Tender chicken nestles right into the seasoned rice so everything finishes together in about 45 minutes. One pan in the sink, and dinner is done.
More chicken and rice dinners: Chicken and Rice Bake | One Pot Mexican Chicken and Rice | Pineapple Chicken and Rice
Before You Get Started
Chicken and rice is simple, but rice is unforgiving when the liquid is off. These four things make the difference between fluffy grains and a gummy pan.
- Rinse the rice first: Run it under cold water in a fine sieve until the water mostly clears. That rinses off the surface starch that turns rice sticky.
- Add the last of the broth slowly: Pour in a splash at a time near the end instead of all at once. Too much liquid at the finish is what makes rice mushy.
- Use low-sodium broth: Four cups of regular broth plus seasoning can push this dish salty fast. Low-sodium lets you season to taste at the end.
- Keep the chicken thin and even: Tenderloins or thin cutlets cook in the same window the rice needs, so nothing finishes early or late.
If this is the kind of dinner you need more of, my collection of Quick & Easy Weeknight Dinners for Busy Families is where to find more.
RECIPE WALK-THROUGH
How to Make One Pot Chicken and Rice
Everything happens in one skillet, in order, and the rice does most of the work while you stay out of its way. Here’s how it comes together.
1. Season the chicken
Combine 1 teaspoon of the garlic powder with 1 teaspoon salt, the paprika, onion powder, and black pepper. Season the chicken on both sides and set it aside while you start the onion. Letting it sit for a few minutes helps the seasoning stick.
Using chicken thighs instead? Cut them into bite-sized pieces first. Whole thighs need longer than the rice does, and by the time they’re safe to eat the rice will be past its best.
- Optional: sear the chicken first. For deeper flavor and a lot more color, brown the seasoned chicken in the hot skillet for 2 to 3 minutes per side, then set it aside and continue with the onion. Nestle it back in at step 4. It adds about five minutes and it’s the single easiest way to make this dish look as good as it tastes.
2. Soften the onion and garlic
Heat the olive oil in a large skillet over medium heat. Add the diced onion with ½ teaspoon salt and cook, stirring often, for 5 to 6 minutes until soft and translucent. Add the minced garlic and cook another minute or two, just until it smells fragrant.
Don’t let it brown or it will turn bitter.
3. Toast the rice
Add the rinsed rice to the skillet and stir it around for about 2 minutes until the grains look lightly golden and smell a little nutty. This is a small step with a big payoff. Toasted rice holds its shape better and adds a layer of flavor you can taste in the finished dish.
- Stick with long grain white rice or jasmine. Basmati works too. Brown rice needs roughly twice the cooking time, which means dry, overcooked chicken by the time it’s tender, and instant rice will turn to mush.
4. Nestle in the chicken and add the broth
Tuck the chicken into the rice in a single layer. Pour 3 cups of the broth around the chicken rather than over it, so the seasoning stays where you put it.
Bring everything up to a boil over medium heat.
5. Cover and leave it alone
Reduce the heat to medium-low, cover, and cook undisturbed for 20 minutes.
Resist the urge to peek. The rice is cooking in trapped steam, and every time the lid comes off you lose some of it. Set a timer and go do something else.
6. Stir, taste, and finish
Remove the lid and give everything a good stir. Add ½ cup of the remaining broth, ½ teaspoon salt, the last teaspoon of garlic powder, and the red pepper flakes if you’re using them.
Cover and cook another 10 to 15 minutes, checking near the end and adding more broth a splash at a time only if the rice still needs it.
You’ll know it’s done when the liquid is absorbed and a fork slides through the rice without resistance. The chicken should read 165°F at its thickest point.
- Optional Add-Ins: Broccoli florets or sliced mushrooms can go in with the last of the broth. Frozen peas and carrots just need the final few minutes. Fresh spinach or chopped kale wilts in about a minute.
- For a creamier version, swap ⅓ cup of the final broth for half and half and stir it in at the end. A big handful of parmesan or cheddar melted in at this stage is excellent too.
7. Rest, then serve
Take the pan off the heat and let it sit covered for 5 minutes. The rice finishes steaming and firms up slightly during this window.
Fluff with a fork, scatter fresh parsley over the top, and serve straight from the skillet.
The best part of this recipe is the 20 minutes you get to walk away. My collection of Easy Hands-Off Dinners is full of meals that work the same way.
What to Serve Alongside
This is a complete meal on its own, but it’s also unapologetically beige. A green vegetable on the side does a lot for the plate, and since the skillet handles itself for most of the cook time, you have room to roast something while you wait.
Anything quick and green works well here:
- Garlic Butter Green Beans
- Oven Roasted Broccoli
- Roasted Broccolini
- Oven Roasted Asparagus
- Caesar Salad
- Cheesy Garlic Bread
Storage Tips
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The rice firms up considerably once chilled, which is normal.
Reheating: Warm portions in the microwave with a tablespoon or two of water or broth stirred in first. The added moisture rehydrates the rice and keeps it from drying out. A covered skillet over low heat works well too.
Freezing: It can be frozen, but I don’t particularly recommend it. Cooked rice tends to lose its texture after thawing and comes back softer than it went in. If you do freeze it, use it within a month and reheat straight from frozen with extra liquid.
Frequently Asked Questions
Why did my rice turn out mushy?
Almost always too much liquid at the end. The recipe holds back a full cup of broth for the second stage, and depending on your pan, your heat, and how tightly your lid seals, you may not need all of it. Add it a splash at a time and stop as soon as the rice is tender. Rinsing the rice before it goes in the pan helps too, since surface starch is the other thing that makes grains stick together.
The liquid is gone but the rice is still firm. What now?
Add a few tablespoons of warm broth or water, put the lid back on, and give it another 5 minutes over low heat. Repeat if you need to. Rice that’s underdone is a much easier fix than rice that’s overdone, so it’s always better to run short on liquid and add more than to pour it all in upfront.
Can I make this creamy?
Yes, and it’s a nice variation. Replace about ⅓ cup of the final broth addition with half and half or heavy cream and stir it in during the last few minutes of cooking. The key is swapping it for liquid rather than adding it on top of the full amount, otherwise you’re back to mushy rice. A handful of parmesan stirred in at the end pushes it further in that direction.
Can I use a different rice?
Basmati works with no changes. Brown rice does not, at least not without cooking the chicken separately, since it needs roughly double the time and the chicken will be dry long before the rice is tender. Skip instant and minute rice entirely. And if you have a firmer long grain brand you like, use it. Brand really does affect how much liquid the rice drinks up.
More One Pan Dinners for Busy Weeknights
If a single skillet and a short cleanup is what you’re after, there are plenty more where this came from in my One Pot Meals collection. A few favorites to start with:
- One Pot Chicken Alfredo
- One Pot Cheesy Chicken Pasta
- One Pan Creamy Sausage Tortellini
- One Pan Taco Macaroni and Cheese
- Smoked Sausage and Rice Skillet with Sweet Peppers
One Pot Chicken and Rice
Equipment
- Large skillet with a tight-fitting lid (12-inch works best)
Ingredients
- 1 pound chicken tenderloins or thin chicken breasts
- 1 ½ cups long grain white rice rinsed
- 4 cups low-sodium chicken broth or stock divided
- 1 medium onion diced fine, about 1 cup
- 4 garlic cloves minced
- 2 teaspoons garlic powder divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
- Fresh parsley, minced for serving
Instructions
- Rinse the rice in a fine mesh sieve under cold water until the water runs mostly clear. Drain well and set aside.
- Combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and black pepper in a small bowl. Season the chicken on both sides and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt. Cook, stirring frequently, 5 to 6 minutes or until translucent.
- Add the minced garlic and cook 1 to 2 minutes until fragrant. Add the rinsed rice and stir for 2 minutes, until lightly golden and toasted.
- Nestle the chicken into the rice in a single layer. Pour 3 cups of the broth around the chicken, being careful not to pour over it. Bring to a boil.
- Reduce heat to medium-low, cover, and cook undisturbed for 20 minutes. Do not lift the lid, as the trapped steam is what cooks the rice.
- Remove the lid and stir well. Add ½ cup of the remaining broth, ½ teaspoon salt, the remaining 1 teaspoon garlic powder, and red pepper flakes if using. Cover and cook 10 to 15 minutes more, adding the rest of the broth a splash at a time only if the rice still needs it.
- Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve.
Notes
- Rinse the rice: This is the single best fix for rice that turns out sticky or gummy. Rinse until the water runs mostly clear.
- Add the final broth gradually. Pans, lids, and rice brands all absorb differently. Add the last ½ cup a splash at a time and stop when the rice is tender.
- If using regular broth, reduce the added salt to 1 teaspoon total and season to taste at the end.
- Optional sear: Brown the seasoned chicken 2 to 3 minutes per side before cooking the onion, then set aside and nestle it back in at step 5. Adds color and deeper flavor.
- Chicken thighs work if you cut them into bite-sized pieces first. Whole thighs cook too slowly and will overcook the rice.
- Rice varieties: Long grain white, jasmine, and basmati all work. Brown rice needs about twice the time and is not recommended here. Skip instant rice.
- Add-ins: Broccoli or mushrooms go in with the second addition of broth. Frozen peas and carrots need only the last few minutes. Spinach or kale wilts in about a minute.
- For a creamy version, replace ⅓ cup of the final broth with half and half and stir in at the end. Swap it for liquid rather than adding it on top.
- Doubling: Use a wide 14-inch skillet or Dutch oven so the rice stays in a shallow layer, and add the extra broth gradually. A deep, crowded pan steams unevenly.
- Storage: Refrigerate up to 3 to 4 days. Reheat with a splash of water or broth stirred in to rehydrate the rice.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Way too much broth
Sorry it didn’t work out for you, Chris. I recommend using just 3 cups of broth and only adding more as needed.
Definitely brown the chicken in the pan first before adding the rice – for flavor and color. And the extra cup of liquid is not needed. Would make the rice super mushy.
Awesome feedback Slally300! Thanks for stopping by to share your experience with us.
This recipe was delicious. I added kale before I added the chicken. The results were pleasing to the eye and palate.
Thank you Nancy!
My family loved this meal! I added dashes of cumin for brightness and seared the seasoned chicken to lock in flavor before steaming with the rice. Also finished with 1/3 cup half & half (reduced broth) for slightly creamy sauce.
Awesome feedback Kaila! Thanks for stopping by to share.
Can I add sour cream or heavy cream ro make a creamy version?
You could certainly test it out. I would worry that additional liquid could make the rice mushy.
Can you make this in an electric skillet?
I’m sure you can, but I haven’t personally tested it.
I must have done something wrong or the recipe missed a step, but the seasoning I put on the chicken the bottom side was washed away when I added the chicken broth and after letting cook for 20 minutes it says to stir which removes the rest of the seasonging off the chicken. Maybe sear the chicken before hand might keep the seasnoning on the chicken. IDK
In step 4 it says “careful not to pour over the chicken” which it sounds like may have been the issue.
Will it work if I use chicken thighs?
Yes you can use chicken thighs but will need to adjust the cook time.
Very Good and Easy to make!!
I seasoned until my heart told me to stop lol. I also used veg broth (all I had in stock), adobo seasoning and a little turmeric.
That is the best way to season!
This was so easy and delicious! I added some broccoli, too, just to include some veggies 🙂
Nice! Thanks for stopping by KK.
I love the recipe, it’s very flavorful! However, I keep running into a problem. Despite using long grain white rice like you specify, the rice still comes out sticky and mushy. Is there a way to remedy this?
You could try rinsing the rice first, using a metal sieve. This will remove some of the starch that could make it a little sticky.
The rice I find the best luck with In these kind of recipes is the zatarans long grain rice. It’s a much firmer rice. Great recipe. I added cheese when I added the extra broth and it was great! I also seasoned until my hearts desire lol
Where are measurements?
In recipe card at end of post.
I was looking for something easy for dinner tonight after thawing out some chicken breast. I’m pleased to find something that uses ingredients I have on hand, but I plan to add mixed frozen veggies at the end. If I had spinach, I would add that as well. The recipe itself doesn’t mention using ‘thin chicken breasts’ but after reading the tips, I’ll be butterflying mine and pounding them for extra tenderness. I do this often with great results. I believe the recipe could be more consistently enjoyed with this method written into the recipe. As always, I will spice it to our taste as most recipes aren’t vibrant enough for us. As squeeze of lemon goes a long way to brighten a lot of recipes. I appreciate having this method to follow as a baseline so I know it wont fail!
Hi Bonnie, Thank you for your compliments and appreciate your friendly critique. I love your suggestions and I will definitely add that into the tips for the recipe. I agree about the seasoning of some dishes, I always recommend seasoning “to taste” and adding flavors you love.
Can I use chicken thighs?
The ingredients call for 1 tsp of salt divided but the instructions show 2 tsp. of salt.
Add onion to the pan and season with ½ teaspoon salt.
Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper.
Pour in the remaining cup of chicken broth, ½ teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using.
Which is the correct amount?
It should be 2 teaspoons in the instructions. However, the amount of salt can be subjective to individual tastes. Thanks for catching the mistake…the humans behind the site make little mistakes sometimes but appreciate when we get the chance to fix them. Have a great day!
We loved your recipe. I made it for my boyfriend and we both loved it. The chicken was tender, as well as the rice. There was alot of flavor. So Kudos to you and thank you. We haven’t been disappointed yet with any of your recipes.
You are so welcome Deborah! Thank you for the awesome feedback.
way too salty
This was a good dish. Not amazing.
It had flavor. But not flavor popping.
If you are looking for a dish that caters to young children and/or elderly people. Then this is the dish. I would equal it to cafeteria food. Unfortunately this wasn’t a hit for my husband and I. My toddler however loves it.
Great recipe and I love the one skillet method of cooking. Thanks
You are so welcome Maria! Thanks for stopping by.
This a great recipe! Full of flavor! My boyfriend who is a picky eater really enjoys it! One of my go to recipes
Nice! Awesome feedback Monica! Thanks for stopping by.
I made this last night and doubled the resumes. I realized after I started the directions that though the system will double the ingredients for you it doesn’t correct the information in the posted directions. I quickly adjusted the information in the directions. I used low-sodium chicken stock and didn’t use all the chicken stock because it would have been too soft for my liking. I used about 7 cups instead of 8. Even though I used low-sodium, it was almost too salty but it was ok to eat. My picky eater liked it so that’s a win in my book.
Nice! Thank you for your feedback Tee.