One-Pot Chicken and White Rice
Tender, juicy chicken thighs nestled in a bed of perfectly fluffy white rice, all cooked together in a single pot. The rice soaks up the savory chicken flavors as it simmers, creating a comforting, no-fuss meal that comes together in under an hour with minimal cleanup.
For 4 servings
- prep · ~5 min
Season the chicken pieces.
Pat the chicken pieces dry with paper towels. Sprinkle with salt, black pepper, garlic powder, and onion powder. Toss to coat evenly and let sit at room temperature while you prep the vegetables.
- fry · ~10 min
Brown the chicken in batches.
1.Heat olive oil in a heavy-bottomed pot over medium-high heat until shimmering.2.Add half the chicken in a single layer and sear undisturbed for 3 minutes until golden.3.Flip and brown the other side for 2 minutes. Transfer to a plate.4.Repeat with remaining chicken and set aside.TIPDon't crowd the pot — browning in batches builds deep flavor instead of steaming the meat. - saute · ~6 min
Sauté the vegetables.
1.In the same pot, add onion, carrot, and celery to the residual oil.2.Cook over medium heat, stirring occasionally, until softened and onion turns translucent (4-5 minutes).3.Add minced garlic and cook until fragrant (30 seconds). - mix · ~2 min
Add the rice and combine.
Stir the rinsed and drained rice into the sautéed vegetables. Toast for 1 minute, stirring constantly, until the grains are well coated and slightly translucent at the edges.
- simmer · ~21 min
Simmer everything together.
1.Pour in the water, add bay leaf, and stir to deglaze any browned bits from the bottom of the pot.2.Return the browned chicken and any accumulated juices to the pot, nestling pieces into the rice.3.Bring to a boil, then immediately reduce heat to low.4.Cover with a tight-fitting lid and simmer gently for 18-20 minutes.TIPDo not lift the lid while cooking — the steam is what makes the rice fluffy. - rest · ~5 min
Rest covered before serving.
Remove the pot from heat and let it sit covered for 5 minutes. This finishes steaming the rice and makes it easier to fluff.
- serve
Fluff the rice, garnish with parsley, and serve.
Remove the bay leaf. Use a fork to gently fluff the rice and distribute the chicken evenly. Sprinkle with fresh chopped parsley and serve hot straight from the pot.
TIPA fork is better than a spoon for fluffing — it separates the grains without mashing them.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinsing the rice until the water runs clear removes excess starch and prevents gummy rice.
- 2Pat the chicken thighs completely dry before seasoning for a better golden-brown sear.
- 3Do not lift the lid during the 18-20 minute simmer — escaping steam will ruin the rice texture.
- 4Toasting the rice in the pot for 1 minute coats each grain in oil and adds a subtle nutty flavor.
- 5Let the pot rest off the heat for 5 minutes before fluffing to allow steam to finish cooking the rice evenly.
- 6Use a fork, not a spoon, to fluff the rice so you separate the grains without mashing them.
Adapt it for your goals.
Low-oil
Reduce the olive oil to 1/2 tablespoon and use a nonstick pot. Brown the chicken without additional oil by patting it very dry and using the natural fat rendered from the thighs.
high proteinHigh-protein
Swap half the white rice for 3/4 cup of cooked lentils (added after simmering) and increase the chicken to 800g. Adjust water to 1.75 cups since lentils absorb less liquid than rice.
jainJain
Omit the onion and garlic entirely. Replace with 1 teaspoon asafoetida (hing) added to the oil before the carrots and celery. Use 1/4 teaspoon ground turmeric for color and flavor.
veganVegan
Replace chicken with 400g of cubed firm tofu (pressed and pan-seared) and 200g of sliced mushrooms. Use vegetable broth instead of water and add 1 tablespoon of soy sauce for umami.
Why this is on our healthy list.
Lean Protein Source
Chicken thighs provide high-quality protein that supports muscle maintenance and satiety, especially when the excess skin is removed.
Rich in Vitamin A
The carrots deliver beta-carotene, which your body converts into vitamin A for healthy vision and immune function.
Natural Electrolytes
Celery offers potassium and sodium naturally, helping maintain fluid balance and nerve function.
Garlic for Immune Support
Garlic contains allicin, a compound associated with immune-boosting and anti-inflammatory properties.
Frequently asked questions
Yes, but you'll need to increase the water to 2.5 cups and simmer for 40-45 minutes instead of 18-20, since brown rice takes longer to absorb liquid.
