Description

This One-Pot Chicken and Rice recipe is a quick, comforting, and delicious meal perfect for busy weeknights. Tender chicken breasts are seasoned and browned before being cooked with aromatic onions, garlic, and long-grain white rice in flavorful chicken broth. The simple cooking method makes cleanup easy while delivering a satisfying dish garnished with fresh parsley for a pop of color and freshness.

Ingredients

Scale

Protein

2 boneless, skinless chicken breasts

Vegetables & Aromatics

1 medium onion, chopped
2 cloves garlic, minced

Grains

1 cup long-grain white rice

Liquids & Oils

1 tablespoon olive oil
2 1/2 cups chicken broth

Seasonings

1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste

Garnish

Fresh parsley for garnish (optional)

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Instructions

Heat the oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare for cooking the chicken and aromatics.
Cook the chicken: Season chicken breasts with salt, pepper, thyme, and paprika. Add to the pot and cook 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Sauté onions and garlic: In the same pot, add chopped onion and cook 2-3 minutes until softened. Add minced garlic and cook for 30 seconds to release aroma.
Toast the rice: Stir in the rice and cook for 1-2 minutes to lightly toast it, enhancing its flavor and texture.
Add broth and simmer: Pour in chicken broth and bring to a simmer. Return the chicken breasts to the pot, placing them on top of the rice to cook together.
Cook covered: Cover the pot, reduce heat to low, and cook for 15-20 minutes until rice is tender and liquid is absorbed.
Rest and fluff: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and slice the chicken breasts.
Serve: Plate the rice and top with sliced chicken. Garnish with fresh parsley if desired for a fresh finish.

Notes

Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent sticking.
Make sure the chicken is cooked through; internal temperature should reach 165°F (74°C).
For extra flavor, deglaze the pot with a splash of white wine after cooking the chicken before adding onions.
You can substitute chicken broth with vegetable broth for a different flavor profile.
Leftovers can be refrigerated in an airtight container for up to 3 days.