Easy

One-Pot Chicken and Rice (Stovetop)

Name: One-Pot Chicken and Rice (Stovetop)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 680 g bone-in, skin-on chicken thighs; 1.5 cups long-grain white rice; 2.5 cups chicken stock; 1 whole yellow onion, diced; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp unsalted butter; 2 tbsp fresh parsley, chopped

40 min4440 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

One pot. One burner. Thirty minutes. This is the dinner that exists because sometimes you genuinely cannot face more than one dish to wash. Sear chicken thighs in a Dutch oven, remove them, sauté onion and garlic in the drippings, add rice and broth, nestle the chicken back on top, cover, and simmer until the rice absorbs everything and the chicken is tender. The rice at the bottom of the pot develops a golden crust — the socarrat — which is the best part. Scrape it up and serve it on top.

casseroles-bakescomfort-food

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Skin‑Side Sear First

“Begin by browning the chicken thighs skin‑side down until the skin is crisp, then remove and set aside; the rendered fat is deglazed with the onion‑garlic mix, infusing the rice with deep, smoky flavor.”

About This Recipe

One-Pot Chicken and Rice is a beloved staple in many Canadian kitchens, especially for those busy weeknights when time is of the essence. This dish is not just about convenience; it brings together juicy chicken thighs, fragrant garlic, and tender rice, all cooked to perfection in a single pot. The rich drippings from the chicken infuse the rice with flavor, creating a comforting meal that warms the heart and soul. With its crispy socarrat, the golden crust at the bottom, this dish has a texture that is simply irresistible, making it a family favorite across the country.

Canadians love this dish for its simplicity and the way it brings everyone together at the dinner table. Whether you're preparing it for a cozy family meal or a gathering with friends, One-Pot Chicken and Rice delivers on both flavor and ease. The delightful medley of herbs and the hearty vegetables makes it a versatile dish that can be customized according to the seasons, ensuring that every bite feels like a warm hug on a plate.

Tips for the Best One-Pot Chicken and Rice (Stovetop)

To achieve perfectly cooked chicken and rice, ensure that your chicken thighs are seared until golden brown, which helps lock in moisture. The internal temperature should reach 74°C (165°F) for safe consumption. When adding the rice, stir gently to combine before placing the chicken back on top. This prevents the rice from clumping and guarantees an even cook. Keep the lid tightly covered while simmering to trap steam, which is essential for fluffy rice.

What to Serve With It

For a delightful serving experience, dish out the One-Pot Chicken and Rice into bowls, allowing everyone to scrape up the socarrat and enjoy that crunchy texture. Pair it with a fresh side salad featuring locally sourced greens, like arugula or spinach, dressed with a light vinaigrette. For an added Canadian touch, serve alongside some buttery corn on the cob for a truly comforting dinner that celebrates the flavors of home.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to the pot to prevent the rice from drying out, and heat over low until warmed through. If you want to freeze this dish, it can be stored for up to three months. Just ensure it cools completely before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.

Nutrition Per Serving

440

Calories

30g

Protein

15g

Fat

21g

Carbs

Fiber3g

Sugar8g

Sodium591mg

Frequently Asked Questions

Can I use chicken breasts instead of thighs?+

Yes, you can use chicken breasts, but be mindful of the cooking time as they may dry out more quickly. Adjust the simmering time to ensure they remain tender and juicy.

What types of vegetables work best in this dish?+

You can use a variety of vegetables like carrots, peas, or bell peppers. Just be sure to chop them small enough to cook through in the same time as the rice.

How can I enhance the flavor of the broth?+

For a richer flavor, consider using homemade broth or adding a splash of white wine before simmering. Fresh herbs like thyme or parsley can also elevate the taste.

Can I make this dish ahead of time?+

Yes, you can prepare the dish ahead of time and store it in the fridge. Just reheat gently to ensure the chicken remains tender and the rice fluffy.

What should I do if the rice is undercooked?+

If you find the rice is still hard after the recommended cooking time, add a little more broth or water, cover, and simmer for an additional few minutes until fully cooked.

Recipe at a Glance

Prep:

10 min

Cook:

30 min

Total:

40 min

Servings:

Difficulty:

Easy

Pro Tips

1Use a heavy-bottomed Dutch oven with a tight lid to prevent steam from escaping and ensure even cooking.
2Don't stir the rice after adding the stock — stirring releases starch and makes the rice gluey instead of fluffy.
3For a deeper flavour, substitute 1/2 cup of the stock with dry white wine and let it reduce slightly before adding the rest.
4The socarrat (crispy rice crust) forms only if you cook uncovered at the end — this step is essential for texture contrast.

Variations

Add 1 cup frozen peas or diced bell pepper in the last 5 minutes of simmering for colour and sweetness.
Swap smoked paprika for 1 tsp turmeric and 1/2 tsp cumin for a golden, aromatic version inspired by Middle Eastern pilaf.
Use brown rice instead of white, increasing stock to 3 cups and simmering time to 40–45 minutes.

Casseroles & Bakes

One-Pot Chicken and Rice (Stovetop)

This One-Pot Chicken and Rice (Stovetop) is pure comfort food. Save it before you forget!

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience