Simple One-Pot Chicken & Rice: Comfort Food Made Simple

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There’s something beautifully nostalgic about a good simple one-pot chicken and rice dish — it’s hearty, flavourful, and easy to bring together with pantry staples. Today, I’m sharing a simple, wholesome recipe using tender marinated chicken thighs paired with aromatic basmati rice, all cooked in one skillet for maximum flavour and minimal cleanup.

What Each Ingredient Does in the simple one-pot chicken and rice

For the Chicken Marinade:

• Chicken Thighs (brined): Chicken thighs are naturally juicy and flavourful. Brining them beforehand makes them extra tender and helps lock in moisture while cooking, keeping them from drying out.
• Freshly Squeezed Lemon Juice or Apple Cider Vinegar: Acts as an acid in the marinade, helping to tenderize the chicken and add a fresh, slightly tangy note that balances the richness of the meat.
• Cooking Oil: Helps distribute the seasoning evenly over the chicken and aids in searing to create a crispy, golden crust when cooked.
• Dijon Mustard: Adds depth, a subtle sharpness, and a creamy texture to the marinade. It also helps emulsify the marinade, making it cling better to the chicken.
• Garlic Powder or Minced Garlic: Provides a warm, aromatic, and slightly sweet flavour base that complements the other herbs and spices.
• Dried Oregano: Gives an earthy, slightly peppery, and aromatic herbal note typical of Mediterranean-style dishes.
• Dried Thyme: Adds a subtle woodsy, lemony flavour that pairs beautifully with both chicken and rice.
• Sea Salt & Black Pepper: Essential seasoning to enhance and balance all the flavours in the marinade and the finished dish.

For the Cooking Process:

• Cooking Oil: Used for searing the chicken, helping develop a golden crust and locking in moisture. Also used to toast the rice and lift up the browned bits (fond) left behind by the chicken, adding flavour to the rice.
• Basmati Rice (rinsed): Long-grain rice that cooks up fluffy with a light, fragrant aroma. Rinsing it removes excess starch, preventing it from becoming gummy.
• Chicken/Vegetable Stock or Water: Acts as the cooking liquid for the rice. Stock adds a deeper, savoury flavour to the rice, while water keeps it simpler if you prefer a lighter dish.
• Sea Salt & Black Pepper: Used to season the rice and cooking liquid, ensuring every layer of the dish is well seasoned.
• Parsley, Cilantro (Dania), or Chives (for garnish): Fresh herbs brighten the final dish with a pop of colour and fresh, herbal notes.
  • Parsley: Clean and slightly peppery.
  • Cilantro: Bright and citrusy.
  • Chives: Mild onion flavour.

Step By Step Instructions

Step 1: Marinate the Chicken

Start by removing your chicken thighs from the brine and pat them dry with a clean kitchen towel.

In a small mixing bowl, combine the lemon juice (or apple cider vinegar), cooking oil, Dijon mustard, garlic, oregano, thyme, sea salt, and black pepper. Give it a good stir until everything is beautifully combined.

Place the chicken thighs in a shallow marination dish and pour the marinade over them. Coat each piece thoroughly, ensuring every nook and cranny is covered.

Cover the dish with cling film or a tight-fitting lid and refrigerate for at least 30 minutes — or if you have the time, let it marinate overnight for even deeper flavour.

Step 2: Sear the Chicken

Heat some cooking oil in a large cast-iron skillet or a wide, deep pan over medium-high heat.

Once the oil is hot, carefully add the marinated chicken thighs, searing them for about 5 minutes on each side, or until golden brown. Don’t overcrowd the pan — you might need to do this in batches.

Reserve any leftover marinade to use later.

Once seared, remove the chicken from the skillet and set aside. If there’s excess oil in the pan, carefully pour some out, leaving about a tablespoon behind.

Step 3: Cook the Rice

In the same skillet, add your rinsed basmati rice. Stir well to coat the grains with the remaining oil and all those lovely browned bits (the fond) at the bottom of the pan — that’s pure flavour gold!

Pour in your chicken or vegetable stock (or water) and give it a gentle stir. Bring the mixture to a simmer. Season with sea salt and black pepper to taste.

Once it starts to simmer, carefully arrange the seared chicken thighs on top of the rice, making sure to pour in any juices that collected while they rested.

Cover the skillet with a lid and reduce the heat to low-medium. Let it cook undisturbed until the rice is tender and all the liquid has been absorbed — about 20–25 minutes.

Step 4: Rest & Garnish

When done, turn off the heat and let the dish rest, covered, for about 5–10 minutes.

Then, fluff the rice gently with a fork, garnish generously with freshly chopped cilantro (dania), parsley, or chives, and serve with your favourite steamed or roasted veggies.

Bonus: What’s the “Fond” and Why It Matters

After searing the chicken, you’ll notice brown bits stuck at the bottom of the pan — that’s called fond. It’s packed with concentrated, caramelized flavour. Stirring your rice in the oil with the fond lifts it up and infuses your rice with the rich, savoury notes from the chicken and marinade.

Serving Suggestions

Pair this chicken & rice with:

• Quick & Colorful Veggie Stir-Fry
• Steamed broccoli or green beans
• A simple cucumber and tomato salad
• A spoonful of plain Greek yoghurt on the side

Final Thoughts

This one-pot chicken & rice recipe is everything you want in a weeknight dinner — simple, comforting, and incredibly satisfying. The marinated chicken infuses the rice with bold, herby flavours while keeping the meat juicy and tender.

Perfect for cozy family dinners or meal-prepping ahead for the week. Try it out and let me know how it turns out in the comments!

More Quick Rice Recipes You’ll Love:

Looking for more delicious rice recipes?! Check out some of my other recipes you’re sure to enjoy!

• Easy Vegetable Stir Fried Rice
• The best one pot chicken & rice
• Easy Vegetable Rice
• Stir Fried Vegetable Brown Rice (vegan)
• Pulled Pork/Carnitas Fried Rice
• The Best Mushroom Fried Brown Rice
• Turmeric Brown Rice
• Brown Rice Mushroom Pilau (Vegan Pilau)
• Brown Rice Goat (Mbuzi) Pilau
• Simple Beef Pilau

OTHER CHICKEN RECIPES INCLUDE:

• Easy Butter Chicken Recipe (Murgh Makhani)
• Apple & Sage Kienyeji Chicken
• Garlic Butter Saucy Chicken Wings
• Baked Honey-Soy Chicken Thighs
• Rosemary Kienyenji Chicken Stew
• The Best Baked Chicken Thighs (easy, juicy & flavorful)
• One pot Cashew Cream Chicken Stew (loaded with vegetables)
• The Best Chicken & Veggies Stir Fry
• The Best Honey Barbecue Chicken Wings
• Pineapple Chicken
• Coconut Chicken Curry
• Honey Dijon Chicken
• Honey Sesame Fried Chicken

DID YOU MAKE THIS RECIPE?

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