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Gwen

Simple One-Pot Chicken & Rice

A hearty, flavour-packed simple one-pot chicken and rice recipe featuring marinated, seared chicken thighs cooked with aromatic basmati rice in rich stock. Easy, comforting, and perfect for weeknight dinners or meal prepping.
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Prep Time 10 minutes
Cook Time 35 minutes
Marinate Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade:
  • 8 chicken thighs, brined
  • 4 tbsp freshly squeezed lemon juice or apple cider vinegar
  • 1½ tbsp cooking oil
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder or 4 cloves minced garlic
  • 1½ tsp dried oregano
  • 1½ tsp dried thyme
  • Sea salt & black pepper, to taste
For the Rice:
  • 2 tbsp cooking oil
  • 2½ cups basmati rice, rinsed
  • 5 cups chicken or vegetable stock or water
  • Sea salt & black pepper, to taste
  • Fresh parsley, cilantro (dania), or chives, chopped (for garnish)

Method
 

  1. Marinate the Chicken: Remove chicken from brine and pat dry. In a bowl, mix lemon juice, oil, mustard, garlic, oregano, thyme, salt, and pepper. Coat chicken thoroughly. Cover and refrigerate for at least 30 minutes (or overnight for best flavour).
  2. Sear the Chicken: Heat oil in a large cast-iron skillet over medium-high heat. Sear chicken thighs 5 minutes per side until golden brown. Set aside. Reserve marinade.
  3. Toast the Rice: In the same skillet, add rinsed basmati rice and stir to coat in the oil and pan fond.
  4. Add Stock & Simmer: Pour in stock (or water) and stir. Season with salt and pepper. Bring to a simmer.
  5. Cook the Chicken & Rice: Place seared chicken thighs on top of rice, pouring in any juices. Cover and cook over low-medium heat until rice is tender and liquid is absorbed (about 20–25 minutes).
  6. Rest & Serve: Turn off heat and let rest, covered, for 5–10 minutes. Fluff rice, garnish with fresh herbs, and serve with steamed veggies or a side salad.

Notes

Pro Tip:

For extra flavour, use chicken stock instead of water and let the chicken marinate overnight. Don’t skip toasting the rice in the pan — it captures all the savoury goodness from the seared chicken!
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