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One-Pot Buttered Chicken and Rice: Simple Weeknight Dinner

Prep 15 min Cook 30 min Difficulty 2/5

One-pot buttered chicken and rice: simple, comforting, and easy cleanup in one pot.

Why this recipe works

A straightforward one-pot dish featuring tender chicken thighs, butter, onions, and rice simmered in chicken stock. It’s ideal for weeknights, feeding a hungry family, or when you want a comforting, minimal-cleanup meal.

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Key takeaways

Minimal cookware, single pot cleanup
Herby butter aroma with every bite
Comforting, protein-rich meal in ~45 minutes

Recipe guide

A straightforward one-pot dish featuring tender chicken thighs, butter, onions, and rice simmered in chicken stock. It’s ideal for weeknights, feeding a hungry family, or when you want a comforting, minimal-cleanup meal.

A simple, comforting one-pot dinner you can make tonight.

  • Minimal cookware, single pot cleanup
  • Herby butter aroma with every bite
  • Comforting, protein-rich meal in ~45 minutes

Brown the chicken

Melt butter in a large heavy pot, brown seasoned chicken thighs in a single layer, then remove.

Cook the rice and chicken together

Sauté the onion, toast the rice briefly, then add stock and return chicken. Simmer covered until tender.

Finish and serve

Let sit, fluff with a fork, and adjust seasoning before serving.

Ingredients

  • 500 g boneless chicken thighs
  • 200 g long-grain rice
  • 30 g butter
  • 1 medium onion
  • 500 ml chicken stock

Instructions

  1. Trim and cut chicken thighs into bite-sized pieces and season with salt and pepper.
  2. Peel and finely chop the onion.
  3. Heat a large heavy-bottomed pot over medium heat and add the butter.
  4. When butter melts and foams, add chicken in a single layer and brown for 3–4 minutes per side; remove and set aside.
  5. Add the chopped onion to the pot and sauté until softened, about 3–4 minutes.
  6. Add the rice to the pot and stir to coat and lightly toast for 1–2 minutes.
  7. Pour in the chicken stock and scrape up any browned bits from the bottom.
  8. Return the browned chicken to the pot, bring to a gentle simmer, then reduce heat to low and cover.
  9. Cook undisturbed until rice is tender and chicken is cooked through, about 18–20 minutes.
  10. Remove from heat and let sit covered for 5 minutes, then fluff the rice with a fork and adjust seasoning to taste.
  11. Serve hot.

FAQs

Can I brown the chicken in batches? Yes. Use 1-inch pieces and brown in batches to avoid overcrowding, which helps sealing flavor.
Can I use a different cut of chicken? Yes. You can swap in chicken thighs with skin removed if needed, but thighs stay juicier.
What if I don’t have chicken stock? Yes. If stock isn’t available, use water plus a splash of soy sauce or a pinch of bouillon for depth.