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One-Pot Herb Chicken and Rice
Easy one-pot chicken and rice with thyme in 45 minutes. Simple, comforting weeknight dinner.
Why this recipe works
A one-pot dish that makes dinner prep easy: tender chicken thighs with fluffy rice, cooked together in one skillet. This is great for weeknights, families, and anyone who wants minimal cleanup.
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Key takeaways
One-pot method saves time and utensils
Simple ingredients, straightforward steps
Perfect for meal prep and leftovers
Recipe guide
A one-pot dish that makes dinner prep easy: tender chicken thighs with fluffy rice, cooked together in one skillet. This is great for weeknights, families, and anyone who wants minimal cleanup.
This one-pan dinner comes together fast and stays tender and flavorful.
- One-pot method saves time and utensils
- Simple ingredients, straightforward steps
- Perfect for meal prep and leftovers
Ingredients and setup
- 4 boneless, skinless chicken thighs (listed repeatedly in the prompt, use 4 total) - 1 cup long-grain rice - 2 tbsp butter - 2 cups chicken broth - 1 tsp salt - 1/2 tsp black pepper - 1 tsp dried thyme - Optional: extra salt/pepper to taste Set up by patting chicken dry, measuring rice and broth, and heating your pan.
Step-by-step method
1) In a large skillet or Dutch oven, melt butter over medium-high heat. Brown chicken 3-4 minutes per side; remove. 2) Add rice to the pan, toasting 1-2 minutes. 3) Pour in broth, add thyme and scrape browned bits. 4) Return chicken to the pan, nestling into the rice. 5) Simmer covered on low 18-20 minutes until rice is tender and chicken reaches 165°F. 6) Rest 5 minutes before fluffi ng and serving.
Serving and tips
Fluff the rice, taste and adjust salt if needed. Serve as a complete one-pan dinner and refrigerate leftovers for up to 3–4 days. Reheat gently with a splash of broth or water.
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 1 cup long-grain rice
- 2 tbsp butter
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat butter in a large skillet or Dutch oven over medium-high heat.
- Brown chicken thighs 3-4 minutes per side until golden; remove and set aside.
- Add rice to the pan and toast 1-2 minutes, stirring to coat with butter and brown bits.
- Pour in chicken broth and stir in dried thyme, scraping up any browned bits.
- Return chicken to the pan, nestling it into the rice.
- Bring to a simmer, then reduce heat to low and cover tightly.
- Cook undisturbed 18-20 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat and let rest covered 5 minutes.
- Fluff rice with a fork and serve alongside the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but breasts may cook faster and stay drier; reduce cooking time and monitor internal temperature.
What if there isn’t enough liquid?
If liquid evaporates too quickly, add a splash of hot broth and recover to finish cooking.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to 2–3 months; reheat with a little extra broth.