One-Pot Chicken and Rice with Peas

Why You’ll Love This Recipe

• One pot, minimal cleanup, and weeknight-friendly.
• Golden, juicy chicken atop fluffy, flavorful rice.
• Warmed broth, toasted rice, and aromatics build real depth fast.
• Finish with sweet peas and butter for color and comfort.

Grocery List

• Produce: 1 yellow onion, 3 garlic cloves, 1 lemon (optional), fresh parsley (optional), 1 cup frozen peas
• Dairy: 1 tbsp unsalted butter
• Pantry: 4 chicken thighs, long-grain white rice, low-sodium chicken broth, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, 1 bay leaf

Full Ingredients

For the Chicken and Rice

• 4 bone-in, skin-on chicken thighs (about 2 lb/900 g)
• 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup/150 g)
• 3 garlic cloves, minced
• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear and drained well (285 g)
• 3 cups low-sodium chicken broth, warmed (720 ml)
• 1 bay leaf

To Finish

• 1 cup frozen peas (140 g)
• 1 tbsp unsalted butter
• Optional: 2 tbsp chopped fresh parsley; lemon wedges or 1 tsp lemon zest

Step-by-Step Instructions

Step 1: Prep and season

Rinse the rice in a fine-mesh sieve until the water runs mostly clear; drain well. Pat the chicken very dry with paper towels for better browning. Season all over with the kosher salt, black pepper, smoked paprika, and dried thyme.

Step 2: Sear the chicken

Heat a heavy 4–5 quart Dutch oven or deep skillet with a tight-fitting lid over medium-high heat. Add the olive oil, then place chicken skin-side down. Sear until deeply golden and rendered, 7–9 minutes. Flip and cook 2 minutes on the second side. Transfer to a plate; keep the rendered fat in the pot.

Step 3: Sauté onions and garlic

Reduce heat to medium. Add the diced onion and cook, stirring, until translucent and lightly golden at the edges, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid scorching.

Step 4: Toast the rice

Add the drained rice to the pot and stir to coat in the aromatic fat. Toast, stirring, for 1–2 minutes until the grains look slightly opaque and smell nutty. This helps the rice cook up fluffy.

Step 5: Add broth and nestle the chicken

Pour in the warmed chicken broth and add the bay leaf. Scrape up any browned bits from the bottom of the pot. Return the chicken, skin-side up, and nestle it into the rice. Bring to a gentle simmer, cover, reduce heat to low, and maintain a mild simmer (about 190–200°F/88–93°C). Cook undisturbed for 20–22 minutes. The rice should be tender and most liquid absorbed; the chicken should register at least 165°F (74°C), ideally around 175°F (79°C) for thigh tenderness.

Step 6: Finish with peas and butter

Scatter the frozen peas over the rice and dot the surface with the butter. Cover and cook on low for 2–3 minutes to warm the peas and melt the butter. Remove from heat and let rest, covered, for 5 minutes to allow the rice to finish steaming.

Step 7: Fluff, garnish, and serve

Remove the bay leaf. Fluff the rice gently with a fork, taking care not to shred the chicken. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and a squeeze of lemon, if using, and serve hot.

Pro Tips

• Rinse rice thoroughly to remove surface starch and prevent gumminess.
• Warm broth prevents a temperature drop and keeps the simmer steady.
• Use a tight-fitting lid and avoid lifting it during the simmer; trapped steam cooks the rice evenly.
• For extra-crisp skin, uncover and briefly broil the pot-safe skillet 2–3 minutes, watching closely.
• Boneless, skinless thighs work too: sear 3–4 minutes per side and simmer 15–18 minutes.

Variations

• Lemon-Herb: Swap thyme for 1 tsp dried oregano; finish with 1–2 tsp lemon zest and fresh dill or parsley.
• Tomato-Paprika: Add 1/2 cup canned diced tomatoes (drained) with the broth and 1/2 tsp extra smoked paprika; stir in 1/4 cup sliced green olives at the end.
• Coconut Curry: Replace 1 cup broth with unsweetened coconut milk and add 1 tbsp mild curry powder with the rice; finish with cilantro and lime.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of broth or water, covered, or microwave in 60–90 second bursts, stirring between intervals. To get ahead, season the chicken up to 24 hours in advance and refrigerate; dice the onion and rinse/drain the rice earlier in the day.

Nutrition (per serving)

Approximate: 525 calories; 35 g protein; 53 g carbohydrates; 18 g fat; 3 g fiber; 980 mg sodium (varies with broth). Values are estimates.