One Pot Chicken and Rice with Basmati Rice
One-pot meals have always been a favorite in my kitchen because they’re practical, affordable, and easy to customize with ingredients I already have on hand. If you’re looking for an easy dinner that doesn’t leave you with a sink full of dishes, this one pot chicken and rice recipe with basmati rice is a great place to start.
Tender chicken thighs, fluffy basmati rice, and simple pantry seasonings cook together in a single skillet, creating a flavorful meal that’s perfect for busy weeknights. This recipe keeps things simple while still delivering the kind of comforting, homemade flavor that brings everyone to the table.
Why You’ll Love This Recipe
- Everything cooks in one pot. The chicken and rice cook together in a single pan, which means fewer dishes and easier cleanup.
- Perfect for busy weeknights. With simple ingredients and straightforward steps, this recipe makes getting dinner on the table stress-free.
- Fluffy, flavorful basmati rice. Cooking the rice in seasoned chicken broth allows it to absorb plenty of flavor while staying light and fluffy.
- Made with pantry-friendly ingredients. Most of the ingredients are easy to keep on hand, making this a great recipe for those nights when you need dinner without an extra trip to the store.
- Easy enough for beginner cooks. If you’re new to cooking, this recipe is a great way to build confidence while learning basic techniques like searing chicken and cooking rice.
Equipment Needed
- Large skillet or sauté pan with a lid
- Fine mesh strainer (for rinsing the rice)
- Small bowl (for mixing the seasonings)
- Medium bowl (for seasoning the chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer (recommended)
Ingredients Overview
Here’s a quick look at the ingredients you’ll need to make this One Pot Chicken and Rice Recipe with Basmati Rice. Exact measurements can be found in the printable recipe card below.
- Chicken Thighs: Boneless, skinless chicken thighs stay tender and juicy while cooking alongside the rice.
- Basmati Rice: This long-grain rice cooks up light and fluffy, making it a great choice for one-pot meals.
- Olive Oil: Used to sear the chicken and build flavor at the beginning of the recipe.
- Onion: Adds savory flavor and creates a flavorful base for the rice.
- Butter: Helps soften the onions and adds richness to the finished dish.
- Chicken Stock: Cooking the rice in chicken stock instead of water adds extra flavor to every bite.
- Seasonings: Smoked paprika adds subtle smoky flavor and color, while Italian seasoning, garlic powder, onion powder, salt, and black pepper work together to create a well-balanced, savory dish.
How to Make One Pot Chicken and Rice with Basmati Rice
Step 1: Mix the Seasonings
In a small bowl, combine 2 teaspoons smoked paprika, 1½ teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside 1 teaspoon of the entire seasoning mixture for the rice.
Step 2: Rinse the Rice
Place 1 cup (uncooked) basmati rice in a fine mesh strainer and rinse under cold running water until the water runs mostly clear. This helps remove excess starch, prevents the rice from becoming sticky and keeps the rice light and fluffy.
Step 3: Season the Chicken
Place 1½ pounds boneless, skinless chicken thighs in a medium bowl. Set aside 1 teaspoon of the seasoning mixture for the rice, then sprinkle the remaining seasoning mixture over the chicken and toss until evenly coated.
Step 4: Sear the Chicken
Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 3 minutes per side, or until lightly golden. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.
Step 5: Cook the Onions
Reduce the heat to medium. Add 1 tablespoons butter and 1 cup chopped onion to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
Step 6: Toast the Rice
Add the rinsed 1 cup basmati rice and the reserved 1 teaspoon seasoning mixture to the skillet. Stir well to coat the rice in the butter, onions, and seasonings. Cook for 1 to 2 minutes, stirring frequently, until the rice is lightly toasted and fragrant. Be sure to keep the rice moving so it doesn’t stick to the bottom of the pan.
Step 7: Add the Chicken Stock
Pour 3 cups chicken stock into the skillet and stir to combine. Use your spoon to scrape up any browned bits from the bottom of the pan, as they add extra flavor to the rice. Continue stirring until the rice, onions, and seasonings are evenly distributed throughout the broth.
Step 8: Return the Chicken
Place the seared chicken thighs back into the skillet, spacing them evenly throughout the rice mixture. The chicken will finish cooking as the rice simmers, allowing the flavors to blend together in one pot.
Step 9: Simmer Until Tender
Cover the skillet with a lid and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until the rice is tender, most of the liquid has been absorbed, and the chicken reaches an internal temperature of 165°F. Avoid lifting the lid or stirring during cooking, as the trapped steam helps the rice cook evenly.
Step 10: Rest and Serve
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then serve warm.
Tips for Success | Recipe Notes
- Rinse the rice before cooking. Removing excess starch helps the basmati rice cook up light and fluffy instead of sticky.
- Don’t skip the searing step. Browning the chicken adds flavor to both the chicken and the rice.
- Scrape up the browned bits. When you add the chicken stock, stir well and scrape the bottom of the skillet to incorporate all of the flavorful bits left behind by the chicken.
- Keep the rice moving while toasting. Stir the rice frequently during Step 6 to prevent it from sticking to the bottom of the pan.
- Resist the urge to stir while simmering. Once the lid is on, let the rice cook undisturbed so it can absorb the liquid evenly.
- Use a meat thermometer. The chicken is fully cooked when it reaches an internal temperature of 165°F.
- Let the dish rest before serving. A 5-minute rest allows the rice to finish absorbing any remaining liquid and makes it easier to fluff before serving.
Storage & Make Ahead Instructions
Storage
- Refrigerator: Store leftover chicken and rice in an airtight container for up to 4 days.
- Freezer: Allow the dish to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead
- Season the Chicken: Mix the seasoning blend and season the chicken up to 24 hours in advance. Store covered in the refrigerator until ready to cook.
- Prep the Ingredients: The onion can be chopped ahead of time, or you can use store-bought pre-chopped onions for added convenience. The rice can also be measured in advance to make dinner prep even easier.
Reheat
- Microwave: Reheat individual portions in 30-second intervals, stirring between each interval, until heated through.
- Skillet: Reheat over medium-low heat with a splash of chicken stock or water to help restore moisture to the rice.
What to Serve With One Pot Chicken and Rice
This One Pot Chicken and Rice Recipe with Basmati Rice is hearty enough to serve on its own, but adding a simple side dish can help round out the meal. Here are a few of my favorite options:
- Southern Baby Lima Beans for a classic Southern side dish that’s hearty, comforting, and budget-friendly.
- Cabbage and Smoked Sausage when you’re craving a hearty, flavorful side that’s packed with comforting Southern flavor.
- Southern Green Beans for a simple vegetable side that adds color and flavor to the plate.
- Mixed Vegetables for an easy, colorful side that pairs perfectly with the savory chicken and rice.
- House Salad with lettuce, tomatoes, cheese, and croutons for a fresh, crisp side that complements the warm, savory flavors of the chicken and rice.
- Dinner Rolls for soaking up every last bit of flavor from the skillet.
Variations & Add-Ins
One of the best things about this One Pot Chicken and Rice Recipe is how easy it is to customize. Here are a few simple ways to make it your own:
- Use Chicken Breasts: Boneless, skinless chicken breasts can be substituted for the chicken thighs. Keep an eye on the cooking time, as chicken breasts tend to cook more quickly.
- Use Rotisserie Chicken: To save time, skip the chicken seasoning and searing steps. Cook the onions, toast the rice with the seasoning mixture, add the stock, and simmer until the rice is tender. Stir in shredded store-bought rotisserie chicken during the last 5 minutes of cooking, just until warmed through.
- Add Vegetables: Frozen peas, mixed vegetables, diced carrots, bell peppers, and mushrooms all work well in this recipe. Add fresh vegetables with the onions so they have time to soften. Thawed frozen vegetables can be stirred in during the last 5 to 10 minutes of cooking, while drained canned vegetables should be added just before serving.
- Make It Spicy: Add a pinch of cayenne pepper, red pepper flakes, or your favorite hot sauce for a little heat.
- Add Mushrooms: Sliced mushrooms pair well with the onions and add extra savory flavor to the dish.
- Swap the Rice: Long-grain white rice can be used in place of basmati rice, though cooking times and liquid requirements may vary slightly.
FAQ’s | Frequently Asked Questions
Yes. Rinsing the rice removes excess starch and helps the grains cook up light and fluffy instead of sticky. For the best texture, rinse the rice until the water runs mostly clear.
Yes. Long-grain white rice or jasmine rice can be used instead of basmati rice. Keep in mind that different varieties of rice may require slight adjustments to the cooking time or liquid amount.
Yes. Boneless, skinless chicken breasts can be substituted for the chicken thighs. Since chicken breasts can dry out more easily, be sure to cook them just until they reach an internal temperature of 165°F.
The safest way to check is with a meat thermometer. The chicken is fully cooked when the thickest part reaches an internal temperature of 165°F.
Crunchy rice usually means it needs a little more cooking time or liquid. Cover the skillet and continue cooking for a few more minutes. If the pan looks dry, add a small splash of chicken stock before covering it again.
Yes. You can season the chicken, chop the onion, and measure the ingredients ahead of time to make dinner prep quicker. The finished dish also reheats well for lunches and leftovers.
Absolutely. Skip the chicken seasoning and searing steps, then stir shredded rotisserie chicken into the rice during the last few minutes of cooking until warmed through.
Once the lid is on, the rice should cook undisturbed. Stirring releases starches and can affect the texture of the rice, making it less fluffy.
Related Recipes
If you’re looking for more easy dinners that keep cleanup to a minimum, you’re in the right place. These family-friendly recipes are packed with flavor, simple ingredients, and the kind of comfort food goodness that makes busy weeknights a little easier.
Final Thoughts | On a personal note…
I’m a big fan of one-pot meals, especially on busy weeknights when the last thing I want is a sink full of dishes waiting for me after dinner. Recipes like this One Pot Chicken and Rice with Basmati Rice make it easy to get a homemade meal on the table without spending hours in the kitchen.
We eat a lot of rice in our house, so I’m always looking for new ways to turn it into a complete meal. One of my favorite things about this recipe is how easy it is to customize. Add a few vegetables, swap in rotisserie chicken, or serve it with a simple side salad, and dinner is done.
If you’re looking for a simple, family-friendly meal that delivers plenty of flavor with very little cleanup, I hope this recipe becomes a regular part of your dinner rotation.
One Pot Chicken and Rice with Basmati Rice
Equipment
- Large skillet or sauté pan (with a lid)
- Fine mesh strainer
- Small bowl
- Medium bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer (recommended)
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 cup basmati rice, uncooked
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup onion, chopped
- 3 cups low-sodium chicken stock
Seasoning Blend
- 2 tsp smoked paprika
- 1 ½ tsp Italian Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Combine the smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper in a small bowl. Reserve 1 teaspoon of the seasoning mixture for the rice.
- Using a fine mesh strainer, rinse the basmati rice under cold running water until the water runs mostly clear. Drain well.
- Coat the chicken thighs with the seasoning mixture prepared in step 1.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side until lightly golden. Transfer to a plate.
- Reduce the heat to medium. Add the butter and onion to the skillet and cook for 3 to 4 minutes until softened.
- Add the rinsed rice and reserved seasoning mixture to the skillet with the cooked onions. Cook for 1 to 2 minutes, stirring frequently, until the rice is lightly toasted and fragrant.
- Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the skillet.
- Place the chicken back into the skillet, spacing it evenly throughout the rice mixture.
- Cover and cook over medium-low heat for 15 to 20 minutes, or until the rice is tender and the chicken reaches 165°F. Do not stir while cooking.
- Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and serve warm.
