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Overhead view of one pot chicken and rice made with seasoned chicken thighs, fluffy basmati rice, onions, and simple pantry spices cooked together in a large skillet.

One Pot Chicken and Rice with Basmati Rice

This One Pot Chicken and Rice Recipe with Basmati Rice is an easy one-pan dinner made with seasoned chicken thighs, fluffy rice, and simple ingredients. Everything cooks together in a single skillet for a family-friendly meal with easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6

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.
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