One-Pot Chicken and Rice with Vegetables (Easy Family Dinner)
Introduction
This one-pot chicken and rice with vegetables is a cozy, complete meal made in just one pan. Tender chicken, fluffy rice and colorful vegetables cook together in a flavorful broth, making dinner simple and satisfying with almost no cleanup. It’s perfect for busy weeknights, family dinners or meal prep, and you can easily customize the vegetables and seasonings to match what you have at home.
Quick Info
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total time: 45–50 minutes
- Servings: 4
- Difficulty: Easy
- Pan: Large deep skillet or wide pot with lid
Ingredients
- 4 boneless, skinless chicken thighs (or 2–3 chicken breasts, cut in 2–3 pieces each)
- 1 ½ cups long-grain white rice (rinsed)
- 3 cups chicken broth (or water + bouillon)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 small red bell pepper, diced
- ½ cup frozen peas
- 1 tsp paprika
- 1 tsp ground cumin (optional, for a warm flavor)
- 1 tsp dried oregano or Italian seasoning
- ½ tsp turmeric or curry powder (optional, for color)
- Salt and black pepper, to taste
- Juice of ½ lemon (optional, for freshness)
- 2 tbsp fresh parsley or cilantro, chopped (for serving)
Instructions
1. Season and sear the chicken
- Pat the chicken dry with paper towels.
- Season both sides with salt, black pepper, paprika and half of the oregano/Italian seasoning.
- Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat.
- Add the chicken pieces and sear for 3–4 minutes per side, until lightly browned (they don’t need to be fully cooked yet).
- Remove the chicken to a plate and set aside.
2. Sauté the aromatics and vegetables
- In the same pan, reduce the heat to medium.
- Add the chopped onion and carrot. Cook for 3–4 minutes, stirring, until softened.
- Add the diced red bell pepper and cook for another 2 minutes.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
3. Add rice and spices
- Stir in the rinsed rice.
- Add cumin, remaining oregano/Italian seasoning, turmeric or curry powder (if using), and a little extra salt and pepper.
- Stir for 1–2 minutes to lightly toast the rice and coat it with the spices and oil.
4. Add broth and chicken
- Pour in the chicken broth and stir to combine, scraping the bottom of the pan to release any browned bits.
- Bring the mixture to a gentle boil.
- Return the seared chicken pieces to the pan, placing them on top of the rice.
- Reduce heat to low, cover with a lid and simmer for 20 minutes.
5. Add peas and finish cooking
- After 20 minutes, quickly lift the lid and sprinkle the frozen peas on top (do not stir too much).
- Cover again and cook for another 5–10 minutes, until:
- the rice is tender,
- most of the liquid is absorbed,
- the chicken is cooked through.
- Turn off the heat and let the pan rest, covered, for 5 minutes.
6. Fluff and serve
- Remove the lid and squeeze the juice of ½ lemon over the dish (if using).
- Fluff the rice gently with a fork, mixing in the vegetables.
- Sprinkle with chopped parsley or cilantro.
- Serve hot, making sure each plate gets some chicken, rice and vegetables.
Tips & Variations
- Brown rice: You can use brown rice, but you will need more liquid and time (follow the rice package instructions and adjust broth).
- Different vegetables: Use corn, green beans, zucchini or spinach depending on what you have.
- More flavor: Add a bay leaf, a little curry powder or smoked paprika for extra depth.
- Make it spicy: Add chili flakes or a chopped fresh chili when sautéeing the vegetables.
- Meal prep: This dish reheats well. Store leftovers in airtight containers in the fridge for up to 3 days.