One Pot Chicken and Rice

close up of spiced chicken thighs.

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5 from 1 review

This one pot chicken and rice is the perfect customizable meal for chaotic weeknights or a quick and easy weekend dinner. Juicy chicken thighs pair perfectly with tender and fluffy rice and crisp and delicious vegetables. Trust me, you and your family will love this recipe!


  • 2 lbs boneless, skinless chicken thighs
  • 2 tsp sea salt, divided
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp olive oil
  • 1 shallot, roughly chopped
  • 1 bell pepper, seeded + sliced
  • 8 oz green beans, ends trimmed and cut into 1-inch long pieces
  • 3 garlic cloves, minced
  • 1 cup white basmati rice
  • 2 cups chicken stock
  • 1/4 tsp black pepper
  • 1/2 large lemon, juiced
  • chopped green onions, for garnish


  1. In a large bowl toss chicken thighs with 1 tsp sea salt, paprika, garlic powder + onion powder until well coated.
  2. Heat a large pot or dutch oven over medium-high heat and add 1 tbsp of olive oil.
  3. Add chicken to pot and brown on both sides (roughly 3 minutes per side). No need to cook all the way through.
  4. Remove chicken from pot and set aside.
  5. Add remaining 1 tbsp of olive oil to pot and stir in shallot, red bell pepper and green beans. Cook for 3-4 minutes. Add in minced garlic and cook for 1 more minute.
  6. Stir in rice and cook for 1 minute to combine flavors.
  7. Add in chicken stock and remaining 1 tsp of salt and black pepper, stir well and bring mixture to a simmer.
  8. Once simmering reduce heat to low and add the browned chicken on top and nestle them into the rice.
  9. Cover the pot or skillet immediately and cook for 20-25 minutes or until rice has absorbed all liquid and chicken is cooked through.
  10. Top with fresh lemon juice and chopped green onions.
  11. Will keep in fridge for up to 5 days.