The Best One Pot-Stove Top Chicken and Rice

 The Best One Pot Stove Top Chicken and Rice its so easy to make too
It has taken years to perfect this recipe. This is The Best One Pot-Stove Top Chicken and Rice I have ever tasted (yes it's true!). So easy to throw together on a weeknight, but has all the flavor you would expect in a weekend dish. See this recipe MADE ON VIDEO HERE.

It has literally been years and years of tweaking to get this recipe just right. My husband started making a version of this chicken and rice at least ten years ago. It has only been through so much trial trial and error, we as a family have finally settled on our "house" chicken and rice recipe. Let me tell you right now, it is delicious. And believe me when I tell you it's simple to put together because my husband is not one to fuss in the kitchen. That's my job.

However, using the right ingredients are key with this recipe. We have done all the swapping, tasting and throwing out of unacceptable batches for you. I know I will get a hundred emails asking if using chicken breasts will be okay...I can tell you it's not the same ~ too dry and flavorless really. Stick with the thighs. Just do it. And the subbing in and out of other seasonings...I'm telling you...not the same. This is one of those recipes to follow. You won't be disappointed. It's pretty much the best dinner ever! 

The Best One Pot Stove Top Chicken and Rice the chicken
I finally decided to share this recipe with all of you since I was recently treated to set of gorgeous cookware from Wolf Gourmet. OMG I can't believe I own this whole cookware set! It's so dreamy. I am one of those kitchen geeks who loves shiny, new kitchen stuff. I know some of you understand me.

The first thing I had to do was break these pans in with a tried and true recipe. This chicken and rice was absolutely my first choice. Knowing exactly how this dish is supposed to turn out, it would give me a sense of how this new 3.5 quart saute pan was going to perform.

Let's just say it passed with flying colors. There was no sticking or burning in the pan. Complete and even heating was noticeable as there were not any areas of uncooked or overcooked food. The whole family even commented the chicken was more moist than usual. I did not even think that was possible.

The Best One Pot Stove Top Chicken and Rice the seasoning
This is the seasoning used to flavor the rice, it might as well be gold. You might end up using it in a lot of other recipes.

The Best One Pot Stovetop Chicken and Rice is delicious
A quick heating/toasting of the seasoning releases the aromatics and adds another layer of flavor to this delicious recipe.

The Best One Pot Stove Top Chicken and Rice is the perfect dinner
Once you pour the rice in, you only have 25 minutes to wait until dinner is ready.

The Best One Pot Stove Top Chicken and Rice will be a loved meal by the whole family
When the teenagers descend on our house for dinner it is not unusual for us to make about three pans of this recipe. They can never seem to get enough. Luckily it's so easy to throw together.

The Best One Pot Stove Top Chicken and Rice is the perfect weeknight meal
Serve it alongside your favorite veggie.

The Best One Pot Stove Top Chicken and Rice you might eat the whole pan
Again, I couldn't be happier with the Wolf Gourmet cookware I received.

Here are a few highlights of the line itself and what you can expect when cooking with these gorgeous pots and pans. I can highly recommend the whole set now that I have been cooking with all the pieces ~ they are lovely and have definitely become part of my kitchen culinary team! You can pick up a set for yourself at Bloomingdales. This line is also available in individual pieces.

Proprietary 7-ply construction
Fast, even heating
Superior food release
Beveled walls reduce the risks of burning and sticking
Sturdy, ergonomic handles
Oven safe to 500° F
Dishwasher safe
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The Best One Pot Stove Top Chicken and Rice eat up
Your family is going to love every last bite.

The Best One Pot Stove Top Chicken and Rice

Print Recipe

The Best One Pot-Stove Top Chicken and Rice

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4

Ingredients

  • 2 lbs skinless, boneless chicken thigh fillets
  • salt and pepper
  • McCormick Montreal Chicken Seasoning (do not substitute ~ widely available)
  • 1 Tablespoon paprika
  • 2 teaspoons chicken bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne powder
  • 1 Tablespoon vegetable oil
  • 2 cups low-sodium chicken broth
  • 1 Tablespoon tomato paste
  • 1 cup uncooked basmati rice (do not substitute)

Directions

  • Pat chicken dry and season both sides with salt, pepper and Montreal Chicken Seasoning. Set aside.
  • In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder and cayenne. Set aside.
  • Heat pan and vegetable oil (1 Tablespoon oil or just enough to coat the bottom of the pan, the chicken will also release some fat so you will have plenty) over medium heat. When pan is hot, add chicken in batches and brown both sides. (You do not have to cook the chicken through at this point, you are just browning.) Remove chicken to a plate and set aside. Leave pan on the stove, but turn off the heat. You will have oil and juices left in the pan, which is okay. Add your spice mixture to the oil mixture and combine them with a wooden spoon. The pan will still be hot and you are gently toasting them in the residual heat. Once combined, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, scraping up any final brown bits stuck to the bottom. Whisk in tomato paste and add rice,stirring to combine. Bring to a boil. Once boiling, layer in partially cooked chicken and turn heat down to the lowest possible setting. Cook the chicken and rice, covered for 25-minutes.
  • Note: Chicken remains moist and delicious even as leftovers, making it a great lunch to take to the office or deliver to a busy teen as you shuffle them between activities in the evening.
  • Note: Remember, everyone's stove and heat settings vary. If your rice is not done (soft) in the amount of time indicated, keep cooking until it is finished.


Other Chicken and Rice Recipes You Might Enjoy:

  1. One Pan Cilantro-Lime Chicken and Rice
  2. Southwestern Fiesta Chicken and Rice
  3. One Pot Chicken and Broccoli Cheddar Rice
  4. Spanish Chicken and Rice
  5. One Pot Teriyaki Chicken and Pineapple Rice

Disclosure: I have partnered with Wolf Gourmet for this post and they have provided me with a set of their gorgeous cookware. As always, all opinions about this product are 100% my own. Please know I only work with brands I truly love and believe offer the highest quality of products in their field. Wolf Gourmet is by far one of those companies.

Post a Comment

31 Comments and 16 Replies

  1. I adore chicken and rice, and I’m sure all of these amazing spices just liven it up! This looks perfect for dinner next week!

    Reply
  2. chris 2

    this looks way too easy- which is a good thing.. btw I googled the chicken seasoning and they offer lower sodium seasoning… will it still work w/this recipe or should I go full blown sodium w/this? :-)

    Reply
  3. maggie 4

    How much of the chicken seasoning?

    Reply
    • Cathy 5

      I don’t measure that. If you look at my picture of the raw chicken you can see it’s a healthy sprinkling.

      Reply
  4. 10 years to get it right, oh this has to be good!! Chicken is rice is kind of a staple, making this one next time!

    Reply
  5. Andi @ The Weary Chef 7

    I love one pot recipes especially if its a chicken recipe! This looks flavorful! Gotta have to try this soon!

    Reply
  6. this looks amazing! it’s going on my menu to try next week!

    Reply
  7. Tried and true recipes are my favorite, plus I love using chicken thighs! I’m trying this soon!

    Reply
  8. Chicken and rice is such a great combination–and this recipe looks absolutely fantastic!

    Reply
  9. Nothing better than chicken and rice…oh wait make it one pot!

    Reply
  10. Carole 12

    This is an absolutely wonderful dish…it came out looking exactly like the photo and tasting great (even for a novice cook like me)…I hate to ask this question but my family is not crazy about paprika…is there *any* possible way to swap it out for something else? Sorry to ask!

    Reply
    • Cathy 13

      You will have to find something that suits your taste. For us the recipe is perfect as is and we’ve tried lots of things.

      Reply
      • Carole 14

        I made it with paprika (of which I’m not a fan). So yes I took your advice and subbed in a bit of cayenne pepper instead. Now the recipe is just perfect for *my* taste. Really, no offense intended when I questioned one of your ingredients…I realize how much work went into your revisions. But when you put the recipe out on the ‘net for the world’s use, there’s just going to be different strokes, that’s all… and it *is* an outstanding recipe…you’re really very talented.

        Reply
    • Liz 15

      My husband doesn’t care for paprika so I leave it out. I’ve had this dish both ways and like it both ways, however, the paprika adds great color and some depth of flavor although you can’t specifically taste it.

      Reply
  11. Keiko 16

    I made this for dinner last night. I love how intuitive and delicious your recipes are! I did what you said not to do, though, and substituted brown rice. I just added about 1/3c more chicken stock and cooked it for 50 (probably 45 if I didn’t check it every 10 minutes to find out when it would be done) minutes instead of 25. It came out awesome! This is definitely going into our regular rotation.

    Reply
  12. Becky 17

    I love one-pot dinners. I made this just as written and there are not enough words to describe how delish this is. I made it for my daughter n son-in- law and it was unanimously voted as a keeper.

    Becky

    Reply
  13. Mary 18

    Do the chicken thighs have to be boneless?

    Reply
  14. Kim 20

    My family likes white meat chicken. Can I substitute thighs for breast tenderloins?

    Reply
    • Cathy 21

      In the recipe I specifically talk about not using white meat. It’s not the same and very dried out. You can if you like, but it won’t really represent this recipe in flavor.

      Reply
  15. Julie 22

    Have you tried soaking breasts in milk or buttermilk first to make them moist? Just not a thigh fan.

    Reply
  16. Shana 24

    I made this tonight, followed the recipe exactly (per your notes) and it was fantastic! I can’t wait to have leftovers for lunch tomorrow! Thank you for this awesome recipe! Will be making it frequently!!

    Reply
  17. GloriaT 26

    I made this tonight and it was delicious! And I know you said don’t change anything, but I did use the low sodium Montreal seasoning and we loved it. Also, I didn’t have sweet paprika (ran out and didn’t put it on the list) but did have smoked paprika. I cut back on the amount and we still enjoyed that flavor. I’ll be making this again soon and will have the sweet paprika!

    Reply
  18. Bea 27

    Is the chicken bouillion powdered, or a crumbled up cube? Any brand suggestions?
    I am going shopping for the Montreal seasoning today and can’t wait to make this recipe.
    Thanks.

    Reply
  19. Bob 29

    When you say, “lowest possible setting” do you mean simmer or low? Having my burner on low for 25 minutes would mean a hearty boil if the pan is covered.

    Reply
  20. Dave Mantella 30

    Awesome dish. Easy to do and very tasty. I loved it. Even my fussy at times 11 yr old loved it. Definitely worth making. Thank you for sharing it.

    Reply
  21. Janet Q 31

    I have made this recipe twice and both times the rice did not cook.
    What am I doing wrong?

    Reply
    • Cathy 32

      There could be so many reasons, it could just be the burner on your stove is not as hot etc. All you have to do is taste it and keep cooking it until the rice is done.

      Reply
  22. Angela 33

    I had to leave comment. I followed the recipe and things turned out GREAT! My boyfriend who never raves about anything called me from work to tell me how good was. In fact, he said he had to share with others on his job because they wanted to try it. Good thing I made a double batch! This is definitely going into the rotation! By the way, I saw other commenters asking how much of the Montreal seasoning to use. I used 1 1/2 Tbs.

    Reply
  23. Melissa 34

    Any suggestions on substitute for the bouillon? Have l food allergies here and haven’t found one without msg or yeast extract

    Reply
  24. Tara 35

    This is awesome and so full of flavor. My 11 year old loved it and there were NO leftovers. I’m making it for the second time in 2 weeks. Making a double batch this time.

    Reply
  25. Stans 36

    Quick questions: Chicken and Rice is, hands-down, my favorite comfort meal. I was planning to try your rendition this weekend for family and some visiting extended family. Have you ever tried just doubling everything in a large dutch oven? If not, I might just cook in two separate pans. Also, do you use smoked paprika or just regular paprika? I have both, and I wasn’t sure which would be more appropriate. My family members are definitely not hot and spicy fans, but I’m assuming the 1/8 tsp of cayenne leaves only a mild zip to the spice…think they’ll handle it okay?

    Reply
    • Cathy 37

      The recipe does not work when made in a high-sided Dutch Oven. It’s all about the liquid absorbing and cooking out and having a tight lidded pan that is more shallow. Make sure you taste the rice for doneness as everyone’s stove cooks a little bit differently. Two pans would be required. The recipe is not spicy.

      Reply
  26. Betsey 38

    I followed recipe to a T and end result looks like soup? There aren’t “end-instructions” and the pix depict a dish that contains no liquid. Did you strain the chicken and rice pieces out of the liquid or what?

    Reply
    • Cathy 39

      Something went seriously wrong with a measurement you might have made. There is no liquid in the final dish.

      Reply
  27. Why must the thighs be boneless and skinless. Most good cooks and chefs will tell you straight out that bone-in thighs and skin on when baked on the stovetop or in the oven, are what gives the rice the flavor it needs. I will never make a chicken thighs with rice recipe that doesn’t have the bone-in and skin on. Sorry…..you should come up with another modified recipe.

    Reply
    • Cathy 41

      Recipes are merely a guide and it is your choice to make it how you want. However, you will have to adjust cooking time and liquid etc. I prefer the recipe as made, which is why I shared it this way.

      Reply
  28. Allison 42

    Would this work in a rice cooker? Mine has a sauté feature that I could brown the meat with first…

    Reply
  29. Su 44

    Cathy, your recipe is perfect! I made it for our family and our young adult children’s friends while at the beach. I doubled it, and had no leftovers! They’ve requested it again for this year’s vacation, as they like to think of it as a yummy tradition! We have it on a regular basis all year. Thank you for all your hard work in perfecting the recipe, and sharing it! Su

    Reply
  30. Courtney 45

    I don’t usually go onto sites I find recipes from and leave comments, but this was so good, I had to! It came together very quickly- I may go ahead and get a couple of baggies of the spice mixture together and leave them in the pantry to help me make this if I have even less time next time. I thought as I read the recipe that I would have to modify it to add in some onions as well, but I always try to make​a recipe the way it’s written the first time and after tasting it, it doesn’t need the onions. We had it with corn on the cob and fresh green beans- a very good summer meal! Thanks!

    Reply
  31. Are you using brown or white basmati rice?
    Thanks in advance 😊

    Reply

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