Weeknight dinners often feel like a juggling act: multiple pots, endless dishes, and a sink full of pans. This One Pot Recipes Easy solves that problem by combining protein, carbs, and vegetables in a single skillet, cutting both cooking time and cleanup in half.
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The beauty of this recipe lies in its simplicity: sear the chicken, sauté aromatics, add rice and broth, then let the oven do the rest. The result is a perfectly cooked, aromatic meal where every grain of rice absorbs the savory flavors of the chicken and spices.
Whether you're a busy parent or a novice cook, this one-pot wonder is forgiving and adaptable. It's a reliable fallback for those evenings when you need a comforting, wholesome dinner without the fuss.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Use a neutral oil with a high smoke point, like canola or avocado oil, if you prefer.
1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Chicken thighs stay moist; you can substitute breasts, but reduce cooking time by 5 minutes to avoid drying.
1 medium yellow onion, diced
A sweet onion like Vidalia works too, but yellow gives a stronger flavor.
3 cloves garlic, minced
Use fresh garlic for the best aroma; pre-minced is fine in a pinch.
1 cup (200g) long-grain white rice, rinsed
Basmati or jasmine rice add fragrance; avoid quick-cooking rice as it will turn mushy.
1.5 cups (360ml) low-sodium chicken broth
Vegetable broth works for a lighter version; homemade broth adds extra flavor.
1 (14.5 oz / 410g) can diced tomatoes with juices
Fire-roasted tomatoes add a smoky depth; if you only have whole, chop them.
1 teaspoon (5g) smoked paprika
Regular paprika is fine, but smoked gives a subtle barbecue note.
1 teaspoon (5g) ground cumin
Toast the cumin in the pan for 30 seconds to release its oils.
1/2 teaspoon (2g) dried oregano
Italian seasoning can substitute; reduce to 1/4 teaspoon if using fresh.
1/2 teaspoon (2g) salt, plus more to taste
Adjust based on your broth's saltiness; low-sodium broth is key.
1/4 teaspoon (1g) black pepper
Freshly ground pepper is more aromatic.
1 cup (150g) frozen peas
Fresh peas or green beans work; if using fresh, add them in the last 5 minutes.
2 tablespoons (30g) chopped fresh parsley, for garnish
Cilantro or basil also brighten the dish; skip if you don't have fresh herbs.
Tips & Tricks
- Rinse the rice until the water runs clear to remove excess starch and prevent gummy rice.
- Don't skip searing the chicken—it builds a flavorful fond that seasons the entire dish.
- If the rice is still crunchy after the cooking time, add 2-3 tablespoons of broth and cook for 2 more minutes, covered.
Pro Tips
Step-by-Step Instructions
1. Sear the Chicken
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat (350°F / 175°C). Add chicken pieces in a single layer and cook without stirring for 4-5 minutes until golden brown on one side. Flip and cook 2-3 more minutes until browned but not cooked through. Transfer to a plate.
2. Sauté Aromatics
In the same pot, add onion and cook over medium heat (300°F / 150°C) for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Toast the Rice
Add the rinsed rice, paprika, cumin, oregano, salt, and pepper. Stir to coat the rice in the oil and spices, toasting for 2 minutes until the rice smells nutty. This step enhances the flavor.
4. Add Liquids and Tomatoes
Pour in the chicken broth and diced tomatoes with their juices. Scrape the bottom of the pot to release any browned bits (this is flavor). Bring to a boil over high heat (400°F / 200°C).
5. Return Chicken and Simmer
Nestle the seared chicken pieces into the rice mixture. Reduce heat to low (200°F / 95°C), cover, and simmer gently for 15 minutes. The liquid should be bubbling gently, not vigorously.
6. Add Peas and Finish
After 15 minutes, sprinkle the frozen peas over the rice without stirring. Cover and cook for an additional 5-7 minutes, until the rice is tender and has absorbed most of the liquid. The peas should be bright green and heated through. If the rice is still wet, cook uncovered for 2-3 minutes.
7. Rest and Serve
Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to absorb any remaining moisture. Fluff with a fork, garnish with parsley, and serve hot.
Delicious Variations
Protein Swap
Use 1 pound (450g) of Italian sausage (casings removed) instead of chicken; brown it first and crumble.
Vegetarian
Omit chicken and use 1 can (15 oz) chickpeas, drained; add with the broth and simmer 20 minutes.
Spicy
Add 1/2 teaspoon red pepper flakes or a chopped jalapeño with the garlic for a kick.
How to Store One Pot Recipes Easy
Refrigerator
Store in an airtight container for up to 4 days. The rice may absorb more liquid, so add a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with 1-2 tablespoons of water or broth, stirring occasionally, until heated through (about 5-7 minutes).
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breast. Cut it into 1-inch pieces and sear for 3-4 minutes per side, then reduce the simmering time by 5 minutes to prevent dryness.
Q: Can I make this in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the chicken and aromatics first, then transfer everything except the peas to the slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Add the peas in the last 30 minutes.
Q: What can I use instead of white rice?
Brown rice works but requires more liquid and a longer cooking time. Increase the broth to 2 cups and cook for 40-45 minutes, or until the rice is tender.
Q: How do I know when the dish is done?
The dish is done when the rice is tender and has absorbed most of the liquid, and the chicken reaches an internal temperature of 165°F (74°C). The mixture should be moist but not soupy.
If you've tried this One Pot Recipes Easy, I'd love to hear how it turned out! Share your experience in the comments below, and don't forget to subscribe for more effortless weeknight meals. Stay focused, stay light.
One Pot Recipes Easy
One Pot Recipes Easy: a hearty, flavorful chicken and rice dish with minimal cleanup, ready in 30 minutes for busy weeknights.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice, rinsed
- 1.5 cups (360ml) low-sodium chicken broth
- 1 (14.5 oz / 410g) can diced tomatoes with juices
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) ground cumin
- 1/2 teaspoon (2g) dried oregano
- 1/2 teaspoon (2g) salt, plus more to taste
- 1/4 teaspoon (1g) black pepper
- 1 cup (150g) frozen peas
- 2 tablespoons (30g) chopped fresh parsley, for garnish
📋 Instructions
- 1Sear the Chicken — Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat (350°F / 175°C). Add chicken pieces in a single layer and cook without stirring for 4-5 minutes until golden brown on one side. Flip and cook 2-3 more minutes until browned but not cooked through. Transfer to a plate.
- 2Sauté Aromatics — In the same pot, add onion and cook over medium heat (300°F / 150°C) for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
- 3Toast the Rice — Add the rinsed rice, paprika, cumin, oregano, salt, and pepper. Stir to coat the rice in the oil and spices, toasting for 2 minutes until the rice smells nutty. This step enhances the flavor.
- 4Add Liquids and Tomatoes — Pour in the chicken broth and diced tomatoes with their juices. Scrape the bottom of the pot to release any browned bits (this is flavor). Bring to a boil over high heat (400°F / 200°C).
- 5Return Chicken and Simmer — Nestle the seared chicken pieces into the rice mixture. Reduce heat to low (200°F / 95°C), cover, and simmer gently for 15 minutes. The liquid should be bubbling gently, not vigorously.
- 6Add Peas and Finish — After 15 minutes, sprinkle the frozen peas over the rice without stirring. Cover and cook for an additional 5-7 minutes, until the rice is tender and has absorbed most of the liquid. The peas should be bright green and heated through. If the rice is still wet, cook uncovered for 2-3 minutes.
- 7Rest and Serve — Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to absorb any remaining moisture. Fluff with a fork, garnish with parsley, and serve hot.
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.
