This easy one-pot chicken and rice recipe is the ultimate solution when you want a delicious meal with minimal effort and minimal clean-up. With just a handful of ingredients and a foolproof cooking method, you’ll have a satisfying dish ready in no time.
Start by seasoning your chicken thighs with a blend of paprika, garlic powder, oregano, lemon zest, and salt for a burst of flavour. Then, sauté onions and garlic in butter, add rice, and nestle the seasoned chicken in the pot, along with a splash of stock and water. After just 30 minutes in the oven, you’ll have tender chicken, perfectly cooked rice, and all the warmth you need from a home-cooked meal.
Each serving delivers over 45g of protein, making it a wholesome and balanced choice. Top with fresh parsley and a squeeze of lemon to bring it all together. It’s an easy, delicious, and nutritious dish that you’ll love making time and time again.
Tips
- Use an oven-proof casserole dish and let the oven do the magic. Casserole dishes (like cast iron or ceramic) are ideal for recipes like this because they hold and spread heat evenly, so everything cooks gently and consistently—no burnt bits, no undercooked rice. The best part? They’re oven-proof and hob-safe, which means you can start the recipe on the hob and move it straight into the oven using just one pan. Less mess, less washing up, more flavour.
- Rinse until the water runs clear to avoid gummy or overly sticky rice.
- After removing the lid, brush the chicken with a little oil before returning to the oven for a crispier finish.
- Let it sit for 5 minutes after baking before fluffing—this helps the rice finish absorbing moisture.
Swaps
Chicken thighs: chicken breast, turkey thigh, or even tofu (just marinate it well)
White rice: basmati or long grain
Yellow onion: red onion, leek, or shallots
Add-ins: throw in frozen peas, chopped courgette or peppers before it goes in the oven
Storage
Let everything cool completely before storing. Keep in an airtight container in the fridge for up to 2-3 days. Reheat thoroughly on the hob or in the microwave, adding a splash of water to loosen the rice.
More Chicken Recipes
- Easy Chicken Shawarma
- Pollo alla Cacciatora Toscana (Tuscan Hunter’s Chicken)
- Marry Me Chicken Meatballs
- Moroccan Chicken, Chickpeas & Fennel Traybake
Easy One-Pan Chicken & Rice
Ingredients
- 320 g chicken thighs
- 350 ml stock and water
- 150 g rice
- 1 yellow onion
- 1 garlic
- 1 tbsp butter
- handful of parsley chopped
Spice mix for the chicken
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tbsp lemon zest
- Salt
Instructions
- Add the slices to the chicken and give it a run so the slices completely cover the chicken.
- In a oven proof casserole add the butter, onion and garlic and cook for 2 minutes.
- Add the rice and spread it so it covers the entire pot surface.
- Add the chicken things, parsley and stock+water.
- Cover with a lid and place in a pre heated oven and bake at 180C for 30 minutes. After this time remove the lid and cook for further 5 to 10 minutes (when the rice is cook as your preference).
- Once out of the oven give the rice a little mix with a fork, squeeze some lemon on top and serve.