Name: One-Pot Chicken and Rice: Easy Weeknight Dinner Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Salt and pepper to taste; 2 tbsp olive oil; 4 bone-in chicken thighs

Craving a delicious and hassle-free meal for those busy weeknights? Look no further than this mouthwatering One-Pot Chicken & Rice recipe! This culinary gem is a game-changer, offering a delightful blend of seared chicken thighs, aromatic smoked paprika, tangy tomatoes, and savory chicken stock, all cooked to perfection in a single skillet. With just 25 minutes of hands-on preparation and a total cook time of 70 minutes, this dish strikes the perfect balance between flavor and convenience.

I stumbled upon this genius recipe during a quest to simplify our weeknight dinners and minimize kitchen clean-up, and let me tell you, it was a game-changer. The magic happens as the chicken thighs bake on a bed of seasoned rice, creating a symphony of flavors that will have your taste buds dancing with joy. And the best part? Just one skillet means a breeze of a cleanup after a satisfying meal.

Join the ranks of home cooks who have embraced the ease and deliciousness of this One-Pot Chicken & Rice dish. Whether you’re a seasoned chef or a kitchen newbie, this recipe is sure to become a staple in your cooking repertoire. Don’t forget the finishing touch of fresh lemon juice to elevate the flavors and brighten up every bite. Get ready to savor a restaurant-quality meal without the fuss, and enjoy the simplicity and warmth this dish brings to your table.

Table of Contents

Quick Benefits

Minimize Cleanup: Only one skillet to wash, making post-dinner cleanup a breeze.
Juicy Chicken: Bone-in chicken thighs come out juicy and flavorful, thanks to the one-pot cooking method.
Bright Flavors: The hit of lemon juice cuts through richness, with smoked paprika and fresh parsley enhancing the dish.
Leftover Perfection: The flavors meld and rice absorbs more aromatics, making it even better the next day.

Why You’ll Love This One-Pot Chicken and Rice: Easy Weeknight Dinner Recipe Recipe

Convenience:
Flavorful and Juicy Chicken:
Fool-Proof Cooking Method:
Versatile and Customizable:
Leftover Perfection:
Elevated Flavor Profile:

Ingredients for One-Pot Chicken and Rice: Easy Weeknight Dinner Recipe

For the Chicken

Salt and pepper to taste
2 tbsp olive oil
4 bone-in chicken thighs

For the Rice

1 yellow onion, chopped
1½ cups chicken stock
1 cup long grain white rice
14½ oz can diced tomatoes
1 tsp smoked paprika
3 garlic cloves, minced

For Finishing

1 cup pitted Castelvetrano olives
1 lemon, juiced
1 cup frozen peas, thawed
2 tbsp fresh parsley, minced

How to Make One-Pot Chicken and Rice: Easy Weeknight Dinner Recipe

Step 1: Get the Oven Ready

Preheat the oven to 350 degrees Fahrenheit.

Step 2: Sear the Chicken

Preheat a large cast iron skillet over medium-high heat with olive oil. Generously season both sides of the chicken thighs with salt and pepper. Place them skin side down in the skillet and cook undisturbed for 5 to 8 minutes until the skin is crispy and golden brown.

Step 3: Add Aromatics

Turn the chicken and add chopped onions and minced garlic to the pan. Cook for an additional 5 minutes.

Step 4: Add Rice and Liquids

Combine rice, smoked paprika, diced tomatoes, and chicken stock with the chicken in the pan. Cover and bake in the oven for 40 minutes.

Step 5: Add Olives and Peas

Remove the pan from the oven, then mix in the olives and thawed peas. Return the pan to the stove and heat over low heat for 3 to 5 minutes until the olives and peas are warmed through.

Step 6: Finish and Serve

Remove the chicken thighs from the pan and place them on serving plates. Drizzle lemon juice over the rice, add minced parsley, and mix well. Serve the rice alongside the chicken on plates while hot.

Storage Tips

Once you have prepared and enjoyed your one-pot chicken and rice dish, storing the leftovers properly will ensure they stay fresh and delicious. The flavors of this dish continue to meld and improve over time, making it even tastier the next day. To store any remaining portions, transfer them to an airtight container and refrigerate for up to 4 days.

When reheating the dish, it’s essential to prevent the rice from drying out. Add a tablespoon of water or chicken stock to the rice before reheating, whether you choose to use the microwave or stovetop. This extra moisture will help retain the tenderness and flavor of the rice, ensuring your meal tastes just as delightful as when it was freshly made.

While the one-pot chicken and rice dish can be stored in the refrigerator for a few days, freezing is not recommended. Freezing can alter the texture of the rice, making it mushy upon thawing. Therefore, for the best results and to enjoy the flavors at their peak, it’s best to refrigerate and consume the leftovers within a few days. By following these storage tips, you can continue to savor the Mediterranean aromatics and hearty flavors of this comforting meal.

Ingredient Substitutions

If you’re looking to make substitutions in this one-pot chicken and rice recipe, there are a few options to consider. If you don’t have bone-in chicken thighs, you can use boneless, skinless chicken thighs or even chicken breasts. Just be mindful of adjusting the cooking time as boneless cuts may cook faster. For a vegetarian version, you could swap the chicken for firm tofu or chickpeas for added protein.

If you’re out of Castelvetrano olives, you can substitute them with other green olives like Spanish Manzanilla or even sliced Kalamata olives for a different flavor profile. Additionally, if you’re not a fan of olives, you can omit them entirely or replace them with capers for a tangy twist. Feel free to customize the dish with your favorite vegetables like bell peppers, zucchini, or even artichoke hearts to add more color and variety.

Lastly, if you’re out of long-grain white rice, you can use basmati rice or jasmine rice as alternatives. Keep in mind that different types of rice may require adjustments in cooking liquid or time, so check the package instructions and adjust accordingly. By making these simple ingredient substitutions, you can tailor the dish to your preferences while still enjoying a flavorful and satisfying one-pot meal.

Serving Suggestions

For a creative serving suggestion, consider plating the one-pot chicken and rice in individual cast iron skillets or small oven-safe dishes for a charming presentation. Top each serving with a sprinkle of fresh parsley and a wedge of lemon for a pop of color and freshness. This personalized touch adds a rustic and cozy vibe to the meal, perfect for a cozy dinner at home.

To elevate the dish further, serve the one-pot chicken and rice alongside a simple arugula salad dressed with lemon vinaigrette. The peppery arugula and zesty vinaigrette complement the savory flavors of the chicken and rice, creating a well-rounded and balanced meal. The light and refreshing salad offers a contrast in texture and taste, making each bite of the main dish even more enjoyable. This combination is not only delicious but also adds a touch of elegance to your dinner table.

FAQs for One-Pot Chicken and Rice: Easy Weeknight Dinner Recipe

Can I use boneless chicken thighs instead of bone-in?

Yes, you can substitute boneless chicken thighs for bone-in. Keep in mind that boneless thighs may cook faster, so adjust the cooking time accordingly to prevent them from drying out.

Can I use green olives instead of Castelvetrano olives?

While Castelvetrano olives have a unique flavor profile, you can use green olives as a substitute if needed. Just be aware that the taste may vary slightly.

Why is the lemon juice at the end of the recipe important?

The lemon juice provides a necessary acidic element that helps balance the richness of the dish, especially from the chicken fat and olives. It enhances the overall flavors of the smoked paprika and parsley, giving the dish a fresh and vibrant taste.

Can I freeze the leftovers of this dish?

It’s not recommended to freeze this dish as the rice can become mushy upon thawing. However, you can store the leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a bit of water or stock to the rice to prevent it from drying out.

Conclusion

In conclusion, One-Pot Chicken & Rice is a game-changer for busy weeknights, offering a delicious meal with minimal cleanup. This recipe proves that with a few simple ingredients and a single skillet, you can create a flavorful and satisfying dish that will impress your family and friends. The beauty of this dish lies in its simplicity and the way it brings out the best in bone-in chicken, turning it into juicy, flavorful perfection.

So, next time you’re looking for a stress-free dinner solution that doesn’t compromise on taste, remember the magic of One-Pot Chicken & Rice. Embrace the ease of this recipe, savor the comforting flavors, and enjoy the extra time you’ll have on your hands once dinner is done. Happy cooking, and may your kitchen adventures always be as delightful as this one-pot wonder!

One-Pot Chicken and Rice: Easy Weeknight Dinner Recipe

“Simplify dinner with this one-pot chicken and rice – a flavorful, fool-proof meal that’s high reward for minimal effort, all cooked in a single skillet.”

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Prep Time25 Minutes

Cook Time45 Minutes

Total Time70 Minutes

CuisineMediterranean

Skill LevelEasy

Servings4 Servings

Ingredients

For the Chicken

Salt and pepper to taste
2 tbsp olive oil
4 bone-in chicken thighs

For the Rice

1 yellow onion, chopped
1½ cups chicken stock
1 cup long grain white rice
14½ oz can diced tomatoes
1 tsp smoked paprika
3 garlic cloves, minced

For Finishing

1 cup pitted Castelvetrano olives
1 lemon, juiced
1 cup frozen peas, thawed
2 tbsp fresh parsley, minced

Instructions

Get the Oven Ready: Preheat the oven to 350 degrees Fahrenheit.
Sear the Chicken: Preheat a large cast iron skillet over medium-high heat with olive oil. Generously season both sides of the chicken thighs with salt and pepper. Place them skin side down in the skillet and cook undisturbed for 5 to 8 minutes until the skin is crispy and golden brown.
Add Aromatics: Turn the chicken and add chopped onions and minced garlic to the pan. Cook for an additional 5 minutes.
Add Rice and Liquids: Combine rice, smoked paprika, diced tomatoes, and chicken stock with the chicken in the pan. Cover and bake in the oven for 40 minutes.
Add Olives and Peas: Remove the pan from the oven, then mix in the olives and thawed peas. Return the pan to the stove and heat over low heat for 3 to 5 minutes until the olives and peas are warmed through.
Finish and Serve: Remove the chicken thighs from the pan and place them on serving plates. Drizzle lemon juice over the rice, add minced parsley, and mix well. Serve the rice alongside the chicken on plates while hot.