one pot crispy chicken and rice recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best one pot crispy chicken and rice recipe

I’m so excited to share this one pot crispy chicken and rice recipe with you all. It’s a game-changer for busy weeknights or special occasions.

The dish is inspired by Middle Eastern cuisine, where chicken and rice are staples. The crispy exterior and fluffy interior of the chicken make it a treat to eat.

My kids love helping me cook it, and they can’t get enough of the flavors. I’ve made it countless times for family gatherings, potlucks, and even just a quick weeknight dinner.

It’s easy to customize with your favorite spices and herbs, so feel free to get creative! One thing I love about this recipe is that it’s relatively healthy, too – just 350 calories per serving.

Plus, it’s a great way to use up leftover chicken or vegetables if you have them on hand.

One Pot Crispy Chicken and Rice

4.7 from 1433 votes

This one pot crispy chicken and rice recipe is a comforting and flavorful dish that combines tender chicken with perfectly cooked rice. The chicken skin becomes delightfully crispy, while the rice absorbs all the savory flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

👨‍🍳Directions

1Season chicken thighs with salt, black pepper, and paprika.
2Make sure the chicken is evenly coated.
3Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
4Add the chicken, skin-side down.
5Cook until the skin is golden brown and crispy, about 5-7 minutes.
6Flip the chicken and cook for an additional 2 minutes.
7Remove the chicken from the pot and set it aside.
8In the same pot, add the chopped onion and cook until softened and translucent, about 3-4 minutes.
9Add the minced garlic and cook for an additional 1 minute until fragrant.
10Stir in the rice and coat it evenly with the onion and garlic mixture.
11Pour in the chicken broth and bring to a boil.
12Reduce the heat to low.
13Place the chicken thighs back into the pot, skin-side up.
14Cover the pot with a tight-fitting lid and let it simmer gently for about 20-25 minutes.
15Do not lift the lid during this time.
16The rice should be tender and the chicken should be cooked through, with the juices running clear when poked with a fork.
17Remove the pot from the heat and let it rest, covered, for an additional 10 minutes.
18This allows the rice to absorb any remaining liquid and steam gently.
19After resting, remove the lid and fluff the rice gently with a fork.
20Serve the crispy chicken and rice hot, directly from the pot.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 25g

📝Notes

Tips: For extra crispy skin, you can broil the chicken for an additional 2-3 minutes after cooking it in the pot. Be sure to watch it closely to prevent burning. You can also add vegetables like peas or carrots to the pot for a more complete meal.

This one pot crispy chicken and rice recipe is a staple in our household – we love it for its ease of preparation and delicious flavors.

It’s perfect for any occasion: from a quick weeknight dinner to a special event like holidays or family gatherings.

And let’s not forget about the leftovers – they’re just as tasty reheated in the oven or on the stovetop.

❓ Frequently Asked Questions About One Pot Crispy Chicken and Rice

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts work well, but you can also use thighs or a combination of both. If using thighs, be sure to adjust the cooking time accordingly.

Can I use different types of rice?

Yes, you can experiment with various rice varieties like basmati, jasmine, or even cauliflower rice for a low-carb option. Just keep in mind that cooking times may vary.

How do I achieve the perfect crispy exterior?

To get that perfect crunch, make sure to pat the chicken dry with paper towels before cooking and don’t overcrowd the pot. You can also try adding a little more oil or butter if needed.

Can I make this recipe in advance?

While it’s best served fresh, you can prepare the ingredients ahead of time and store them in the fridge for up to 24 hours. However, be sure to cook the chicken and rice together just before serving.

What if I don’t have any lemons on hand?

Don’t worry! You can omit the lemon juice or substitute it with a squeeze of lime juice instead.

Similar Posts