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A plate of cooked rice mixed with mushrooms, peas, and four pieces of seasoned, browned chicken, garnished with chopped herbs. A fork and a red-and-white striped cloth are beside the plate on a wooden surface.
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5 from 1 vote

Easy One Pot Chicken and Rice with Vegetables

Quick, easy and super delicious one pot chicken and rice recipe. Perfect recipe for midweek dinner when you not in the mood to cook.
Prep Time30 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: World
Keyword: Chicken, one pot, Rice
Servings: 6
Calories: 212kcal

Equipment

Ingredients

  • 3 tablespoons Olive oil
  • 6 pieces Chicken thighs read notes
  • Salt to taste
  • Pepper to taste
  • 1 Onion chopped
  • 1½ cups Mushrooms sliced
  • 1 cup Peas
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano/Thyme
  • 1½ cups Basmati rice washed
  • 2 ⅔ Cups Water or chicken stock
  • 2 tablespoons Parsley or coriander chopped
US Customary - Metric

Instructions

  • Sear the chicken: In a large, deep pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add chicken thighs skin-side down. Season with salt and pepper, and sear for 3–4 minutes until golden. Flip, season the second side, and cook another 3–4 minutes. Remove from the pan and set aside.
  • Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pan. Add the chopped onion and sauté for 4–5 minutes until soft and lightly golden. Stir in the sliced mushrooms and cook another 4–5 minutes until they release their moisture and begin to brown.
  • Toast the rice: Add peas, rinsed rice, paprika, cumin, oregano, salt, and pepper. Stir constantly for about 1 minute to coat the rice with the oil and spices.
  • Simmer: Pour in the water or stock and bring to a boil. Nestle the chicken thighs back into the pan (skin-side up if using skin-on) and reduce the heat to low. Cover with a tight-fitting lid and simmer for 15 minutes.
  • Rest: Turn off the heat and let the pot sit, covered, for another 5 minutes to allow the rice to finish steaming.
  • Garnish and serve: Fluff the rice gently with a fork, sprinkle with chopped parsley or coriander, and serve warm.

Video

Notes

  • Chicken options: I used boneless chicken thighs for this recipe—they’re tender, cook faster, and are easy to eat. That said, bone-in, skin-on thighs add deeper flavor and crispier texture if you prefer. You can also use chicken drumsticks or breasts. If using boneless, skinless breasts, reduce the cooking time slightly to prevent them from drying out.
  • Rice tips: Basmati rice stays fluffy and aromatic. If using jasmine or long-grain rice, adjust the liquid as needed. Avoid short-grain rice; it can become too sticky.
  • Liquid swap: Chicken stock adds extra depth of flavor, but water works just fine if seasoned well.
  • Vegetable swaps: Feel free to add or substitute with carrots, bell peppers, corn, or spinach. Add quick-cooking veggies like spinach at the end.
  • Spices: Add a pinch of chili flakes or a dash of turmeric for variation. You can also use fresh thyme or rosemary if preferred.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a pan with a splash of water or in the microwave until hot.
  • Freezing: This dish freezes well. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Meal prep: This recipe is ideal for meal prep. Make a batch at the start of the week for easy lunches or dinners.

Nutrition

Calories: 212kcal | Carbohydrates: 44g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 462mg | Potassium: 239mg | Fiber: 3g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg