I often turn to this One-Pot Chicken and Rice on cooler evenings when I need something deeply comforting without a lot of fuss. It’s a complete meal that comes together in a single pot, which means more time enjoying dinner and less time washing dishes. It’s one of those reliable recipes I know will satisfy everyone at the table.
The magic is in the simplicity: chicken pieces roast on a bed of rice, infusing it with savory flavor as everything cooks together. With accessible ingredients like carrots, onions, and rosemary, it delivers a wonderfully aromatic and satisfying Mediterranean-inspired meal. This is weeknight cooking at its best.
Achieving Perfectly Cooked Rice and Chicken
Success in a one-pot dish relies on even cooking. Cut your chicken into similarly sized pieces—this ensures that smaller parts don’t dry out while larger ones are still cooking. The other key is trapping steam for the rice. Use a heavy, oven-safe pot with a tight-fitting lid, like a Dutch oven. This maintains the right amount of humidity, allowing the rice to absorb the flavorful broth and steam perfectly without becoming dry or sticky. If your lid isn’t snug, you can place a layer of foil between the pot and the lid to create a better seal.
Optimizing Flavors with Herbs
Fresh herbs add a layer of aroma that dried herbs can’t match. For a robust rosemary flavor that permeates the whole dish, gently bruise the sprigs with the back of a knife before nestling them among the chicken pieces. This releases their essential oils. If you find rosemary a bit too piney or intense for your taste, fresh thyme is an excellent, milder substitute. Two or three sprigs of thyme will provide a more subtle, earthy note that still pairs beautifully with roasted chicken and vegetables.
Troubleshooting Undercooked Rice
Occasionally, variations in ovens or pots can leave rice slightly underdone when the chicken is perfectly cooked. If you find your rice is still crunchy, don’t panic. Carefully remove the cooked chicken pieces and set them aside on a plate, covering them with foil to keep warm. Add a small splash of hot chicken broth (about 60ml or 1/4 cup) to the pot, cover it, and return it to the oven for another 5–10 minutes. This extra steam and time should be just enough to finish the rice until it’s tender.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Difficulty: Easy
Ingredients
- 1500g (approx. 3 lbs) whole chicken, cut into pieces
- 30g (2 tablespoons) extra virgin olive oil, divided
- 6g (1 teaspoon) salt
- 1g (1/2 teaspoon) freshly ground black pepper
- 150g (1 large) onion, chopped
- 150g (2 medium) carrots, diced
- 200g (1 cup) long-grain white rice, rinsed
- 480g (2 cups) low-sodium chicken broth
- 4g (2 sprigs) fresh rosemary
- 150g (1 cup) green peas, fresh or frozen
Step-By-Step Instructions
- Prepare the Chicken.
Preheat your oven to 375°F (190°C). Pat the chicken pieces completely dry with a paper towel, which helps the skin get crispy. In a large bowl, toss the chicken with 1 tablespoon of the olive oil, salt, and pepper until evenly coated. Set aside.
- Sauté the Vegetables.
In a large, oven-safe pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and diced carrots. Cook, stirring occasionally, for about 5 minutes, until they soften and the onion becomes translucent.
- Toast the Rice and Add Broth.
Add the rinsed rice to the pot and stir constantly for 2 minutes. This toasting step adds a nutty depth of flavor. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
- Arrange and Bake.
Nestle the seasoned chicken pieces on top of the rice mixture, skin-side up. Tuck the rosemary sprigs in between the chicken. Cover the pot with its lid and carefully transfer it to the preheated oven. Bake for 30 minutes.
- Finish Cooking Uncovered.
Remove the pot from the oven and take off the lid. Scatter the green peas over the rice. Return the pot to the oven, uncovered, and bake for an additional 15 minutes. The chicken skin should be golden brown, the internal temperature should reach 165°F (74°C), and the rice should be tender.
- Rest the Dish.
Carefully remove the pot from the oven and let it stand, covered, for 5 minutes. This allows the juices in the chicken to redistribute and the rice to absorb any remaining steam, ensuring a moist and flavorful result.
- Garnish and Serve.
Remove the cooked rosemary sprigs if you wish. Fluff the rice and vegetables gently with a fork. Serve the chicken and rice directly from the pot for a rustic, family-style meal. A simple green salad on the side makes it a complete dinner.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect weekly option.
Substitutions & Variations
- Chicken: For an even juicier result, use all bone-in, skin-on chicken thighs instead of a whole cut-up chicken.
- For Brightness: Squeeze the juice of half a lemon over the finished dish just before serving to cut through the richness.
- Add Vegetables: Stir in 1/2 cup of chopped bell peppers or mushrooms along with the carrots and onions for more color and flavor.
- Cheese Garnish: A sprinkle of grated Parmesan cheese over the top before serving adds a delicious, salty finish.
- Saffron Aroma: For a more distinct Mediterranean flavor, bloom a generous pinch of saffron threads in the warm chicken broth before adding it to the pot.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in an oven-safe dish, add a splash of chicken broth to prevent drying, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes until heated through.
Nutrition
- Serving Size: 1/4 of the dish
- Per Serving: 650 calories, 40g protein, 30g fat, 50g carbs
- Per 100g: 175 calories, 11g protein, 8g fat, 13g carbs
- Estimates only.
FAQ
Why did my rice come out mushy instead of fluffy and separate?
This often happens from too much liquid or excess starch. Rinsing the rice until the water runs clear removes surface starch, which helps keep the grains distinct.
How do I know when the chicken and rice are both perfectly cooked?
The chicken is done when its internal temperature reaches 165°F and juices run clear. The rice should be tender and have absorbed all the liquid in the pan.
My chicken always seems to end up dry. How can I prevent this?
Using bone-in, skin-on chicken is the best way to ensure it stays moist, as the bone and skin protect the meat and add flavor while it cooks in the oven.
Can I make this dish with boneless, skinless chicken breasts?
Yes, though thighs provide more moisture. If using breasts, check for doneness sooner, as they can dry out faster than bone-in cuts when cooked uncovered.
What is the best way to reheat leftovers without drying them out?
Place leftovers in an oven-safe dish and add a splash of chicken broth. This creates steam as it warms, keeping both the rice and chicken tender and moist.
What should I do if the finished dish tastes a little bit bland?
A squeeze of fresh lemon juice just before serving brightens all the flavors. Also, ensure you seasoned the chicken and the broth generously with salt from the start.
Does the type of long-grain white rice I choose really matter?
Yes, a sturdy long-grain rice like basmati or jasmine is ideal. They hold their shape well during the long cook time, which helps prevent a mushy texture.
Does this chicken and rice dish freeze well for later meals?
You can, but the rice texture may soften upon reheating. For best results, freeze in single portions and thaw overnight before warming in the oven with a little broth.
Can I double this recipe to feed a larger crowd in one pan?
Doubling is tricky in one pan because it can lead to uneven cooking. It's better to use two separate pans to ensure the rice cooks through without getting soggy.
Easy One-Pot Chicken and Rice (Mediterranean Style)
Equipment
- Large oven-safe pot or Dutch oven
- Mixing bowl
- Wooden spoon
- Paper towels
- Oven
Ingredients
- 1500 g Whole chicken cut into pieces
- 30 g Extra virgin olive oil divided
- 6 g Salt
- 1 g Freshly ground black pepper
- 150 g Onion chopped
- 150 g Carrots diced
- 200 g Long-grain white rice rinsed
- 480 g Low-sodium chicken broth
- 4 g Fresh rosemary 2 sprigs
- 150 g Green peas fresh or frozen
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken pieces dry with paper towels.
- In a large bowl, toss the chicken with 1 tablespoon olive oil, salt, and pepper until coated evenly.
- Heat remaining 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat.
- Add chopped onion and diced carrots; cook, stirring occasionally, for about 5 minutes until softened and translucent.
- Add the rinsed rice and stir constantly for 2 minutes to toast it lightly.
- Pour in chicken broth and scrape up any browned bits from the pot bottom. Bring to a gentle simmer.
- Nestle the seasoned chicken pieces skin-side up on top of the rice mixture.
- Tuck rosemary sprigs between chicken pieces. Cover with lid and transfer pot to oven.
- Bake covered for 30 minutes.
- Remove lid from pot, scatter green peas over rice, then bake uncovered for an additional 15 minutes.
- Check that chicken skin is golden brown and internal temperature reaches 165°F (74°C); rice should be tender.
- Remove pot from oven and let stand covered for 5 minutes to redistribute juices and absorb steam.
- Remove rosemary sprigs if desired. Fluff rice and vegetables gently with a fork. Serve directly from pot.
