This one pot chicken and rice recipe is an easy dinner with tender chicken thighs and fluffy rice, topped with a fresh lemon parsley gremolata. It’s a cozy, flavorful weeknight dinner!
If you’re looking for recipes that bring maximum flavor with minimal effort (like I am), this easy dinner idea checks every box. Yes, my one pot chicken and rice makes your kitchen smell incredible and leaves you with exactly one pan and one cutting board to wash!
I love how the rice absorbs all those pan drippings and aromatics while everything cooks together. Top it with a bright gremolata and your weeknight dinner tastes like it took way more effort than it actually did. I have made this meal often for friends and family, and it’s a hit every time: even with picky eaters!
Key ingredients in this chicken and rice recipe
There’s something about a one pot meal that’s filling, cozy, and pleases everyone. This one is full of big flavors and minimal effort, using cost effective chicken thighs. The cook time is about 30 minutes, and you can do most of the prep in 15 minutes. Here’s what you’ll need:
- Boneless, skinless chicken thighs: I like to buy organic for the highest quality and best flavor.
- Garlic powder, onion powder, and dried dill: These seasonings add savory depth.
- Olive oil: This healthy cooking oil is used for sautéing.
- Yellow onion and garlic: The aromatics; be sure to use fresh garlic (not jarred or bottled).
- Long grain white rice: Any long grain white rice will do; I like using basmati.
- Chicken broth: This is the flavor maker: don’t omit it.
- Parsley and lemon: If you’re making the gremolata (and I hope you are), you’ll need the fresh herb and fresh lemon.
The case for chicken thighs
I’m in the chicken thigh camp for this recipe because they’re almost impossible to overcook. Chicken breasts can turn dry and stringy, but thighs stay juicy and tender thanks to their higher fat content. That extra fat means bigger flavor, too.
- This recipe is for boneless, skinless chicken thighs. This type cooks quicker and is easier to eat than bone-in. We like it for skillet dinners and pan frying because it makes for a fast dinner that’s easy for our entire family to eat (versus pulling meat off the bones, which can be tricky for my kids).
- Save bone-in, skin-on thighs for other recipes, like my Baked Chicken Thighs. Bone-in thighs have a meatier, richer flavor, but they take longer to cook. Avoid using them here!
The game-changer: gremolata
This chicken and rice recipe is tasty as is, but it’s even better topped with the fresh garnish: gremolata! Gremolata is an Italian condiment that adds a burst of freshness and brightness to dishes. Traditionally, it’s a combination of finely chopped fresh parsley, grated lemon zest, and minced garlic, to create a flavor profile that is both herbaceous and citrusy.
Gremolata is typically served as a finishing touch, sprinkled over cooked fish, meat, vegetables, or even pasta for an instant flavor upgrade. Keep in mind that it’s dry in texture, not oil-based like a chimichurri or pistou.
Simple ways to make it into a meal
This chicken and rice skillet is simple to whip up, and even better: you’ve got one side dish covered! Add a green veggie and it’s a meal. Here are a few ways we like to serve it that are easy to make on the side:
- Simple sautéed greens: Sauteed kale or sauteed Swiss chard work perfectly here
- Roasted vegetables: Try roasted Brussels sprouts or roasted broccoli
- Crisp salads: Something like an arugula salad, apple walnut salad, pear salad, or radicchio salad make a nice contrast
- Green beans or peas: Basic, but garlic green beans, lemony peas or haricot verts look beautiful on a plate
- Bread or muffins: Add your favorite purchased or homemade bread like a crusty artisan bread or even cornbread muffins
Storage and reheating tips
Leftovers keep well in an airtight container in the fridge for up to 4 days.
You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.
I have not tested freezing leftovers since I never have any left! Add a comment below if you’ve tried freezing something similar.
Dietary notes
This chicken and rice recipe is gluten-free and dairy-free.
Easy Chicken and Rice
Pin Recipe
Print RecipeThis one pot chicken and rice is the perfect easy dinner bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: Chicken
- Diet: Gluten Free
Ingredients
For the chicken
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1 ¼ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper
- 2 tablespoons olive oil
For the rice
- 4 cloves garlic, minced
- 1 small white or yellow onion, minced
- 1 ½ cups long grain white rice
- 2 2/3 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon dried dill
For the gremolata
- ⅓ cup finely chopped Italian parsley, (about 1/2 bunch)
- 1 tablespoon lemon zest (1 large lemon)
- 1/2 small garlic clove, minced
- 1 pinch kosher salt
- 1 grind black pepper
Instructions
- Dry the chicken thighs and season with the kosher salt, garlic powder, onion powder and lots of fresh ground pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.
- Reduce the heat to medium low and add the garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally. Stir in the broth, rice, dill and kosher salt, scraping the bottom of the pan to pick up all of the seasoning from the chicken. Bring to a boil, then reduce to a simmer and top with the browned chicken thighs. Cover with a lid and cook at a low simmer for 15 to 18 minutes until rice is tender and all of the liquid is absorbed.
- Meanwhile, in a medium bowl mix together the ingredients for the gremolata.
- Remove the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.
Notes
Storage and reheating info: Leftovers keep well in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.
Other easy chicken dinners you’ll love
This chicken and rice recipe is one of my favorite chicken dinner ideas. My entire family gobbles it up, and we tested it on my in laws who are big fans. Here are a few more top chicken dinners to try:
- Make a skillet of Tuscan Chicken or Chicken Piccata
- Try 15-minute Blackened Chicken, easy Greek Chicken, or my basic Baked Chicken Breast.
- Mix up a big delicious pan of Chicken Enchiladas
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