5 from 7 votes

One Pot Chicken & Rice

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This delicious one-pot chicken and rice recipe comes together easily in under 20 minutes! Try this meal when you're short on time during the week.
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£1.07
Makes: 5
mains, meal prep
British
Freezable

This delicious one-pot chicken and rice recipe is hearty, easy to make, and ready in a few minutes! It’s a great recipe to reach for when you’re craving a filling meal but don’t have much time after work to put a dish together. Simple, savoury, and herby, this recipe is a must for busy weeks.

Close up of brown chicken thighs, on rice and broccoli, garnished with fresh mint, lime and spring onion slices.

Why you’ll love this recipe

This one-pot chicken and rice recipe is a yummy meal that uses simple ingredients (that you likely already have in your kitchen). I consider this the best chicken and rice recipe since it only requires a few steps and ingredients. Plus, it all comes together quickly.

This simple chicken and rice dish is made with chicken thighs, rice, spices, and fresh mint, creating a flavourful dish you’ll want to eat daily. I’ve also paired the chicken n rice with broccoli to boost the nutrients and fibre in the recipe. The fibre from this veg and the protein from the chicken combine to create a filling, satisfying recipe.

This is one of my favourite chicken and rice recipes, as you can adjust the seasoning to your preference. You can also alter the seasoning for chicken rice recipes (like this one) to fit a specific flavour, such as a Mexican-inspired meal.

Other easy chicken recipes you will also love:

The BEST Teriyaki Chicken Bowl

Chicken Swarma bowl

Spanish Chicken and Chorizo Stew

Ingredients

Ingredients to make the chicken and rice laid out on a pale blue background and labelled.

Chicken Thighs
I recommend using skin-on chicken thighs to create additional flavour in this recipe. However, skin-on (or boneless skinless chicken breasts) can be used for a slightly healthier dish. This easy chicken and rice recipe can have a drier consistency if you use chicken breasts since they have a lower fat content.

Note: If you’re in a big time crunch, you can use shredded rotisserie chicken instead of raw thighs or breasts.

White Rice
Any rice variety, including jasmine, long grain white rice, brown rice, or even instant rice will work for this recipe. Use the variety you have on hand.

Fresh Mint
If you can’t find or don’t have fresh mint, other fresh herbs will also work well with the seasoning of this chicken rice recipe. Fresh thyme, parsley, rosemary, or sage will also provide a delicious flavour.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

This chicken and rice recipe is already gluten-free naturally, so you won’t need to alter this dish to make it gluten-free. However, it’s essential that you check the chicken stock you’re using, as some brands contain gluten.

You can turn this recipe into a vegan/vegetarian-friendly recipe using a vegan chicken replacement (like Quorn meatless pieces). You’ll also need to swap out the chicken broth with vegetable stock.

How to make chicken and rice

  1. Start by removing the florets from the head of the broccoli and finely chopping the stalks (Image 1).
  2. Using a fine sieve, wash the rice until the water is clear (Image 2).
2 step by step photos, the first with chopped broccoli stalks and broccoli florets on a wooden chopping board the second with rice in a sieve.

3. Thinly slice the spring onions in small round slices and thinly slice lengthways too, reserve one spring onion for the garnish (Image 3).

4. Add the spring onion into the pan. Fry for around 4 minutes (Image 4).

2 step by step photos, the first with chopped spring onion slices in rounds and lengthways on a wooden chopping board the second with the spring onions frying in a pan.

Meanwhile, place the chicken skin-side down into a large non-stick frying pan. Over a low heat, allow the fat to render out of the chicken skin for around 4 minutes before increasing the heat to medium and cooking for a further 10 minutes. Season generously with salt and pepper. 

5. Then add fried chicken to the pan and add the broccoli stalks in between the chicken pieces. Continue to cook for a further 10 minutes (15 minutes if your chicken thighs are larger) (Image 5).

6. For the cute/curly spring onion garnish, thinly slice lengthways and place in a bowl with ice cold water. Let the magic happen & you’ve got your curly garnish (Image 6).

2 step by step photos, the first with brown chicken thighs and broccoli stalks in a pan the second with spring onions sliced lengthways in a bowl of water.

7. Set the chicken aside and add the spring onion into the pan. Fry for around 4 minutes, then add the garlic & ginger powder, rice, half of the fresh mint, chicken stock and broccoli florets and stir to combine (Image 7).

8. Place the chicken back into the pan. Cook for 12-15 minutes, or until the rice is fully cooked (Image 8).

2 step by step photos, the first with rice and spring onions in a frying pan with a wooden spoon the second withthe browned chicken thighs added to the pan.

Top with fresh mint, reserved spring onion, lime wedges and optional chilli flakes to garnish and enjoy!!

Overhead shot of a large frying pan with brown chicken thighs, on rice and broccoli, garnished with fresh mint, lime and next to a bowl of spring onion slices in water.

Tips for the best result

Use even pieces of broccoli.
When creating this recipe, it’s important to use similar-sized bits of veg. Otherwise, you’ll be left with some crunchy pieces and some mushy bits. As you chop the broccoli, do your best to cut it as evenly as possible.

Add other veg.
If you want to increase the nutrients of this dish further, consider adding other veg like sweet peppers, mushrooms, and asparagus. Ensure you add greens (like spinach or kale) much later in the chicken and rice recipe, so they are only slightly wilty.

Sear the chicken skin first.
Searing the chicken skin helps create a crispy texture on the outside of the chicken. It also helps lock in moisture and flavour, creating a tastier dish.

Cook according to the rice instructions.
Each type of rice has a particular cook time. It’s necessary to consider this cook time when creating chicken & rice recipes. Otherwise, you may have overly mushy or slightly crunchy rice (depending on if it’s overcooked or undercooked).

If you have leftover chicken from creating this easy chicken and rice dish, there are quite a few recipes you can create to use up the extra bits.

Try making one of the following dishes: Wagamama’s Chicken Ramen, Spanish Chicken and Chorizo Stew, or Chicken Pho

Close up of a large frying pan with brown chicken thighs, on rice and broccoli, garnished with fresh mint, lime wedges and next to a bowl of spring onion slices in water.

Here are some one pot recipes to try ; Creamy Tomato & Spinach One Pot Pasta, One Pot Chicken & Veg Fajitas and Lebanese Inspired Chicken Pilaf

FAQs

Can you freeze chicken and rice?

Yes, you can freeze rice recipes with chicken! Once the chicken and rice recipe has cooled, put it in an airtight container. Then, store it in the freezer for up to two months.

Is chicken and rice healthy every day?

Chicken and rice is a well-balanced, healthy meal, especially if you create a version with plenty of veg. It’s filled with protein, fibre, and other nutrients essential for a healthy diet.

Is it safe to cook chicken and rice together?

Yes, it’s safe to cook chicken and rice together. The chicken, rice, and veg will be fully cooked before you eat it, so there’s no chance of eating undercooked items.

What do I eat with a chicken and rice recipe?

This recipe is versatile, so it pairs with many desserts, from chocolate to fruit-filled. If you’re craving a sweet treat with your one-pot recipe, consider making a Kinder Bueno Chocolate Mug Cake, The BEST Lemon Drizzle Cake, or Chocolate Tiffin.

If you tried this One Pot Chicken & Rice recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

 

One Pot Chicken & Rice

Print
5 from 7 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£1.07
mains, meal prep
British
Freezable
Servings: 5
This delicious one-pot chicken and rice recipe comes together easily in under 20 minutes! Try this meal when you're short on time during the week.

Ingredients

  • 1 kg chicken thighs, skin on, on the bone (£2.80)
  • 1 head of broccoli, stalks finely chopped and florets sliced (£0.69)
  • 50 g spring onion, thinly sliced, one reserved for garnish (£0.50)
  • 400g (350g- 450g) white rice, thoroughly rinsed (£0.52)
  • Bunch of fresh mint, torn off stems (£0.60)
  • Lime (£0.25)

Cupboard Essentials

  • 1 tsp garlic powder
  • 1 tsp ginger powder (if you have)
  • 1 litre litre chicken stock (2 cubes)
  • Optional chilli flakes

Method

  • Start by placing the chicken skin-side down into a large non-stick frying pan. Over a low heat, allow the fat to render out of the chicken skin for around 4 minutes before increasing the heat to medium and cooking for a further 10 minutes. Season generously with salt and pepper.
  • Rotate and add the broccoli stalks in between the chicken pieces. Continue to cook for a further 10 minutes (15 minutes if your chicken thighs are larger).
  • Set the chicken aside and add the spring onion into the pan. Fry for around 4 minutes, then add the garlic & ginger powder, rice, half of the fresh mint, chicken stock and broccoli florets. Stir to combine and place the chicken back into the pan.
  • Cook for 12-15 minutes, or until the rice is fully cooked. Top with fresh mint, reserved spring onion, lime wedges and optional chilli flakes to garnish.

Note: for the cute/curly spring onion garnish, thinly slice lengthways and place in a bowl with ice cold water. Let the magic happen & you’ve got your curly garnish.

    Notes

    • Use evenly sized broccoli pieces to avoid a mix of crunchy and mushy textures. Aim for uniform chopping to maintain consistency.
    • Enhance nutrition by adding vegetables like sweet peppers, mushrooms, and asparagus. Introduce greens like spinach or kale later in the recipe to preserve their texture.
    • Achieve crispy texture and flavourful chicken by searing the skin first. This step seals in moisture and enhances taste.
    • Different rice types have specific cooking times. Ensure you match the cooking time of the rice with your chicken and veggies to prevent overcooked or undercooked results.

    Nutrition

    Servings: 5 servings
    Fat: 19g
    Calories: 668kcal
    Carbohydrates: 60g
    Protein: 68g
    5 from 7 votes (7 ratings without comment)

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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