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Golden browned chicken thighs in a pan on rice with lime wedges, mint and sliced spring onions on a yellow background.
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5 from 8 votes

One Pot Chicken & Rice

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 Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: mains, meal prep
Cuisine: British
Servings: 5
Calories: 668kcal
Author: Mimi Harrison
Cost: £1.07

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
Metric - US Standard

Instructions

  • 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

    Calories: 668kcal | Carbohydrates: 60g | Protein: 68g | Fat: 19g