One-Pot Chicken and Rice with Summer Herbs

Short Description

A fragrant, all-in-one skillet supper in which bone-in chicken thighs steam gently in herbed rice. Bright basil, parsley, dill, and thyme lend peak-summer freshness, while garlic and lemon make every bite zing. One pan, minimal effort, and dinner is on the table in about 50 minutes.

Why You’ll Love This Recipe

• Effortless cleanup: everything—searing, sautéing, and simmering—happens in a single pot.

• Balanced meal: tender protein and fluffy rice cook together, absorbing each other’s flavors.

• Flexible herbs: swap in whatever soft herbs you have on hand; it is a great garden-clearing dish.

• Make-ahead friendly: leftovers reheat beautifully for lunch.

• Family-approved: mild, comforting flavors that still feel special enough for guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 bone-in, skin-on chicken thighs, trimmed

• 1 teaspoon fine sea salt, divided

• ½ teaspoon freshly ground black pepper

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 ½ cups long-grain white rice, rinsed until water runs clear

• 2 ¾ cups low-sodium chicken broth

• 1 tablespoon unsalted butter

• 1 teaspoon grated lemon zest

• 2 tablespoons fresh lemon juice

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh flat-leaf parsley

• 2 tablespoons chopped fresh dill

• 1 teaspoon fresh thyme leaves

Directions

1. Season & Sear
   Pat the chicken dry and season with ½ teaspoon salt and the pepper. Heat olive oil in a heavy 12-inch, lidded skillet over medium-high. Add chicken, skin side down, and sear until deeply golden, about 5 minutes. Flip and brown the second side for 3 minutes. Transfer to a plate.

2. Build the Flavor Base
   Pour off all but 1 tablespoon fat. Reduce heat to medium, add onion, and sauté until translucent, 3 minutes. Stir in garlic for 30 seconds, just until fragrant.

3. Toast the Rice
   Add rice; cook, stirring, for 1 minute so every grain is coated.

4. Simmer
   Stir in broth, butter, remaining ½ teaspoon salt, lemon zest, and juice. Nestle chicken, skin side up, into the rice. Bring to a gentle boil, then immediately cover, reduce heat to low, and cook 20 minutes.

5. Steam & Rest
   Turn off heat (keep covered) and let the pot stand 10 minutes to finish steaming the rice and settle juices.

6. Herb Finish
   Uncover; sprinkle basil, parsley, dill, and thyme over the dish. Fluff rice around the chicken so herbs distribute evenly. Serve warm.

Servings and Timing

• Yield: 4 generous servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes active simmer + 10 minutes resting

• Total Time: 50 minutes

Variations

• Mediterranean Twist: replace dill with oregano and add a handful of pitted olives before simmering.

• Spiced Version: rub chicken with 1 teaspoon smoked paprika and a pinch of cayenne before searing.

• Brown-Rice Adaptation: substitute long-grain brown rice, increase broth to 3 ¼ cups, and extend covered cooking time to 40 minutes.

• Veggie Boost: fold in a cup of peas or diced zucchini during the last 5 minutes of simmering.

Storage/Reheating

• Refrigerate: Cool leftovers promptly; store in an airtight container up to 3 days.

• Reheat: Warm gently in a covered skillet over medium-low with a splash of broth or water until rice loosens and chicken is heated through (about 8 minutes).

• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

How do I know the chicken is fully cooked?

When an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 75 °C (165 °F), the chicken is safe to eat.

Can I use boneless, skinless thighs?

Yes. Reduce searing time to 2 minutes per side and covered simmer time to about 15 minutes because boneless pieces cook faster.

What if I only have dried herbs?

Use one-third the quantity of dried (e.g., 1 teaspoon dried basil) and add them with the broth so they have time to soften and infuse.

Will this work with chicken breasts?

Bone-in breasts can be substituted but may take 5 minutes longer to reach temperature; boneless breasts may dry out, so consider mixing breast and thigh pieces.

Can I make it dairy-free?

Simply omit the tablespoon of butter or replace it with an equal amount of olive oil.

Why rinse the rice first?

Rinsing removes surface starch, preventing clumping and yielding individual, fluffy grains.

Can I double the recipe?

Yes, if your pot is at least 6 litres. Keep the rice fully submerged and allow an extra 5 minutes during the covered simmer stage.

How do I keep the rice from being mushy?

Maintain the rice-to-liquid ratio and resist stirring during cooking; agitation releases starch that can turn rice gummy.

What herbs pair well besides those listed?

Chives, tarragon, or cilantro each add a different but complementary freshness; adjust quantities to taste.

Does the skin stay crispy after cooking in rice?

The steam softens the skin somewhat, but searing first preserves a pleasant roasted flavor even if crispness diminishes.

Conclusion

One-Pot Chicken and Rice with Summer Herbs showcases how a short list of seasonal ingredients and a single skillet can produce a complete, flavor-layered meal. With flexible herb choices, straightforward steps, and minimal cleanup, it is destined to become a dependable week-night staple and a relaxed weekend favorite alike. Enjoy the comfort of perfectly cooked chicken nestled in aromatic rice—no extra pots required.