A comforting, flavorful dish that brings the family together with minimal cleanup and maximum satisfaction.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
This hearty one-pot meal is perfect for busy weeknights. Juicy chicken thighs are browned and simmered with tender rice, sweet bell peppers, and carrots, all gently seasoned with oregano, garlic, and lemon. It’s a complete dish made in one pot for easy cooking and easy cleanup—comfort food without the fuss.
Ingredients
1 lb boneless, skinless chicken thighs
1 cup long-grain rice
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup bell peppers, diced (any color)
1 cup carrots, diced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Juice of 1 lemon (optional)
Instructions
Chop the onion, garlic, bell peppers, and carrots into bite-sized pieces. Heat the olive oil in a large pot over medium heat. Sauté the onions until translucent, about 3–4 minutes, then add the garlic and cook for another minute. Season the chicken thighs with salt and pepper, then add them to the pot and brown on all sides, about 5–7 minutes. Stir in the bell peppers and carrots and cook for an additional 5 minutes until they begin to soften. Add the rice to the pot and pour in the chicken broth. Mix well and bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 20–25 minutes, or until the rice is cooked through and the liquid has been absorbed. Turn off the heat and keep covered for 5–10 minutes to allow the flavors to settle. Fluff the rice with a fork and serve warm with a squeeze of lemon juice if desired.
Notes
Feel free to substitute vegetables based on what you have on hand—zucchini, peas, or spinach would all work well. For extra flavor, try adding a dash of paprika or turmeric to the spice mix. If you’d like a crispy finish, uncover and broil the pot briefly at the end of cooking.
Nutrition (Per Serving, Approximate)
Calories: 385
Carbohydrates: 45g
Protein: 28g
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Cholesterol: 90mg
Sugar: 4g
Sodium: 450mg
Fiber: 3g
Trans Fat: 0g
One-Pot Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
Description
A comforting, flavorful dish that brings the family together with minimal cleanup and maximum satisfaction.
Ingredients
1 lb boneless, skinless chicken thighs
1 cup long-grain rice
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup bell peppers, diced (any color)
1 cup carrots, diced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Juice of 1 lemon (optional)
Instructions
Chop the onion, garlic, bell peppers, and carrots into bite-sized pieces. Heat the olive oil in a large pot over medium heat. Sauté the onions until translucent, about 3–4 minutes, then add the garlic and cook for another minute. Season the chicken thighs with salt and pepper, then add them to the pot and brown on all sides, about 5–7 minutes. Stir in the bell peppers and carrots and cook for an additional 5 minutes until they begin to soften. Add the rice to the pot and pour in the chicken broth. Mix well and bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 20–25 minutes, or until the rice is cooked through and the liquid has been absorbed. Turn off the heat and keep covered for 5–10 minutes to allow the flavors to settle. Fluff the rice with a fork and serve warm with a squeeze of lemon juice if desired.
Notes
Feel free to substitute vegetables based on what you have on hand—zucchini, peas, or spinach would all work well. For extra flavor, try adding a dash of paprika or turmeric to the spice mix. If you’d like a crispy finish, uncover and broil the pot briefly at the end of cooking.