Easy One-Pot Chicken and Rice with Frozen Vegetables
A simple one-pot family dinner made with seasoned chicken, fluffy rice, and convenient frozen vegetables. It uses everyday ingredients and requires minimal cleanup.
Equipment
- 1 Large pot with lid Dutch oven or deep skillet
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cups and spoons
- 1 Instant-read thermometer For checking the chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 1/4 cups low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, optional
Instructions
Pat the chicken dry with paper towels. Season both sides with the paprika, oregano, salt, and black pepper.
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, until lightly browned. Transfer it to a clean plate. The chicken will finish cooking later.
Reduce the heat to medium. Add the chopped onion and cook for 3 minutes, stirring occasionally, until it begins to soften.
Add the garlic and cook for 30 seconds, stirring constantly.
Stir in the rinsed rice and cook for 1 minute so it is evenly coated with the oil and seasonings.
Pour in the chicken broth and scrape the bottom of the pot to release any browned pieces. Return the chicken and any accumulated juices to the pot.
Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 15 minutes without lifting the lid.
Quickly scatter the frozen vegetables around the chicken. Cover again and cook for approximately 5 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F or 74°C.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice carefully with a fork.
Finish with lemon juice and chopped parsley, if using. Taste and adjust the seasoning before serving.
Notes
Rice: Use regular long-grain white rice. Brown rice, instant rice, and parboiled rice require different quantities of liquid and different cooking times.
Chicken: Boneless, skinless chicken thighs remain moist during one-pot cooking. Chicken breasts may also be used, but very thick pieces should be cut into smaller portions for more even cooking.
Frozen vegetables: Add them directly from frozen. There is no need to thaw them first.
Broth: Because brands vary in saltiness, low-sodium chicken broth makes it easier to control the seasoning.
Storage: Refrigerate leftovers in a shallow airtight container within 2 hours. Use refrigerated leftovers within 3 to 4 days.
Reheating: Add a small splash of water or broth before reheating so the rice does not become dry. Reheat until steaming hot throughout.
Important: Cooking time can vary depending on the thickness of the chicken and the type of pot. Always confirm that the thickest part of the chicken has reached 165°F or 74°C.