One Pot Dinner

Create a comforting and flavorful meal with this easy One Pot Dinner, a perfect recipe for busy weeknights or cozy family gatherings. Made with tender, golden-seared chicken thighs, hearty vegetables like carrots and bell peppers, and perfectly seasoned long-grain rice, this dish packs incredible flavor into every bite. The one-pot method simplifies cooking and cleanup while allowing the savory broth, aromatic spices like paprika and thyme, and a touch of sweetness from frozen peas to infuse the dish with wholesome goodness. Ready in under an hour with just 15 minutes of prep time, this one-pot chicken and rice recipe is a stress-free way to serve a satisfying, balanced meal. Finish with a sprinkle of fresh parsley, and enjoy a hearty dinner that’s as beautiful as it is delicious!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 pieces chicken thighs (bone-in, skin-on)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 2 medium carrots (sliced into rounds)
• 1 large bell pepper (chopped)
• 1.5 cups white rice (long-grain)
• 3 cups chicken broth (low sodium)
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 0.5 cups frozen peas
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs on both sides with half the salt and pepper.

Step 3

Sear the chicken thighs in the hot oil for 4-5 minutes per side, until golden brown. Remove the chicken and set aside on a plate.

Step 4

In the same pot, add the diced onion and sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Step 5

Add the minced garlic, sliced carrots, and chopped bell pepper. Cook for another 3-4 minutes until softened.

Step 6

Stir in the rice, ensuring it is well coated with the vegetable mixture.

Step 7

Pour in the chicken broth and season with paprika, thyme, and the remaining salt and pepper. Stir to combine.

Step 8

Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).

Step 10

Five minutes before the end of cooking, sprinkle the frozen peas over the top and re-cover the pot.

Step 11

Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes.

Step 12

Garnish with chopped parsley before serving. Enjoy your delicious one-pot dinner!

Nutrition Facts

Serving size	2108.8 grams (2108.8g)

Amount per serving	% Daily Value*
Calories	2161

Total Fat 124.80g	160%
Saturated Fat 31.20g	156%
Polyunsaturated Fat 2.70g
Cholesterol 486mg	162%
Sodium 3338mg	145%
Total Carbohydrate 133.30g	48%
Dietary Fiber 14.20g	51%
Total Sugars 20.80g
Protein 128.20g	256%

Vitamin D 0IU	0%
Calcium 236mg	18%
Iron 13mg	72%
Potassium 2352mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 23.6%

Carbs: 24.6%