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This one-pot chicken and rice is one of those dinners that instantly makes you feel at home.
It’s simple, cozy, and filled with warm spices that make the whole kitchen smell incredible while it cooks.

Everything comes together in a single pan, making it perfect for busy weeknights when you still want something hearty and homemade.

What you’ll love most is how effortless it is—tender chicken, fluffy rice, and colorful vegetables all cooking together in just over 30 minutes.

It’s comforting, satisfying, and the kind of meal everyone at the table looks forward to.

For the Spice Mixture

• Allspice – adds warm, slightly sweet flavor that gives this dish its signature depth.
• Black Pepper – brings gentle heat and balances the spices.
• Green Cardamom – adds a light, aromatic note that pairs beautifully with rice and chicken.
• Turmeric – gives subtle earthiness and a warm golden color.

For the Chicken and Rice

• Chicken Thighs – stay tender and juicy as they cook with the rice.
• Kosher Salt – enhances the flavor of both the chicken and the rice.
• Extra Virgin Olive Oil – used to brown the chicken and build flavor at the base of the dish.
• Yellow Onion – adds sweetness and depth as it softens in the pan.
• Carrots – bring color and a mild natural sweetness.
• Frozen Peas – add freshness and a pop of green.
• Chickpeas – make the dish more filling and add texture.
• Basmati Rice – cooks up light and fluffy, soaking up all the flavors in the pan.
• Cinnamon Sticks – infuse the rice with subtle warmth as it cooks.
• Bay Leaf – adds a savory, aromatic background flavor.
• Chicken Broth – ties everything together and helps the rice cook evenly.

Simple & Hearty One-Pot Chicken and Rice

A cozy, all-in-one chicken and rice dish layered with vegetables, chickpeas, and fragrant Middle Eastern spices. Everything cooks together in a single skillet, making this a practical weeknight dinner that’s on the table in just over half an hour.

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Course: Main Course

Cuisine: Middle Eastern

Keyword: Simple & Hearty One-Pot Chicken and Rice

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

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Ingredients

Spice Mixture

• 2 tsp ground allspice (plus more for later)
• 1 tsp black pepper
• 3/4 tsp ground green cardamom (plus more for later)
• 1/4 tsp ground turmeric (plus more for later)

Chicken and Rice

• 6 boneless, skinless chicken thighs
• Kosher salt
• Extra virgin olive oil
• 1 cup chopped yellow onions (about 1/2 large onion)
• 2 carrots, chopped
• 1 cup frozen peas
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 2 cups basmati rice, rinsed well and soaked in water for 15–20 minutes, then drained*
• 2 cinnamon sticks
• 1 dry bay leaf
• 2 cups low-sodium chicken broth, boiling

Instructions

1. Prepare the spices:
   Combine all the spices in a small bowl to create the spice mixture. Set aside.
2. Season the chicken:
   Pat the chicken thighs dry and cut each one into large pieces (cutting them in half works well). Season generously with kosher salt, then coat thoroughly with the spice mixture, using your hands to ensure even coverage. Let the chicken rest at room temperature for about 20 minutes, if time allows.
3. Brown the chicken:
   Heat 3 tablespoons of extra virgin olive oil in a large, deep skillet with a lid over medium-high heat until the oil shimmers. Brown the chicken briefly on both sides. Remove the chicken from the skillet and set aside.
4. Cook the vegetables and rice:
   In the same skillet, add the onions, carrots, and frozen peas. Cook for about 4 minutes, stirring often, until softened. Stir in the chickpeas and rice. Season with salt, 1/2 teaspoon allspice, and 1/4 teaspoon ground cardamom, mixing well to combine.
5. Assemble the dish:
   Return the chicken to the skillet, nestling the pieces into the rice. Add the cinnamon sticks, bay leaf, and boiling chicken broth. Bring everything to a boil.
6. Simmer:
   Reduce the heat to low, cover the skillet, and cook for 20 minutes, or until the rice is tender and the chicken is fully cooked.
7. Finish and serve:

Rice Tip:
Rinse the rice three times with warm water until the water runs clear, then soak it in water for 15–20 minutes before draining. This step helps the rice cook evenly and prevents it from becoming sticky.

 

Nutrition
Calories: 401kcal | Carbohydrates: 45g | Protein: 24.9g | Fat: 9.8g | Saturated Fat: 1.8g | Cholesterol: 71.8mg | Sodium: 306.8mg | Potassium: 587.8mg | Fiber: 6.1g | Sugar: 4g | Vitamin A: 3618IU | Vitamin C: 13.6mg | Calcium: 78.5mg | Iron: 2.8mg

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1. Can I use chicken breasts instead of thighs?
   Yes! You can swap in boneless skinless chicken breasts if you prefer white meat. Just keep an eye on the cooking time—breasts cook faster than thighs, so they may be done a little sooner.
2. Do I need to soak the rice first?
   It’s recommended, but not required. Soaking the basmati rice for 15–20 minutes helps it cook evenly and keeps the grains from sticking. If you’re short on time, rinsing the rice really well works too.
3. Do I have to cover the pan while cooking?
   A lid works best to trap steam so the rice cooks properly. If you don’t have a lid, covering the skillet tightly with foil works just as well.
4. What if the rice isn’t fully cooked when the liquid is gone?
   No worries! Just add a little more hot broth or water, cover, and cook a few more minutes until the rice is tender.
5. Can I swap or add different vegetables?
   Absolutely! You can mix in bell peppers, zucchini, spinach, or any vegetables you like. Firmer vegetables go in with the onions and carrots, and delicate ones (like spinach) should be added near the end so they don’t overcook.

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