One Pot Chicken and Rice (15-Minute Prep)

Why this recipe works

Searing the chicken skin-side down renders fat and leaves browned bits in the pot. The onions cook in that fat, then the rice toasts in it, so the flavor of the chicken ends up in every spoonful of rice, not just in the meat.

Bone-in thighs are the right cut for a 40-minute bake. They stay juicy at the temperature it takes to cook the rice through, where breasts would dry out. The bone and skin also add body to the broth as it cooks.

The pot goes into the oven instead of staying on the burner. Oven heat surrounds the pot, so the bottom doesn't scorch and the rice cooks evenly from edge to center. It bakes covered first to trap steam for the rice, then uncovered for the last 10 minutes to re-crisp the skin.

Ingredient notes

Chicken: Use bone-in, skin-on thighs, or a mix of thighs and drumsticks, about 2 1/2 pounds. Boneless breasts don't work with these timings (see substitutions).

Rice: Long-grain white rice or basmati gives separate, fluffy grains. Rinse it until the water runs mostly clear, which takes off the surface starch that makes rice gummy. Jasmine works but comes out a little softer. Don't use instant rice. Brown rice needs more liquid and time.

Broth: Low-sodium chicken broth lets you control the salt. Regular broth plus the salt in the rub can make the rice too salty.

Potatoes: Yukon Golds hold their shape and turn creamy inside. Cut them into 3/4-inch cubes so they finish at the same time as the rice. Russets fall apart and cloud the rice.

Corn: Frozen kernels go in straight from the bag, no thawing needed.

Salt: The amounts are for Diamond Crystal kosher salt. If you use Morton kosher or table salt, use about half.

How to make one pot chicken and rice

Pat the chicken very dry and rub it with the spice mix. Dry skin browns, wet skin steams. Sear it skin-side down in a hot Dutch oven and leave it alone until the skin is deep golden-red and lets go of the pot on its own, 6 to 8 minutes. If it sticks, it isn't ready to flip.

Pour off all but about 2 tablespoons of fat, then cook the onions until the edges brown, scraping up the browned bits as they soften. Save a small handful of the darkest onions for the top. Toast the rice in the pot for 2 minutes, until the edges of the grains look translucent and it smells nutty. Add the broth, potatoes and corn, and bring everything to a boil so the oven doesn't spend 15 minutes heating cold liquid.

Set the chicken on top, skin-side up, so the skin sits above the broth. Bake covered for 30 minutes, then uncovered for 10. It's done when the liquid is absorbed, a potato cube crushes easily with a fork, and the thickest thigh reads 165°F away from the bone. Thighs are more tender at 175°F, and the extra degrees won't dry them out. Let the pot stand 10 minutes before fluffing so the rice can finish steaming.

Common mistakes (and how to fix them)

Crunchy rice: Steam escaped through a loose lid, or the broth never reached a boil before the pot went into the oven. Add 1/4 cup hot broth, cover tightly (put foil under the lid if it rattles) and bake 10 more minutes.

Mushy rice: Usually the rice wasn't rinsed, it got stirred after the broth went in, or the potatoes were cut too small and broke down. Rinse well, don't stir once the pot boils, and keep the potato cubes at 3/4 inch.

Soggy skin: The chicken was sitting down in the liquid, or the sear was cut short. Make sure the skin sits above the broth. If the skin is still soft at the end, slide the uncovered pot under the broiler for 2 to 3 minutes and watch it closely.

Scorched bottom: Thin pots run hot. Use a heavy Dutch oven, and move it into the oven as soon as the broth boils.

Pink near the bone: Check the temperature in the thickest thigh. If it's under 165°F, put the pot back in the oven, uncovered, for 5 to 10 minutes.

Bland rice: Low-sodium broth needs the 1/2 teaspoon of salt the recipe adds with the rice. Taste after fluffing and add salt or a squeeze of lemon.

What to serve with one pot chicken and rice

A cool cucumber-yogurt sauce (plain yogurt, grated cucumber, garlic, salt and lemon) cuts through the spiced chicken and takes 5 minutes to stir together. A crisp green salad with lemon vinaigrette or a quick tomato and red onion salad adds something fresh. For a hot vegetable, roast broccoli or green beans at 425°F for 15 minutes once the pot comes out of the oven.