30-Minute Stove Top Chicken And Rice (One Pot)
on Aug 25, 2022, Updated Feb 16, 2026
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Chicken and rice has to be the ultimate family friendly comfort food. You don’t even have to turn on the oven to make this quick and easy version that I started making years ago based on this chicken rice recipe from the New York Times. Just make it on the stove top and all in one pot!
Even better, you need only 6 main ingredients (including a ‘secret’ ingredient) and 30 minutes to get it on the table – but you won’t believe how much flavor it has! Make it as is or use it as a base to create a new recipe of your own.
The simplest chicken and rice (that just works)
Chicken and rice is a staple meal all over the world – simple, cozy, comforting and crowd pleasing. And in fact I have a few such chicken and rice recipes here on Scrummy Lane – including this tasty Greek style chicken and rice bowl, a Spanish style chicken chorizo risotto, and even an Asian style satay chicken with rice.
These recipes are all worth a try, but this stove top chicken and rice recipe wins hands down for its simplicity. It’s a dish that strips the classic ‘chicken and rice’ formula down to its bare essentials.
It’s surprisingly delicious on its own, thanks to a ‘secret ingredient’ (more about that later!). It’s tasty enough for adults, but also ‘plain’ enough for picky eaters. But it can also be a kind of blank canvas if you want to use it as a base recipe, adding other proteins and flavors of your choice.
The best part? You’ll need just a few simple pantry ingredients (6 main ingredients to be exact), and it will take you only around 30 minutes to get dinner on the table. You’ll make it all in one pot, and it’s a stovetop recipe, so there’s no need to even turn on the oven.
I know it’s a cliché, but this is truly something you can call a ‘winner winner chicken dinner’!
📌Recipe snapshot
- Prep: 10 minutes
- Cook time: 20 minutes
- Serves: 6 (or 4 very hungry people)
- Key ingredients: onion, chicken thighs, rice, chicken broth (stock), saffron, fresh parsley
- Why you’ll love it: Just a few ingredients but surprisingly flavorful, 30-minute one pot recipe, make on the stovetop, crowd pleaser, base recipe to make your own, easily gluten free & dairy free, perfect last-minute dinner for busy weeknights
About the ingredients
- A large onion: This provides the first ‘layer’ of flavor as you soften a chopped onion in a little olive oil. I suggest a regular white onion as those tend to have the strongest flavor.
- Chicken: For maximum flavor, use bone-in chicken thighs, chicken Marylands (including both a thigh and drumstick) or even just legs/drumsticks. Pull the skin off before cooking or ask a butcher to do it for you.
- Rice: My favorite kind to use in this dish is Jasmine rice. You can use other kinds of white rice too such as long grain or basmati. I wouldn’t recommend brown rice, however, since it takes much longer to cook.
- Cooking liquid: I usually use a mix of chicken broth/stock, white wine and water. I do recommend including the wine for maximum flavor. But if you don’t want to, that’s absolutely fine – just replace with more broth. Remember that the chicken will release more lovely flavor as it cooks.
- Saffron: Yep, saffron is the ‘secret’ ingredient in this simple rice and chicken dish! Don’t worry, you don’t have to remortgage your house. You only need to add a large pinch of threads to get the rich, unique flavour and pretty yellow color we’re looking for.
- Fresh parsley: For a subtly aromatic pop of fresh green color, I like to sprinkle plenty of this herb over the top of the dish at the end. Fresh chervil, cilantro (coriander) or even arugula/rocket could be good substitutes.
You’ll also season the dish well with plenty of salt and pepper. This is actually one of the keys to the success of the dish!
How to make chicken and rice on the stove
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
Step 1: Cook a chopped onion in some extra virgin olive oil – just for a few minutes until softened. You’ll need a large pan with a lid such as a cast iron pan or large skillet.
Step 2: Nestle the chicken in with the onions and brown on both sides (This time I used chicken marylands). Then remove the chicken from the pan – just temporarily. This step isn’t absolutely essential but it helps improve flavor and adds more color to the dish.
Step 3: Pour the uncooked rice into the pan with the onions. Stir to coat the rice in the pan juices.
Step 4: Nestle the chicken back with the rice mixture in the pan and grind over a good amount of salt and black pepper.
Step 5: Pour over all the liquid and sprinkle over the big pinch of saffron. Put the lid on the pot/skillet. Then let simmer until most of the cooking liquid is absorbed (20-30 minutes, mostly depending on what type of rice you choose).
Step 6: The last step is to sprinkle fresh parsley all over the dish. I usually sprinkle over quite a lot – around half a bunch!
Helen’s Top Tips
- Use the best quality ingredients. It’s worth it, since this chicken & rice dish is made with so few ingredients. For example, if the budget allows, use free range or organic chicken, a good quality stock/broth and a wine that you would actually drink (if including!).
- Find a local butcher. If you can’t find bone-in chicken thighs or Marylands at the supermarket, ask a good butcher to take the skin off for you.
- Check the seasoning! This dish really does depend on being seasoned very well, since it’s such a simple dish. Season the dish twice with plenty of salt and pepper. Once before pouring the liquid over, and again just before serving. Also, Like all great cooks do, taste before serving!
- Let the dish to rest. When your chicken and rice is ready, there may still be some cooking liquid in the pot. Give it a good stir, then leave it to rest for 5 to 10 minutes while you get your plates and any sides ready. A little more liquid will get absorbed so that by the time you sit down to eat it will be just right!
What to serve with chicken and rice
In keeping with the simplicity of this super quick and easy stovetop recipe, there’s nothing wrong with serving it by itself. Just don’t skip the fresh parsley on top. Grab some big spoons and enjoy a comforting bowl of chicken & rice just as it is.
On the other hand, you might like to serve it with a simple bowl of vegetables such as 10-minute seasoned frozen broccoli, easy sautéed squash or easy sautéed green beans. If you have a little extra time, these Mediterranean roast vegetables or these amazing roasted brussel sprouts and carrots go perfectly!
On warmer evenings, you could make a quick salad to go with it while the chicken and rice is simmering. How about a traditional Greek salad which is not only delicious but really quick to make?
Another option is to serve with a tomato based sauce spooned over, such as marinara, lemon butter sauce, or this very delicious romesco sauce.
Variations
Since this is more like a paella or pilaf than a risotto, it’s a perfect ‘base recipe’ that you can tweak to truly make your own!
Here are some great ideas:
- For an extra burst of flavor, fry a little chopped Spanish chorizo at the same time as you soften the onions. Bacon would work well, too.
- Fry some sliced mushrooms along with the onion.
- Add extra fresh or dried herbs into the cooking liquid (dried Italian herbs, fresh rosemary, tarragon, thyme, dill, basil, or whatever you like). Go easy with rosemary or thyme as they have quite a strong flavor.
- Stir extra spices or flavors in when you add the rice, such as paprika or garlic powder (a teaspoon), cumin (half a teaspoon), a tablespoon or two of tomato paste, or even curry paste.
- For a zesty finish, add the juice of half a lemon to the cooking liquid and/or grate some lemon zest over the finished dish.
- For a North African vibe, add a little ras el hanout spice mix when cooking the onions. Then stir in some raisins and sprinkle over some dukkah or toasted nuts to serve, such as flaked almonds, crushed hazelnuts or pistachios.
- For extra veggie goodness, why not add some frozen peas at the same time as you add the liquid, or wilt some spinach in at the end?
Recipe FAQ
I always use a shallow but wide cast iron casserole dish with a lid when I make this recipe on the stove top. You can use any large flat pan, including an ordinary large skillet, as long as it has a lid. No lid? Just wrap a double layer of aluminum foil around the top or even use a large baking sheet as a lid!
I wouldn’t recommend this. It’s amazing how much ‘interesting’ flavor and color just one pinch of this deep golden-red spice adds. However, if you can’t find it, or really don’t want to buy any just for this recipe, a reasonable alternative could be half a teaspoon of turmeric, or even curry powder.
I actually wouldn’t recommend this, either. Dark meat with the bone still in such as chicken thighs or Marylands (or even drumsticks) are more moist and release more flavor as they cook. This is really important for such a simple dish like this that relies on the high quality and flavor of every ingredient to be a success.
3-4 days if well covered or in an airtight container. To reheat, simply add a drizzle more water, then cover and microwave for 3.5 to 4 minutes until piping hot. You can also freeze chicken and rice for up to 2 months.
More 30 minute meals
Who wants to spend more than 30 minutes making dinner? Most of the time, not me!
- In the mood for an Asian stir-fry? How about shanghai chicken (this one only takes 15 minutes – bonus!) or these fantastic 30-minute Indonesian noodles (mee goreng)?
- Oozy, gooey and of course cheesy 30-minute Greek mac and cheese bake (no roux and flour sauce!).
- This eggplant with ground beef and pasta is a little unusual, but it’s delicious! It’s for anyone who loves Greek moussaka but doesn’t have the hour needed to make it.
- A couple more quick and simple options that even your picky eater might enjoy are this 25-minute pizzaiola chicken or this impossibly delicious spinach and feta stuffed chicken.
30-Minute Stove Top Chicken And Rice (One Pot)
Equipment
Ingredients
- 3 tablespoons olive oil, for cooking
- 1 onion, (large) chopped
- 2 pounds chicken thighs, bone in, skin taken off (or use chicken marylands – thigh and drumstick together – or drumsticks alone)
- 1½ cups rice, jasmine, basmati, long grain or any white rice
- salt and pepper, to taste
- 2 cups chicken broth, UK / Australia – stock (use good quality as there are only a few main ingredients)
- ½ cup white wine, optional – replace with more broth or water if you prefer
- ½ cup water, or extra broth/stock
- 1 large pinch saffron
- ½ bunch fresh parsley, chopped
Instructions
- Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.3 tablespoons olive oil, 1 onion
- Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).2 pounds chicken thighs
- Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.1½ cups rice
- Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.salt and pepper
- Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.2 cups chicken broth, ½ cup white wine, ½ cup water, 1 large pinch saffron
- Season again to taste and serve sprinkled with the fresh parsley.½ bunch fresh parsley
