Jamie Oliver One Pot Chicken And Rice

I grew up on dishes like this. Not this exact one, mind you — we didn’t use thyme or bother with “sautéing onions” back then — but the bones of it? Classic. Chicken, rice, and whatever was rattling about in the cupboard. The kind of dinner that tastes like home, even if it’s your first time making it.

I still remember my mum lifting the lid off her old aluminium pot, steam billowing up with the scent of paprika and fried onions. I’d sneak a spoonful before she even served — no shame. This recipe brings that same warmth with just a few pantry tricks and one glorious pot. No faff, no mountain of dishes. It’s cosy, it’s rich, and honestly? It’s what I make when I need to feel grounded.

Why You’ll Love It

• One pot = less washing up, and that alone deserves applause.
• The rice soaks up all that seasoned chicken flavour — it’s magic.
• Simple spices, big comfort. You’ve probably got everything already.
• Leftovers reheat like a dream — even tastier the next day.
• It’s flexible. Swap in brown rice or add frozen peas at the end.
• Feeds a family (or your future self) without much fuss.

Ingredients

• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• 1.25 lbs boneless, skinless chicken thighs (about 4–5 thighs)
• 2 Tbsp cooking oil, divided
• 1 yellow onion, diced
• 1 cup long-grain white rice (uncooked)
• 1.75 cups vegetable broth
• 1 Tbsp chopped parsley (optional, for garnish)

How to Make It

Mix up the magic rub:

Grab a small bowl and stir together your paprika, herbs, salt, pepper, and powders. Rub this all over the chicken thighs like they just came back from holiday and need sunscreen.

Sear and sizzle:

Heat a spoonful of oil in a deep skillet over medium. Once hot, lay down those thighs. Sear them for a few minutes each side, until golden and fragrant. Don’t worry if they’re not fully cooked yet — they’ll finish later.

Time for the onions:

Remove the chicken and add the rest of your oil. Toss in the diced onion. Let it sizzle and soften for about 5 minutes, scraping up all the tasty brown bits from the bottom. That’s flavour, not mess.

Toast the rice:

Tip your uncooked rice into the oniony goodness. Stir it around for a minute or two — this gets it just slightly toasted and adds a lovely nutty base.

Pour in the broth:

In goes the veg broth. Stir gently to loosen any stubborn bits stuck at the bottom. Those are the good bits.

Nestle in the chicken:

Place your browned chicken back in, snug on top of the rice. Lid on. Heat up to a gentle boil, then reduce to low. Simmer, lid on, for 20 minutes. Don’t peek. Seriously. Walk away.

Rest and fluff:

Once 20 minutes is up, turn off the heat but leave the lid where it is. Let it all rest for 5 minutes — this bit helps the rice finish cooking without going mushy.

Serve and savour:

Fluff the rice gently around the chicken. Scatter parsley over the top if you fancy. That’s it — dinner’s done.

Common Mistakes and How to Dodge Them

Why is my rice still crunchy?
You probably lifted the lid too soon or had the heat too low. Keep it covered and steady — patience pays off.

My chicken’s dry — what happened?
Could be overcooked. Try using a meat thermometer next time to pull it at 165°F. Thighs are forgiving, but even they have limits.

Can I swap in brown rice?
You can, but it needs a longer cook — about 45 mins and extra broth. Start checking around 40.

Do I need to toast the rice?
Technically no, but it adds a brilliant bit of nutty depth. Worth the extra minute.

Storage and Reheating

Let leftovers cool, then stash them in an airtight container. Keeps well in the fridge for 4 days, or freeze for up to a month.

Reheat in the microwave with a splash of water or broth — keeps the rice nice and soft. Or gently warm in a pan with a lid, low heat.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Sure, but watch the cook time — breasts dry out faster. Thighs give you more wiggle room and flavour.

Can I make it spicy?
Add a pinch of cayenne or a bit of hot sauce to the spice mix. You’re the boss here.

What veggies work in this?
Frozen peas, chopped peppers, or spinach stirred in at the end are all brilliant. Just don’t overcrowd the pot.

Nutrition Facts (Per Serving):

• Calories: 421 kcal
• Fat: 13g
• Carbs: 42g
• Protein: 31g
• Sodium: approx. 400mg
• Sugar: ~2g