One pot southern chicken rice cooks tender chicken, soft onion and bell pepper, and fluffy rice together in a single skillet, so the grains soak up every bit of savory broth and thyme.
Brown the chicken, build the flavor with vegetables and garlic, then add the rice and broth and let everything simmer under a lid. Dinner is ready in about an hour, with only one pan to wash afterward.
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Why This One Pot Southern Chicken Rice Recipe Works
Everything cooks in the same pan, so the rice absorbs the chicken juices and browned bits, which gives each spoonful a deeper flavor than rice cooked on its own.
Onion, bell pepper, and garlic form the classic savory base, and thyme adds a quiet herbal note that suits chicken beautifully.
The recipe flexes with chicken thighs, drumsticks, or breasts, and with whatever vegetables sit in the refrigerator, so it rarely needs a special shopping trip.
Ingredients for One Pot Southern Chicken Rice
- For the base: boneless chicken thighs or other chicken pieces, olive oil, chopped onion, chopped bell pepper, minced garlic, thyme, and black pepper.
- For the rice: long grain white rice and chicken broth, simmered covered until the rice is tender and the liquid is fully absorbed.
Chicken. Boneless thighs stay juicy, though drumsticks or breasts also work, as long as the chicken reaches 165 F.
Onion and pepper. Chop them into small, even pieces so they soften quickly and melt into the rice.
Garlic and thyme. Add them after the vegetables soften, so the garlic turns fragrant instead of bitter.
Long grain rice. Plain white rice cooks evenly in the broth, and brown rice needs more liquid and a longer simmer.
Chicken broth. Broth gives far more flavor than water, and it brings enough salt that the dish needs no extra.
How to Make One Pot Southern Chicken Rice
1. Brown the chicken. Heat the olive oil in a large skillet over medium heat and brown the chicken pieces on both sides.
2. Soften the vegetables. Add the onion and bell pepper and cook until soft and fragrant, about five minutes.
3. Add the aromatics. Stir in the garlic, thyme, and black pepper and cook for thirty seconds.
4. Toast the rice. Add the rice and stir well so every grain is coated with the pan flavors.
5. Add the broth. Pour in the chicken broth, scrape up the browned bits, and bring to a boil.
6. Simmer and rest. Cover tightly, reduce the heat to low, and simmer for twenty five to thirty minutes, then rest for five minutes, until the chicken reaches 165 F and the rice is tender.
How to Serve One Pot Southern Chicken Rice
Loosen the grains with a fork, top the rice with chopped parsley or green onions, and serve straight from the skillet. It pairs well with creamy buttermilk coleslaw, fried cornbread, bacon green beans, and garlic pickles.
How to Store and Reheat One Pot Southern Chicken Rice
Cool the chicken and rice within two hours and keep them in a covered container in the refrigerator for up to three days. Reheat with a splash of broth or water until everything reaches 165 F, and reheat the rice only once. Freeze portions for up to two months.
Tips and Variations for One Pot Southern Chicken Rice
Do not rinse chicken. Do not rinse raw chicken, since rinsing spreads bacteria, and cook it until it reaches 165 F.
Keep the lid on. Lifting the lid lets steam escape, so wait until the simmer time is over before checking the rice.
Mind the broth. Measure the broth carefully, because too much turns the rice mushy and too little leaves it hard.
Swap the grain. Brown rice works with extra broth and a longer simmer, and quinoa works with less time.
Flag the allergens. This dish is free of most major allergens, but check the broth label for hidden wheat, soy, or celery.
Cool it fast. Do not leave cooked rice out for more than two hours, and divide big batches into shallow containers.
Add vegetables. Peas, carrots, or broccoli stir in well during the last ten minutes of simmering.
Check trusted guidance. Read the FDA safe food handling guidance for safe poultry handling.
Frequently Asked Questions About One Pot Southern Chicken Rice
What makes one pot southern chicken rice so flavorful?
Browned chicken, softened vegetables, and broth cooked together give the rice a deep, savory flavor in one pan.
Can I use chicken breasts in one pot southern chicken rice?
Yes, but cut them into smaller pieces and check that they reach 165 F so they stay moist.
How do I store one pot southern chicken rice?
Cool it within two hours and refrigerate it for up to three days, reheating only once until steaming hot.
Can I use brown rice?
Yes. Add a little more broth and simmer longer, about forty minutes, until the rice is tender.
Why is my rice gummy?
There was likely too much liquid or too much stirring. Measure carefully and leave the pan covered while it cooks.
One Pot Southern Chicken and Rice
Equipment
- Large deep skillet with lid
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs or drumsticks or breasts, cut into pieces
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 cup long grain white rice uncooked
- 2 cup chicken broth plus 1/4 cup more if needed
Instructions
Cooking
- Brown. Brown the chicken in the olive oil over medium heat.
- Vegetables. Add the onion and bell pepper and cook 5 minutes, then stir in the garlic, thyme, and pepper.
- Rice. Add the rice and stir to coat.
- Simmer. Pour in the broth, boil, then cover and simmer on low 25 to 30 minutes.
- Rest. Rest 5 minutes until the chicken reaches 165 F and the rice is tender.
