18 One-Pot Chicken and Rice Dinners So Cozy I Could Make Them Every Single Week

Some nights you just want dinner to be easy. A few chicken thighs, a cup of rice, one pot and about 45 minutes. That is the whole secret behind the chicken and rice dinners people make again and again. The rice soaks up every drop of flavor from the chicken, and you only wash one pot at the end. Below are 18 ways to do it, from bright lemon garlic to smoky Cajun to creamy coconut curry. Which one will you make first..

One-Pot Lemon Garlic Chicken and Rice

This is the one that started it all for us. You brown the chicken thighs until the skin turns crisp and golden, then toast the rice in the same pot so it picks up all that flavor. Lemon halves go in face down and turn sweet and jammy in the oven. The garlic cloves get soft enough to spread. It looks fancy, but it is honestly the easiest dinner in this whole list.

You will need: 6 bone-in chicken thighs, 1 1/2 cups long grain rice, 2 1/2 cups chicken broth, 1 lemon cut in half, 1 whole head of garlic, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt, pepper, fresh parsley.

How to make it: 1. Heat oven to 375F. Season the chicken well with salt, pepper and oregano. 2. Brown the chicken skin side down in oil in a Dutch oven for 6 minutes, then set aside. 3. Stir the rice into the pot drippings for 1 minute. 4. Add broth, lemon halves and garlic cloves, then set the chicken on top, skin up. 5. Cover and bake 30 minutes, uncover and bake 10 more. 6. Squeeze the roasted lemon over everything and add parsley.

Cajun Chicken and Rice With Peppers

If your family likes a little kick, this is the one. Smoky Cajun seasoning, sweet bell peppers and onion cook down with the rice so every bite has flavor. It tastes like something from a New Orleans kitchen, but it comes together in about 40 minutes on the stove. Quick poll: do you like it mild (A), medium (B) or extra hot with a splash of hot sauce on top (C)?

You will need: 1 1/2 pounds boneless chicken thighs cut in pieces, 1 cup long grain rice, 2 cups chicken broth, 1 bell pepper, 1 onion, 2 celery stalks, 3 cloves garlic, 1 can diced tomatoes, 2 teaspoons Cajun seasoning, 1 tablespoon oil, green onions.

How to make it: 1. Toss the chicken with half the Cajun seasoning and brown it in oil. 2. Add the pepper, onion, celery and garlic and cook 4 minutes. 3. Stir in the rice and the rest of the seasoning. 4. Pour in the tomatoes and broth and bring to a boil. 5. Cover and simmer on low for 20 minutes. 6. Rest 5 minutes, fluff and top with green onions.

Sticky Teriyaki Bowls in One Pot

Skip the takeout line tonight. The chicken simmers right on top of the rice, and a quick homemade teriyaki sauce gets poured over at the end so it stays shiny and sticky. Kids love it, and the leftovers make a great lunch the next day. Add steamed broccoli on the side if you want something green.

You will need: 1 1/2 pounds chicken thighs cut in bite size pieces, 1 1/2 cups jasmine rice, 2 cups water, 1/3 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon grated ginger, 1 tablespoon cornstarch, sesame seeds, green onions.

How to make it: 1. Rinse the rice and add it to a pot with the water. 2. Lay the chicken pieces on top and bring to a boil. 3. Cover and cook on low for 18 minutes. 4. Meanwhile, whisk soy sauce, honey, vinegar, garlic, ginger and cornstarch and simmer in a small pan until thick. 5. Pour the sauce over the chicken and stir gently. 6. Finish with sesame seeds and green onions.

Cheesy Broccoli Chicken and Rice

This is pure comfort in a pot. It tastes a lot like the casserole Grandma made with canned soup, but this version uses real cheddar and milk, and it is ready in 35 minutes. The broccoli goes in near the end so it stays bright green and a little crisp. Be honest: are you the person who eats the crispy cheese from the edges first?

You will need: 1 pound boneless chicken breast cut in cubes, 1 cup long grain rice, 2 1/2 cups chicken broth, 3 cups small broccoli florets, 1 1/2 cups shredded sharp cheddar, 1/2 cup milk, 1 small onion, 2 tablespoons butter, 1/2 teaspoon garlic powder, salt and pepper.

How to make it: 1. Melt butter in a deep skillet and cook the onion and chicken until the chicken is lightly browned. 2. Stir in the rice, garlic powder, salt and pepper. 3. Add the broth, boil, then cover and simmer 15 minutes. 4. Scatter the broccoli on top, cover again and cook 5 more minutes. 5. Stir in the milk and cheese until creamy. 6. Serve hot.

Arroz con Pollo, the Latin American Classic

Arroz con pollo simply means rice with chicken, and families across Latin America and Spain each have their own way of making it. Ours uses sofrito, a little tomato, and a pinch of cumin and oregano. Peas and olives go in at the end. It is the kind of dinner that fills the whole house with a smell that brings everyone to the kitchen.

You will need: 6 chicken thighs, 1 1/2 cups long grain rice, 2 3/4 cups chicken broth, 1 onion, 1 green bell pepper, 3 cloves garlic, 1/2 cup tomato sauce, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon turmeric or a pinch of saffron, 1 cup frozen peas, a handful of green olives, cilantro.

How to make it: 1. Season and brown the chicken in a large pot, then set aside. 2. Cook the onion, pepper and garlic in the drippings until soft. 3. Stir in tomato sauce, spices and rice for 2 minutes. 4. Add broth and nestle the chicken back in. 5. Cover and simmer on low 25 minutes. 6. Stir in peas and olives, cover 5 minutes, then top with cilantro.

Greek Lemon Chicken With Herb Rice

Think of your favorite Greek diner plate, all in one pan. The chicken marinates for just 15 minutes in lemon, garlic and oregano, then bakes on top of the rice. Serve it with a quick cucumber and tomato salad and a spoon of tzatziki. It is fresh, bright and feels a little like a summer vacation, even in October.

You will need: 1 1/2 pounds chicken thighs, juice and zest of 2 lemons, 4 cloves garlic, 2 teaspoons dried oregano, 3 tablespoons olive oil, 1 1/2 cups long grain rice, 2 1/2 cups chicken broth, 1 small onion, fresh dill, feta, cucumber and tomato for serving.

How to make it: 1. Mix lemon juice, zest, garlic, oregano and oil and coat the chicken for 15 minutes. 2. Heat oven to 375F. 3. Cook the onion in an oven safe pan, then stir in the rice. 4. Pour in the broth and any leftover marinade. 5. Set the chicken on top, cover and bake 35 minutes, then uncover for 10. 6. Top with dill and feta.

Creamy Chicken and Wild Rice Soup

When the weather turns cold, this is the bowl you want. Wild rice blend gives it a nutty chew, and a splash of cream makes it rich without being heavy. It is a Minnesota favorite for a reason. Make a big pot on Sunday and you have lunch for days. It tastes even better the next day.

You will need: 1 pound boneless chicken breast, 1 cup wild rice blend, 6 cups chicken broth, 2 carrots, 2 celery stalks, 1 onion, 3 cloves garlic, 3 tablespoons butter, 3 tablespoons flour, 1 cup heavy cream or half and half, 1 teaspoon thyme, salt and pepper.

How to make it: 1. Melt butter in a soup pot and cook the carrots, celery, onion and garlic for 5 minutes. 2. Sprinkle in the flour and stir 1 minute. 3. Slowly add the broth, then the rice, thyme and whole chicken breasts. 4. Simmer covered for 40 minutes, until the rice is tender. 5. Shred the chicken with two forks and return it to the pot. 6. Stir in the cream and season to taste.

Mexican Chicken and Rice Skillet

This is taco night in a skillet. The rice cooks right in salsa and broth, so it turns that classic restaurant orange color. Black beans and corn make it hearty, and a blanket of melted cheese makes it hard to stop eating. Put out sour cream, avocado and lime and let everyone top their own.

You will need: 1 pound chicken breast cut in small pieces, 1 cup long grain rice, 1 3/4 cups chicken broth, 1 cup salsa, 1 can black beans drained, 1 cup corn, 1 packet or 2 tablespoons taco seasoning, 1 cup shredded Mexican cheese blend, 1 tablespoon oil, cilantro, lime.

How to make it: 1. Brown the chicken in oil in a large skillet with the taco seasoning. 2. Stir in the rice for 1 minute. 3. Add broth and salsa and bring to a boil. 4. Cover and simmer on low 18 minutes. 5. Stir in beans and corn, then top with cheese. 6. Cover until the cheese melts and finish with cilantro and lime.

Creamy Coconut Curry Night

Creamy, golden and gently spiced, this curry is a great way to try something new without a long shopping list. Coconut milk keeps it mild and silky, so even kids who say they hate spicy food usually go back for more. The rice cooks in the same pot first, then the curry simmers right on top. Have you ever cooked with coconut milk? Tell us how it went. Love a good bowl of rice? Our stir fry and rice bowl recipes that beat takeout are full of fast ideas too.

You will need: 1 1/2 pounds chicken thighs in pieces, 1 can (13.5 ounces) coconut milk, 1 cup chicken broth, 2 tablespoons curry powder, 1 onion, 3 cloves garlic, 1 teaspoon grated ginger, 1 cup jasmine rice, 1 1/4 cups water, 1 cup spinach, salt, lime, cilantro.

How to make it: 1. Cook the rice with the water in a covered pot for 15 minutes, then scoop it into a bowl. 2. In the same pot, brown the chicken with the onion, garlic and ginger. 3. Stir in curry powder for 1 minute. 4. Add coconut milk and broth and simmer 15 minutes. 5. Stir in spinach until it wilts. 6. Serve over the rice with lime and cilantro.

Chicken, Mushroom and Rice Bake

Earthy mushrooms, tender chicken and rice that tastes like a cozy risotto, without all the stirring. Everything bakes together in one covered dish, so you can set a timer and fold laundry or help with homework. A little parmesan at the end makes it feel special. This one is a favorite on rainy fall nights.

You will need: 1 1/2 pounds boneless chicken thighs, 8 ounces sliced mushrooms, 1 onion, 3 cloves garlic, 1 cup long grain rice, 2 1/4 cups chicken broth, 1 teaspoon thyme, 2 tablespoons butter, 1/3 cup grated parmesan, salt, pepper, parsley.

How to make it: 1. Heat oven to 375F. 2. Brown the chicken in butter in an oven safe pot and set aside. 3. Cook the mushrooms and onion until golden, then add garlic and thyme. 4. Stir in the rice and broth. 5. Set the chicken on top, cover and bake 40 minutes. 6. Sprinkle with parmesan and parsley before serving.

Chicken and Yellow Rice, the Southern Weeknight Hero

In Florida and across the South, chicken and yellow rice is a weeknight staple that shows up at family dinners and church suppers alike. The color comes from turmeric or saffron, and the flavor comes from slow simmering everything together. Some families stir in peas, others add sliced green olives. What does your family put in yours?

You will need: 6 chicken thighs, 1 1/2 cups long grain rice, 3 cups chicken broth, 1 onion, 1 green bell pepper, 3 cloves garlic, 1 teaspoon turmeric, 1 teaspoon cumin, 1 bay leaf, 1 cup peas, 2 tablespoons olive oil, salt and pepper.

How to make it: 1. Brown the seasoned chicken in oil in a large pot, then set aside. 2. Cook the onion, pepper and garlic for 4 minutes. 3. Stir in rice, turmeric and cumin until the rice turns golden. 4. Add broth and bay leaf and return the chicken. 5. Cover and simmer on low 25 minutes. 6. Stir in peas, cover 5 minutes, remove the bay leaf and serve.

Old Fashioned Chicken and Rice Soup

This is the soup that shows up when someone is feeling under the weather, and the one that makes a cold night feel warm. It is simple: carrots, celery, onion, tender chicken and rice in a golden broth. Cook the rice right in the soup, but serve it soon, because rice keeps drinking up the broth as it sits.

You will need: 1 pound boneless chicken breast or thighs, 3/4 cup long grain rice, 8 cups chicken broth, 3 carrots sliced, 3 celery stalks sliced, 1 onion, 2 cloves garlic, 1 teaspoon thyme, 1 bay leaf, 2 tablespoons butter, salt, pepper, parsley, a squeeze of lemon.

How to make it: 1. Melt butter and cook the carrots, celery, onion and garlic for 6 minutes. 2. Add broth, thyme, bay leaf and the whole chicken pieces. 3. Simmer 20 minutes, then lift out the chicken and shred it. 4. Add the rice and simmer 15 minutes. 5. Return the chicken, season and remove the bay leaf. 6. Finish with parsley and a little lemon.

South Carolina Bog, a Pee Dee Classic

Chicken bog is a South Carolina Pee Dee classic, the kind of dish made in giant pots for church dinners, family reunions and hunting camps. The town of Loris even holds a yearly festival called the Loris Bog-Off. It is simple and soulful: chicken, smoked sausage and rice cooked until the rice is soft and a little wet. Many say that boggy texture is how it got its name.

You will need: 4 chicken thighs, 12 ounces smoked sausage sliced, 1 1/2 cups long grain rice, 5 cups water or chicken broth, 1 onion, 2 tablespoons butter, 1 teaspoon black pepper, salt to taste, hot sauce for serving.

How to make it: 1. Simmer the chicken and onion in the water for 30 minutes. 2. Lift out the chicken, pull the meat off the bones and keep 3 1/2 cups of the broth in the pot. 3. Brown the sausage in a skillet and add it to the pot. 4. Stir in rice, butter and pepper and bring to a boil. 5. Cover and cook on low 20 minutes. 6. Stir in the chicken and serve with hot sauce.

Hainanese Style, the Singapore Favorite Made Easy

This dish is a national favorite in Singapore and Malaysia, and once you try it you will understand why. The rice cooks in chicken broth with ginger and garlic, so it tastes rich all by itself. The chicken is gently poached so it stays silky and juicy. Our shortcut version cooks the whole thing in one pot, with a quick ginger sauce on the side.

You will need: 4 boneless chicken thighs, 1 1/2 cups jasmine rice, 2 cups chicken broth, 2 tablespoons grated ginger, 4 cloves garlic, 1 tablespoon sesame oil, 2 green onions, 1 cucumber, soy sauce, chili sauce, salt.

How to make it: 1. Fry half the ginger and garlic in sesame oil in a pot for 1 minute. 2. Stir in the rinsed rice, then add the broth. 3. Lay the salted chicken on top and bring to a boil. 4. Cover and cook on low 20 minutes. 5. Mix the rest of the ginger with green onions and a pinch of salt for the sauce. 6. Slice the chicken and serve with cucumber, soy sauce and chili sauce.

West African Jollof, the Party Favorite

Jollof rice is a party favorite across West Africa, and Nigerians and Ghanaians love to debate whose version is best. The rice cooks in a rich tomato and red pepper sauce until every grain turns a deep orange red. Serve it with the chicken on top and fried plantains on the side. Which side are you on in the jollof debate?

You will need: 6 chicken drumsticks or thighs, 2 cups long grain parboiled rice, 1 can (14 ounces) diced tomatoes, 1 red bell pepper, 1 onion, 1 scotch bonnet or 1/2 jalapeno (optional), 3 tablespoons tomato paste, 2 1/2 cups chicken broth, 2 teaspoons curry powder, 1 teaspoon thyme, 2 bay leaves, 3 tablespoons oil.

How to make it: 1. Blend the tomatoes, bell pepper, half the onion and the hot pepper until smooth. 2. Season and brown the chicken in oil, then set aside. 3. Cook the rest of the onion and the tomato paste for 3 minutes. 4. Add the blended sauce and simmer 10 minutes until thick. 5. Stir in rice, broth, spices and bay leaves, add the chicken, cover tightly and cook on low 30 minutes. 6. Fluff and serve.

Better Than Takeout Chicken Fried Rice

Got leftover rice in the fridge? Then you are 15 minutes from dinner. Cold rice is actually the secret here, because it fries up in separate grains instead of turning mushy. Toss in whatever vegetables you have, a couple of eggs and some soy sauce. This might be the fastest recipe in the whole list.

You will need: 3 cups cooked and chilled rice, 1 pound chicken breast in small cubes, 2 eggs, 1 cup frozen peas and carrots, 3 green onions, 2 cloves garlic, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons vegetable oil.

How to make it: 1. Heat 1 tablespoon oil in a large skillet or wok and cook the chicken until done, then push it to the side. 2. Scramble the eggs in the empty space. 3. Add the rest of the oil, garlic and peas and carrots for 2 minutes. 4. Add the cold rice and press it into the pan to crisp. 5. Stir in soy sauce and sesame oil. 6. Toss with green onions and serve.

Chicken and Rice Porridge for Cozy Mornings

In many Asian homes, a warm bowl of rice porridge, called congee or jook, is what you eat when you need comfort. Rice simmers slowly in broth until it turns silky and thick, and shredded chicken, ginger and scallions go on top. It is gentle, filling and perfect for a slow Sunday morning or a chilly evening.

You will need: 3/4 cup jasmine rice, 8 cups chicken broth or water, 2 boneless chicken thighs, 2 inch piece of ginger sliced, 2 green onions, soy sauce, sesame oil, white pepper, salt.

How to make it: 1. Rinse the rice and add it to a big pot with the broth, ginger and chicken. 2. Bring to a boil, then lower the heat. 3. Simmer with the lid slightly open for 60 to 75 minutes, stirring now and then. 4. Lift out the chicken, shred it and return it. 5. Add more hot broth if it gets too thick and season with salt and white pepper. 6. Top with green onions, a few drops of soy sauce and sesame oil.

Sticky Honey Garlic Glaze Night

Sweet, sticky and garlicky, this is the one picky eaters always ask for again. The chicken gets a quick sear, then simmers in a honey garlic glaze while the rice cooks right underneath. It is ready in 35 minutes and only needs pantry staples. Final poll: which of these 18 will land on your table this week? Tell us your number in the comments.

You will need: 1 1/2 pounds boneless chicken thighs cut in pieces, 1 1/2 cups long grain rice, 2 1/2 cups chicken broth, 1/3 cup honey, 1/4 cup soy sauce, 5 cloves garlic minced, 1 tablespoon butter, 1 tablespoon oil, 1 teaspoon cornstarch, sesame seeds, green onions.

How to make it: 1. Brown the chicken in oil in a deep skillet and set aside. 2. Melt butter in the pan, stir in the rice and garlic for 1 minute. 3. Add broth, bring to a boil, cover and simmer 15 minutes. 4. Whisk honey, soy sauce and cornstarch. 5. Lay the chicken on the rice, pour the glaze over, cover and cook 8 more minutes. 6. Top with sesame seeds and green onions.