Chicken
$1.17per plate
Prep
10 min
Chicken · Chicken and Rice
One-Pot Chicken and Rice
Chicken and rice is the definition of a cheap, complete dinner, and doing it in one pot on the stove means the rice cooks in the browned chicken drippings and soaks up all that flavor. Sear the thighs, build the rice around them, cover, and let it steam into a full meal for five. It costs a little over a dollar a plate and dirties a single pan. This is the kind of humble, satisfying dinner that never gets old. For more chicken and rice recipes and other cheap rice dinners, browse our rice dinner recipes collection.
$1.19per plate
Estimated recipe total
$5.97 · serves 5
Cook
30 min
Total
40 min
Serves
5
Recipe from Budget Plates · https://www.budgetplates.com/chicken-and-rice-recipes
Equipment
- Large pot or Dutch oven with a lid
- Instant-read thermometer
- Wooden spoon
Variations
- Stir in a cup of frozen mixed vegetables instead of peas for whatever is on hand.
- Finish with a squeeze of lemon and chopped parsley for a brighter plate.
- Swap the paprika for turmeric and a pinch of cumin for a warmer, earthier version.
1 How to make it
1
Sear the chicken
Season the thighs all over and brown them well in the oil, skin-side down first until deeply golden, about 7 minutes, then flip and sear the other side for 2 to 3 minutes. They finish cooking later on the rice, but a good hard sear builds flavor and gives the bone-in thighs a head start toward doneness. Set them aside; the browned bits left in the pot are the flavor base for the rice.
2
Build the rice
Soften the onion and garlic in the same pot, then stir in the rice and paprika so the grains toast for a minute and pick up the drippings.
3
Simmer covered
Pour in the broth and scrape up the browned bits, then nestle the chicken back on top, skin-side up. Cover and cook on low until the rice is tender and the liquid is absorbed, about 20 minutes. Keep the lid on the whole time so the steam does the work. The thighs are done when the thickest part reaches 165 F on an instant-read thermometer held away from the bone; if they need a little longer, leave the pot covered off the heat for a few minutes and the trapped steam finishes them gently without overcooking the rice.
4
Rest and finish
Stir in the frozen peas, cover off the heat for 5 minutes to warm them and let the rice settle, then serve.
2 Cheaper ingredient swaps
- Boneless thighs or breast. Boneless cooks a little faster; check it a few minutes early. Bone-in adds the most flavor to the rice.
- Brown rice, with more liquid and time. Add a half cup more broth and simmer about 40 minutes for brown rice.
- Add vegetables. Diced carrot or celery with the onion, or a handful of spinach at the end, stretch it further for pennies.
- Make it in the Instant Pot. For a hands-off version, see our Instant Pot chicken and rice, which cooks under pressure in minutes.
3 Budget tips
- Bone-in thighs are one of the cheapest chicken cuts and they flavor the whole pot as the rice cooks.
- Cooking the rice in the chicken drippings means huge flavor for no extra cost and only one pan to wash.
- A cup and a half of dry rice nearly doubles the meal, so a little chicken feeds five.
- Save the bones after dinner to simmer into free broth for the next pot.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. It makes a great next-day lunch.
Freezer
Freeze cooled portions for up to 3 months. The rice softens a little but reheats well.
Reheating
Reheat in the microwave or a covered pan with a splash of broth to bring the rice back to fluffy.
5 Nutrition (per serving)
Calories
360
Protein
22g
Fat
13g
Carbs
38g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep the rice from burning on the bottom?
Cook it on low heat with the lid on and resist stirring or peeking. If your stove runs hot, use a heavy pot and a heat diffuser, and let it rest off the heat at the end to finish gently.
Bone-in or boneless chicken?
Bone-in thighs give the most flavor to the rice and stay juicy, and they are cheap. Boneless works too and cooks a little faster, so check it early.
Can I add vegetables?
Yes. Diced carrot or celery can go in with the onion, and quick vegetables like peas or spinach are best stirred in at the very end so they do not overcook.
How is the price per plate calculated?
Roughly $5.97 for the pot, divided by five servings. Bone-in thighs are the biggest cost, and a family pack lowers the price per pound.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
Cook next
All recipes More Chicken and Rice Dinners
From other tables
All recipes 
