Chicken One Pot Dinner 🐔

Melissa Jo

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Four years ago, I posted a one pot chicken and rice recipe that took off like wildfire—over 500,000 likes later, it’s still one of the most loved meals I’ve ever shared. So I brought it back, gave it a little extra love, and now it’s even more flavorful, comforting, and easy to make.

This Chicken One Pot Dinner is made with juicy, skin-on, bone-in chicken, deeply seasoned with Creole spices, garlic, and paprika. Everything simmers together with chopped veggies, white wine, tomato paste, and fluffy long grain rice in a single oven-safe skillet. The result? A bold, comforting, no-fuss chicken and rice dinner that’s crispy on top, tender inside, and packed with flavor in every bite.

Whether you’re feeding your family or just want something cozy and satisfying on a weeknight, this easy chicken and rice recipe is your new go-to. Fewer dishes, big flavor, and leftovers you’ll actually want, yes, please.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients

4-5 chicken thighs skin-on bone-in
1 cup of rice long grain white rice
1 & ½ cups of water & 1 tsp of Better than Bouillon Base OR- 1 & ½ cups of chicken stock
1 large yellow onion chopped
8 cloves of garlic chopped
1 red orange or yellow bell pepper
1 cup of white wine
1/2 tsp. crushed red pepper flakes
1-2 tbsp of tomato paste
1 packet of Sazon
Salt & pepper to taste

Fats for pan:

1-2 tbsp of canola or olive oil
Seasoning for chicken rub:
1 tbsp of Tony’s Creole
1 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
Black pepper to taste

Equipment

1 Hex Clad Pan

Method

Preheat oven to 400 degrees
Chicken thighs should be room temperature and patted dry of any moisture. Season your chicken with the seasonings for chicken rub. Let them settle into the chicken about 30 minutes before browning.
Chop up all of the vegetables into small pieces. Mince your garlic.
Add canola or olive oil to a skillet with high sides (oven safe skillet) and brown the chicken starting with the skin side down first. Brown about 5 minutes per side and don’t mess with it! Leave it to get nice and crispy.
Remove the chicken once browned and add all of the vegetables into the same skillet. Add the garlic once the other vegetables are about half way through cooking (once the onions are translucent) saute all of the veggies until they are golden.
Next add the rest of the seasoning and the tomato paste. Saute a few minutes.
deglaze the skillet with the white wine
Then add the chicken stock and the rice. Bring to a boil. (If you don’t have Better than bouillon then substitute 1 & ½ cups of chicken stock in place of the bouillon and water)
Once the dish is boiling add the chicken on top of the mixture and all of the juices (drippings)that settled into the plate.
Cover with an oven safe lid and pop into the oven and bake at 400 degrees for 35-40 minutes.
Remove from the oven and fluff up the rice with a fork.
If you want crispy skin chicken then remove the chicken from the dish and add separately back into the oven for about 2-3 minutes on broil
Serve and enjoy the most delicious dinner!