Easy One Pot Dinner Recipes – Simple, Cozy, and Weeknight-Friendly

If you’re tired after a long day and still want a warm, satisfying meal, one pot dinners are the answer. They’re quick to prep, easy to clean, and full of flavor. You can toss everything in one pot, let it simmer, and spend the rest of the time relaxing.

These recipes are flexible, so you can use what you already have in the fridge. Below, you’ll find a simple one pot chicken and rice recipe, plus tips, swaps, and answers to common questions.

What Makes This Recipe So Good

• Minimal cleanup: Just one pot from start to finish.
• Budget-friendly: Uses pantry staples like rice, broth, and frozen veggies.
• Balanced and hearty: Protein, carbs, and veggies in every bite.
• Customizable: Swap the protein, change the veggies, or add extra spices.
• Great for leftovers: Tastes even better the next day.

What You’ll Need

• 1 tablespoon olive oil (or butter)
• 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice (rinsed)
• 2 cups low-sodium chicken broth
• 1 cup mixed vegetables (frozen peas and carrots work great)
• 1 bell pepper, diced (optional)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1/2 lemon (optional, for brightness)
• Fresh parsley, chopped, for garnish (optional)
• Grated Parmesan (optional, for serving)

Instructions

1. Warm the pot: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
2. Brown the chicken: Add chicken, salt, and pepper. Cook 4–5 minutes, stirring once or twice, until lightly golden on the edges.
3. Build flavor: Add onion and bell pepper.Cook 3 minutes until softened. Stir in garlic, paprika, and thyme; cook 30 seconds until fragrant.
4. Add rice: Stir in the rinsed rice so it’s coated with the seasonings and oil. Toast 1 minute.
5. Pour in broth: Add chicken broth.Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil.
6. Simmer: Reduce heat to low, cover, and cook 15–18 minutes, until rice is tender and most liquid is absorbed.
7. Add veggies: Stir in mixed vegetables. Cover and cook 3–5 minutes more, until the veggies are warmed through.
8. Finish: Turn off heat.Stir in lemon juice. Taste and adjust salt and pepper. Sprinkle parsley and Parmesan if you like.
9. Serve: Fluff with a fork and spoon into bowls.Keep the pot on the table for easy seconds.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove with a splash of broth or water, or microwave in 60–90 second bursts, stirring between intervals.

Why This Is Good for You

• Balanced nutrition: You get protein from chicken, complex carbs from rice, and fiber plus vitamins from vegetables.
• Lower sodium option: Using low-sodium broth keeps the salt in check while still delivering flavor.
• Portion control: Everything is mixed together, making it easy to serve sensible portions and add extra veggies if needed.
• Easy to lighten up: Swap in brown rice or quinoa, or use more vegetables and less rice for a lighter bowl.

Common Mistakes to Avoid

• Skipping the rinse: Unrinsed rice can be overly starchy and gummy. Rinse until water runs mostly clear.
• Overheating the simmer: A rolling boil can scorch the bottom and undercook the rice.Keep it low and gentle.
• Lifting the lid too often: Steam escapes, and the rice won’t cook evenly. Peek only once near the end.
• Not adjusting liquid: Different rice and pans vary. If the pot looks dry and rice is still firm, add 1/4 cup broth and continue cooking.
• Adding delicate veggies too early: They’ll go mushy.Stir them in near the end.

Alternatives

• Protein swaps: Use turkey, ground chicken, Italian sausage, or chickpeas for a vegetarian option.
• Grains: Try jasmine or basmati rice for fragrance. For brown rice, add more broth and cook longer (about 35–40 minutes). Quinoa cooks faster; use a 1:1.75 quinoa-to-broth ratio and simmer about 15 minutes.
• Flavor profiles:
  • Mexican-style: Add chili powder, cumin, corn, and black beans.Finish with lime and cilantro.
  • Italian-style: Use Italian seasoning, sun-dried tomatoes, spinach, and Parmesan.
  • Curry-style: Stir in curry powder or paste, coconut milk in place of some broth, and peas.
• Veggie boosts: Zucchini, mushrooms, kale, or broccoli florets work well. Add sturdier veggies earlier and tender ones later.
• Dairy-free: Skip Parmesan and finish with olive oil and lemon zest for brightness.

FAQ

Can I use rotisserie chicken?

Yes. Stir in shredded rotisserie chicken during the last 5 minutes so it warms through without drying out.

Reduce the initial salt slightly since rotisserie chicken is seasoned.

What if I only have short-grain rice?

It will work, but the texture will be creamier and slightly stickier. Use the same liquid to start, then add a splash more if needed.

Can I make this in an Instant Pot?

Yes. Sauté the chicken, onion, and spices on Sauté mode.

Stir in rice and broth, then cook on High Pressure for 4 minutes (for white rice). Quick release, stir in veggies, and let the residual heat warm them.

How do I prevent soggy rice?

Rinse the rice, keep the heat low during the simmer, and measure the liquid accurately. Let the pot rest off heat for 5 minutes before fluffing.

Is this gluten-free?

It can be.

Use gluten-free broth and check spice blends for hidden gluten. Rice and whole spices are naturally gluten-free.

Can I double the recipe?

Yes, if your pot is large. Add a few extra minutes to the simmer and avoid overfilling so the rice cooks evenly.

Wrapping Up

One pot dinners make weeknights easier and tastier.

This simple chicken and rice version is cozy, flexible, and budget-friendly, and it relies on ingredients you likely have on hand. Use the tips and swaps above to make it your own, and don’t stress about perfection. With a single pot and a handful of pantry staples, you’ve got a complete meal the whole table will enjoy.