Spicy One-Pot Chicken and Rice: A Quick Dinner Delight

I’m going to let you know now that no matter how many times I make this dish, the photos just can’t seem to do this dish justice! I’ve taken pictures of the recipe on a plate, in the pan. I do my best but the photos really can’t capture how scrumptious this chicken and rice made in one pan is!

This is one of my earliest published recipes back when I started on Blogger. Tried and tested, I still follow and love this recipe today. This is always what I fall back on when I am looking to make something quick for dinner. I love all of the tomatoes with the rice and the sweetness they bring, combined with the spice from cayenne pepper. The chicken breast is so tender, juicy, and full of deliciousness!

What I have to say about this dish is that the amount of dishes you’ll have to wash is next to none! I’ve never had the privilege of having a dish washer except for a brief 8 month period when I was living with roommates, so I really can’t stand having to do dishes! My wife can’t stand seeing a dirty dish, so she’ll typically wash the dishes as soon as I’m done with them while I’m cooking to save us time in the evening. I wish there weren’t dishes to do! You’ll basically have to just clean this one pan, a cutting board from the prep, and the plate you’re eating on. For me, it does not get better than that.

I first discovered a one-pot chicken and rice by Tastemade and it blew me away! It’s just so simple and does not have a long ingredient list! Woohoo for that!

You’ll notice my recipe is quite similar to this one. The key difference here is that I’m using chicken breast instead of chicken thighs since they are much lighter and full of pure protein. Plus, this is a great way to learn how to bake juicy chicken in the oven.

The next difference is that I’m seriously loading up on tomatoes here. Like, a lot of tomatoes. I love my tomatoes and this combination is inspired from a Spanish Paella. The tomatoes makes the rice nice and rich red and adds a subtle sweetness which really enhances the spicy flavors of the chicken and the cayenne.

I also really enjoy heat, so instead of smoked paprika, I’m using cayenne pepper and quite a bit of it! Don’t worry, I’ll explain how to customize the spice level based on your preferences soon!

The final reason why I love this recipe is because it’s beginner-friendly! Even if you’re not a beginner, however, you’ll love the convenience and ease of preparation. This was one of the first dishes I ever made for my sister when she first visited me in Canada, and she was hooked! She even made it herself afterward and it turned out great - I was a very proud brother that day!

So let’s get cooking and save you some dishes tonight!

Tools Needed

• Oven safe high-sided skillet
• Cutting board
• Chef's knife
• Measuring spoons
• Wooden spoon
• Plate
• Lid

Ingredients for This Chicken and Rice Made in One Pot!

This list of ingredients may seem long, but they’re simple ingredients that you probably already have in your pantry! These ingredients really work together to add tons of flavor to the dish, so you won’t want to skip out on any of them! Trust me, this dinner still gets ready very quickly, so don’t worry!

• Chicken: I’m using skin-on, boneless chicken breast.
• Olive oil: This is used to sear your chicken on the pan.
• Cayenne pepper: The real show stopper here, used to season the garlic, onions and tomatoes.
• Garlic: To add fragrance to the rice.
• Onions: When they sauté, they’ll become nice and caramelized, which adds a nice sweetness to the rice.
• Red pepper: Adds additional sweetness that nicely complement the onions, as well as some body! Peppers, onions and tomatoes will really go well together! I used to always make this dish without the peppers, but I finally decided to throw them in. I’m glad I did!
• Salt and pepper: Adjust to taste.
• Tomatoes: If you love sauciness like I do, then be sure to use plenty of tomatoes! They’ll add a nice richness to the rice and the chicken!
• White rice: Use a long grain rice here. I’m using Basmati rice, which I recommend. It will cook the best with the chicken and the tomatoes. Make sure your rice is rinsed before adding it to the pan.
• White wine: This is used to de-glaze the pan after cooking the chicken, after you’ve added the rice. You don’t want to miss out on those awesome browned bits because they’re packed with goodness!
• Chicken broth: This is going to add lots of flavor to the rice and chicken. It’s much tastier than plain water!
• Peas: Optional, but I recommend them! Not only do the peas add a nice color, but they add sweetness and a great little crunch! We’ll be adding the peas near the end of our cook time. After about 20 minutes, take the pan out of the oven and add your peas. Return the pan to the oven, and everything will finish cooking together!

How to Make One-Pot Chicken and Rice

This recipe is so perfect to make on a busy weeknight! One pot, a few ingredients, minimal clean-up. That’s a perfect formula for a night when you need to recharge and have some good food practically cook itself! I’m sure this will become a new easy fix for dinner in your home!

Don’t forget that the FULL PRINTABLE RECIPE CARD with all measurements and cook times is available at the bottom of the post, so that you can save this recipe for later!

Preheat the oven to 350 F. You’ll cook the chicken as the oven heats.

Season the chicken. Add salt, pepper and cayenne pepper on the chicken breast.

Cook the chicken. Heat a pan that’s oven-safe (up to 350 F) on medium heat. Add 1 Tbsp of olive oil, then add your chicken to the pan, seasoned side down. I like to season the other side as the chicken is cooking, so go ahead and season the other side of the chicken breast. Sear the chicken for 3-4 minutes on each side until it’s golden brown. Set aside on a plate.

The chicken will finish cooking while baking later.

Add veggies: Now to the same pan, add the remaining olive oil, along with garlic, onions and peppers to the pan and sauté until they are tender. Season with salt, pepper and half of the cayenne pepper. Toast the spices for about a minute, while continuously stirring.

Add tomatoes: Add in chopped tomatoes and the remaining cayenne pepper. Cook until the tomatoes are soft.

Add rice, white wine and chicken broth: Add the rice to the pot and sauté for about a minute. Add the wine to de-glaze the pan, getting all the browned bits from the chicken. Pour the chicken broth and let it come up to a simmer.

Bake: Then, return your chicken to the pot along with any resting juices and nestle it in the rice. Put a lid on the pan and bake covered for 20-30 minutes.

Add peas (optional): Fluff the rice with a fork. If desired, add peas and cook uncovered in the oven for an extra five minutes.

Serve Hot: Garnish with fresh parsley and lemon juice if desired.

Adjusting the Spice Level

I use a combination of paprika and cayenne pepper in this dish for the spice. Paprika being a mild spice while cayenne is much hotter. I use the paprika mostly to add colour to the dish and if you are someone who is sensitive to spice, you can either cut both in half, or prepare the dish with just the Paprika.

Then as you taste the final dish, make the judgement call if you need more or less spice. I want you to enjoy food like you want it, so trust your taste buds and discover and change the dish to your preference, just like I did.