One-Pot Chicken & Rice
A full dinner from one pot, one store trip, and about $2 a plate. Leftovers reheat well for lunch the next day.
35 min · ~$2.10/serving · 4 servings · Everything on this list is available at any major grocery store (Walmart, Aldi, Kroger, etc.)
General suggestion, not medical or nutritional advice. Always check ingredient labels for allergens and consult a physician or registered dietitian before making dietary changes. You use this recipe at your own risk.
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Everything on this list is available at any major grocery store (Walmart, Aldi, Kroger, etc.)
Who's eating?
Feeding 4 people · Est. total: $8.40 (prices vary by store and region)
Ingredients
- 1 lb Boneless chicken thighs
- 1½ cup White rice, uncooked
- 2 cup Frozen mixed vegetables
- 3 cup Chicken broth (or water + bouillon)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 tbsp Cooking oil
Instructions
- Season chicken thighs with half the garlic powder, onion powder, salt, and pepper.
- Heat oil in a large pot over medium-high heat. Brown chicken 3-4 minutes per side, then remove and set aside.
- Add rice to the same pot, stir 1 minute to toast it in the leftover fat.
- Add broth, remaining seasoning, and scrape up any browned bits from the bottom.
- Nestle chicken back into the pot, cover, and simmer on low 15 minutes.
- Stir in frozen vegetables, cover, and cook 5 more minutes until rice is tender and chicken is cooked through (165°F internal).
- Rest 5 minutes off heat, then fluff and serve.
Cost estimate last checked 2026-08-09. Actual prices vary by location and store — this is a planning estimate, not a guarantee.