One-Pot Chicken and Rice with Fall Vegetables

Name: One-Pot Chicken and Rice with Fall Vegetables
Cook time: 30 min
Yield: 4 servings
Ingredients: 680 g boneless skinless chicken thighs patted dry, cut into large bite-size pieces; 4 g fine salt divided; 1 g black pepper divided; 15 ml olive oil divided; 15 ml olive oil divided; 150 g yellow onion small dice; 120 g carrot small dice; 220 g butternut squash peeled and cut into 1.5 cm cubes; 12 g garlic minced; 1 g dried thyme divided; 1 g dried rosemary crushed, divided; 1 count bay leaf whole; 240 g long-grain white rice rinsed and drained; 720 ml low-sodium chicken broth warm; 4 g fine salt divided; 1 g black pepper divided; 90 g baby spinach stems removed if needed; 15 ml lemon juice freshly squeezed; 8 g parsley chopped

An approachable one-pot dinner with browned chicken thighs, tender rice, and a simple fall vegetable mix. The squash softens into the rice for sweetness, while spinach and herbs keep the finish fresh. It’s designed for a busy home kitchen with minimal cleanup and clear timing.

By Julienne

One-Pot Chicken and Rice with Fall Vegetables

Cook time: 30 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken thighs patted dry, cut into large bite-size pieces
4 g fine salt divided
1 g black pepper divided
15 ml olive oil divided
15 ml olive oil divided
150 g yellow onion small dice
120 g carrot small dice
220 g butternut squash peeled and cut into 1.5 cm cubes
12 g garlic minced
1 g dried thyme divided
1 g dried rosemary crushed, divided
1 count bay leaf whole
240 g long-grain white rice rinsed and drained
720 ml low-sodium chicken broth warm
4 g fine salt divided
1 g black pepper divided
90 g baby spinach stems removed if needed
15 ml lemon juice freshly squeezed
8 g parsley chopped

Instructions

Season the chicken with 4 g salt and 1 g black pepper. Heat 15 ml olive oil in a large pot over medium-high heat. Add the chicken in a single layer and cook until lightly browned on the outside, 4 to 5 minutes total, turning once. Transfer the chicken to a plate; it does not need to be cooked through yet. Chicken is browned on the outside but still raw in the center; fond is forming on the pot bottom.
Reduce heat to medium. Add the onion, carrot, and squash with the remaining 15 ml olive oil. Cook, stirring, for 4 to 5 minutes until the onion softens slightly. Add the garlic, thyme, rosemary, and bay leaf, and cook for 30 seconds until fragrant. Vegetables have started to soften and the garlic smells fragrant, not browned.
Stir in the rice, then add the warm broth and the remaining 4 g salt and 1 g black pepper. Scrape the bottom of the pot to release any browned bits. Return the chicken and any juices to the pot, bring to a boil, then immediately reduce to low and cover. Liquid reaches a gentle boil before being covered; the pot has been deglazed.
Simmer on low for 18 minutes without lifting the lid. If the liquid seems to bubble too aggressively, lower the heat slightly. At the end, the rice should be nearly tender and most of the broth absorbed. Rice is nearly tender and the top looks moist but not soupy.
Remove the lid, scatter the spinach over the top, and cover again for 2 minutes to wilt it. Turn off the heat and let the pot stand, covered, for 5 minutes. Stir in the lemon juice. Taste and adjust with a little more salt or pepper only if needed. If using, finish with parsley before serving. Spinach is wilted, chicken is cooked through, and the rice is tender with no hard center.