Chicken Rice Potatoes: A Cozy Classic All in One

This hearty chicken rice potatoes recipe is your new one-pan wonder! Packed with flavor, spices, and comfort, it’s the perfect dish for weeknights or weekend family dinners.

Chicken rice potatoes—it’s more than just a list of ingredients. It’s the kind of meal that feels like a warm hug after a long day. In our home, this dish is a staple because it’s hearty, flavorful, and comes together in one pot (yes, only one!). Whether you’re wrangling hungry kids or just craving something cozy and comforting, this recipe checks all the boxes.

With juicy chicken, tender potatoes, and perfectly spiced rice, this meal is satisfying without being complicated. If you love the simplicity of rice dishes, try our comforting chicken and yellow rice recipe or explore bold flavors with this jerk chicken and rice recipe. I’ve made it countless times, and every time it brings everyone to the table with smiles.

So pull up a chair, and let’s chat about how to make this delicious dish together. I’ll walk you through the steps, share a few tips from my own kitchen, and help you make a new family favorite.

Main Ingredients Breakdown for Chicken Rice Potatoes

To create this delicious chicken rice potatoes recipe, you don’t need a fancy pantry. Here are the stars of the show:

• Chicken (6–8 pieces) – I use a mix of legs and breasts. Legs offer deep flavor while breasts bring lean protein.
• Potatoes (3–5, chopped into 1-inch chunks) – These soak up all the spices and juices, making every bite rich and satisfying.
• Salt (1 TBSP) – Essential for bringing everything to life.
• Sichuan or crushed whole peppercorns (1 tsp) – Add just the right amount of warm heat.

For the rice base:

• Oil (5 TBSP) – Used to sear the chicken and sauté the aromatics.
• Onion (1, diced) – A base for depth and sweetness.
• Jasmine or Basmati rice (1 cup) – Either variety works well. Jasmine adds aroma, while Basmati stays fluffy. For a twist, check out our reader-favorite chicken fried rice recipes or the restaurant-inspired Benihana chicken fried rice recipe.

Spice blend magic:

• Paprika, garlic powder, brown sugar, cumin, black pepper, salt, turmeric – Each spice adds its own layer to the final flavor.
• Tomato paste (2 TBSP) – For richness and a slight tang.
• Olive oil (2 tsp) – Helps the spices cling to the chicken.

Finishing touch:

• Fresh parsley (1/8 cup, chopped) – Brightens everything up.

Additional Ingredients & Smart Swaps

Cooking should always feel flexible. Here are a few ideas to adapt this chicken rice potatoes recipe to what you have on hand:

• Chicken thighs instead of legs or breasts – Juicier and more forgiving if overcooked.
• Sweet potatoes in place of regular potatoes – A slightly sweeter twist.
• Yellow or red onions instead of white – Use what’s in your kitchen.
• Smoked paprika for a deeper, smoky finish.
• Fresh garlic if you’ve run out of powder—just mince and sauté with the onion.
• Parsley substitute? Try cilantro or green onions for a similar fresh lift.

Have dietary restrictions? You can even go low-carb by skipping the potatoes and doubling the rice, or vice versa! You might also enjoy our chicken and cauliflower rice for a delicious low-carb variation.

Expert Tips for the Best ​Chicken Rice Potatoes (From My Kitchen to Yours)

Let’s talk about how to make this chicken rice potatoes dish not just good—but unforgettable. Here’s what I’ve learned from making it (more times than I can count!):

• Marinate if you can. Even 15–30 minutes lets those spices do their magic. No time? No worries—it’s still tasty, but the flavor will be a bit more mellow.
• Sear the chicken first. It creates that golden crust and deepens flavor in the pan. Plus, all those browned bits? Pure gold for the rice.
• Use a deep, wide pan. A Dutch oven or large skillet with a lid is ideal. You want enough room for everything to cook evenly.
• Don’t over-stir the rice. Once you add the liquid, let it simmer gently. Stirring too much can turn it mushy.
• Let it rest. After cooking, let the dish sit (covered) for about 5 minutes. It helps the flavors settle and the rice finish steaming.
• Balance your flavors. Taste a spoonful before serving. If it needs brightness, add a splash of lemon or a sprinkle of salt.
• Make it ahead. This dish reheats beautifully. Just add a splash of water before reheating to loosen the rice. For even easier prep, check out our chicken and rice crockpot recipe or our cozy slow cooker chicken and rice recipes.

Recommended Cooking Techniques

Here’s a quick guide to ensure your dish turns out just right every time:

• Browning: Sear chicken until golden on both sides.
• Sautéing: Cook onions until translucent and aromatic.
• Simmering: Once rice and potatoes are in, maintain a gentle simmer for tender results.
• Layering: Nestle the chicken on top of the rice and potatoes for even cooking.
• Resting: Let the dish rest, covered, to finish steaming and absorb flavors.

Step-by-Step Instructions

1. Make the spice paste by mixing paprika, garlic powder, brown sugar, cumin, black pepper, turmeric, salt, tomato paste, and olive oil.
2. Rub the paste onto the chicken pieces and let them marinate for at least 15 minutes.
3. In a deep skillet or Dutch oven, heat 3 TBSP oil and sear the chicken until golden brown. Remove and set aside.
4. In the same pan, sauté diced onions and crushed peppercorns until soft.
5. Stir in the rice and potatoes, toasting slightly to absorb flavor.
6. Add 2 cups of water and 1 TBSP salt, then nestle the chicken on top.
7. Bring to a boil, then cover, reduce heat, and simmer for 25–30 minutes.
8. Turn off heat and let it rest, covered, for 5 minutes.
9. Garnish with chopped parsley, then serve hot.

Additional Variations & Cooking Tricks

Want to switch things up? Here are a few creative variations:

• Spicy twist: Add a chopped chili or a dash of cayenne to the spice blend.
• Mediterranean version: Sub turmeric with oregano and add sliced olives. Or follow our Mediterranean chicken rice recipe for a fresh and herb-forward version of this dish.
• Slow cooker option: Sear everything, then transfer to a slow cooker for 4 hours on low.
• Oven finish: After assembling everything in the pan, bake covered at 375°F for 35 minutes.

Also, consider using chicken broth instead of water for extra flavor. And don’t be shy with fresh herbs—thyme or dill could also work wonders!

Frequently Asked Questions about Chicken Rice Potatoes

Let’s Wrap It Up

There you have it—your go-to chicken rice potatoes recipe that’s easy, flavorful, and oh-so-satisfying. Whether you’re cooking for a crowd or just want leftovers for the next day, this dish truly delivers.

Cooking isn’t just about feeding our families—it’s about creating moments, sharing stories, and building traditions. I hope this recipe brings warmth to your kitchen and joy to your table.

Let me know if you try it! I’d love to hear how it turned out. Until next time, keep stirring up love and flavor. Looking for more global inspiration? Try the flavor-packed Mexican chicken and rice recipe.

With warmth,

Chicken Rice Potatoes

This easy one-pan *chicken rice potatoes* dish combines juicy seasoned chicken, fluffy rice, and tender potatoes—all cooked together for a hearty, no-fuss family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 650 kcal

Equipment

• Cast iron skillet or Dutch oven

Ingredients

  

Main Ingredients

• 6–8 pieces chicken (legs, breasts, or a combination)
• 3–5 potatoes peeled, chopped into 1‑inch chunks
• 1 TBSP salt
• 1 tsp Sichuan or crushed peppercorns

Rice Base

• 5 TBSP oil
• 1 onion, diced
• 1 cup jasmine or basmati rice

Spice Blend

• paprika, garlic powder, brown sugar, cumin, black pepper, salt, turmeric
• 2 TBSP tomato paste
• 2 tsp olive oil

Finishing Touch

• 1/8 cup fresh parsley, chopped

Instructions

 

• Mix spices and olive oil to make a paste; rub over chicken pieces and let marinate.
• Heat oil in skillet and sear chicken until golden; set aside.
• Sauté onion and peppercorns in the same pan until soft.
• Add rice and potatoes, stirring to coat in flavors.
• Pour in 2 cups water and salt; nestle chicken on top.
• Bring to a boil, cover, reduce heat, and simmer 25–30 minutes.
• Turn off heat and let stand 5 minutes, covered.
• Garnish with chopped parsley and serve warm.

Notes

This one-pan meal is family-friendly, easy to prep ahead, and leftovers reheat beautifully.

Keyword family-friendly, One-Pot Meal

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