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Feeding your family delicious, wholesome meals doesn’t have to drain your wallet or take hours in the kitchen. This Budget Chicken and Rice recipe proves that you can create a restaurant-quality dinner for under $6 that tastes like you spent all day cooking. With tender, herb-seasoned chicken thighs resting on a bed of fluffy rice that’s absorbed all those incredible flavors, this one-pot wonder will become your go-to solution for busy weeknights.
Table of Contents
Why This Budget Chicken and Rice Recipe Works
When you’re juggling work, family, and everything in between, you need dinner ideas recipes that deliver big flavor without the big price tag. This recipe checks all the boxes: it uses affordable chicken thighs instead of pricey breasts, transforms basic pantry spices into a flavor-packed seasoning blend, and cooks everything in one skillet to minimize cleanup. The rice cooks directly in the savory chicken drippings and vegetable broth, creating layers of flavor that make this humble dish taste absolutely exceptional.
Ingredients You’ll Need
Here’s everything required to make this budget-friendly masterpiece:
| Ingredient | Quantity | Estimated Cost |
|---|---|---|
| Paprika | 2 tsp | $0.20 |
| Dried oregano | 1 tsp | $0.10 |
| Dried thyme | 1 tsp | $0.10 |
| Garlic powder | 1/2 tsp | $0.05 |
| Onion powder | 1/2 tsp | $0.05 |
| Salt | 1/4 tsp | $0.02 |
| Black pepper | 1/4 tsp | $0.02 |
| Boneless, skinless chicken thighs | 1.25 lbs (4-5 thighs) | $4.59 |
| Cooking oil | 2 Tbsp (divided) | $0.08 |
| Yellow onion | 1 medium, diced | $0.32 |
| Long-grain white rice | 1 cup (uncooked) | $0.32 |
| Vegetable broth | 1.75 cups | $0.23 |
| Fresh parsley | 1 Tbsp chopped (optional) | $0.10 |
Total Cost: Approximately $6.18
Kitchen Equipment You’ll Need
Having the right tools makes this recipe even easier. Here’s what you’ll need:
- Deep Skillet or Frying Pan – A quality frying pan with a tight-fitting lid is essential for even cooking
- Measuring Cups and Spoons – Accurate measurements with a measuring cups and spoons set ensure perfect results
- Mixing Bowl – A small mixing bowl for combining your spice blend
- Sharp Knife – Use chef’s knives for dicing the onion cleanly
- Cutting Board – A sturdy cutting board protects your countertop
- Kitchen Utensils – Keep a spatula or wooden spoon from your kitchen utensils set handy for stirring
Step-by-Step Instructions
Prepare the Seasoning and Chicken
Start by creating your custom spice blend. In a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all spices are evenly distributed. Pat your chicken thighs dry with paper towels, then generously coat both sides with the seasoning mixture, pressing gently to help it adhere to the meat.
Brown the Chicken
Heat 1 tablespoon of cooking oil in your deep skillet over medium heat. Once the oil shimmers and begins to move easily across the pan, add the seasoned chicken thighs. Let them cook undisturbed for 3-4 minutes per side until a golden-brown crust forms. This searing process locks in moisture and creates incredible flavor. Don’t worry about cooking the chicken completely through at this stage it will finish cooking later.
Sauté the Aromatics
Transfer the browned chicken to a clean plate and reduce your heat to medium-low. Add the remaining tablespoon of oil to the same pan, then add your diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and softened. As you stir, you’ll notice the onion’s moisture helping to lift all those delicious browned bits from the bottom of the pan this is called deglazing, and it’s where tons of flavor lives.
Toast the Rice
Add your uncooked rice directly to the pan with the onions. Stir everything together and let the rice toast for 1-2 minutes. This step adds a subtle nutty flavor to your finished dish and helps the grains maintain their structure during cooking.
Add Liquid and Simmer
Pour in the vegetable broth and give everything a good stir, making sure to scrape up any remaining browned bits from the pan bottom. Nestle the chicken thighs back into the skillet, positioning them on top of the rice rather than burying them beneath it. Cover with a tight-fitting lid, increase the heat to medium-high, and bring everything to a full, rolling boil.
Low and Slow Cooking
Once you see vigorous bubbling, immediately reduce the heat to low. Now comes the hardest part resist the temptation to peek! Let the chicken and rice simmer gently for 20 minutes without lifting the lid or stirring. This undisturbed cooking time allows the rice to steam properly and absorb all the flavorful liquid.
Rest and Serve
After 20 minutes, turn off the heat but keep that lid on for an additional 5 minutes. This resting period lets the rice finish absorbing any remaining moisture and ensures perfectly fluffy results. Finally, remove the lid and use a fork to fluff the rice around the chicken. Garnish with freshly chopped parsley if you’re using it, then serve immediately while everything is hot and aromatic.
Pro Tips for Perfect Results
- Use chicken thighs, not breasts – Thighs stay juicier and cost less than chicken breast
- Don’t skip the browning – Those caramelized bits create depth of flavor you can’t replicate
- Keep the lid on – Every time you lift it, you release steam needed for cooking the rice
- Let it rest – Those final 5 minutes off heat prevent mushy or undercooked rice
- Adjust the broth – If you prefer softer rice, add an extra 1/4 cup of liquid
Recipe Variations
Mexican-Style: Replace the herb seasoning with cumin, chili powder, and add diced tomatoes with the broth
Mediterranean Twist: Add olives, sun-dried tomatoes, and use chicken broth instead of vegetable
Asian-Inspired: Swap the herbs for ginger and soy sauce, and finish with green onions and sesame seeds
Veggie-Loaded: Add diced bell peppers, frozen peas, or corn when you add the rice
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of water or broth to prevent drying out. You can also reheat in a covered skillet over low heat, stirring occasionally. This dish freezes well for up to 3 months just thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts are leaner and may dry out more easily. If using breasts, reduce cooking time by 5 minutes and check for an internal temperature of 165°F.
What if I don’t have vegetable broth?
You can substitute chicken broth, beef broth, or even water with a bouillon cube. Each will alter the flavor slightly but will still work perfectly.
Can I use brown rice instead?
Brown rice requires significantly more liquid and cooking time. You’d need to increase the broth to 2.5 cups and simmer for 40-45 minutes instead of 20.
Why is my rice mushy?
You may have used too much liquid or lifted the lid during cooking, releasing essential steam. Stick to the exact measurements and keep that lid on!
Can I make this in advance?
Absolutely! This dish actually tastes even better the next day as the flavors meld together. Prepare it fully, then reheat when ready to serve.
Is this recipe gluten-free?
Yes, as long as you verify your vegetable broth is gluten-free. All other ingredients are naturally gluten-free.
Why You’ll Love This Recipe
This Budget Chicken and Rice is the definition of comfort food that loves you back. At just over $6 for the entire recipe, you’re feeding your family for about $1.50 per serving less than any fast food meal and infinitely more nutritious. The one-pot cooking method means minimal cleanup, and the hands-off simmering time gives you freedom to help with homework, prep a simple side salad, or just relax after a long day. Plus, this recipe is naturally adaptable to whatever you have on hand, making it perfect for using up pantry staples and reducing food waste.
Recommended Kitchen Equipment
- Air Fryer – Perfect for making crispy sides
- Thermomix – Multi-function cooking made easy
- Oven – Essential for any kitchen
- Electric Mixer – Great for desserts
- Food Processor – Chops vegetables in seconds
- Quality Pots – Durable cookware for everyday use
- Frying Pans – Used in this recipe
- Kitchen Utensils Set – Complete your collection
- Cutting Board – Protects your counters
- Chef’s Knives – Sharp and reliable
- Measuring Cups and Spoons – For accurate measurements
- Mixing Bowls – Various sizes for all your needs
- Blender – Smoothies and sauces
- Baking Sheets – Versatile baking essential
Budget Chicken and Rice Recipe: $6 One-Pot Dinner in 45 Minutes
A budget-friendly one-pot meal featuring tender, herb-seasoned chicken thighs and fluffy rice cooked together for maximum flavor. Perfect for easy weeknight dinners that feed the whole family for under $6.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Ingredients
2 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1.25 lbs. boneless, skinless chicken thighs (4–5 thighs)
2 Tbsp cooking oil, divided
1 yellow onion, diced
1 cup long-grain white rice (uncooked)
1.75 cups vegetable broth
1 Tbsp chopped parsley (optional garnish)
Instructions
1. Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
2. Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
3. Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
4. Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
5. Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
6. Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
7. Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
8. Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!
Notes
Use chicken thighs for best flavor and tenderness – they stay juicier than breasts and cost less.
Don’t lift the lid during the 20-minute simmer time or you’ll release essential steam.
Let the dish rest for 5 minutes after cooking for perfectly fluffy rice.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
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