One pan meals stay popular on homeandfiesta because they cut stress and save time. This One Pan Chicken and Rice Recipe follows that same style. You sear the chicken, add rice, pour broth, and let everything cook in one skillet. The chicken stays tender. The rice absorbs all the flavor. Cleanup stays light.
This guide explains what the dish is, what you need, how to make it, and why the recipe works. You’ll also find common FAQs, tips, and serving ideas.
One Pot Chicken and Rice
What Is One-Pan Chicken and Rice?
One-Pan Chicken and Rice is a stovetop meal cooked in a single skillet. The rice cooks in broth and spices under the chicken, so everything finishes at the same time.
The dish tastes simple and steady. It works for weeknights because it needs basic ingredients and hands-off cooking once the skillet is covered.
Most versions use chicken thighs or breasts, white rice, broth, onions, and garlic. You can adjust the seasoning based on what you have. You can also add vegetables to round out the meal.
Ingredients You Need
- 1½ lbs chicken thighs or breasts (about 4 pieces)
- 1 cup white long-grain rice (uncooked)
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil or any cooking oil
Optional add-ins:
- 1 cup peas (frozen works)
- 1 cup diced carrots
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice or lemon wedges
Step-by-Step: One-Pan Chicken & Rice
- Prep ingredients
Cut chicken if needed. Dice the onion. Mince the garlic. Measure rice and broth. Pat chicken dry and season both sides with 1 tsp salt, ½ tsp pepper, and 1 tsp paprika. - Heat the pan
Use a large, wide skillet with a tight-fitting lid. Add 2 tbsp oil and heat over medium-high until shimmering. - Sear the chicken
Place chicken in the hot skillet skin-side down (if using skin). Cook 4–5 minutes without moving it, until golden. Flip and cook 3–4 minutes. Remove chicken to a plate. (It will finish cooking in the pan.) - Cook the aromatics
Lower heat to medium. Add the diced onion to the same skillet. Sauté 3–4 minutes until soft. Add the minced garlic and cook 30 seconds, stirring so it does not burn. - Toast the rice
Add 1 cup white long-grain rice. Stir for 1 minute so the rice coats in oil and picks up the browned bits from the pan. - Add the liquid
Pour in 2 cups chicken broth. Stir once to combine. Scrape any browned bits from the pan so the flavor mixes into the liquid. - Nestle the chicken
Place the seared chicken pieces on top of the rice. The chicken should sit in the liquid but not be fully submerged. - Simmer, covered
Bring to a low simmer. Reduce heat to low, cover, and cook 18–20 minutes. Do not lift the lid while it’s cooking. The rice should absorb the liquid and the chicken will finish cooking. - Check doneness
After 18–20 minutes, check the rice. It should be tender and the liquid absorbed. Check chicken with a thermometer — it should read 165°F (74°C) at the thickest part. If rice is still firm, add 1/4 cup broth and cook 3–5 more minutes covered. - Add quick vegetables (optional)
If using peas, stir in 1 cup frozen peas in the last 2 minutes of cooking so they heat through. For diced carrots, add them with the rice so they cook fully. - Rest
Turn off the heat. Keep the pan covered and let sit 5–8 minutes. This finishes steaming the rice and firms the chicken slightly. - Finish and serve
Remove the chicken, fluff the rice with a fork, and spoon rice onto plates. Slice or serve chicken whole on top. Sprinkle 2 tbsp chopped parsley and a squeeze of lemon if you like.
Quick tips
- Don’t crowd the pan when searing. Work in batches if needed.
- Use a heavy-bottomed skillet for even heat.
- If you prefer oven finish: after step 8, transfer the covered skillet to a 375°F oven for 15–20 minutes.
- For brown rice, use 2 1/2 cups broth and cook 35–40 minutes.
Why This Recipe Works
This recipe works because each step builds flavor without extra effort.
The chicken browns first.
This step makes the surface crisp and adds flavor to the rice through the browned bits.
The rice cooks in broth and seasoning.
This gives you soft, flavored rice without extra pans.
The steam stays locked in.
Keeping the skillet covered lets the rice absorb liquid evenly. You don’t get mushy or dry patches.
You control the add-ins.
You can add peas at the end or simmer carrots with the rice. You don’t need special ingredients.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and rice for up to 2 months.
Reheating: Warm on the stove with a splash of broth or water to loosen the rice.
Microwave: Heat in short intervals and stir between each one so the rice stays warm and even.
Recipe FAQs
1. Can I use brown rice?
You can, but it needs more broth and a longer cook time. Brown rice takes about 40–45 minutes, so add extra broth and keep the heat low.
2. Can I use chicken breasts instead of thighs?
Yes. Just sear them quickly so they don’t dry out. Keep the heat low while the dish simmers.
3. Why is my rice still hard?
It needs more liquid or more time. Add ¼ cup broth and cook a little longer with the lid on.
4. Can I add vegetables?
Yes. Add carrots, bell peppers, or frozen peas. Carrots should cook with the rice. Peas go in at the end.
5. Can I double the recipe?
Yes, but use a larger skillet. Make sure the rice sits in an even layer so it cooks properly.
Conclusion & Next Steps
This One-Pan Chicken and Rice recipe keeps the steps simple and the cleanup low. The chicken cooks in the same skillet as the rice, so the flavor stays in one place. The dish works for weeknights, meal prep, or nights when you want a steady meal without extra work. The seasoning stays mild, but you can adjust it with lemon, herbs, or a pinch of heat.
If you want more easy meals, homeandfiesta has many one-pan ideas that follow the same clear style. You can pair this recipe with roasted vegetables, a quick salad, or keep it as a full meal.
Related Recipes :
One-Pan Chicken & Rice Recipe
Ingredients
- 1½ lbs chicken thighs or breasts about 4 pieces
- 1 cup white long-grain rice uncooked
- 2 cups chicken broth
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil or any cooking oil
Optional add-ins:
- 1 cup peas frozen works
- 1 cup diced carrots
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice or lemon wedges
Instructions
Prep ingredients
- Cut chicken if needed. Dice the onion. Mince the garlic. Measure rice and broth. Pat chicken dry and season both sides with 1 tsp salt, ½ tsp pepper, and 1 tsp paprika.
Heat the pan
- Use a large, wide skillet with a tight-fitting lid. Add 2 tbsp oil and heat over medium-high until shimmering.
Sear the chicken
- Place chicken in the hot skillet skin-side down (if using skin). Cook 4–5 minutes without moving it, until golden. Flip and cook 3–4 minutes. Remove chicken to a plate. (It will finish cooking in the pan.)
Cook the aromatics
- Lower heat to medium. Add the diced onion to the same skillet. Sauté 3–4 minutes until soft. Add the minced garlic and cook 30 seconds, stirring so it does not burn.
Toast the rice
- Add 1 cup white long-grain rice. Stir for 1 minute so the rice coats in oil and picks up the browned bits from the pan.
Add the liquid
- Pour in 2 cups chicken broth. Stir once to combine. Scrape any browned bits from the pan so the flavor mixes into the liquid.
Nestle the chicken
- Place the seared chicken pieces on top of the rice. The chicken should sit in the liquid but not be fully submerged.
Simmer, covered
- Bring to a low simmer. Reduce heat to low, cover, and cook 18–20 minutes. Do not lift the lid while it’s cooking. The rice should absorb the liquid and the chicken will finish cooking.
Check doneness
- After 18–20 minutes, check the rice. It should be tender and the liquid absorbed. Check chicken with a thermometer — it should read 165°F (74°C) at the thickest part. If rice is still firm, add 1/4 cup broth and cook 3–5 more minutes covered.
Add quick vegetables (optional)
- If using peas, stir in 1 cup frozen peas in the last 2 minutes of cooking so they heat through. For diced carrots, add them with the rice so they cook fully.
Rest
- Turn off the heat. Keep the pan covered and let sit 5–8 minutes. This finishes steaming the rice and firms the chicken slightly.
Finish and serve
- Remove the chicken, fluff the rice with a fork, and spoon rice onto plates. Slice or serve chicken whole on top. Sprinkle 2 tbsp chopped parsley and a squeeze of lemon if you like.
Video
Notes
📝 Notes
- Use bone-in, skin-on chicken for extra flavor and juiciness.
- Rinse rice and drain well to prevent clumping and ensure fluffy texture.
- Sauté onions and garlic first to build a rich flavor base.
- Use chicken broth instead of water for a more savory taste.
- Cover pan tightly while cooking to steam the rice evenly.
- Garnish with fresh parsley or thyme for a bright finish.
- Store leftovers in airtight containers in the fridge for up to 3–4 days.
- Reheat gently on the stovetop or in the oven to keep chicken tender.
🍽️ Nutrition Facts (Per Serving)
Calories: 430Carbohydrates: 35g
Fiber: 2g
Sugars: 2g
Protein: 32g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 110mg
Sodium: 550mg
Potassium: 650mg
Calcium: 20mg
Iron: 2.5mg
