One-Pan Chicken & Rice Recipe
This One-Pan Chicken & Rice is a comforting, no-fuss dinner where juicy, seasoned chicken cooks together with fluffy, flavorful rice in the same pan. Everything simmers in a savory broth with garlic, herbs, and butter, creating a wholesome, family-friendly meal with minimal cleanup. Easy, hearty, and perfect for busy weeknights!
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