One-Pan & Sheet Pan
One Pan Chicken and Rice
Seared chicken thighs simmer directly on top of the rice as it cooks, so the rice soaks up all the flavorful drippings and turns out richer than if it were made separately. It's a complete dinner in one skillet, with the chicken skin staying crisp even after simmering.
Why you'll love this recipe
- Rice cooks in the same flavorful drippings as the chicken
- One skillet, one pan to wash
- Complete dinner with protein, starch and seasoning in one
- Great for using pantry staples
Instructions
- Pat the chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until deep golden, then flip and sear 2 minutes more. Remove to a plate.
- In the same skillet, cook the onion for 3 minutes in the rendered fat, then add the garlic and cook 30 seconds more.
- Stir in the rinsed rice, chicken broth, paprika, thyme, and remaining salt and pepper, scraping up any browned bits from the bottom of the pan.
- Nestle the chicken skin-side up on top of the rice mixture. Bring to a simmer, then cover, reduce heat to low, and cook for 20-22 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
- Stir in frozen peas if using during the last 5 minutes, letting them warm through. Garnish with parsley before serving.
How to tell it's done
Check two things at the 20-minute mark. Tilt the pan slightly: no liquid should pool at the edge, and the rice on top should be tender with no hard center. The thickest thigh should read at least 165°F (74°C) near the bone, and 175°F is even better for bone-in thighs. If the chicken is done but the rice is still firm, add 2-3 tbsp of hot broth, cover, and cook 5 minutes more.
Tips for success
- Searing the chicken skin first, then letting it sit on top of the simmering rice, keeps the skin from turning fully soggy.
- Rinsing the rice removes excess starch, which helps it cook up fluffy instead of gummy.
- Resist lifting the lid too often while the rice simmers — consistent steam is what cooks it evenly.
- Swap peas for other quick-cooking vegetables like corn or chopped spinach.
Ingredient notes & swaps
- Pan: use a 12-inch skillet with a tight-fitting lid, or a Dutch oven. A smaller pan stacks the rice too deep and it cooks unevenly.
- Rice: long-grain white or jasmine rice works with this liquid ratio. Basmati can be a little softer. Parboiled rice needs about 5 more minutes.
- Toasting: stirring the rinsed rice in the rendered chicken fat for a minute before adding the broth gives it a nuttier, pilaf-like flavor.
- Seasoning swaps: use cumin and turmeric for a yellow-rice version, or add a strip of lemon zest and some oregano for a Greek-style dish.
Storage & reheating
Refrigerate within 2 hours (cooked rice shouldn't sit out). It keeps for up to 4 days. Reheat portions in the microwave with a tablespoon of water sprinkled over the rice, covered, until steaming hot throughout.
Make ahead & freezing
Dice the onion and mince the garlic ahead. You can sear the chicken up to a day ahead and refrigerate it, then do the rice step when you're ready to cook, adding 3-5 minutes so the cold chicken heats through. The finished dish freezes for up to 2 months, though the rice softens slightly.
What to serve with it
With rice and peas already in the pan, add a green salad with lemon vinaigrette, roasted broccoli, or sliced cucumbers and tomatoes with feta.
Frequently asked questions
Can I use boneless chicken thighs?
Yes, though bone-in gives more flavor to the rice; if using boneless, reduce the simmer time slightly and check for doneness earlier.
Why is my rice undercooked but the chicken is done?
Make sure the rice is fully submerged in liquid before covering, and that the lid fits tightly to trap steam; a loose lid can cause uneven cooking.
Can I use brown rice instead of white?
Yes, but increase the liquid by about 1/2 cup and the simmer time to around 40-45 minutes.
What can I add to this dish for more vegetables?
Diced bell peppers or carrots added with the onion, or frozen peas stirred in at the end, both work well.
Nutrition (per serving)
| Calories | 432 |
| Protein | 28g |
| Carbs | 42g |
| Fat | 17g |
| Sodium | 620mg |
| Sugar | 2g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
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