CHICKEN DINNERS · ONE-PAN MEALS
Paprika-seasoned chicken thighs are seared, then set on top of rice that simmers in broth with onion and garlic. The rice soaks up the browned bits from the pan, and a handful of peas goes in at the end. Everything cooks in one deep, covered skillet.
Jump to Recipe
- Serves
- 4
- Total time
- About 50 minutes
- Pan
- 12-inch deep skillet or braiser, tight lid
- Protein
- About 44 g per serving
- Chicken done at
- 165°F / 74°C (175°F for tender thighs)
Why You’ll Love This Chicken and Rice
- One pan, one cleanup. The chicken, rice and peas all cook in the same skillet.
- Flavorful rice. Toasting the rice in the pan drippings gives it more flavor than rice cooked on its own.
- Forgiving chicken. Thighs stay juicy during the 20-minute simmer.
Ingredient Notes
Boneless, skinless chicken thighs are the best fit here. They stay moist while the rice cooks. Breasts work too; see Substitutions.
Use regular long-grain white rice, rinsed until the water runs mostly clear. Instant, brown or wild rice need different liquid amounts and times.
Low-sodium broth lets you control the salt. Regular broth works if you cut the added salt to ½ teaspoon.
The recipe card below lists every quantity in one place.
How to Make One Pan Chicken and Rice
Sear the chicken and build the base
Season the thighs and brown them on both sides, then cook the onion and garlic in the drippings and toast the rice.
Simmer the rice with the chicken on top
Pour in the broth, nestle the chicken on the rice, cover and cook on low until the rice is tender. Peas go in during the rest.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Keep the lid on. Lifting the lid lets steam escape, and the rice can end up undercooked. Check once near the end of the cooking time.
- Use a heavy pan on low heat. A thin skillet or a burner set too high can scorch the rice before it is tender. If you smell scorching, turn the heat down and add 2 tablespoons of water.
- If the rice is still firm. Add 2 to 3 tablespoons of hot water or broth, cover and cook on low for 5 more minutes.
- Check the chicken. Thighs are safe at 165°F, but they are more tender at 175°F. Check the thickest one with a thermometer.
Substitutions and Variations
- Chicken breasts: Use 1½ lb breasts, halved horizontally into thinner cutlets so they cook through in the same time. Cook to 165°F. The fat and calories will be a little lower.
- Vegetables: Swap the peas for 1 cup of chopped broccoli or spinach, stirred in for the 5-minute rest.
- Cheese finish: Stir ⅓ cup of grated Parmesan into the rice before serving. It is not included in the nutrition estimate.
Serving Suggestions
This is a full meal on its own. Add a green salad or cucumber slices if you want something fresh. For an oven dinner with chicken and vegetables, try the sheet pan chicken and potatoes or the chicken broccoli cottage cheese casserole. Our chicken recipes collection has more weeknight ideas.
Storage, Reheating and Meal Prep
Cool, then refrigerate in covered containers within 2 hours. It keeps for 3 to 4 days, and it portions well into meal-prep containers. Reheat with 1 tablespoon of water per portion, covered, until the center reaches 165°F. Freeze cooled portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Food safety: Cook chicken to at least 165°F / 74°C. Cooked rice should not sit at room temperature for more than 2 hours, so refrigerate leftovers promptly.
One Pan Chicken and Rice
Ingredients
Method
- Pat the chicken dry. Mix the paprika, garlic powder, thyme, 1 teaspoon of the salt and the pepper, and season both sides of the chicken.
- Heat the olive oil in a deep 12-inch skillet with a lid over medium-high heat. Sear the chicken for about 3 minutes per side, until browned. It does not need to be cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the onion and the remaining ¼ teaspoon salt and cook for 3–4 minutes, scraping up the browned bits. Add the garlic and cook for 30 seconds.
- Add the rice and stir for 1 minute to coat it in the oil. Pour in the broth, scrape the bottom of the pan and bring to a boil.
- Nestle the chicken and any juices on top of the rice. Cover tightly, reduce the heat to the lowest setting that keeps a gentle simmer, and cook for 18–20 minutes without stirring. The rice is ready when the broth is absorbed and small steam holes show on the surface; the chicken should read at least 165°F / 74°C. If liquid remains or the rice is still firm, cover and cook for 5 more minutes.
- Turn off the heat. Scatter the peas over the rice, cover again and let rest for 5 minutes. Fluff the rice around the chicken and serve with lemon wedges and parsley.