Hey there, fellow food lover! I’m so excited to share with you one of my absolute favorite recipes—One-Pan Chicken and Rice. If you’re anything like me, you love a good, comforting meal that’s easy to make and doesn’t leave you with a mountain of dishes to wash afterward. This recipe checks all the boxes—tasty, filling, and best of all, made with just one pan!
I can’t tell you how many times I’ve made this dish on busy days when I want something quick but still flavorful. It’s the kind of meal that makes you feel like a kitchen pro without spending hours prepping. Plus, it’s so customizable—throw in whatever veggies you have in the fridge, and you’re good to go!
Why You’ll Love This Recipe
What’s not to love about a one-pan meal? You get all the flavors melded together, and cleanup is a breeze. The chicken comes out juicy, the rice perfectly cooked, and the seasonings are just right—nothing too fancy, just a satisfying, hearty meal. Here’s why I think you’ll fall in love with this dish:
- Simple ingredients: You probably already have most of these in your pantry or fridge.
- Easy cleanup: With only one pan to wash, you’ll have more time to relax after dinner.
- Customizable: You can adjust the veggies and seasonings to your taste.
- Quick cooking time: This dish comes together in under an hour—perfect for busy nights!
Ingredients You’ll Need
Before we get into the cooking part, let’s gather what we need. Here’s the list:
- 2 bone-in, skin-on chicken thighs (or any chicken pieces you like)
- 1 cup long-grain white rice
- 2 cups chicken broth (or water, if you prefer)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced (or any color you prefer)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: Frozen peas, corn, or any other veggies you have lying around
Getting Started: Prep Work
This is the part I love about this recipe—it’s so easy to prep! First, let’s give that chicken a little seasoning. I like to season it with salt, pepper, paprika, and a pinch of thyme. You can be as generous as you want with the seasoning—it’s really about what tastes good to you. If you’re a fan of a little extra kick, feel free to add a dash of cayenne or chili powder!
Once the chicken is seasoned, we’re ready to start cooking. Heat up that pan, and let’s get to it!
Step 1: Sear the Chicken
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. We want that oil nice and hot so the chicken skin crisps up beautifully. Place the chicken skin-side down and sear for about 5 minutes. You’re aiming for golden, crispy skin, so be patient! Once the skin looks perfect, flip the chicken over and cook for another 3-4 minutes. It doesn’t have to be cooked all the way through, as we’ll finish cooking it in the next steps.
Once the chicken is seared, take it out of the pan and set it aside for now. Don’t clean the pan—leave all those delicious bits in there. We’ll use them to build flavor in the rice!
Step 2: Cook the Vegetables
Now that the chicken is out of the way, let’s add the onions and garlic to the same pan. You’ll want to cook these for a few minutes until they’re soft and fragrant. The smell of sautéing onions and garlic is one of those things that just makes the kitchen feel like home, right?
Once the onions are soft, toss in the diced bell pepper (and any other veggies you’re using). Let them cook for another 3-4 minutes until they soften up a bit.
Step 3: Add the Rice and Liquid
Now for the fun part—adding the rice! Stir it into the veggie mixture so it can soak up all those tasty juices in the pan. It might seem like a small thing, but this step really helps the rice take on all the flavors from the chicken and veggies.
After the rice is well mixed, pour in the chicken broth (or water, if that’s all you have) and add in the thyme, paprika, and a pinch of salt and pepper. Stir everything together and bring it to a simmer.
Step 4: Return the Chicken to the Pan
It’s time to bring the chicken back! Place it skin-side up on top of the rice. Cover the pan with a lid (or foil if you don’t have a lid) and let everything simmer gently. You want the rice to cook through and absorb all the broth, while the chicken finishes cooking through. This will take about 25-30 minutes.
You can check the chicken’s internal temperature to be sure it’s fully cooked—it should read 165°F (75°C) in the thickest part.
Step 5: Final Touches
Once everything is cooked through, it’s time to uncover the pan. I like to give the rice a quick fluff with a fork to make sure it’s nice and loose. If you’re feeling fancy, throw in some frozen peas (or whatever frozen veggies you have) and let them cook in the hot rice for a couple of minutes.
Give everything a final taste check for seasoning. Adjust with a little extra salt, pepper, or even a squeeze of lemon if you’re in the mood for some brightness.
Tips for the Perfect One-Pan Chicken and Rice
- Use bone-in, skin-on chicken: This keeps the chicken juicy and flavorful. If you use boneless skinless chicken, the cooking time will be shorter, and you might need to adjust the liquid.
- Don’t skip the searing: Searing the chicken helps create that crispy skin and adds a ton of flavor to the dish.
- Customize the veggies: Don’t have a red bell pepper? No problem! You can use any vegetables you have—zucchini, carrots, or even some greens like spinach will work great.
- Add a little extra flavor: A splash of lemon juice or a sprinkle of fresh herbs like parsley can really bring this dish to life at the end.
Why This Recipe is a Winner
This One-Pan Chicken and Rice is the kind of meal that makes busy nights a little easier and a lot more delicious. Whether you’re feeding a family or cooking for one (with leftovers to spare!), it’s a crowd-pleaser. The best part? It’s flexible. You can swap out ingredients, add your favorite spices, or even make it a bit spicier if that’s what you like.
I love how this recipe always turns out well. The chicken is tender, the rice is flavorful, and there’s no fuss. Just simple ingredients, easy steps, and a tasty, hearty meal that satisfies.
Final Thoughts
So there you have it—an easy, delicious One-Pan Chicken and Rice recipe that you can make any night of the week. I promise it’s a crowd-pleaser, and I’m pretty sure it’ll become one of your go-to meals when you’re short on time but still want something amazing to eat. And, as always, feel free to get creative with it. That’s the fun part about cooking!
I’d love to hear how it turns out for you—let me know if you make any fun twists on the recipe or what veggies you use. Happy cooking, and don’t forget to enjoy the process!
one pan chicken and rice recipe
Ingredients
- 2 bone-in skin-on chicken thighs (or any chicken pieces you like)
- 1 cup long-grain white rice
- 2 cups chicken broth or water, if you prefer
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced (or any color you prefer)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: Frozen peas corn, or any other veggies you have lying around
Instructions
Step 1: Sear the Chicken
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. We want that oil nice and hot so the chicken skin crisps up beautifully. Place the chicken skin-side down and sear for about 5 minutes. You’re aiming for golden, crispy skin, so be patient! Once the skin looks perfect, flip the chicken over and cook for another 3-4 minutes. It doesn’t have to be cooked all the way through, as we’ll finish cooking it in the next steps.
- Once the chicken is seared, take it out of the pan and set it aside for now. Don’t clean the pan—leave all those delicious bits in there. We’ll use them to build flavor in the rice!
Step 2: Cook the Vegetables
- Now that the chicken is out of the way, let’s add the onions and garlic to the same pan. You’ll want to cook these for a few minutes until they’re soft and fragrant. The smell of sautéing onions and garlic is one of those things that just makes the kitchen feel like home, right?
- Once the onions are soft, toss in the diced bell pepper (and any other veggies you’re using). Let them cook for another 3-4 minutes until they soften up a bit.
Step 3: Add the Rice and Liquid
- Now for the fun part—adding the rice! Stir it into the veggie mixture so it can soak up all those tasty juices in the pan. It might seem like a small thing, but this step really helps the rice take on all the flavors from the chicken and veggies.
- After the rice is well mixed, pour in the chicken broth (or water, if that’s all you have) and add in the thyme, paprika, and a pinch of salt and pepper. Stir everything together and bring it to a simmer.
Step 4: Return the Chicken to the Pan
- It’s time to bring the chicken back! Place it skin-side up on top of the rice. Cover the pan with a lid (or foil if you don’t have a lid) and let everything simmer gently. You want the rice to cook through and absorb all the broth, while the chicken finishes cooking through. This will take about 25-30 minutes.
- You can check the chicken’s internal temperature to be sure it’s fully cooked—it should read 165°F (75°C) in the thickest part.
Step 5: Final Touches
- Once everything is cooked through, it’s time to uncover the pan. I like to give the rice a quick fluff with a fork to make sure it’s nice and loose. If you’re feeling fancy, throw in some frozen peas (or whatever frozen veggies you have) and let them cook in the hot rice for a couple of minutes.