A one-pan chicken and rice dish is the ultimate comfort meal, combining tender chicken, fluffy rice, and aromatic seasonings in a single skillet. It’s an easy, hearty recipe perfect for busy weeknights, yet elegant enough for entertaining.
Ingredients for One-Pan Chicken and Rice
4 bone-in, skin-on chicken thighs (or chicken drumsticks)
1 cup long-grain white rice
2 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 cup frozen peas
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon turmeric (optional, for color and flavor)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
How to Make One-Pan Chicken and Rice
Step 1: Season and Sear the Chicken
Pat the chicken thighs dry with paper towels and season generously with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet or cast-iron pan over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Step 2: Sauté the Vegetables
In the same pan, add the diced onion, carrot, and garlic. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
Step 3: Toast the Rice
Add the rice to the pan with the vegetables. Stir for 1-2 minutes to lightly toast the rice, coating it with the oil and aromatics.
Step 4: Add the Liquid and Seasoning
Pour in the chicken broth and add thyme, turmeric, and an additional pinch of salt. Stir to combine and bring the mixture to a gentle simmer.
Step 5: Return the Chicken to the Pan
Nestle the seared chicken thighs into the rice mixture, skin-side up. Cover the pan with a tight-fitting lid or foil. Reduce the heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
Step 6: Add the Peas
In the last 5 minutes of cooking, sprinkle the frozen peas over the rice and cover the pan again. The heat will steam the peas and keep their vibrant green color.
Step 7: Serve and Garnish
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Garnish with freshly chopped parsley and serve directly from the pan.
Tips for Success
Use bone-in, skin-on chicken for maximum flavor. The rendered fat from the skin enhances the dish.
Rinse the rice before cooking to remove excess starch and prevent clumping.
Adjust the spices to your preference. Add chili flakes for heat or swap thyme for oregano for a different flavor profile.
Why This Dish Works
The beauty of this one-pan chicken and rice dish lies in its simplicity and depth of flavor. The chicken juices infuse the rice as it cooks, creating a savory, cohesive meal. Plus, it minimizes cleanup, making it a go-to for weeknight dinners.
Whether served on its own or paired with a simple salad, this dish is sure to become a favorite in your household.