One Pan Chicken and Rice Recipe

As a busy home cook, weeknights can often feel like a whirlwind of activity. Between work, errands, and everything else life throws our way, the thought of preparing a wholesome and delicious dinner can sometimes feel overwhelming. That’s why I’m always on the lookout for recipes that are not only incredibly tasty but also incredibly easy to make. And let me tell you, this One Pan Chicken and Rice recipe has become an absolute weeknight staple in our household! From the moment the aroma of sautéed onions and garlic fills the kitchen to the satisfyingly tender chicken and perfectly cooked rice, this dish is a winner. Even my pickiest eater devours it, and the minimal cleanup is the cherry on top. If you’re searching for a comforting, flavorful, and fuss-free meal that the whole family will love, look no further – this is it!

Ingredients

This recipe utilizes simple, readily available ingredients that come together to create a dish bursting with flavor. The beauty of one-pan cooking is its efficiency and the way flavors meld together as everything cooks in harmony. Here’s what you’ll need to gather to create this culinary magic:

• 4 boneless, skinless chicken thighs (or breasts): The star of our dish, chicken provides lean protein and a satisfying heartiness. You have the flexibility to choose between chicken thighs or breasts depending on your preference. Thighs offer a richer flavor and remain wonderfully moist due to their higher fat content, making them incredibly forgiving even if cooked slightly longer. Breasts, on the other hand, are leaner and cook a bit faster, offering a lighter option. For this recipe, I personally lean towards chicken thighs for their depth of flavor and guaranteed tenderness, but both work wonderfully. Consider using organic or free-range chicken whenever possible for enhanced flavor and ethical sourcing.
• 1 cup long-grain white rice: Long-grain white rice is the perfect choice for this one-pan recipe due to its ability to absorb flavors beautifully while maintaining a distinct, fluffy texture. Avoid using short-grain rice, as it tends to become too sticky and mushy in this type of cooking method. Basmati or Jasmine rice would also work well, adding a slightly different aromatic dimension to the dish. Ensure you are using uncooked long-grain white rice for this recipe.
• 2 cups chicken broth (low-sodium recommended): Chicken broth is the liquid base that cooks the rice to perfection and infuses the entire dish with rich, savory flavor. Using low-sodium chicken broth is highly recommended to control the overall saltiness of the dish and allow the other seasonings to shine through. If you only have regular chicken broth on hand, be mindful of your salt additions later in the recipe. For an even deeper flavor profile, consider using homemade chicken broth or stock if you have some available. Vegetable broth can also be used as a substitute for a slightly lighter flavor.
• 1 tablespoon olive oil: Olive oil serves as the primary cooking fat in this recipe, adding a subtle fruity note and facilitating the browning of the chicken and sautéing of the aromatics. Extra virgin olive oil is a great choice for its flavor and health benefits. If you don’t have olive oil, other neutral cooking oils like avocado oil, canola oil, or vegetable oil can be used as substitutes.
• 1 medium onion, chopped: Onion is a foundational aromatic that adds a layer of sweetness and savory depth to the dish. Yellow or white onions work best in this recipe. Ensure the onion is finely chopped so it cooks down evenly and releases its flavors effectively.
• 2 garlic cloves, minced: Garlic is another essential aromatic, contributing a pungent and savory flavor that complements the chicken and rice beautifully. Freshly minced garlic is always preferred for its robust flavor, but pre-minced garlic from a jar can be used for convenience. Adjust the amount of garlic to your preference – some may prefer a more garlicky flavor and can add an extra clove.
• 1 teaspoon paprika: Paprika is a spice derived from dried peppers and adds a subtle smoky and slightly sweet flavor to the chicken. It also contributes a beautiful reddish hue to the dish. You can use regular paprika or smoked paprika for a more intense smoky flavor. Sweet paprika will add a touch more sweetness, while hot paprika will introduce a bit of heat.
• 1 teaspoon dried thyme: Dried thyme is an herb that brings an earthy, slightly minty, and subtly floral aroma to the dish. It pairs wonderfully with chicken and rice and adds a classic savory note. If you have fresh thyme available, you can use about 1 tablespoon of fresh thyme leaves in place of the dried thyme.
• Salt and pepper to taste: Salt and pepper are fundamental seasonings that enhance all the other flavors in the dish. Use kosher salt or sea salt for best results. Freshly ground black pepper is preferred for its brighter flavor compared to pre-ground pepper. Season generously but taste as you go and adjust according to your preference.
• 1 cup frozen peas (optional): Frozen peas add a pop of vibrant green color, a touch of sweetness, and a boost of nutrients to the dish. They are a quick and convenient way to add vegetables. Other frozen vegetables like mixed vegetables, corn, or green beans can also be used as alternatives or additions. If you prefer fresh peas, you can use those as well, adding them during the last few minutes of cooking.
• 1 tablespoon fresh parsley (for garnish): Fresh parsley adds a bright, herbaceous finish to the dish and a touch of visual appeal. It provides a fresh counterpoint to the savory flavors of the chicken and rice. Other fresh herbs like chives, cilantro, or dill can also be used for garnish depending on your preference.

Instructions

This One Pan Chicken and Rice recipe is incredibly straightforward and follows a simple, step-by-step process. The magic lies in layering the flavors and allowing everything to cook together in one pan, minimizing both effort and cleanup. Follow these instructions to create a delicious and satisfying meal:

1. Prepare the Chicken: Begin by prepping the chicken, which is the foundation of our flavorful dish. Take your boneless, skinless chicken thighs (or breasts) and lay them on a clean cutting board. Pat them dry with paper towels – this helps them brown better when searing. In a small bowl, combine the paprika, dried thyme, salt, and pepper. Generously season both sides of each chicken piece with this spice mixture, ensuring they are evenly coated. Don’t be shy with the seasoning – it’s crucial for building flavor into the chicken. Allow the seasoned chicken to sit for a few minutes while you prepare the next steps. This short resting time allows the flavors to penetrate the chicken.
2. Sear the Chicken: Place a large skillet or Dutch oven on the stovetop over medium-high heat. Add the olive oil to the pan and let it heat up until it shimmers – this indicates it’s hot enough for searing. Carefully place the seasoned chicken pieces in the hot skillet, ensuring they are not overcrowded. Overcrowding can lower the pan temperature and prevent proper browning. If necessary, sear the chicken in batches. Cook the chicken for 5-7 minutes per side, or until it is beautifully browned. Searing the chicken creates a flavorful crust and locks in moisture. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the rice. Once browned, remove the chicken from the skillet and set it aside on a plate. Don’t discard any flavorful browned bits left in the pan – these will add depth to the rice.
3. Sauté the Aromatics: In the same skillet you used for the chicken (no need to wash it!), reduce the heat to medium. Add the chopped onion to the skillet and sauté for about 2 minutes, stirring occasionally, until it begins to soften and become translucent. As the onion cooks, it releases its sweet aroma and starts to build the flavor base of the dish. Next, add the minced garlic to the skillet and sauté for another minute, or until fragrant. Garlic cooks quickly and can burn easily, so be sure to keep an eye on it and don’t overcook. The combination of sautéed onions and garlic is essential for creating a flavorful foundation for the rice.
4. Toast the Rice and Deglaze the Pan: Add the long-grain white rice to the skillet with the sautéed onions and garlic. Stir the rice to coat it evenly with the oil and aromatics. Toasting the rice for a minute or two enhances its flavor and helps it cook more evenly. Pour in the chicken broth into the skillet. As you add the broth, use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor from the chicken and searing process and will enrich the rice. Bring the chicken broth and rice mixture to a simmer. Simmering is gentle bubbling, not a rapid boil.
5. Combine and Simmer: Gently return the browned chicken pieces to the pan, placing them on top of the rice. Try to nestle them slightly into the rice mixture. Cover the skillet tightly with a lid. Reduce the heat to low – you want a gentle simmer, not a boil. Simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the chicken broth, and the chicken is cooked through to an internal temperature of 165°F (74°C). Avoid lifting the lid during the simmering process as much as possible, as this releases steam and can affect the cooking time and rice texture. If you are using a Dutch oven, it will retain heat more efficiently than a skillet, potentially requiring slightly less cooking time.
6. Add Peas (Optional) and Rest: If you are using frozen peas, add them to the skillet during the last 5 minutes of cooking. Simply scatter the frozen peas over the rice and chicken. Replace the lid and continue to simmer for the remaining time. Once the cooking time is complete, remove the skillet from the heat. Crucially, let the dish rest, covered, for 5 minutes. This resting period allows the rice to fully absorb any remaining liquid and steam, resulting in perfectly fluffy rice. It also allows the chicken to become even more tender and juicy.
7. Garnish and Serve: After the resting period, remove the lid from the skillet. Fluff the rice gently with a fork. Sprinkle the fresh parsley over the top of the chicken and rice as a garnish. Serve immediately and enjoy this flavorful and satisfying One Pan Chicken and Rice!

Nutrition Facts

(Estimated, per serving, based on standard ingredient quantities and may vary depending on specific ingredient brands and portion sizes)

• Servings: 4
• Calories per serving: Approximately 450-550 calories

Approximate Breakdown per Serving:

• Protein: 40-50g
• Carbohydrates: 40-50g
• Fat: 15-25g

Note: This is a general estimate. For precise nutritional information, you can use a nutrition calculator app or website and input the specific ingredients and quantities you use. This recipe is a good source of protein, carbohydrates, and some vitamins and minerals, especially if you include the optional peas. It’s a balanced meal that can be part of a healthy diet.

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, seasoning chicken)
• Cook Time: 30 minutes
• Total Time: 45 minutes

This recipe is designed for efficiency, making it perfect for busy weeknights. The active cooking time is relatively short, and most of the cooking process is hands-off simmering, allowing you to multitask or relax while dinner cooks itself.

How to Serve

This One Pan Chicken and Rice is a complete meal in itself, but you can enhance your dining experience with some complementary sides and serving suggestions:

• Side Salad: A crisp and refreshing side salad is a perfect accompaniment to the richness of the chicken and rice. A simple green salad with a light vinaigrette dressing provides a welcome contrast in texture and flavor.
• Steamed Vegetables: For an extra boost of vegetables, serve alongside steamed broccoli, asparagus, or green beans. These vegetables cook quickly and add vibrant color and nutrients to the meal.
• Crusty Bread: A warm slice of crusty bread or a baguette is ideal for soaking up the flavorful juices from the chicken and rice.
• Yogurt or Sour Cream: A dollop of plain yogurt or sour cream can add a cooling and creamy element to the dish, especially if you’ve used hot paprika for a touch of spice.
• Lemon Wedges: A squeeze of fresh lemon juice just before serving brightens up the flavors and adds a zesty finish.
• Hot Sauce: For those who enjoy a bit of heat, offer a side of your favorite hot sauce to drizzle over the chicken and rice.

Additional Tips for Perfect One Pan Chicken and Rice

1. Don’t Overcrowd the Pan When Searing Chicken: Searing chicken in batches if necessary is crucial for achieving proper browning. Overcrowding lowers the pan temperature and results in steamed rather than seared chicken. Proper searing is key to flavor development.
2. Use Low-Sodium Broth: Control the salt level by using low-sodium chicken broth. You can always add more salt to taste later, but it’s harder to remove salt if you start with an overly salty broth.
3. Resist Lifting the Lid While Simmering: Keep the lid on tight during the simmering process. Lifting the lid releases steam and can disrupt the cooking process, potentially leading to unevenly cooked rice or longer cooking times.
4. Adjust Liquid if Needed: While 2 cups of broth is usually perfect, rice varieties and stovetops can vary. If the rice seems dry before it’s fully cooked, add a ¼ cup of broth at a time and continue simmering until the rice is tender. Conversely, if there’s too much liquid at the end, you can remove the lid and simmer for a few minutes longer to allow excess liquid to evaporate.
5. Experiment with Flavors: This recipe is a great base for customization. Try adding different spices like cumin, coriander, or curry powder for a different flavor profile. You can also incorporate vegetables like bell peppers, mushrooms, or zucchini along with the onions. Consider adding a splash of white wine or a squeeze of lemon juice to the broth for extra depth of flavor.

FAQ Section: One Pan Chicken and Rice

Q1: Can I use brown rice instead of white rice?

A: While you can use brown rice, it will require a longer cooking time and more liquid. Brown rice takes significantly longer to cook than white rice. You’ll likely need to increase the chicken broth to around 3-4 cups and simmer for approximately 45-50 minutes, or until the brown rice is tender. Keep an eye on the liquid level and add more broth if needed. The texture of the final dish will also be slightly different – brown rice is chewier than white rice.

Q2: Can I use bone-in chicken instead of boneless?

A: Yes, you can use bone-in, skin-on chicken thighs or breasts. Bone-in chicken often adds even more flavor to the dish. However, you may need to adjust the cooking time slightly. Bone-in chicken typically takes a bit longer to cook through. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) near the bone. Searing bone-in chicken might also take a little longer to achieve good browning.

Q3: Can I make this recipe vegetarian or vegan?

A: Absolutely! To make this recipe vegetarian, simply omit the chicken. You can add other protein sources like chickpeas, cannellini beans, or tofu to the pan along with the rice. For a vegan version, ensure you use vegetable broth instead of chicken broth. Consider adding vegetables like diced bell peppers, zucchini, or mushrooms to make it a heartier vegetarian/vegan meal. You could also add a can of drained and rinsed diced tomatoes for extra flavor and moisture.

Q4: How do I store leftovers?

A: Leftover One Pan Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to prevent it from drying out. Ensure the chicken is heated through to an internal temperature of 165°F (74°C) before serving.

Q5: Can I prepare this recipe ahead of time?

A: While this recipe is best served fresh, you can do some prep work ahead of time. You can chop the onions and garlic, and season the chicken earlier in the day. Store these separately in the refrigerator. When you are ready to cook, the preparation will be even faster. Cooking the entire dish ahead of time and reheating it is also possible, but the rice might become slightly softer upon reheating. If preparing ahead, slightly undercook the rice to prevent it from becoming mushy when reheated.

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