This lunch and dinner menu is a complete one-pan meal of seasoned chicken thighs, fluffy rice, vegetables, and lemon. It is inspired by the practical format of home-style chicken and rice dishes found in many cuisines; this version uses familiar pantry seasonings and works for a relaxed family lunch or dinner.

Ingredients

4 bone-in, skin-on chicken thighs, about 1¾ lb (800 g)
1½ teaspoons (9 g) fine salt, divided
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (2 g) sweet paprika
1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium carrot, peeled and diced, about ¾ cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
1½ cups (285 g) long-grain white rice, rinsed and drained
2½ cups (600 ml) low-sodium chicken broth
½ teaspoon (1 g) dried thyme
1 cup (150 g) frozen peas
1 tablespoon (15 ml) lemon juice, plus lemon wedges for serving
2 tablespoons (8 g) chopped fresh parsley

Instructions

Season the chicken. Pat the thighs dry with paper towels. Combine 1 teaspoon (6 g) of the salt, the pepper, and paprika, then rub the mixture over both sides of the chicken. Set aside while you prepare the vegetables and rice; this brief rest is included in the preparation time.
Brown the thighs. Heat the olive oil in a large, deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add the chicken skin-side down and cook for 6–8 minutes, until the skin is deeply golden and releases fairly easily from the pan. Turn and brown the other side for 2 minutes. Transfer chicken to a plate. It will finish cooking later.
Soften the vegetables. Carefully pour off excess fat, leaving about 1 tablespoon (15 ml) in the pan. Reduce the heat to medium. Add the onion and carrot and cook for 4–5 minutes, stirring occasionally, until the onion softens. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant.
Coat the rice. Add the rinsed rice and remaining ½ teaspoon (3 g) salt. Stir for about 1 minute so the grains are coated in the aromatic oil. Pour in the broth and lemon juice, scraping the bottom of the pan to release any browned bits. Bring the liquid to a gentle boil.
Simmer the chicken and rice. Nestle the chicken thighs on top of the rice, skin-side up, along with any juices on the plate. Cover tightly, reduce the heat to low, and cook for 25 minutes. Keep the lid on so the rice cooks evenly; if the pan is bubbling vigorously, lower the heat.
Add peas and finish cooking. Scatter the frozen peas over the rice around the chicken. Cover again and cook for 5–8 minutes, until the rice is tender and the peas are hot. Check the thickest part of each thigh with a food thermometer, avoiding the bone: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If needed, continue cooking and check again in a few minutes.
Rest and serve. Turn off the heat and let the covered pan stand for 5 minutes. Fluff the rice gently with a fork, keeping the chicken skin on top, then scatter with parsley. Serve with lemon wedges.

Tips

Rinse the rice. Rinsing removes some surface starch and helps keep the grains from turning gummy. Drain it well so you do not add excess water to the pan.
Use a well-fitting lid. The rice depends on trapped steam. If your skillet has no lid, cover it tightly with foil, using an oven mitt when handling the hot pan.
Adjust for boneless thighs. Boneless thighs cook faster and may dry out if left in for the full time. Check them after about 18 minutes of covered simmering and remove once they reach 165°F (74°C); let the rice finish covered if it needs longer.
Choose broth carefully. Low-sodium broth lets you control the seasoning. If you only have regular broth, reduce the added salt and taste the rice after cooking.

Serving Suggestions

Serve the chicken and rice straight from the pan with a crisp green salad, sliced cucumber, or simply steamed green beans. A spoonful of plain yogurt or a small dish of pickled vegetables provides a cool, tangy contrast. Put extra lemon wedges on the table so diners can brighten their portions to taste.

For a more substantial meal, add warm flatbread or crusty bread to catch the flavorful juices. This dish is filling on its own, so keep side dishes light if serving it for lunch.

Variations

Use chicken drumsticks: Replace the thighs with four drumsticks of similar total weight. Brown them as directed and check each piece at the end; cook until every piece reaches 165°F (74°C).

Make it meat-free: Omit the chicken and use vegetable broth. Sauté the vegetables, add the rice and broth, cover, and simmer until the rice is tender, about 15–18 minutes, checking your rice package because brands vary. Stir in a drained 15-ounce (425 g) can of chickpeas with the peas so they heat through.

Change the vegetables: Substitute diced red bell pepper for the carrot, or use 1 cup (150 g) of frozen mixed vegetables in place of the peas. Add frozen vegetables near the end so they do not become overly soft.

Add gentle heat: Stir ¼ teaspoon (0.5 g) red pepper flakes into the vegetables with the garlic. For a warmer, earthier flavor, use smoked paprika instead of sweet paprika; it will make the dish taste smokier.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing them into shallow, airtight containers so they cool promptly. Keep refrigerated for 3–4 days. For longer storage, freeze in airtight portions for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat only the portion you plan to eat. Add a tablespoon or two of water or broth, cover, and warm in a skillet over low heat or in the microwave, stirring the rice partway through. Reheat leftovers to 165°F (74°C) throughout, checking with a food thermometer. The chicken skin will soften during storage; for crispier skin, uncover the chicken and briefly warm it separately under a broiler, watching closely.

Frequently Asked Questions

Can I make this with boneless, skinless chicken thighs?
Yes. Brown them briefly, then check for doneness earlier than the bone-in thighs, usually after about 18 minutes of covered cooking. Remove each thigh when it reaches 165°F (74°C). Bone-in pieces provide more flavor to the pan, but boneless thighs make serving easier.

Why is my rice still firm?
The heat may have been too high, the lid may not have sealed well, or the rice may need more liquid. Add 2–3 tablespoons (30–45 ml) hot broth or water, cover, and cook on low for another 3–5 minutes before checking again. Avoid stirring repeatedly, which can break the grains and make them sticky.

Can I use brown rice?
Not as a direct swap in this timing. Brown rice generally needs more liquid and a longer cooking time than white rice, so the chicken could overcook before the grains soften. For best results, cook brown rice separately according to its package directions and serve the chicken and vegetables over it.

Can I prepare the ingredients ahead?
Yes. Chop the onion and carrot and measure the seasonings up to a day ahead, keeping them covered in the refrigerator. You can rinse and drain the rice shortly before cooking. For food safety, keep raw chicken separate from ready-to-eat foods and refrigerate it until you are ready to cook.

Can I make the recipe without peas?
Yes. Leave them out or replace them with an equal amount of frozen corn or finely chopped green beans. Add vegetables that need more cooking time with the carrot, and add tender frozen vegetables near the end.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Lunch and Dinner Menu: One-Pan Chicken and Rice