This one-pan chicken and rice dinner pairs browned chicken thighs with tender rice, onion, bell pepper, and peas in a lightly seasoned broth. It is a practical meal suggestion for dinner because the rice cooks alongside the chicken, keeping cleanup simple while making a satisfying, complete plate.
Ingredients
- 1½ lb (680 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1¼ tsp (7 g) kosher salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium red bell pepper, chopped, about 1 cup (150 g)
- 2 garlic cloves, minced, about 2 tsp (6 g)
- 1 tsp (2 g) smoked paprika
- ½ tsp (1 g) dried thyme
- 1½ cups (285 g) long-grain white rice, rinsed and drained
- 2½ cups (600 ml) low-sodium chicken broth
- 1 cup (130 g) frozen peas
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Pat the chicken thighs dry with paper towels. Season all over with 1 teaspoon (5 g) of the salt and the pepper. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain it well. This removes excess surface starch and helps the grains cook more separately.
- Heat the olive oil in a large, deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Arrange the chicken skin-side down and cook without moving it for 6 to 8 minutes, until the skin is well browned. Turn and brown the other side for 2 minutes. Transfer the chicken to a plate; it will finish cooking with the rice.
- Reduce the heat to medium. Add the onion and bell pepper to the pan and cook for 4 minutes, stirring and scraping up browned bits. Add the garlic, smoked paprika, thyme, and remaining ¼ teaspoon (2 g) salt. Stir for 30 seconds, just until fragrant; avoid letting the garlic scorch.
- Add the drained rice and stir for 1 minute to coat the grains with the seasonings and pan juices. Pour in the broth and bring it to a gentle boil, scraping the bottom of the pan once more. Taste the liquid and adjust the seasoning if needed, remembering that the broth will be absorbed.
- Nestle the chicken thighs skin-side up on top of the rice, along with any juices on the plate. Cover the pan tightly, reduce the heat to low, and simmer for 25 minutes. Keep the lid closed so steam stays in the pan. The rice should be tender and most of the liquid absorbed; if it remains firm, cover and cook for another 3 to 5 minutes.
- Check the thickest part of each thigh with a food thermometer, without touching bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If any piece has not reached that temperature, cover and continue cooking, checking again after a few minutes.
- Scatter the frozen peas over the rice, cover, and cook for 3 minutes, until hot. Remove the pan from the heat and let it stand, still covered, for 5 minutes. Stir the lemon juice into the rice, fluff gently with a fork, and finish with parsley if using. Serve hot.
Tips
- Use a pan with a close-fitting lid and keep the burner low after covering. A loose lid or high heat can make the broth evaporate before the rice is tender; if the bottom begins to catch, lower the heat rather than stirring repeatedly.
- Bone-in thighs stay moist through the simmer, but boneless thighs work too. Brown boneless pieces for about 3 minutes per side, then check them for 165°F (74°C); they may finish before the rice, so remove them temporarily if necessary.
- Long-grain white rice is the best match for the stated broth and cooking time. Brown rice needs substantially more liquid and a longer cook, so do not substitute it without changing the method.
- For a less salty dish, choose low-sodium broth and season gradually. If using salted broth, start with less added salt and taste the finished rice before adding more.
Serving Suggestions
Serve the chicken directly over the rice, with lemon wedges for anyone who wants extra brightness. A crisp green salad dressed with vinegar or a simple side of steamed green beans balances the warm, savory pan meal. For a heartier table, add crusty bread to catch any flavorful juices, though the rice already makes the dish filling.
Variations
For a Mediterranean-style variation, replace the smoked paprika and thyme with 1 teaspoon (2 g) dried oregano, stir in ½ cup (75 g) chopped pitted olives with the peas, and finish with lemon. The result is saltier and more briny, so taste before adding extra salt.
For a meat-free version, omit the chicken and use vegetable broth. Sauté 8 oz (225 g) sliced mushrooms until browned before adding the onion, then follow the rice method. Since there is no chicken to verify, cook until the rice is tender and the liquid is absorbed; add the peas near the end as directed. You can also replace the peas with 1 cup (130 g) thawed frozen corn or diced zucchini, adding zucchini with the pepper so it has time to soften.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing them among shallow, covered containers so they cool promptly. Store for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat, covered in a microwave or in a saucepan with a splash of broth or water, stirring the rice as needed. Heat leftovers to 165°F (74°C) throughout, checking with a food thermometer; reheat only once for best quality. Discard food left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C). Freeze portions in airtight containers for up to 2 months for best texture, and thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but breasts are leaner and can dry out during the rice’s full cooking time. Brown them briefly, then set aside and cook the rice covered for about 18 minutes before returning the breasts to the pan. Cook until the thickest part reaches the USDA FSIS safe minimum of 165°F (74°C); the exact time depends on thickness.
Can I make this with boneless, skinless chicken thighs?
Yes. Brown them for about 3 minutes per side and follow the recipe, checking the thickest piece for 165°F (74°C). Because boneless pieces may cook faster, take them out once safely cooked if the rice needs extra time, then return them to the pan to warm before serving.
Why is my rice still hard or wet?
Hard rice usually means the pan lost too much steam, the heat was too low to maintain a gentle simmer, or the rice was not fully drained and the liquid balance shifted. If it is hard and the pan looks dry, add 2 to 3 tablespoons (30 to 45 ml) hot broth or water, cover, and cook for a few more minutes. If it is wet but tender, uncover and let it stand off the heat for 5 minutes.
Can I prepare the ingredients ahead?
Chop the vegetables and measure the seasonings up to a day ahead, keeping them covered in the refrigerator. For food safety, keep raw chicken sealed on the lowest refrigerator shelf and separate from ready-to-eat ingredients. Cook the dish shortly before serving rather than leaving raw chicken at room temperature.
Can I use frozen chicken?
Thaw chicken safely in the refrigerator before cooking; do not put frozen thighs straight into this recipe, because the rice may finish before the chicken is safely cooked. For a quicker thaw, seal the chicken in a leakproof bag and submerge it in cold water, changing the water every 30 minutes, then cook immediately.
What if I do not have chicken broth?
Use 2½ cups (600 ml) water with a little extra salt and a pinch of dried herbs, or use vegetable broth. The flavor will be milder, so lemon and parsley at the end help brighten the finished dish.
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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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