This one-pan chicken and rice dish is a complete, satisfying meal that comes together in about an hour with minimal cleanup. Juicy, golden-brown chicken thighs are nestled into a bed of fragrant rice that cooks in the same pan, absorbing all the savory flavors. It’s a versatile, foolproof recipe that works for busy weeknights or a cozy Sunday dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup (200 g) long-grain white rice
- 1 ½ cups (355 ml) chicken broth, low-sodium
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt, plus more for seasoning chicken
- ¼ tsp black pepper, plus more for seasoning chicken
- 1 cup (150 g) frozen peas, thawed
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook without moving for 5–7 minutes, until the skin is deep golden brown and crispy. Flip and cook for another 4–5 minutes. Transfer the chicken to a plate and set aside. Pour off all but about 1 tablespoon of the rendered fat.
- Reduce heat to medium. Add the diced onion to the skillet and cook, stirring occasionally, for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the rice to the skillet and stir to coat in the fat. Cook for 1–2 minutes, stirring frequently, until the rice is slightly toasted.
- Stir in the chicken broth, thyme, paprika, salt, and pepper. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice. Cover the skillet with a tight-fitting lid.
- Reduce heat to low and cook for 20 minutes, or until the rice is tender and has absorbed the liquid. Check the chicken is fully cooked: the internal temperature should reach 165°F (74°C) as the safe minimum per USDA FSIS, verified with a food thermometer.
- Remove the skillet from heat and let it rest, covered, for 5 minutes. Scatter the thawed peas over the top, cover again, and let sit for another 5 minutes to warm the peas through.
- Fluff the rice with a fork, garnish with parsley, and serve directly from the skillet.
Tips
- Use the right pan: A 12-inch oven-safe skillet with a lid is ideal. If you don’t have a lid, use a baking sheet or foil tightly crimped over the top.
- Don’t stir the rice after adding broth: Stirring can make the rice gummy. Let it cook undisturbed.
- Substitution: No chicken broth? Use water with a bouillon cube, or even vegetable broth. The flavor will be slightly different but still good.
- Make it ahead: You can prep the onions and garlic in advance, and measure the broth and rice, to speed up the process.
Serving Suggestions
This one-pan meal is complete on its own, but you can round it out with a simple green salad dressed with lemon vinaigrette, or some crusty bread to soak up the extra juices. Steamed green beans or roasted carrots also pair well.
Variations
- Vegetable boost: Add sliced mushrooms or diced carrots with the onion. Sauté them until they begin to soften before adding the rice.
- Spice it up: Add ½ teaspoon of cayenne pepper or a pinch of red pepper flakes with the paprika for a little heat.
- Herb swap: Use fresh thyme or rosemary instead of dried. Add them with the broth for a more aromatic flavor.
- Different protein: Replace the chicken thighs with bone-in chicken breasts, but reduce the initial searing time to 3–4 minutes per side, and check for doneness at 165°F (74°C).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3–4 days. To reheat, place a portion in a microwave-safe dish, add a splash of water or broth, cover, and microwave in 1-minute intervals until piping hot (165°F / 74°C). Alternatively, reheat in a skillet over medium-low heat with a little broth, covered, for 5–7 minutes. You can also freeze the dish in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the searing time to 2–3 minutes per side. They will cook faster, so check for doneness after 15 minutes of simmering.
Why is my rice still crunchy? This usually means the heat was too high and the liquid evaporated before the rice cooked through. Make sure you use a low simmer and a tight-fitting lid. If the rice is still crunchy after 20 minutes, add ¼ cup more broth and cook for another 5 minutes.
Can I make this in a rice cooker? Yes, but you’ll need to sear the chicken and sauté the vegetables in a skillet first. Then transfer everything to the rice cooker, add the broth, and cook according to your machine’s settings.
What if I don’t have an oven-safe skillet? Use a regular skillet for the searing and sautéing, then transfer everything to a 9×13-inch baking dish. Cover with foil and bake at 375°F (190°C) for 25–30 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
Can I add other vegetables? Absolutely. Bell peppers, zucchini, or green beans are great additions. Add them with the rice and broth, but adjust the liquid slightly if using watery vegetables like zucchini.
Is this gluten-free? Yes, as long as you use gluten-free chicken broth. Check the label to be sure.
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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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