This one-pan chicken and rice is a practical dinner for four adults: browned chicken thighs cook with rice, vegetables, broth, and simple seasonings. It is a flexible, family-style meal that needs no separate pot for the grain, and the vegetables can be swapped to suit what is on hand.
Ingredients
- 4 bone-in, skin-on chicken thighs, about 1¾ lb (800 g)
- 1 teaspoon (5 ml) fine salt, divided
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 teaspoons (10 g)
- 1 teaspoon (2 g) smoked paprika
- 1 cup (190 g) long-grain white rice, rinsed and drained
- 1¾ cups (415 ml) low-sodium chicken broth
- 1 cup (150 g) frozen peas, thawed
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (8 g) chopped fresh parsley, optional
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with ¾ teaspoon (4 g) of the salt and all the pepper. Rinse the rice in a fine-mesh strainer under cool water until the runoff is mostly clear, then drain thoroughly. This removes loose surface starch and helps the grains cook more separately.
- Heat the oven to 375°F (190°C). Choose a wide, oven-safe skillet or shallow Dutch oven with a tight-fitting lid. If you do not have an oven-safe lid, use a double layer of foil for the covered baking step.
- Heat the olive oil in the skillet over medium-high heat. Place the chicken skin-side down and brown for 5 to 7 minutes, until the skin is deeply golden; turn and brown the other side for 2 minutes. Transfer the chicken to a plate. It will finish cooking in the oven, so do not try to cook it through at this stage.
- Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook for about 4 minutes, stirring and scraping up browned bits. Add the garlic and smoked paprika; stir for 30 seconds, just until fragrant. Avoid letting the garlic darken, which can make it taste bitter.
- Stir in the drained rice and the remaining ¼ teaspoon (1 g) salt. Pour in the chicken broth and bring it just to a simmer, scraping the bottom of the pan so the rice is evenly distributed. Turn off the heat. Set the chicken thighs skin-side up on top of the rice; keep the skin above the liquid so it can remain crisp.
- Cover the pan and bake for 30 minutes. Uncover and check that the rice is tender and most of the liquid has been absorbed. If the rice is still firm or looks dry, add 2 to 4 tablespoons (30 to 60 ml) hot broth or water, cover again, and bake for 5 to 10 minutes more. Check the thickest part of each thigh with a food thermometer, avoiding the bone: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Continue baking if needed.
- Remove the pan from the oven. Scatter the peas over the rice, cover, and let stand for 5 minutes; residual heat warms the peas. Stir the lemon juice into the rice and fluff gently with a fork. Rest the chicken for 3 minutes before serving, then finish with parsley if using.
Tips
- Use the right rice: Long-grain white rice is the most dependable choice here. Brown rice needs substantially more liquid and cooking time, so it is not a direct swap; follow the package timing and check the chicken temperature separately.
- Keep the lid on: Trapped steam cooks the rice evenly. Lift the lid only near the end to check doneness, and add a small splash of hot liquid if the grains need more time.
- Make it boneless: Boneless, skinless thighs cook faster and have no crisp skin. Begin checking them after about 20 minutes in the oven, and remove each piece once it reaches 165°F (74°C).
- Mind the pan: A skillet that is too narrow makes a thick rice layer that may cook unevenly. Use a wide pan, or transfer the sautéed rice mixture to a shallow baking dish before arranging the chicken on top.
Serving Suggestions
Serve straight from the pan, making sure each plate gets chicken, rice, and vegetables. A crisp green salad with a simple vinaigrette or steamed green beans adds freshness without much extra work. Offer lemon wedges, hot sauce, or plain yogurt at the table for guests who want a brighter, spicier, or creamier finish. If serving bread, keep portions modest: the rice already makes this a filling main course.
Variations
Swap the red pepper for a chopped carrot or 1 cup (150 g) sliced mushrooms, cooking either with the onion. For a mild herb flavor, stir in ½ teaspoon (1 g) dried thyme with the paprika. If smoked paprika is unavailable, use the same quantity of sweet paprika; the dish will lose its smoky note but will still be well seasoned. You can replace the peas with 1 cup (150 g) thawed corn, adding it at the same point. For a little heat, add a pinch of red pepper flakes with the garlic.
To make the meal with skinless chicken, brown the thighs briefly for color and follow the same temperature check. Chicken breasts are leaner and can dry out if left in the oven for the full time, so check them early and remove them individually when they reach 165°F (74°C). Keep the rice covered while the meat finishes or rests.
Storage and Reheating
Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Store for 3 to 4 days. For longer storage, freeze promptly in airtight, freezer-safe containers; use within about 2 to 3 months for best quality, and thaw overnight in the refrigerator. Do not leave cooked chicken and rice at room temperature for more than 2 hours, or 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 microwave or warm in a covered pan until steaming throughout. Stir the rice partway through microwave reheating, and check that leftovers reach 165°F (74°C). Reheat only once for best quality, and discard food left out beyond the time limits above.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes. They work well, though they will not give you crisp skin. Start checking for doneness after about 20 minutes of baking and use a thermometer to confirm 165°F (74°C); the rice may need more time, so remove the chicken and keep it covered while the grains finish.
Why is my rice still hard?
Rice can remain firm if it was not fully submerged, the lid leaked steam, or the pan was very wide. Add 2 to 4 tablespoons (30 to 60 ml) hot broth or water, cover tightly, and bake for another 5 to 10 minutes. Check again before serving.
Can I prepare this ahead?
You can chop the vegetables, mince the garlic, and measure the dry ingredients up to a day ahead; cover and refrigerate the vegetables. For best texture and food safety, brown and bake the chicken with the rice just before serving rather than leaving raw chicken assembled with the other ingredients.
Can I double the recipe?
Only if you have a pan large enough to hold the chicken in a single layer and the rice at a shallow, even depth. Otherwise, make two batches. A crowded pan can prevent the rice from cooking evenly and may leave some chicken pieces underdone.
Can I make it without an oven-safe skillet?
Yes. Brown the chicken and cook the vegetables and rice in a regular skillet, then transfer everything to a shallow baking dish. Add the broth, arrange the chicken on top, cover tightly with foil, and bake as directed; check the rice and chicken before serving.
Is this recipe gluten-free?
The ingredients listed are generally gluten-free, but check the chicken broth and spice labels for any added ingredients or cross-contact warnings if you are cooking for someone who must avoid gluten. Use a broth labeled gluten-free when needed.
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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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