Easy Single Serve Dinners: One-Pan Chicken and Rice

This easy single-serve dinner is a skillet meal of chicken, rice, vegetables, and a savory broth, portioned for one without leaving a pile of dishes. The rice cooks alongside the chicken, making it a practical weeknight option that can be varied with vegetables and seasonings you have on hand.

Ingredients

1 boneless, skinless chicken thigh, about 5 oz (140 g)
½ tsp (2.5 ml) olive oil
¼ tsp fine salt (about 1.5 g), divided
⅛ tsp black pepper (about 0.3 g)
¼ tsp paprika (about 0.5 g)
¼ cup (40 g) finely chopped yellow onion
½ small carrot, peeled and diced, about ¼ cup (35 g)
½ cup (90 g) long-grain white rice, rinsed and drained
¾ cup (180 ml) low-sodium chicken broth
¼ cup (35 g) frozen peas
1 tsp (5 ml) lemon juice
1 tbsp (4 g) chopped fresh parsley, optional

Instructions

Season the chicken. Pat the chicken thigh dry with paper towels. Season both sides with the pepper, paprika, and half of the salt. Rinsing raw chicken is unnecessary and can spread splashes around the sink.
Brown it. Heat the olive oil in a small, lidded skillet, about 8 inches (20 cm) across, over medium heat. Add the chicken and cook for 3 minutes on each side, until lightly golden; it will finish cooking with the rice. Transfer it to a clean plate.
Soften the vegetables. Add the onion and carrot to the skillet. Cook for 2 minutes, stirring, until the onion begins to soften. If the pan is dry, add a teaspoon of water rather than more oil.
Toast the rice and add broth. Stir in the rinsed rice and remaining salt, coating the grains in the vegetables and pan juices for about 30 seconds. Pour in the broth and scrape up any browned bits. Bring the liquid to a gentle boil.
Simmer with the chicken. Nestle the chicken into the rice. Cover the skillet tightly, reduce the heat to low, and cook for 15 minutes. Keep the lid on so steam stays in the pan; if the liquid boils vigorously, lower the heat to prevent the bottom from scorching.
Add peas and check doneness. Scatter the peas over the rice, cover again, and cook for 5 minutes. Check the thickest part of the chicken with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum temperature for poultry. If it has not reached that temperature, cover and cook for another 2 minutes, then check again. The rice should be tender and the broth absorbed; if the rice needs more time, remove the chicken to a clean plate once it is safely cooked and simmer the rice with a splash of broth until tender.
Rest and finish. Turn off the heat and let the covered skillet stand for 3 minutes. Stir the rice and vegetables gently, then finish with lemon juice and parsley. Serve hot.

Tips

Use a skillet with a close-fitting lid. If the lid lets out a lot of steam, add 1 to 2 tablespoons (15 to 30 ml) extra broth before simmering.
Rinsing the rice removes surface starch and helps keep the grains from turning gluey. Drain it well so extra rinse water does not throw off the liquid ratio.
Boneless chicken breast works, but it can dry out faster. Check its temperature as directed and remove it as soon as it reaches 165°F (74°C).
Do not increase the heat to make the rice cook faster. Low, steady heat gives the rice time to absorb liquid without scorching; add broth a tablespoon at a time if the pan dries before the rice is tender.

Serving Suggestions

This skillet is a complete small meal, with rice, chicken, and vegetables in one serving. For a brighter finish, add extra lemon juice or a few parsley leaves. A side of sliced cucumber, a simple green salad, or steamed broccoli works well if you want more vegetables. Serve with a spoon so none of the flavorful pan juices are left behind.

Variations

Swap the carrot and peas for an equal amount of diced bell pepper, chopped zucchini, or frozen mixed vegetables. Add quick-cooking vegetables with the peas; firmer vegetables should go in with the onion. For a different flavor, replace the paprika with ¼ teaspoon (about 0.5 g) dried thyme, or add a pinch of cumin. Use vegetable broth for a slightly lighter, less chicken-forward flavor, though the browned chicken still seasons the rice.

To make it meatless, leave out the chicken and use vegetable broth. Stir in ½ cup (85 g) drained canned chickpeas with the peas; warm them thoroughly and check the rice for tenderness before serving. If using brown rice, do not swap it one-for-one here: it needs more liquid and a longer cooking time, so follow the package directions and cook the chicken separately to avoid overcooking.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, storing them in a shallow, covered container. Keep refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. You can freeze the cooled portion in a freezer-safe container for up to 2 months for best texture; thaw it in the refrigerator before reheating.

Reheat only the portion you plan to eat. Add a splash of water or broth, cover loosely, and microwave, stirring once, until steaming throughout; check that leftovers reach 165°F (74°C). Alternatively, warm it in a covered skillet over low heat with a little added liquid, stirring occasionally and checking the temperature. Discard food left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make this with chicken breast?
Yes. Use a small boneless breast portion of similar weight, and check the thickest part with a thermometer rather than relying only on the cooking time. It must reach 165°F (74°C); remove it promptly once safe so it does not dry out.

Can I use brown rice?
Not with the same timing and liquid amount. Brown rice generally needs more broth and a longer simmer than white rice, which could overcook the chicken. Cook the rice separately according to its package directions, then serve it with chicken cooked to 165°F (74°C).

Why is my rice still firm?
The heat may have been too high, the lid may not have sealed well, or the skillet may have lost too much steam. Add 1 to 2 tablespoons (15 to 30 ml) broth, cover tightly, and cook over low heat for a few more minutes, checking until tender.

Can I double the recipe?
For two servings, use a larger skillet so the rice and chicken sit in an even layer. Double each ingredient, but allow extra time for the broth to return to a simmer and check both chicken portions for 165°F (74°C). If the pan is crowded, cook in two skillets instead.

Can I use frozen vegetables?
Yes. Add frozen peas or small mixed vegetables near the end of cooking, as directed, without thawing. Larger frozen vegetables may need a little more time; make sure they are hot throughout before serving.

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

Spotted an error? Tell us and we will correct it (corrections policy).