Evening Meals at Home: One-Pan Chicken and Rice Recipe

This one-pan chicken and rice is a relaxed evening meal made with juicy chicken thighs, long-grain rice, lemon, garlic, and sweet peas. The rice cooks in the same pan as the chicken, taking on the savory broth and herb flavors while keeping cleanup simple.

Ingredients

1 1/2 lb (680 g) boneless, skinless chicken thighs, about 4 to 6 pieces
1 1/2 cups (285 g) long-grain white rice
2 1/4 cups (530 ml) low-sodium chicken broth
1 medium yellow onion (about 150 g), finely chopped
3 garlic cloves (about 9 g), minced
1 cup (145 g) frozen peas, no need to thaw
1 tbsp (15 ml) olive oil
1 tsp (5 g) kosher salt, divided
1/2 tsp (1 g) freshly ground black pepper
1 tsp (2 g) paprika
1 tsp (1 g) dried oregano
1 medium lemon (about 100 g), finely zested and juiced; use 1 tbsp (15 ml) juice in the dish
1/4 cup (15 g) chopped fresh parsley

Instructions

Prepare the ingredients. Heat the oven to 375°F (190°C). Rinse the rice in a fine-mesh sieve under cool water, moving it around with your fingers until the water runs mostly clear; drain it well. Pat the chicken dry. Season it on both sides with about 3/4 tsp of the salt, the pepper, and the paprika. Chop the onion and garlic, zest the lemon, and set everything near the stove. Allow about 20 minutes for this preparation, including the oven preheat.
Brown the chicken. Set a large oven-safe skillet or Dutch oven over medium-high heat and add the olive oil. When the oil is shimmering, lay in the chicken without crowding the pan. Brown for 3 minutes on the first side and 3 minutes on the second; it does not need to cook through yet. Transfer the thighs to a clean plate. If your pan is small, brown them in batches so they color rather than steam.
Soften the aromatics. Reduce the heat to medium. Add the chopped onion and cook for about 3 minutes, stirring and scraping up the browned bits. Add the garlic and oregano and cook for 1 minute, just until fragrant. If the pan looks dry, add a tablespoon of broth rather than extra oil; this also helps loosen any browned pieces.
Toast the rice and add the broth. Stir in the drained rice and remaining 1/4 tsp salt. Cook for 1 minute, stirring so the grains are coated with the oil and aromatics. Pour in the broth and lemon zest, scrape the bottom of the pan, and bring the liquid to a gentle simmer, about 3 minutes. Taste a drop of broth and adjust the salt only if needed, since broth brands vary.
Bake the chicken and rice. Arrange the chicken thighs on top of the rice, along with any juices on the plate. Cover the pan with its oven-safe lid, or seal it snugly with foil, and bake for 25 minutes. Keep the rice at a steady simmer before transferring the pan to the oven; starting with hot liquid helps it cook evenly. Avoid lifting the cover during baking, because escaping steam can leave the rice firm.
Add peas and finish cooking. Carefully uncover the pan, watching for hot steam. Scatter the frozen peas around the chicken and gently fold them into the rice without moving the chicken much. Bake uncovered for 5 minutes. Check the thickest part of each thigh with a food thermometer, avoiding the pan; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If a piece is below that temperature, return the pan to the oven and check again after a few minutes.
Rest and serve. Remove the pan from the oven, cover it, and let it rest for 5 minutes so the rice can finish absorbing moisture. Stir the lemon juice into the rice, fluff gently with a fork, and sprinkle with parsley. Taste and add a little more salt, pepper, or lemon juice if the flavors need balancing. Serve while hot, with the chicken nestled over the rice.

Tips

Use the right pan. A wide, heavy oven-safe skillet or a 3- to 4-quart Dutch oven gives the rice room to cook in an even layer. If the chicken pieces are crowded or the rice is piled deeply, cooking may be uneven. A tight-fitting lid is useful, but a carefully sealed sheet of foil works too; use oven mitts when removing it because trapped steam is very hot.
Keep the rice covered for most of the bake. Rice needs retained steam to soften. If it is still firm after the chicken reaches temperature, transfer the chicken to a plate, stir 2 to 3 tbsp (30 to 45 ml) hot broth into the rice, cover the pan, and bake for another 5 minutes. Check again rather than adding a large amount of liquid at once.
Choose a suitable rice substitution. Basmati rice can replace long-grain white rice in the same amount and gives a more aromatic, separate grain. Brown rice needs substantially more liquid and time, so it is not a direct swap in this schedule. For best results, cook brown rice separately and serve the chicken and peas over it.
Adjust the salt to your broth. Low-sodium broth makes the seasoning easier to control. If using regular salted broth, start with less added salt, then taste the finished rice before serving. Lemon juice brightens the dish, but add it at the end so its fresh flavor does not disappear during baking.

Serving Suggestions

This is a complete meal with chicken, rice, and peas, so it does not need much alongside it. A crisp green salad with a simple vinaigrette adds a cool contrast to the warm, savory pan. Roasted broccoli, green beans, or carrots are also good choices, especially if you want a larger vegetable side. Keep the seasoning on the side dish simple so it does not compete with the lemon and oregano in the rice.

For a more substantial dinner, put out warm flatbread or crusty bread to catch any flavorful broth left in the pan. A spoonful of plain yogurt can be served alongside for a cool, tangy contrast, though it is entirely optional. Add extra lemon wedges and chopped parsley at the table so each person can adjust their portion. If serving guests, bring the skillet to the table on a heat-safe trivet and remind everyone that the handle will stay hot.

Variations

Make it more herb-forward: Replace the oregano with 1 tsp (1 g) dried thyme, or add 1 tbsp (4 g) chopped fresh dill with the parsley. Fresh herbs are best stirred in after baking. Dill gives the meal a brighter, slightly different flavor, while thyme keeps it savory and mellow.

Change the vegetables: Swap the peas for 1 cup (120 g) chopped green beans or diced red bell pepper. Add green beans with the broth so they have time to soften; add diced bell pepper with the onion. For quick-cooking baby spinach, stir in 2 packed cups (60 g) after baking and let the covered pan stand for a few minutes until the leaves wilt.

Use bone-in thighs: Bone-in chicken thighs have a longer cooking time and may not finish on the same schedule. Brown them as directed, then check the thickest part with a thermometer and continue baking as needed until it reaches 165°F (74°C). If the rice is done first, lift out the chicken, cover the rice, and finish the chicken separately so the grains do not become mushy.

Make it dairy-free and gluten-free: The recipe as written contains no dairy. For a gluten-free version, check the label on the chicken broth, since some packaged broths contain gluten-containing ingredients. Use a broth labeled gluten-free if needed; no other ingredient changes are required.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For quicker cooling, divide the chicken and rice among shallow, covered containers rather than leaving the full skillet on the counter. Store in the refrigerator for 3 to 4 days. The rice will firm up as it chills, which is normal. You can freeze portions in airtight freezer-safe containers for about 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat a single portion in the microwave with a splash of broth or water, loosely covered, stirring the rice partway through. On the stovetop, warm it in a covered skillet over low heat with 1 to 2 tbsp (15 to 30 ml) liquid per portion, turning the chicken once so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Heat only the amount you plan to eat, since repeated cooling and reheating can dry the rice and chicken.

Frequently Asked Questions

Can I make this recipe with chicken breasts?

Yes, boneless chicken breasts can be used, but they may cook faster and dry out sooner than thighs. Choose pieces of similar thickness, brown them briefly, and check the thickest part with a thermometer as the baking time nears its end. Remove any piece that reaches 165°F (74°C), then let the rice finish cooking covered if it needs more time.

Why is my rice still hard after baking?

Common causes are a lid that does not seal well, rice that was not drained consistently, or a pan that did not reach a simmer before going into the oven. Check that the oven is fully heated and keep the pan covered for the full 25-minute stage. If the rice is still firm, add a small amount of hot broth, cover, and cook in 5-minute increments.

Can I use brown rice instead of white rice?

Not as a straight substitution in this recipe. Brown rice generally needs more liquid and a longer cooking time, which can overcook the chicken before the grains are tender. Cook brown rice separately according to its package directions, then serve the baked chicken and peas over it or alongside it.

Can I prepare anything ahead of time?

You can chop the onion and garlic, zest the lemon, and measure the seasonings up to a day ahead; refrigerate them in covered containers. The chicken can also be seasoned and refrigerated for several hours, then patted dry if moisture has collected. For the best rice texture, rinse and drain the rice shortly before cooking rather than leaving it wet for a long period.

How do I know the chicken and rice are both done?

Check the chicken with a food thermometer and confirm it has reached 165°F (74°C) at the thickest point. The rice should be tender with no hard, chalky center, and most of the liquid should be absorbed. If the chicken is ready first, remove it and cover it while the rice cooks a little longer with a splash of hot broth.

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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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