This one-pan chicken and rice is a practical dinner option: browned chicken thighs cook with rice, vegetables, broth, and gentle spices for a complete, savory meal. The method is easy to adapt to what is in the fridge, and cooking everything in one covered pan keeps cleanup manageable.

Ingredients

4 bone-in, skin-on chicken thighs, about 1¾ lb (800 g)
1 teaspoon (5 g) fine salt, divided, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 1 cup (150 g) finely diced
1 medium red bell pepper, about 1 cup (150 g) diced
2 cloves garlic, about 2 teaspoons (6 g) minced
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) dried oregano
1½ cups (300 g) long-grain white rice, rinsed and drained
2¼ cups (530 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

Instructions

Season the chicken. Pat the thighs dry with paper towels. Season all over with about ¾ teaspoon of the salt and the pepper. Keep raw chicken and its juices separate from the vegetables, cooked food, and utensils that will touch them.
Brown the thighs. Heat the olive oil in a large, lidded, heavy skillet or Dutch oven over medium heat. Place the chicken skin-side down and cook for 6–8 minutes, until the skin is golden and much of the fat has rendered. Turn and brown the other side for 2 minutes. Transfer the chicken to a clean plate; it will finish cooking later.
Soften the vegetables. Pour off excess fat if there is more than about 1 tablespoon left in the pan. Add the onion and bell pepper and cook for 4 minutes, stirring and scraping up browned bits. Add the garlic, paprika, oregano, and remaining ¼ teaspoon salt; stir for 30 seconds. Do not let the garlic burn.
Toast the rice and add broth. Stir in the rinsed rice and cook for 1 minute so the grains are coated in the pan juices. Pour in the broth and bring it to a gentle boil, scraping the bottom once more. Taste the liquid and add a little salt if needed; broth brands vary in saltiness.
Simmer covered. Arrange the chicken thighs skin-side up on top of the rice, along with any juices on the plate. Cover tightly, reduce the heat to low, and cook for 25 minutes. Keep the lid on so steam stays in the pan and the rice cooks evenly.
Check the chicken and rice. Check the thickest part of each thigh with a food thermometer without touching bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, cover and cook for another 3–5 minutes before checking again. The rice should be tender and the liquid absorbed; if it is still firm, add 2 tablespoons (30 ml) hot water, cover, and cook for 3–5 minutes more.
Finish and rest. Transfer the cooked chicken briefly to a clean plate. Fold the peas into the rice, cover, and let them warm for 2 minutes. Stir in the lemon juice and parsley, then return the chicken to the pan. Rest off the heat, covered, for 5 minutes before serving.

Tips

Rinsing the rice removes some surface starch and helps keep the finished grains from becoming gummy. Drain it well so extra rinse water does not change the liquid ratio.
A tight-fitting lid matters. If your skillet’s lid leaks steam, place a sheet of foil over the pan before setting the lid in place, taking care around the hot rim.
Boneless, skinless thighs can be used, but they brown faster and may need less finishing time. Check each piece with a thermometer rather than relying only on the clock.
If the rice sticks or scorches, the heat may be too high. Use the lowest setting that maintains a quiet simmer; avoid stirring during the covered cook, since stirring can make rice sticky.

Serving Suggestions

Serve straight from the pan with a crisp green salad dressed with vinaigrette, or add steamed green beans or roasted broccoli for another vegetable. Offer lemon wedges and extra parsley at the table. The dish is filling on its own, so a simple side of sliced cucumber or tomatoes is enough for a lighter meal.

Variations

For a more Mediterranean flavor, replace the smoked paprika with ½ teaspoon (1 g) ground cumin and stir ¼ cup (35 g) chopped green olives into the rice with the peas. Olives are salty, so reduce the added salt and taste before serving.

For a meat-free dinner, omit the chicken and use vegetable broth. Add one drained 15-ounce (425 g) can of chickpeas with the peas, and cook the rice covered as directed; the result is a vegetable-and-legume rice skillet rather than a chicken dish. You can also swap the bell pepper for 1 cup (100 g) sliced mushrooms, cooking them until their released liquid has mostly evaporated before adding the rice.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. Keep for 3–4 days at 40°F (4°C) or colder. For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator for more even reheating. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat only the portion you plan to eat. Add a splash of broth or water, cover, and warm in a skillet over medium-low heat or in a microwave, stirring the rice partway through. Reheat leftovers to 165°F (74°C) throughout, checking with a food thermometer. Do not use a slow cooker to reheat leftovers.

Frequently Asked Questions

Can I use brown rice?
Brown rice needs more liquid and a longer cooking time than white rice, so it is not a direct swap in this recipe. For reliable results, follow the cooking instructions on the brown-rice package and cook the chicken separately until it reaches 165°F (74°C), then serve it over the rice.

Can I use boneless chicken thighs?
Yes. Use about 1½ lb (680 g) boneless thighs and brown them briefly on both sides. They may cook through sooner than bone-in thighs, so begin checking the thickest piece after about 18 minutes of covered simmering and confirm it reaches 165°F (74°C).

Why is my rice still hard?
The heat may have been too low to maintain a simmer, the lid may have allowed steam to escape, or the pan may have been uncovered. Add 2 tablespoons (30 ml) hot broth or water, cover tightly, and cook for a few more minutes; repeat once if necessary.

Can I make this ahead?
It is best freshly cooked, but you can dice the vegetables and measure the spices and rice earlier in the day. Refrigerate prepared ingredients in separate covered containers. Cook the chicken and rice shortly before serving rather than leaving partly cooked rice at room temperature.

What pan should I use?
A wide, heavy skillet or Dutch oven with a close-fitting lid works well. Choose a pan large enough to arrange the chicken in one layer without crowding, with room for the rice and broth to simmer underneath.

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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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Menu Options for Dinner: One-Pan Chicken and Rice