Skillet & One-Pan

One-Pan Chicken and Rice

Name: One-Pan Chicken and Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, bone-in and skin-on; 2 cups (400g) uncooked white rice; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp (30g) olive oil; 1 tsp (5g) dried thyme; 1 tsp (5g) dried rosemary; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 cups (475ml) chicken broth; 1 cup (235ml) water; 2 tbsp (30g) butter; Salt and pepper to taste

By Rachel Cooper · June 18, 2026 · Skillet & One-Pan

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made one-pan chicken and rice for my family. It was a chaotic weeknight, and I was short on time, but I wanted to serve a comforting, homemade meal. I was thrilled when everyone loved it, and it quickly became a staple in our household.

What makes this recipe special is its simplicity and flavor. The combination of chicken, rice, and herbs creates a delicious, satisfying meal that's perfect for busy families. You can adjust the ingredients to suit your taste preferences and dietary needs, making it a versatile option for any night of the week.

One of the best things about this recipe is that it's a true one-pan wonder. You can cook the chicken and rice together in the same skillet, which not only reduces cleanup but also allows the flavors to meld together beautifully. Whether you're a beginner in the kitchen or a seasoned cook, this recipe is sure to become a favorite.

I love serving one-pan chicken and rice on a chilly evening, when a warm, comforting meal is just what you need. It's also a great option for a quick weeknight dinner or a special occasion, like a birthday or holiday gathering. Whatever the occasion, I'm confident that you'll love this recipe as much as my family does.

In this article, I'll share my tips and tricks for making the perfect one-pan chicken and rice, including how to choose the right ingredients, cook the chicken to juicy perfection, and infuse the rice with flavor. So, let's get started and explore the world of one-pan chicken and rice!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal cleanup, making it perfect for busy weeknights.
The one-pan technique allows for a flavorful and moist chicken and rice dish, with all the ingredients cooking together in harmony.
You can customize the recipe to suit your taste preferences and dietary needs, making it a versatile option for any family.
The dish is budget-friendly and uses common ingredients, making it an affordable option for anyone.
The recipe is crowd-pleasing and can be made in large quantities, making it perfect for special occasions or gatherings.
You can make the recipe ahead of time and refrigerate or freeze it, making it a great option for meal prep or planning.

Why This Recipe Works

The key to this recipe's success lies in its cooking technique. By browning the chicken in a hot skillet, you create a crispy, caramelized exterior that gives way to tender, juicy meat. The rice, cooked in the same pan, absorbs all the flavorful juices and aromas, resulting in a deliciously savory side dish.

Another important factor is the use of aromatics, such as onion and garlic, which add depth and complexity to the dish. The herbs, like thyme and rosemary, provide a fragrant, slightly bitter note that balances out the richness of the chicken and rice.

The cooking liquid, a combination of chicken broth and water, helps to keep the rice moist and flavorful. By cooking the rice in the same pan as the chicken, you can ensure that it absorbs all the juices and flavors, resulting in a tender, creamy texture.

Finally, the resting time allows the chicken to redistribute its juices, making it even more tender and juicy. This simple step can make a big difference in the final result, so be sure to let the chicken rest for a few minutes before serving.

Ingredients You’ll Need

For this recipe, you'll need a few simple ingredients, including chicken thighs, rice, onion, garlic, and herbs. Be sure to choose high-quality ingredients, like fresh herbs and aromatic spices, to get the best flavor out of your dish.

When shopping for the ingredients, look for chicken thighs with the bone in and skin on, as they will provide more flavor and moisture to the dish. You can also use boneless, skinless chicken thighs if you prefer, but keep in mind that they may dry out slightly during cooking.

1 lb (450g) chicken thighs, bone-in and skin-onChoose chicken thighs with the bone in and skin on for more flavor and moisture. You can also use boneless, skinless chicken thighs if you prefer, but keep in mind that they may dry out slightly during cooking.
2 cups (400g) uncooked white riceUse a high-quality white rice that is fresh and aromatic. You can also use brown rice if you prefer, but keep in mind that it will take longer to cook.
1 large onion, dicedChoose a sweet onion, like Vidalia or Maui, for the best flavor. You can also use a yellow or white onion if you prefer.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use jarred garlic if you prefer, but keep in mind that it may not be as potent.
2 tbsp (30g) olive oilChoose a high-quality olive oil that is fresh and aromatic. You can also use avocado oil or grapeseed oil if you prefer.
1 tsp (5g) dried thymeUse fresh or dried thyme for the best flavor. You can also use other herbs, like rosemary or parsley, if you prefer.
1 tsp (5g) dried rosemaryUse fresh or dried rosemary for the best flavor. You can also use other herbs, like thyme or parsley, if you prefer.
1 tsp (5g) saltUse a high-quality salt, like kosher or sea salt, for the best flavor. You can also use other seasonings, like black pepper or garlic powder, if you prefer.
1/2 tsp (2g) black pepperUse freshly ground black pepper for the best flavor. You can also use pre-ground black pepper if you prefer.
2 cups (475ml) chicken brothUse a high-quality chicken broth that is fresh and aromatic. You can also use homemade chicken broth if you prefer.
1 cup (235ml) waterUse fresh, cold water for the best flavor. You can also use other liquids, like wine or beer, if you prefer.
2 tbsp (30g) butterUse high-quality butter for the best flavor. You can also use other fats, like olive oil or avocado oil, if you prefer.
Salt and pepper to tasteUse freshly ground salt and pepper to taste. You can also use other seasonings, like garlic powder or paprika, if you prefer.

Ingredients for One-Pan Chicken and Rice

Equipment You’ll Need

Large heavy skillet or Dutch oven with a tight-fitting lidSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or silicone spatulaInstant-read thermometer

How to Make One-Pan Chicken and Rice

1
Preheat your oven to 400°F (200°C).
2
Rinse the chicken thighs and pat them dry with paper towels. Season with salt, pepper, and your favorite herbs.
3
Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Sear the chicken thighs until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
4
Reduce the heat to medium and add the diced onion to the skillet. Cook until the onion is translucent and starting to caramelize, about 5-7 minutes.
5
Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
6
Add the uncooked rice to the skillet and cook for 1-2 minutes, until the rice is lightly toasted.
7
Add the chicken broth, water, thyme, and rosemary to the skillet. Stir to combine and bring the mixture to a boil.
8
Return the chicken thighs to the skillet and cover with a tight-fitting lid. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the rice is tender.
9
Remove the skillet from the oven and let it rest for 5-10 minutes, until the chicken has rested and the rice has absorbed any remaining liquid.
10
Fluff the rice with a fork and stir in the butter until melted. Season with salt and pepper to taste.
11
Serve the chicken and rice hot, garnished with fresh herbs and your favorite sides.

Expert Tips

Use a high-quality skillet or Dutch oven that can withstand high heat and distribute it evenly.
Don't overcrowd the skillet, as this can prevent the chicken and rice from cooking evenly. Cook in batches if necessary.
Use a thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before serving, as this will help the juices to redistribute and the meat to stay tender.
Experiment with different herbs and spices to find your favorite flavor combinations.
Consider adding other ingredients, like diced vegetables or cooked sausage, to make the dish more substantial.

Common Mistakes to Avoid

Not browning the chicken thighs properly, which can result in a lack of flavor and texture.
Overcooking the rice, which can make it dry and unappetizing.
Not using enough liquid, which can result in dry, undercooked rice.
Not letting the chicken rest, which can cause the meat to become tough and dry.
Not seasoning the dish enough, which can result in a bland, unappetizing flavor.
Not using a thermometer, which can lead to undercooked or overcooked chicken.

Variations and Substitutions

Try using different types of protein, like shrimp or pork, for a variation on the recipe.
Add some heat to the dish by incorporating diced jalapenos or red pepper flakes.
Use different types of rice, like brown or wild rice, for a nuttier flavor and chewier texture.
Add some freshness to the dish by incorporating chopped fresh herbs, like parsley or cilantro.
Try using different cooking liquids, like wine or beer, for added flavor and depth.
Consider adding other ingredients, like diced vegetables or cooked sausage, to make the dish more substantial.

What to Serve With One-Pan Chicken and Rice

One-pan chicken and rice is a versatile dish that can be served with a variety of sides and accompaniments. Some of my favorite options include roasted vegetables, like broccoli or Brussels sprouts, and a simple green salad with a light vinaigrette.

You can also serve the dish with some crusty bread or over mashed potatoes for a heartier meal. Whatever you choose, I'm confident that you'll love this easy and delicious recipe!

Roasted vegetables, like broccoli or Brussels sproutsA simple green salad with a light vinaigretteCrusty bread or over mashed potatoesSteamed vegetables, like green beans or carrotsA side of fruit or a simple dessert, like chocolate chip cookies

Make-Ahead, Storage, Freezing and Reheating

One-pan chicken and rice can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and store it in the fridge for up to 3 days.

To freeze, let the dish cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you're ready to reheat, simply thaw the dish overnight in the fridge or reheat it in the oven or microwave until hot and steaming.

When reheating, be sure to stir the dish occasionally to prevent the rice from becoming dry or sticky. You can also add a little bit of water or broth to the dish if it seems dry or thick.

One of the best things about this recipe is that it's perfect for meal prep or planning. You can make a big batch of the dish on the weekend, then portion it out into individual containers for easy lunches or dinners throughout the week.

Frequently Asked Questions

Can I use boneless, skinless chicken thighs for this recipe?

Yes, you can use boneless, skinless chicken thighs for this recipe. However, keep in mind that they may dry out slightly during cooking, so be sure to adjust the cooking time and temperature accordingly.

Can I use different types of rice for this recipe?

Yes, you can use different types of rice for this recipe. However, keep in mind that some types of rice, like brown rice, may take longer to cook and require more liquid.

Can I make this recipe ahead of time and refrigerate or freeze it?

Yes, you can make this recipe ahead of time and refrigerate or freeze it. To refrigerate, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and store it in the fridge for up to 3 days. To freeze, let the dish cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months.

Can I add other ingredients to the dish, like vegetables or sausage?

Yes, you can add other ingredients to the dish, like vegetables or sausage. Simply cook the ingredients according to your preference, then add them to the dish during the last few minutes of cooking.

How do I know when the chicken is cooked through?

To ensure that the chicken is cooked through, use a thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C) to be considered safe to eat.

Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker for this recipe. Simply brown the chicken and cook the rice according to the recipe, then transfer everything to the slow cooker and cook on low for 2-3 hours.

How do I prevent the rice from becoming dry or sticky?

To prevent the rice from becoming dry or sticky, be sure to stir the dish occasionally during reheating. You can also add a little bit of water or broth to the dish if it seems dry or thick.

Can I make this recipe for a crowd?

Yes, you can make this recipe for a crowd. Simply multiply the ingredients according to the number of people you're serving, then cook the dish in batches if necessary.

The Full Recipe

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