One-Skillet Chicken and Rice

Name: One-Skillet Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 1 cup long-grain white rice; 2 1/2 cups chicken broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil; Chopped parsley for garnish

Highlighted under: Comfort Food

I absolutely love making One-Skillet Chicken and Rice for a weeknight dinner! It’s quick, easy, and, most importantly, packed with flavor. This dish is perfect when I’m short on time but still want something homemade and delicious. The beauty of this recipe lies in the one-pan cooking method, which allows the chicken to marinate in the spices while the rice absorbs all the savory juices. Trust me, you’ll want this hearty meal on your table whenever you can.

Created by

Emily

Last updated on 2026-02-05T15:30:27.348Z

When I first tried making One-Skillet Chicken and Rice, I was blown away by how easily everything came together. The secret is not just the seasoning but also the technique of cooking the rice directly with the chicken. This method ensures that every grain of rice is infused with the flavors of spices and juices, making each bite delightful.

One tip I discovered is to let the chicken rest for a few minutes after cooking. This not only helps the chicken stay juicy but also gives the flavors time to meld together, resulting in a more delicious dish. I have made this several times, and it never disappoints!

Why You'll Love This Recipe
Convenient one-pan meal that saves time on cleanup
Juicy, seasoned chicken paired with fluffy rice
Perfectly balanced flavors that bring the family together

Mastering One-Pan Technique

The one-pan cooking method in this recipe not only simplifies the preparation process but also enhances the flavor throughout the dish. As the chicken cooks, it releases savory juices that blend with the rice, allowing it to absorb all those rich tastes. To achieve perfect browning on the chicken, ensure that your skillet is preheated adequately, as this promotes a flavorful crust without steaming the meat.

Simmering the chicken on top of the rice is essential for retaining moisture. If you find that the rice absorbs the liquid too quickly before the flavors meld together, feel free to add an extra splash of chicken broth to maintain the ideal texture. A well-cooked rice should be fluffy and each grain should remain separate, avoiding a mushy consistency.

Ingredient Insights

Choosing the right rice is crucial for achieving that perfect texture. Long-grain white rice is recommended for its ability to remain fluffy and separate when cooked. If you prefer brown rice for a nuttier flavor and added fiber, just remember to adjust the liquid and cooking time; expect closer to 30-40 minutes of simmering to ensure it cooks through.

Paprika adds depth in flavor and a beautiful color to the dish. If you crave a bit more heat, consider using smoked paprika for a subtle kick. Additionally, fresh herbs like thyme can elevate the flavor profile. If you run out of dried thyme, you can substitute it with dried oregano in a pinch, though it may impart a slightly different taste.

Ingredients

Main Ingredients

4 boneless, skinless chicken thighs
1 cup long-grain white rice
2 1/2 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Chopped parsley for garnish

Instructions

Cooking Instructions

Sear the Chicken

In a large skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, paprika, and thyme. Add the chicken to the skillet and cook until browned on both sides, about 6 minutes per side. Remove the chicken and set aside.

Sauté the Onions and Garlic

In the same skillet, add the diced onion and cook until translucent, approximately 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Rice and Broth

Stir in the rice, making sure it gets coated with the oil and onion mixture. Pour in the chicken broth and bring to a boil.

Combine Chicken and Simmer

Return the chicken to the skillet, arranging it on top of the rice. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the rice is cooked and liquid is absorbed.

Final Touches

Once cooked, remove from heat and let it rest for 5 minutes. Garnish with chopped parsley before serving.

Pro Tips

If you're looking to add more flavor, consider incorporating vegetables such as peas or bell peppers during the sautéing step for added nutrition and color.

Storage and Reheating

For any leftovers, store the chicken and rice in an airtight container in the refrigerator for up to three days. If you're prepping for a busier week, consider making this dish ahead of time. The flavors will continue to develop as it sits in the fridge, often tasting even better the next day.

When reheating, a microwave is the quickest option, but for the best results, use a skillet. Heat over low flame, adding a splash of chicken broth or water to prevent it from drying out. Cover the skillet to retain moisture, stirring occasionally until heated through, which usually takes about 5–8 minutes.

Serving Suggestions

Pair this hearty one-skillet meal with a light salad or some steamed vegetables to balance the richness. A simple side of garlic bread can complement the meal well, perfect for soaking up the savory broth. For a fun twist, try serving the chicken over a bed of spinach, allowing the heat to wilt the leaves slightly, adding an extra layer of freshness.

If you're entertaining guests or looking for a special touch, consider garnishing with lemon wedges. A squeeze of fresh lemon juice right before serving brightens the flavors beautifully, offering a delightful contrast to the rich chicken and rice combination.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time and potentially add more liquid, as brown rice takes longer to cook.

→ What can I substitute for chicken thighs?

Boneless, skinless chicken breasts can be used, but they may require less cooking time to prevent drying out.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it in advance and reheat it when you're ready to serve, but it’s best fresh for optimal texture.

→ Are there any low-carb alternatives?

You can substitute the rice with cauliflower rice for a low-carb option.