One Pan Chicken and Rice
This is one of those recipes that I find myself coming back to over and over again because it is simple, flavorful, and everything cooks together in one pan. There is something about perfectly seasoned bone in chicken thighs sitting on top of a bed of savory rice that just hits different, and the best part is that the chicken finishes cooking right along with the rice so all of those juices and flavors soak into every single grain. It is comfort food at its finest and I truly believe every home cook needs a solid chicken and rice recipe in their rotation.
What makes this one stand out is the seasoning blend on the chicken combined with the aromatics in the rice. You get this incredible depth of flavor without a ton of effort, and the fact that it all comes together in one pan means less cleanup which is always a win. Once you make this you are going to wonder why you have not been making it this way all along.
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One Pan Chicken and Rice
Difficulty: Easy2-3
20
minutes40
minutes (Total 1 hour)Simple, flavorful, and everything cooks together in one pan.
Ingredients
Chicken
- Bone In Chicken Thighs – ~1.5 Lbs (4 Pieces)
- Salt – 1 Tbsp
- White Pepper – 1 Tsp
- Dried Thyme – 1 Tsp
- Dried Oregano – 1 Tsp
- Lemon Pepper – 1 Tbsp
- Smoked Paprika – 1 Tsp
- Garlic Powder – 1 Tsp
- Onion Powder – 1 Tsp
- Chili Powder – 1 Tsp
Rice
- Chicken Stock – 2 Cups
- Water – 1/2 Cup
- Long Grain Parboiled Rice – 2 Cups (Washed)
- Onions – Half
- Bell Peppers – 1 (Half Red Half Green)
- Garlic – 2 Cloves
- Celery – 2 Stalks
- Salt – 1-2 Tsp
- Pepper – 1/2 Tsp
- Paprika – 1 Tsp
- Bay Leaves – 3
Prep:
Start by seasoning your clean skin on bone in chicken thighs with salt, white pepper, dried thyme, oregano, lemon pepper, smoked paprika, garlic powder, onion powder, and chili powder using avocado oil as a binder to help everything stick. Set aside to marinate while you prepare the rest of your ingredients.
Finely dice up your onion, bell peppers, celery, and garlic then set those aside so everything is ready to go when it is time to cook.
Thoroughly wash your parboiled rice until the water runs clear and then set that aside as well. This step is important because it removes the excess starch and prevents the rice from turning out mushy.
Cooking:
In a medium heat stainless steel pan, heat up your avocado oil before searing the chicken thighs on each side until you get a nice golden crust. You are only looking for color here and not trying to cook the chicken all the way through since it will finish cooking with the rice later on.
Once you have a nice crust on each side, remove the chicken from the pan and set it aside.
To the same pan, go in with the chopped onions, peppers, and celery, cooking them until they are translucent before adding in the chopped garlic. Let that cook for another minute or so until it becomes fragrant, then season with salt and pepper.
Add in the washed rice along with a sprinkle of smoked paprika and combine everything with the veggies, letting the rice toast for a bit to build some color and flavor.
Pour in enough chicken stock to cover the rice, add in the bay leaves, and bring everything to a light boil. Once it is boiling, add back the seared chicken thighs and a little more water if needed to make sure the rice has enough liquid to cook properly. Cover with a lid and turn the temperature down to low.
Allow the chicken and rice to cook for about 25 minutes without lifting the lid, then remove the pan from the heat and let it steam with the lid on for an additional 10 minutes. This resting time is what gives you perfectly fluffy rice so do not skip it.
Take the chicken out, fluff the rice, and plate it up with the chicken on top alongside your favorite vegetable.
TIPS AND TRICKS:
-Make sure you wash your rice thoroughly before cooking. Rinsing until the water runs clear removes the excess starch that can make your rice sticky and mushy, and it really does make a noticeable difference in the final texture.
-Do not skip the searing step on the chicken even though it is going to finish cooking in the pan with the rice. That initial crust adds so much flavor and those browned bits left behind in the pan are what give the rice its incredible depth of flavor once the veggies start cooking.
-Letting the rice toast with the veggies before adding the liquid is a small step that makes a big impact. It builds a slightly nutty flavor and helps the grains hold their shape better during cooking.
-Resist the urge to lift the lid while the rice is cooking. Every time you open it you release steam, and that steam is what cooks the rice evenly. Trust the process and let it do its thing for the full 25 minutes.
-If you want to add a little more richness to the dish, try stirring in a tablespoon of butter when you fluff the rice at the end. It adds a subtle richness that takes the whole dish up a notch.
FREQUENTLY ASKED QUESTIONS:
Can I use boneless skinless chicken thighs instead?
You can, but I would highly recommend sticking with bone in skin on thighs for this recipe. The bone and skin add so much more flavor to the rice as everything cooks together, and you get that crispy skin on top which is hard to beat. If you do go boneless, just keep in mind that your cook time will be a little shorter.
Can I use a different type of rice?
Long grain parboiled rice works best for this recipe because it holds up well during cooking and stays fluffy without getting mushy. Jasmine or basmati rice can work in a pinch, but you may need to adjust your liquid ratio and cook time since they absorb liquid differently.
What vegetables go well on the side?
I love serving this with steamed broccoli, roasted asparagus, or a simple side salad. Something fresh and light pairs really well with the richness of the chicken and rice and helps balance out the whole plate.
Can I make this in a cast iron skillet?
Absolutely. A cast iron skillet works great for this recipe and will give you an even better crust on the chicken. Just make sure your skillet has a lid or use aluminum foil to cover it tightly when the rice is cooking so the steam stays trapped inside.
How do I store and reheat leftovers?
Leftovers keep well in the fridge for up to 3-4 days stored in an airtight container. When reheating, sprinkle a little water or chicken stock over the rice before microwaving or warming in a pan to bring back the moisture since the rice will dry out a bit as it sits.
