One-Pan Chicken and Rice

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One-Pan Chicken and Rice (Easy & Flavorful Dinner!)

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Course: Main Dish
Cuisine: American

A comforting, one-pan Chicken and Rice dish that’s full of flavor, easy to prepare, and perfect for busy weeknights or meal prep! Juicy chicken thighs are seared and simmered with vegetables, long-grain rice, and warm spices until perfectly tender. This satisfying and balanced meal will quickly become a family favorite.

Why You’ll Love This Recipe

  • One pan = easy cleanup.
  • Full of flavor from bold spices and hearty broth.
  • Meal-prep friendly – make ahead and store for the week.
  • Customizable – change the spices or veggies to suit your taste.

Ingredients

Spices (for chicken seasoning)

  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Main Ingredients

  • 1½ lbs boneless, skinless chicken thighs (about 5–6 pieces)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup long grain white rice (uncooked)
  • 1¾ cups chicken broth (preferably low sodium)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Season the Chicken

In a small bowl, combine oregano, paprika, cumin, onion powder, salt, and pepper.
Rub this spice mix evenly over both sides of the chicken thighs.

2. Sear the Chicken

In a large, deep skillet or shallow casserole pan, heat 1 tablespoon of olive oil over medium heat.
Add the seasoned chicken in a single layer. Sear each side for about 4 minutes, or until golden brown.
Transfer the chicken to a plate (it will finish cooking later).

3. Sauté the Vegetables

Add the remaining 1 tablespoon of olive oil to the same skillet.
Stir in the chopped onion and carrots. Cook for about 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.

4. Toast the Rice

Stir in the rice and cook for 2–3 minutes, allowing it to lightly toast.
This step adds extra depth of flavor to the final dish.

5. Add Broth and Chicken

Pour in the chicken broth and season lightly with salt and pepper.
Bring the mixture to a gentle boil.
Return the chicken thighs to the pan, nestling them into the rice in a single layer.

6. Simmer and Rest

Cover the skillet with a lid and reduce the heat to low.
Let simmer for 15 minutes, then turn off the heat and keep covered for an additional 10 minutes to allow the rice to finish steaming.

7. Serve

Fluff the rice with a fork and garnish with chopped fresh parsley.
Taste and adjust salt if needed before serving.

Helpful Tips

  • Use long grain rice like basmati or jasmine for best texture. Shorter grains may become mushy.
  • Don’t skip toasting the rice — it adds a subtle nutty flavor.
  • Use low-sodium broth if you want better control over saltiness.
  • You can substitute chicken thighs with boneless chicken breasts, but thighs yield juicier results.

Make Ahead and Storage

  • Meal Prep: Portion cooled chicken and rice into airtight containers and refrigerate for 3–4 days.
  • Reheat: Microwave in short intervals until hot, or reheat on the stovetop with a splash of broth or water to loosen it up.

Nutrition Information (Per Serving)

  • Calories: 480
  • Protein: 39g
  • Carbohydrates: 42g
  • Fat: 14g
  • Saturated Fat: 2g
  • Fiber: 3g
  • Sugar: 2g
  • Cholesterol: 162mg
  • Sodium: 5520mg

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