If there’s one recipe I always keep up my sleeve for busy nights, it’s this one pan chicken and rice. I didn’t just stumble upon it—I came up with it one evening when I was tired of scrubbing multiple pots after dinner.
I wanted something quick, tasty, and cozy but without leaving a mountain of dishes. And let me tell you, once you try this, you’ll probably keep coming back to it like I do. It’s the kind of dish that feels like a hug in food form—simple, satisfying, and ridiculously easy.
Why One Pan Chicken and Rice is the Perfect Dinner
There’s something magical about cooking everything in one pan. The chicken juices drip down into the rice, making it flavorful without extra effort. You don’t need side dishes or complicated steps—everything you need for a full meal is right here.
Here’s why I think you’ll love it as much as I do:
- Less mess – only one pan to wash.
- Balanced meal – protein, carbs, and flavor all in one.
- Customizable – you can add spices, veggies, or even swap the type of rice.
- Comforting taste – it’s hearty and warm, perfect for both kids and adults.
I remember making this for the first time on a rainy night. The smell filled the kitchen, and when I took my first bite, I knew this was going to be a regular recipe.
Ingredients You’ll Need
The beauty of this dish is that the ingredients are simple—nothing fancy, just things you probably already have at home.
- 4 chicken thighs or chicken breasts (I prefer thighs for more flavor)
- 1 ½ cups long grain rice (like basmati or jasmine)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 cups chicken broth (or water with bouillon)
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional: peas, carrots, or bell peppers for extra veggies
Pro tip: If you want more flavor, marinate your chicken in garlic, lemon juice, and paprika for 30 minutes before cooking.
Step-by-Step Instructions
Step 1: Sear the Chicken
Start with heating olive oil or butter in a large pan. Place your chicken skin-side down (if using thighs with skin). Let it sizzle and crisp up until golden brown. Don’t rush this—it’s where a lot of flavor builds. Flip and sear the other side for a couple of minutes. Then set the chicken aside.
Step 2: Cook the Onion and Garlic
In the same pan, add diced onions and cook until soft. Toss in garlic and let it release that heavenly aroma. This step lays the base flavor for the rice.
Step 3: Add the Rice
Pour in the rice and stir it around so it soaks up the onion-garlic flavor. This toasting step makes the rice more flavorful and prevents it from becoming mushy.
Step 4: Add Broth and Seasonings
Pour in the chicken broth, sprinkle paprika, salt, and pepper, then give it a good stir. Place the seared chicken back on top of the rice, skin-side up.
Step 5: Cover and Cook
Bring it to a boil, then lower the heat, cover, and let it simmer for about 20–25 minutes. The chicken will cook through, and the rice will soak up all that goodness.
Step 6: Let it Rest
Once done, turn off the heat and let the pan sit covered for 5 minutes. This resting step makes the rice fluffy and locks in moisture.
Tips for Making It Perfect Every Time
- Use bone-in chicken thighs for the best flavor. They release fat into the rice, making it richer.
- Don’t skip toasting the rice—it really makes a difference.
- If your rice cooks unevenly, gently stir once halfway through but don’t overdo it.
- Add veggies like peas or carrots in the last 10 minutes of cooking for color and nutrition.
Flavor Variations You Can Try
This dish is like a blank canvas—you can paint it however you want:
- Mexican style – add cumin, chili powder, and corn.
- Italian style – use oregano, basil, and a splash of tomato paste in the broth.
- Asian style – add soy sauce, ginger, and a drizzle of sesame oil at the end.
Every time you switch it up, it feels like a whole new recipe.
Why This Recipe Works for Families
When I make this for my family, everyone eats without complaints. Kids love it because it’s mild and easy to chew, and adults love it because it’s flavorful and filling. Plus, I only wash one pan, which means more time relaxing after dinner instead of scrubbing dishes.
Storing and Reheating Leftovers
If you have leftovers (which doesn’t happen often in my house), store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to bring the rice back to life.
FAQs About One Pan Chicken and Rice
Q: Can I use brown rice instead of white rice?
Yes, but you’ll need to add extra cooking time (around 15–20 minutes) and maybe more broth since brown rice takes longer to cook.
Q: Can I make this ahead of time?
Absolutely. You can cook the whole dish and reheat, or prep the chicken and veggies beforehand to save time.
Q: Can I use boneless chicken?
Yes, boneless works, but bone-in chicken adds much more flavor to the rice.
Q: What if my rice is too mushy?
That usually happens if there’s too much liquid. Stick to the broth-to-rice ratio, and let the pan rest covered after cooking.
Q: Can I freeze it?
Yes! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
