One Pan Chicken and Rice Recipe

This one pan chicken and rice recipe is juicy chicken and fluffy, broth-soaked rice cooked in the same skillet. You get a cozy full dinner without juggling three pots or a sink full of dishes.

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One Pan Chicken and Rice Recipe

Emily

This one pan chicken and rice recipe is juicy chicken and fluffy, broth-soaked rice cooked in the same skillet. You get a cozy full dinner without juggling three pots or a sink full of dishes. The trick is simple: sear the chicken first, toast the rice in the drippings, then simm

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

Ingredients

• 1½ lb boneless, skinless chicken thighs or breasts, pounded even
• 1 tablespoon olive oil
• 2 tablespoon butter, divided
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed until water runs clearer
• 2 cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ tsp smoked paprika
• ¾ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ½ cup frozen peas and carrots optional
• Fresh parsley, chopped, for serving
• Lemon wedges, for serving

Instructions

 

Instructions

• Season the chicken. Pat dry. Sprinkle both sides with salt, pepper, garlic powder, and smoked paprika. You want an even dusty coat, not bare patches.
• Sear until golden. Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high. Add the chicken in a single layer. Cook 3–4 minutes per side until the underside is deep golden and releases easily. Transfer to a plate. It will not be cooked through yet — that’s fine.
• Soften the onion. Drop the remaining butter into the pan. Add the onion and a pinch of salt. Cook 2–3 minutes, stirring, until it looks translucent and smells sweet.
• Add garlic. Stir in the garlic for about 30 seconds — just until fragrant. Don’t let it brown or it turns bitter.
• Toast the rice. Add the rinsed rice and Italian seasoning. Stir for 1 full minute so every grain looks glossy and lightly toasted. You’ll hear a soft crackle.
• Deglaze with broth. Pour in the chicken broth. Scrape the browned bits off the bottom with a wooden spoon — that’s free flavor. Bring to a lively boil.
• Nestle and cover. Lower heat to a gentle simmer. Nestle the chicken (and any juices) back into the rice. Scatter peas and carrots over the top if using. Cover tightly.
• Simmer until done. Cook 18–20 minutes without peeking every minute. The rice should be tender and the thickest part of the chicken should read 165°F (74°C) — follow the [USDA safe temperature for poultry](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart).
• Rest, fluff, serve. Take the pan off heat. Keep the lid on for 5 minutes. Fluff the rice with a fork, shower with parsley, and squeeze on lemon. Serve warm.

The trick is simple: sear the chicken first, toast the rice in the drippings, then simmer everything under a lid so the grains drink up every bit of flavor. About 35 minutes from start to table.

This one pan chicken and rice recipe is built for busy nights: sear the chicken, toast the rice, then simmer under a lid until everything is cozy and done.

Craving another easy skillet night? Try Honey Garlic Chicken or the Ultimate Chicken and Shrimp Skillet. For a plain rice side next time, bookmark our easy rice pilaf.

For poultry doneness, the chicken should read 165°F (74°C) at the thickest part. See the USDA safe temperature chart if you want the official reference.

Why This One Pan Chicken and Rice Recipe Works

• One skillet from start to finish, so cleanup stays light
• Pantry spices and everyday chicken you already buy
• Rice cooks in the chicken juices and broth, so it tastes like more than plain rice
• Ready in about 35 minutes
• Beginner-friendly: if you can simmer with a lid on, you have got this

Recipe card

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Method: Stovetop skillet

Ingredients

• 1½ lb boneless, skinless chicken thighs (or breasts, pounded even)
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed until water runs clearer
• 2 cups low-sodium chicken broth
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ¾ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ½ cup frozen peas and carrots (optional)
• 2 tbsp chopped parsley
• Lemon wedges, for serving

Instructions

1. Season the chicken. Pat dry. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
2. Sear. Melt 1 tbsp butter in a deep 10-12 inch skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden. Transfer to a plate (it finishes later).
3. Sauté the onion. Lower heat to medium. Add the remaining butter and the onion. Cook 3-4 minutes until soft.
4. Add garlic. Stir in the garlic for about 30 seconds, just until fragrant. Do not let it brown.
5. Toast the rice. Add the rinsed rice and Italian seasoning. Stir for 1 full minute so every grain looks glossy.
6. Deglaze with broth. Pour in the chicken broth. Scrape the browned bits off the bottom. Bring to a lively boil.
7. Nestle and cover. Lower heat to a gentle simmer. Nestle the chicken and any juices back into the rice. Scatter peas and carrots on top if using. Cover tightly.
8. Simmer until done. Cook 18-20 minutes. The rice should be tender, and the chicken should read 165°F (74°C) at the thickest part.
9. Rest, fluff, serve. Take the pan off heat. Keep the lid on for 5 minutes. Fluff the rice, add parsley, and serve with lemon.

How to make this one pan chicken and rice recipe (the easy way)

Think in three moves: brown the chicken, build flavor in the empty pan, then simmer under a lid.

That sear is not optional if you want the dinner to taste restaurant cozy instead of boiled. And that five-minute rest at the end is when the last steam finishes the rice so you get fluffy grains, not wet ones.

Once you cook this one pan chicken and rice recipe, it is easy to keep on rotation. The three-move method stays reliable every week.

Chef Emily tips for fluffy skillet rice

• Keep the lid on. Steam is doing half the cooking. Every peek dumps heat.
• Gentle simmer, not a hard boil. High heat scorches the bottom while the top stays crunchy.
• Stick to the 2:1 broth-to-rice ratio for long-grain white rice in this skillet method.
• Use a skillet with a tight lid. A loose lid lets steam escape and slows the rice.
• Lemon at the end wakes everything up. Just a squeeze is enough.

Common mistakes

• Skipping the sear: you lose browning and the rice tastes flatter
• Unrinsed rice: gummy texture
• Heat too high under the lid: burnt bottom, underdone top
• Crowding tiny pans: chicken steams instead of browning; use a 10-12 inch deep skillet
• No thermometer: clock time varies; 165°F in the thickest spot is the real finish line

Easy variations

• Extra veggies: Stir in a handful of baby spinach when you fluff the rice
• Creamier vibe: Stir 2-3 tablespoons cream cheese into the hot rice after resting
• Herb swap: Finish with thyme or a little extra Italian seasoning
• Thighs vs breasts: Thighs forgive timing; breasts need that thermometer
• No frozen mix? Skip peas/carrots or swap in corn

What to serve with it

This is already a full plate. If you want a side:

• Crisp green salad with a light vinaigrette
• Steamed broccoli or green beans
• Cucumber salad
• Simple sautéed zucchini

If you want another skillet dinner in the same lane, try our easy honey mustard chicken recipe next.

Serve this one pan chicken and rice recipe with a simple green salad or steamed broccoli when you want a full plate with almost no extra dishes.

Storage and reheating

Cool leftovers, then refrigerate in an airtight container for up to 4 days.

Reheat in a skillet over low heat with a splash of broth or water, stirring once or twice so the rice loosens. Microwave works too: cover and stir halfway.

If you want leftovers, this one pan chicken and rice recipe reheats well with a splash of broth so the rice stays fluffy.

Meal prep tip: undercook the rice by 1 minute the first night if you know you will reheat tomorrow. It stays fluffier on round two.

FAQ

Conclusion

Home cooks love this one pan chicken and rice recipe because the rice soaks up the chicken drippings and broth instead of tasting plain.

Make this one pan chicken and rice recipe your default skillet dinner when you need juicy chicken and fluffy rice without juggling pots.

Small swaps still work in this one pan chicken and rice recipe: use thighs or breasts, add peas and carrots, or finish with lemon and parsley.

For the best one pan chicken and rice recipe, keep the lid on while it simmers and check that the chicken reads 165°F at the thickest part.

Beginners can follow this one pan chicken and rice recipe with confidence: brown the chicken, build flavor in the pan, then cover and simmer.

Cleanup stays light with this one pan chicken and rice recipe because dinner cooks in a single skillet from start to finish.

Make this once and it becomes a weeknight default: golden chicken, fluffy rice, one pan. If you cook it, tell me whether you used thighs or breasts. I am always curious what your kitchen prefers.