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

Cook Time 25

Total Time 35

Servings 4 servings

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

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.