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A savory one pan chicken and rice dinner is served hot in a rustic cast-iron skillet on a light oak table, featuring perfectly seared, golden-brown chicken thighs atop fluffy, herb-infused rice. This mouthwatering dish is garnished with fresh parsley and is presented with a linen napkin, fork, and glass of water nearby, emphasizing a cozy, home-cooked meal that is both satisfying and simple to make for a busy weeknight family dinner

Best One Pan Chicken and Rice Dinner

Juicy seared chicken thighs and perfectly fluffy rice cooked together in one pan in 30 minutes. Toasted rice, chicken broth base, and a tight lid are the three things that make this work every time.
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 pieces Bone-in Skin-on Chicken Thighs about 2 lbs total
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Dried Thyme
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tbsp Olive Oil
Rice Base
  • 1.5 cups Long-Grain White Rice jasmine or basmati — not instant
  • 2.5 cups Chicken Broth low-sodium recommended
  • 3 cloves Garlic freshly minced
  • ½ medium Yellow Onion diced
  • 1 tbsp Butter
  • - - Fresh Parsley or Thyme for garnish

Equipment

  • 1 Large Skillet with Lid 12-inch, oven-safe preferred
  • 1 Instant Read Thermometer for checking chicken doneness
  • 1 Tongs for searing and moving chicken
  • — Paper Towels for drying chicken before seasoning

Method
 

Prep and Sear
  1. Season Chicken Pat chicken thighs completely dry with paper towels. Combine smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub seasoning over all surfaces of each piece including under the skin
    A hand presses a fragrant blend of smoked paprika, garlic powder, onion powder, thyme, salt, and pepper into a raw chicken thigh to prepare it for a delicious one pan chicken and rice dinner. Patting the chicken completely dry before applying the rub ensures the seasoning adheres thoroughly to all surfaces, including under the skin, creating a flavor-packed foundation that is essential for achieving professional, mouthwatering results in this classic, easy-to-make home cooked meal.
  2. Sear Heat olive oil in large skillet over medium-high heat until shimmering. Place chicken skin side down. Do not move for 6 to 7 minutes until skin is deep golden and releases naturally from pan. Flip and sear second side 3 minutes. Remove chicken and set aside.
    A seasoned chicken thigh sears in a hot skillet, developing a deep golden skin for the perfect one pan chicken and rice dinner. To achieve this, heat olive oil over medium-high heat until it shimmers, then place the chicken skin side down. Allow it to cook undisturbed for six to seven minutes until the skin is deep golden and releases naturally from the pan. Flip the chicken to sear the second side for three minutes before removing it from the skillet to set aside for the next stage of this savory meal.
Build Rice Base
  1. Saute Aromatics Reduce heat to medium. Add butter to pan. Add diced onion and cook 3 minutes until softened. Add minced garlic and stir 45 seconds until fragrant.
    Diced onions and minced garlic saute in melted butter within a stainless steel skillet, creating the flavorful aromatic base for your one pan chicken and rice dinner. To prepare, reduce the skillet heat to medium, add the butter, and cook the diced onions for three minutes until softened. Finally, add the minced garlic and stir for 45 seconds until fragrant, perfectly prepping the pan to incorporate the remaining ingredients for this simple, delicious home cooked meal.
  2. Toast Rice Add dry rice to pan. Stir to coat in butter and fat. Cook 2 minutes stirring frequently until grains smell nutty and some look slightly translucent. This step improves texture and flavor significantly.
    Dry rice is toasted in a stainless steel skillet with butter and flavorful pan drippings, a crucial step for achieving the best one pan chicken and rice dinner. Stir the rice to ensure every grain is coated, then cook for two minutes, stirring frequently, until the grains release a nutty aroma and appear slightly translucent. This essential technique significantly improves the final texture and depth of flavor of your easy, restaurant-style home cooked meal.
  3. Add Broth Pour in 2.5 cups chicken broth. Stir and scrape up any fond from pan bottom. Bring to a boil.
    Chicken broth is poured into a skillet containing toasted rice, a vital step in crafting the perfect one pan chicken and rice dinner. Pour in 2.5 cups of chicken broth and immediately stir to scrape up any flavorful fond from the bottom of the pan before bringing the mixture to a boil. This process incorporates all the delicious browned bits into the liquid, ensuring a deeply savory and professional-quality base for your simple, crowd-pleasing home cooked meal.
Cook Together
  1. Add Chicken and Cover Place chicken thighs skin side up on top of rice. Skin should sit above liquid line. Cover tightly. Reduce heat to medium-low. Cook 20 minutes without lifting lid.
    Seared chicken thighs are placed skin side up on top of a mixture of rice and broth in a skillet to finalize the cooking process for a delicious one pan chicken and rice dinner. Ensuring the crispy skin remains above the liquid line is key to maintaining texture. After positioning the chicken, cover the skillet tightly, reduce the heat to medium-low, and cook for 20 minutes without lifting the lid to allow the ingredients to steam together perfectly for a professional and flavorful home cooked meal.
  2. Check Doneness After 20 minutes check rice — liquid should be absorbed. Chicken internal temperature should read 165°F per USDA safe minimum cooking temperatures. If rice is done but chicken needs more time transfer to 400°F oven for 5 to 10 minutes. If chicken is done but rice is slightly undercooked remove chicken, add 2 tbsp broth, cover and cook 3 to 5 more minutes on low.
    A digital thermometer reading 165°F is inserted into a chicken thigh in a skillet to confirm it has reached the USDA safe minimum internal temperature for your one pan chicken and rice dinner. After 20 minutes of cooking, the rice should have absorbed the liquid; if the rice is done but the chicken needs more time, transfer the skillet to a 400°F oven for 5 to 10 minutes. If the chicken is cooked but the rice remains slightly underdone, remove the chicken, stir in 2 tablespoons of broth, cover, and cook on low for an additional 3 to 5 minutes to ensure a perfectly finished, professional-quality meal.
  3. Rest and Serve Remove from heat. Rest covered 5 minutes. Garnish with fresh parsley or thyme. Serve from pan.
    The final, delicious one pan chicken and rice dinner is finished with a garnish of fresh parsley, showcasing perfectly cooked chicken thighs atop fluffy, flavorful rice. To serve, remove the skillet from the heat and allow the dish to rest, covered, for five minutes before serving directly from the pan. This essential resting time allows the flavors to meld and the textures to settle, ensuring a restaurant-quality presentation and a comforting, professional-grade meal that is perfect for any weeknight dinner or special family occasion.

Notes

Rice turns mushy?
Too much liquid or heat too high. Use exact 2.5 cups broth for 1.5 cups long-grain white rice. Keep heat at medium-low after covering.
Rice burns at bottom?
Usually the heat is too high. Cast iron retains heat longer use lowest setting if cooking in cast iron.
Using brown rice?
Increase broth to 3 cups. Cooking time extends to 40 to 45 minutes. Chicken may need to finish in oven.
Storage?
Fridge up to 4 days. Reheat with 2 tbsp water or broth per serving on medium-low covered stovetop.
Freeze?
Freeze rice and chicken separately for best results. Thaw overnight in fridge.