why make this recipe
One-Pan Chicken and Rice is a perfect meal for busy weeknights. It combines protein and carbs in one dish and requires minimal cleanup thanks to the one-pan cooking method. This recipe is not only easy to make, but it also delivers comfort and flavor that everyone in the family will enjoy. Plus, it uses simple ingredients that you might already have in your kitchen.
how to make One-Pan Chicken and Rice
Ingredients:
- 2 cups of rice
- 4 chicken thighs (bone-in, skin-on)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken broth
- 1 cup of frozen peas
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Directions:
- In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika, then add them to the skillet, skin side down. Cook until browned (about 5-7 minutes), then flip and cook for another 5 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the rice, stirring for 1-2 minutes until slightly toasted. Then pour in the chicken broth and bring to a boil.
- Return the chicken to the skillet and cover. Reduce the heat to low and simmer for about 25-30 minutes until the rice is cooked and has absorbed all the liquid.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Once done, fluff the rice with a fork, garnish with fresh parsley, and serve.
how to serve One-Pan Chicken and Rice
Serve One-Pan Chicken and Rice directly from the skillet for a rustic touch. You can enjoy it with a side salad or some crusty bread to soak up the flavorful broth. Garnishing with fresh parsley adds a nice touch and extra color to your dish.
how to store One-Pan Chicken and Rice
Leftover One-Pan Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop with a splash of chicken broth to keep it moist.
tips to make One-Pan Chicken and Rice
- For extra flavor, you can marinate the chicken thighs in spices for a few hours before cooking.
- If you like a bit of heat, add some red pepper flakes or hot sauce to the dish.
- Feel free to add any vegetables you have on hand, such as bell peppers or carrots, for more nutrition.
variation
For a lighter version, you can use chicken breast instead of thighs. You can also substitute brown rice for white rice, but this will alter the cooking time. Be sure to check the package instructions for specific cooking times for brown rice.
FAQs
Can I use boneless chicken instead?
Yes, you can use boneless chicken thighs or breasts. Just reduce the cooking time a bit to prevent them from drying out.
What type of rice should I use?
Long-grain rice, like basmati or jasmine, works best. You can also use regular white rice.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and rice in advance, but it’s best to store them separately. Just combine them when ready to serve for the best flavor and texture.
One-Pan Chicken and Rice
A comforting and easy One-Pan Chicken and Rice recipe, perfect for busy weeknights. Minimal cleanup and delicious flavors make this a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups of rice
- 4 chicken thighs (bone-in, skin-on)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken broth
- 1 cup of frozen peas
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika, then add them to the skillet, skin side down. Cook until browned (about 5-7 minutes), then flip and cook for another 5 minutes. Remove the chicken and set aside.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
- Stir in the rice for 1-2 minutes until slightly toasted. Then pour in the chicken broth and bring to a boil.
- Return the chicken to the skillet and cover. Reduce heat to low and simmer for about 25-30 minutes until the rice is cooked and has absorbed all the liquid.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Fluff the rice with a fork, garnish with fresh parsley, and serve.
Notes
For extra flavor, marinate chicken thighs in spices beforehand. You can also add any vegetables you have on hand for more nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
