There’s something truly special about One-Pan Chicken and Rice. It’s that rare comfort food that brings delicious flavours, easy prep, and low-cost ingredients together in one stress-free, satisfying meal. Whether you’re entertaining guests, going camping, or just need a quick dinner for the family, this one-pan recipe delivers every time. The chicken cooks to perfectly tender, juicy, and flavoured perfection, infused with thyme, sweet paprika, and garlic. As it cooks, the fragrant, garlicky rice beneath absorbs those heavenly chicken juices, creating a rich, flavorful base that’s both nourishing and comforting. In just 30 minutes, this one-pan wonder can go from stove to table, saving you from the usual mountain of after-dinner dishes.
I’ve made countless chicken recipes, but this remains one of my favorite recipes: economical, family-friendly, and full of bliss. Using boneless chicken thighs gives that super tender texture, though bone-in, skin-on chicken cutlets add extra flavour and depth.
You can even try your hand at deboning (there’s a video that shows how it’s done) and freeze the bones for chicken soup later, adding an extra hit of nutrients and flavour. To serve, pair your chicken and rice with a simple green salad, lightly drizzled with your favourite dressing for balance. This whole dish with its bright Mediterranean flavors, zesty lemon dijon marinade, and Greek chicken kabobs inspiration feels like a breeze among one pot meals. It’s cozy, flavorful, and so effortlessly good, it’ll definitely top your list of go-to one pan dinners, the kind you’ll make and love time and again, feeling confident every single time.
Why You’ll Love This One-Pan Chicken and Rice Recipe:
This super simple dish is the kind that makes home cooking feel effortless yet deeply satisfying. The juicy chicken thighs are perfectly cooked, coated in herbs, spices, and sautéed onions that fill the kitchen with mouthwatering aromas. Using long grain white rice and vegetable broth, everything comes together in one pot from start to finish, so no flavors are lost along the way. I love how every bite brings a rich, delicious flavor that feels both comforting and homemade, the kind of meal that proves simple ingredients, when included with care, can create something truly special.
Ingredients You’ll Need for One-Pan Chicken and Rice:
Here’s a breakdown of the key ingredients that make this one pan chicken and rice recipe so flavorful, simple, and satisfying:
Chicken
- Boneless, skinless chicken thighs for juicy, tender results that don’t dry out.
- Fat release adds a rich taste and keeps the meat moist.
- Chicken breasts or bone in, skin on pieces for tender meat and added flavor.
Rice
- Long-grain white rice as a pantry staple is versatile, budget-friendly, and perfectly fluffy.
- Short grain or brown rice can be used, and may require longer cooking or steaming.
- Cooked rice soaks up all the chicken juices beautifully.
Broth & Liquids
- Vegetable broth or chicken broth for an extra layer of flavor.
- Lemon for a citrus flavor that brightens the dish.
- Dijon mustard as a secret ingredient for a sharp zip in the marinade.
Aromatics & Vegetables
- Yellow onion for sweetness, sautéed until softened.
- Garlic generously, more garlic for better flavor.
- Mediterranean aromatics for depth and layers of flavor.
Seasonings & Herbs
- Salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, paprika.
- Build layers of flavor throughout the dish.
Oils & Fats
- Neutral oil like canola oil or vegetable oil with a high smoke point for searing.
- Olive oil drizzles at the end, adds depth and ties everything together.
Garnish
- Freshly chopped parsley as a nice garnish that adds freshness and color.
Rice Ingredients:
- Long grain white rice or long grain rice for perfect texture
- Follow helpful tips from a rice post
- Chicken stock, either low sodium or no-sodium stock, for controlled salt level and added flavor
- Baby spinach or extra greens for nutrition
- Onion, yellow onion, or white onions for aroma and taste
- Sprinkle of dried oregano to enhance flavor
- Choose ingredients based on preference, keep flavors subtle, or sneak in extra greens
- Makes rice flavorful and easy to love, with every bite down to the last grain
How to Cook Perfect One-Pan Chicken and Rice (Step-by-Step Guide):
Here is the complete secret described in a step-by-step form that will make you fall in love with the recipe:
Step 1: Prepare the Seasoning
In a bowl, mix paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to make a seasoning mix.
Step 2: Season the Chicken
Coat your boneless, skinless chicken thighs on all sides with the seasoning mix.
Step 3: Sear the Chicken
Heat cooking oil in a deep skillet over medium heat until hot, then sear the seasoned chicken thighs for five minutes on each side until well browned and fully cooked, then remove to a clean plate.
Step 4: Sauté the Onions
Dice a yellow onion or white onions and sauté in the skillet over medium-low until soft, letting the moisture dissolve and scraping up any browned bits from the bottom.
Step 5: Toast the Rice
Add uncooked long-grain white rice and cook for 1-2 minutes, allowing it to slightly toast with crackling and popping sounds.
Step 6: Add Broth and Chicken
Pour in vegetable broth or broth, stir to dissolve any stuck browned bits, then place the chicken thighs on top, cover with a lid, and cook over medium-high until a full boil.
Step 7: Simmer and Rest
Reduce to low heat and simmer for 20 minutes, then let the dish rest for five minutes with the lid lifted.
Step 8: Fluff and Garnish
Fluff the rice with a fork, stir gently, and add garnish such as chopped parsley or lemon zest.
Step 9: Optional Marination
For extra juiciness and a citrusy punch, marinate the chicken ahead of time, whisk the marinade, pour over the chicken, and refrigerate.
Step 10: Cook Vegetables
In a large skillet or one skillet, sear until golden, then cook vegetables like spinach, garlic, oregano, and onions, allowing the spinach to be slightly wilted.
Step 11: Bake and Serve
Bake in the oven with broth, simmer on top, cover, and bake for 35 minutes plus additional 10 minutes, then rest and serve with parsley.
Watch How to Make One-Pan Chicken and Rice:
Here I came up with the visual data also that’ll help you to make this super easy one-pan chicken and rice recipe:
Tips for the Best Chicken and Rice Recipe:
- Choose the Right Pan
Use a thick pan or heavy-based pan with a lid to distribute heat evenly and prevent uncooked rice pockets. - Sear the Chicken
Sear chicken thighs boneless, skinless or bone-in over high heat to get a browned crust on the outside. - Simmer Gently
Reduce to low heat for a gentle simmer so the liquid is absorbed by the rice while small bubbles form under the covering. - Let Rice Rest
Let the rice rest 2–5 minutes so residual liquid is fully absorbed, allowing the steam to finish the cooking process. - Check Cooking Times
Double-check package instructions for cooking times and ratios, and adjust broth and seasonings like salt and pepper as needed. - Prevent Overcooking
Avoid overcooking the chicken to keep it juicy and moist. - Use the Right Skillet
Use an oven-proof skillet, cast iron, or stainless steel skillet on the stove or in the oven to ensure the chicken is done and the rice cooked perfectly, whether using long-grain white rice or different brands. - Marinate for Flavor
Marinate chicken for 30 minutes to a couple hours for extra flavor and better results. - Adjust Liquid Amounts
Adjust amounts slightly more or bit less liquid to make your favorite recipe ready to serve every time.
What Veggies Can I Add?
For One Pan Chicken and Rice, you can enhance flavor and nutrition by adding vegetables directly to the pot while cooking. I often use ½ cup of frozen peas or mushrooms along with onions, letting them soften while sautéing in broth for extra taste. You can also add other vegetables you like, and it’s always fun to try new combinations with chicken for a colorful and healthy meal.
How Can I Make This Dish Low-Carb?
To make One Pan Chicken and Rice low-carb, replace regular rice with cauliflower rice or frozen cauliflower rice, which you can grate using a box grater or blitz in a food processor until small grains form. You can also add zucchini, courgette noodles, or zoodles using a spiraliser or julienne peeler, slicing them thinly like zucchini spaghetti or courgetti. This easy swap keeps the dish home-friendly, quick to make and serve, cheaper than some options, and adds a great texture and flavor while still being satisfying at dinner or on the table.
Storing and Reheating Leftovers
To keep leftovers of One Pan Chicken and Rice fresh, store chicken and rice in an airtight container in the fridge for 3-4 days or in a freezer-safe container for 2 to 3 months. When reheating, it’s best to thaw overnight if frozen, then heat on the stovetop or microwave with a splash of broth or water until piping hot. If you want crispy skin, finish the chicken under the broiler for a couple minutes, but watch carefully to avoid burning. Make sure everything is heated evenly, and your leftover chicken and rice will taste just as good as fresh, making it a bonus for a quick meal or serving anytime.
Serving Suggestions: What to Serve with Chicken and Rice
When serving One-Pan Chicken and Garlic Rice, pair it with simple greens or a simple side salad to add freshness to the hearty dish. I often steam green beans, snow peas, or mangetout, and sometimes sauté zucchini or courgette for extra flavor. Roasted broccoli or cauliflower gives a roasted flavor and coziness to the plate. You can add baby spinach or other greens of your choice directly into the pot with chicken and rice, or serve them on the side for a dish that shines in both taste and presentation.
More Chicken Recipes you should try:
- Pan-Fried Chicken Breasts
- Juicy Baked Chicken Legs
- Cilantro Lime Chicken Recipe
- Perfect Sauteed Chicken Breasts
- Chicken Sausage Stir-Fry Packed with Veggies
FAQs about One Pan Chicken And Rice
How to make a one-pan chicken and rice?
In a pan, start by making a base with bouillon, leeks, oregano, thyme, and bay, then add chicken on top. Cover and bring to a boil, reduce heat and simmer for 20 mins, occasionally stirring to incorporate garlicky bits and ensure the rice doesn’t get stuck down; serve once well cooked and flavors lay together beautifully.
What is the 5 5 5 rule for cooking rice?
The 5-5-5 rule is a method for cooking rice in three stages: bring the rice and water to a boil over medium-high heat for 10 minutes, then reduce to medium-low heat for 5 minutes, and finally cover and steam for another 5 minutes. Before starting, rinse the rice and use the knuckle test to prepare perfectly fluffy grains in a simple 10-5-5 sequence.
What to add to chicken and rice to make it taste good?
To make chicken and rice taste amazing, add salt, pepper, garlic powder, onion powder, paprika, and other spices to the cooking rice or chicken broth. Mix in aromatics like chopped onions, garlic, and herbs such as thyme and rosemary to include rich flavor that infuses every bite. You can mix them like a pro to make each serving full of delicious taste.
What are common mistakes making chicken rice?
When making chicken and rice, some common mistakes include using instant rice, lifting the lid too often, or letting the rice steam too long, which turns mushy. Using proper timing and minimal disturbance helps keep the grains fluffy and the dish perfect every time.
