One-Skillet Chicken and Rice

Highlighted under: Instant Meal Solutions

I love preparing One-Skillet Chicken and Rice for a hassle-free meal that's bursting with flavor. This dish brings together tender chicken, perfectly cooked rice, and a blend of spices that will brighten up any dinner table. What I admire about this recipe is its simplicity; everything comes together in just one pan. It’s not only easy to make but also a great option for busy weeknights when I want something satisfying without spending hours in the kitchen. Plus, it leaves minimal cleanup, which is always a win in my book!

Created by

Tina

Last updated on 2026-02-05T15:00:46.653Z

When I first tried making One-Skillet Chicken and Rice, I was amazed at how a few simple ingredients could deliver such depth of flavor. The key to success is in searing the chicken just right before adding the rice and broth, which infuses everything with a wonderful savory taste. I also love incorporating fresh herbs for an extra burst of flavor.

One tip I’ve learned along the way is to let the dish rest for a few minutes before serving. This not only allows the flavors to meld but also ensures that the rice soaks up any remaining broth, making for a deliciously moist and flavorful meal. Trust me, it makes a world of difference!

Why You'll Love This Recipe
One-pan convenience for easy cleanup
Flavorful chicken that is tender and juicy
Deliciously spiced rice that soaks up all the goodness

Mastering One-Skillet Technique

The one-skillet technique is all about maximizing flavor while minimizing cleanup. By searing the chicken first, you create a savory base in the pan, essential for building a deeper flavor profile. The brown bits left in the skillet after cooking the chicken are called 'fond.' Incorporating these into the dish when you add the vegetables helps to enhance the overall taste of the rice and chicken. Remember to scrape the bottom of the pan gently to avoid burning while sautéing vegetables.

Timing is key in this recipe. After searing the chicken for about 5 minutes per side, remove it promptly to prevent overcooking. You'll want the chicken to be juicy and tender, which means stopping the cooking process while it's still slightly underdone before it simmers with the rice. It will continue to cook in the residual heat once it's covered with the rice and broth mixture.

Ingredient Insights

Each ingredient in this dish plays a crucial role in enhancing its flavor. The long-grain rice, for example, is ideal in this scenario due to its ability to absorb the chicken broth without becoming mushy. This leads to a fluffy texture. Alternatively, you could use brown rice, but remember that it requires a longer cooking time and more liquid, so adjust the chicken broth accordingly to get the right texture.

I recommend using low-sodium chicken broth to control the saltiness of the dish. This allows you to season to taste, ensuring a balanced flavor throughout. Fresh garlic and onion bring not just flavor but also essential aromatics that heighten the overall dish. Feel free to experiment by adding diced tomatoes or frozen peas for an extra layer of taste and nutrition!

Ingredients:

Ingredients for One-Skillet Chicken and Rice

4 boneless, skinless chicken thighs
1 cup long-grain rice
2 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions:

Sear the Chicken

In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5 minutes on each side until golden brown. Remove the chicken and set aside.

Sauté the Vegetables

In the same skillet, add chopped onion, bell pepper, and garlic. Sauté for about 3 minutes until the onion becomes translucent.

Add Rice and Broth

Add the rice, paprika, thyme, and chicken broth to the skillet. Stir well to combine, and then return the chicken thighs to the skillet, nestling them into the rice.

Simmer

Cover the skillet and reduce the heat to low. Cook for 20 minutes or until the rice is tender and has absorbed most of the liquid.

Rest and Serve

Once cooked, remove from heat and let it rest for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.

Pro Tips

For a little heat, consider adding a pinch of red pepper flakes when sautéing the vegetables.

Serving Suggestions

This One-Skillet Chicken and Rice dish is versatile and pairs well with various sides. For a refreshing contrast, serve a simple green salad dressed with lemon vinaigrette. The acidity will brighten the flavors of the chicken and rice beautifully.

If you're looking to elevate the meal, a side of steamed greens, like broccoli or green beans, can add a nice crunch. Additionally, consider serving it with warm, crusty bread to soak up the leftover broth and juices, enhancing the overall dining experience.

Storage and Reheating Tips

Leftover One-Skillet Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the integrity of the rice and chicken, try to avoid stacking heavy items on top of the container. When reheating, add a splash of chicken broth or water to prevent it from drying out and heat it gently in a skillet over low heat until warmed through.

If you want to prep ahead, you can marinate the chicken thighs the night before with olive oil, paprika, and thyme to infuse them with flavor. For long-term storage, consider freezing the cooked dish. It can last up to two months in the freezer—simply defrost it in the refrigerator the night before and reheat properly for a quick meal.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time and potentially add more liquid, as brown rice takes longer to cook.

→ What other vegetables can I include?

Feel free to add carrots, peas, or green beans; just make sure they are cut to a manageable size for even cooking.

→ Can I make this dish ahead of time?

Absolutely! It can be made ahead and reheated. Just keep in mind that the rice may absorb more moisture as it sits.

→ Is this recipe gluten-free?

Yes, as long as you ensure the chicken broth is gluten-free, this dish can be enjoyed by those with gluten sensitivities.