One Pan Chicken and Rice
Simplify dinner time with this mouthwatering One Pan Chicken and Rice recipe—an effortless yet impressive dish that's perfect for busy weeknights or casual family dinners. Juicy, golden-brown bone-in chicken thighs are perfectly seared and nestled atop fragrant, buttery rice infused with garlic, onion, thyme, and a hint of paprika. The entire meal comes together in one skillet, making cleanup a breeze while allowing the flavors to meld beautifully. With just 10 minutes of prep and a comforting, home-cooked appeal, this quick and hearty recipe is sure to become a weeknight favorite. Garnish with fresh parsley for a pop of color, and enjoy a wholesome, flavorful one-pot wonder that's equal parts satisfying and simple.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt, black pepper, and paprika.
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice, coating it in the butter and onion mixture. Cook for 1-2 minutes to toast the rice slightly.
Pour in the chicken broth and stir in the dried thyme and bay leaf.
Nestle the seared chicken thighs on top of the rice, skin-side up. Bring the mixture to a simmer.
Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the pan from heat and let it rest, covered, for 5 minutes.
Discard the bay leaf and fluff the rice with a fork. Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
