This Savory One-Pan Chicken and Rice Delight is a cozy, weeknight-friendly favorite: juicy, paprika-kissed chicken thighs nestled into tender herbed rice with sweet peas and carrots all in one skillet, minimal cleanup, maximum flavor.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken thighs on both sides with salt, pepper, and paprika.
- Heat olive oil in a large lidded skillet over medium heat. Sear chicken 5–7 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate.
- In the same skillet, add onion and garlic. Sauté 2–3 minutes until translucent and fragrant.
- Stir in rice to coat and lightly toast, about 30–60 seconds. Pour in chicken broth and add dried thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes, until the rice is tender and most liquid is absorbed.
- Stir in the frozen peas and carrots. Nestle the chicken and its juices on top, cover, and cook 5 minutes to heat through.
- Remove from heat and let rest 5 minutes. Fluff the rice, adjust salt and pepper to taste, and garnish with fresh parsley before serving.
Variation
- Lemon-Herb Twist: Stir the zest of 1 lemon into the rice and finish with 1–2 tablespoons fresh lemon juice and extra parsley; swap thyme for oregano for a bright, fresh finish.
- Cozy Curry: Add 1 teaspoon mild curry powder and 1/2 teaspoon turmeric with the onions; stir in 1/2 cup coconut milk and reduce broth to 1 1/2 cups; fold in a handful of baby spinach during the last 2–3 minutes.
- Smoky Tomato-Pepper: Use 1 teaspoon smoked paprika; add 1/2 cup finely diced roasted red peppers and 1/2 cup well-drained diced tomatoes; reduce broth by 1/2 cup to keep the rice fluffy.
Cooking Notes
- Rinse the rice in cool water until it runs mostly clear, then drain well; this helps prevent gummy grains and keeps the texture fluffy.
- Use a 12-inch skillet with a tight-fitting lid and maintain a gentle simmer; avoid stirring while the rice cooks to prevent releasing excess starch.
- If swapping cuts, cook to temp not time: chicken should reach 165°F/74°C; deglaze any browned bits with a splash of broth before adding rice for extra flavor.
Serving Suggestions
- Bright finish: add extra chopped parsley, lemon wedges for squeezing, and a pinch of red pepper flakes at the table.
- Simple sides: a crisp green salad with lemon-garlic dressing, or steamed broccoli/green beans for extra veg.
- Bread lovers: serve with warm flatbread or crusty bread to soak up the savory juices; a spoonful of plain or dairy-free yogurt is a nice optional topper.
Tips
- Season smart: use low-sodium broth and salt in layers; taste and adjust after the resting step.
- Rescue rice: if grains are firm and liquid is gone, add 2–3 tablespoons hot broth/water, cover 2–3 minutes; if too wet, uncover and simmer on low 1–2 minutes.
- Make-ahead: refrigerate up to 4 days; reheat gently with a splash of broth on the stovetop or in the microwave; freeze up to 2 months in airtight containers.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per serving)
- Calories: 350 kcal
- Protein: 25 g
- Sodium: 540 mg
Frequently Asked Questions
- Q: Can I use chicken breasts instead of thighs?
A: Yes pound to even thickness and sear 4–5 minutes per side; return to the pan to finish on the rice until the center reaches 165°F/74°C. - Q: How do I keep the rice from getting mushy?
A: Rinse the rice, keep a gentle simmer, avoid stirring while it cooks, and let it rest 5 minutes before fluffing. - Q: Can I use brown rice?
A: Yes use 2 1/2 cups broth and simmer 35–40 minutes before adding vegetables; keep the lid on to trap steam. - Q: How should I store and reheat leftovers?
A: Refrigerate up to 4 days; reheat gently with a splash of broth on low heat or in the microwave. Freeze up to 2 months in airtight containers.
Conclusion
This one-pan chicken and rice delivers comfort and ease in every bite. Juicy, seasoned thighs rest on fluffy, herb-scented rice with peas and carrots for a complete meal made in one skillet. It’s weeknight‑friendly, budget‑smart, and endlessly customizable perfect for busy cooks and happy plates every night.
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One-Pan Skillet Chicken and Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This One-Pan Skillet Chicken and Rice brings together juicy chicken thighs, fluffy seasoned rice, and tender vegetables in a simple, comforting dish. Everything cooks in one skillet, making it perfect for busy weeknights when you want big flavor without the cleanup. It’s cozy, savory, and incredibly satisfying.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5–7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté the chopped onion and garlic for 2–3 minutes, until soft and fragrant.
- Stir in the uncooked rice, mixing well so the grains are coated.
- Pour in the chicken broth and add dried thyme. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
- Add frozen peas and carrots, stir gently, then place chicken thighs back on top. Cover and cook for 5 more minutes.
- Remove from heat and rest for a few minutes. Garnish with fresh parsley before serving.
Notes
- Use chicken thighs for maximum flavor and juiciness, but chicken breasts also work if preferred.
- Let the rice rest covered after cooking this helps it finish steaming and become extra fluffy.
- You can swap peas and carrots for corn, mixed veggies, or fresh diced carrots.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: One-Pan / Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 105 mg
Keywords: one-pan chicken and rice, skillet chicken, easy chicken dinner, chicken thigh recipe