Go Back

One-Pan Chicken and Rice

This One-Pan Chicken and Rice is a cozy dinner made with seasoned chicken, fluffy rice, broth, garlic, onion, and vegetables cooked together in one pan. It is simple, filling, family-friendly, and perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken thighs or 4 boneless chicken breasts
  • 1 ½ teaspoons salt divided
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 ½ cups long-grain white rice rinsed
  • 2 ½ cups chicken broth
  • 1 cup frozen peas and carrots
  • 1 tablespoon butter optional
  • 1 tablespoon chopped parsley optional
  • 1 tablespoon lemon juice optional

Method
 

  1. Preheat the oven to 375°F if baking the dish.
  2. Pat the chicken dry and season with 1 teaspoon salt, black pepper, garlic powder, paprika, and Italian seasoning.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat.
  4. Sear the chicken for 3–4 minutes per side until golden, then remove it from the skillet.
  5. Add onion to the same skillet and cook for 2–3 minutes until softened.
  6. Add garlic and cook for 30 seconds.
  7. Stir in rinsed rice and toast for 1–2 minutes.
  8. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
  9. Stir in peas and carrots, remaining ½ teaspoon salt, and butter if using.
  10. Place the chicken on top of the rice. Cover tightly with a lid or foil.
  11. Bake for 30–35 minutes, or until the rice is tender and the chicken reaches 165°F internally.
  12. Rest covered for 5–10 minutes. Fluff the rice, garnish with parsley and lemon juice if desired, and serve warm.

Notes

  • Use long-grain white rice for the best texture.
  • Do not use instant rice for this recipe.
  • Keep the pan tightly covered so the rice cooks evenly.
  • If the rice is still firm, add a splash of broth and cook a little longer.
  • For boneless chicken breasts, check early to avoid overcooking.