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–+ servings
One Pan Chicken and Rice

Discover the magic of One Pan Chicken and Rice a simple 30 minute meal that saves time and satisfies everyone at the table
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-6 pieces chicken thighs, bone-in and skin-on
  • 1.5 cups long-grain white rice jasmine or basmati
  • 3 cups chicken broth or vegetable broth
  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced optional
  • to taste salt
  • to taste black pepper
  • to taste garlic powder
  • to taste paprika
  • 1.5 cups optional vegetables peas, carrots, bell peppers, etc.

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Pat chicken pieces dry and season with salt, pepper, garlic powder, and paprika.
  3. Heat olive oil or butter in an oven-safe pan over medium-high heat.
  4. Sear the chicken skin-side down for 4-5 minutes until golden brown; flip and sear for another 3 minutes.
  5. Remove chicken and set aside; if needed, pour off excess fat, leaving about 2 tablespoons in the pan.
  6. Add diced onion and cook for 2 minutes until softened.
  7. Stir in the rice and toast for about 1 minute.
  8. Pour chicken broth into the pan and stir, scraping up any browned bits.
  9. Add optional vegetables if desired, and taste the liquid to adjust seasoning.
  10. Nestle the chicken back on top of the rice, skin-side up.
  11. Cover with foil or a lid, and bake in the preheated oven for 35 minutes.
  12. Carefully remove the foil and check that the chicken reaches 165 degrees; if rice is wet, return to oven uncovered for an additional 5 minutes.
  13. Let rest for 5 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 56gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 4mgIron: 10mg

Notes

Feel free to customize this dish with whatever vegetables you have on hand! Chicken breasts can be substituted, but add an extra 1/4 cup broth due to less fat. For a creamier version, add a can of cream of mushroom or a splash of heavy cream before baking. Leftovers reheat well in the microwave; add a little broth to prevent drying out. This recipe is easy to double for meal prep or larger gatherings.
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