This One-Pan Chicken and Rice dish is a delicious and easy-to-make meal that brings together tender chicken, perfectly cooked rice, and a medley of aromatic seasonings—all cooked together in one pan for minimal cleanup. Ideal for busy weeknights or meal prep, this comforting dish is full of flavor and requires just a few simple ingredients. With its savory profile and cozy texture, it’s bound to become a household favorite.
Ingredients:
- 4 bone-in, skinless chicken thighs (or chicken breasts if preferred)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric (optional, for color and extra flavor)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the chicken:
Season the chicken thighs (or breasts) with salt, pepper, paprika, turmeric, thyme, and oregano. Make sure both sides are evenly coated. - Cook the chicken:
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside. - Sauté the vegetables:
In the same pan, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. - Add the rice and broth:
Stir in the rice, making sure it is well-coated with the oils and vegetables. Pour in the chicken broth and bring it to a boil. Taste and adjust seasoning if necessary. - Combine chicken and rice:
Return the chicken to the pan, placing it on top of the rice. Cover the skillet with a lid and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender and cooked through. If using bone-in thighs, check for an internal temperature of 165°F (74°C). - Rest and garnish:
Once cooked, remove the pan from the heat and let it rest for 5 minutes. Garnish with fresh chopped parsley for a pop of color and added freshness. - Serve and enjoy:
Serve the one-pan chicken and rice warm, either as a standalone meal or paired with a side of vegetables or salad.
Tips:
- You can add peas, carrots, or other vegetables to customize the dish to your liking.
- For extra flavor, try adding a splash of lemon juice or a sprinkle of grated Parmesan before serving.
- If you prefer a lighter version, you can swap out the chicken thighs for chicken breasts.
This one-pan chicken and rice dish is not only easy to prepare but also offers a well-balanced meal full of flavor and nourishment. Perfect for busy days when you crave something simple, satisfying, and absolutely delicious!