Name: One-Pan Chicken and Rice Meal Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon black pepper (plus more to taste); 1 1/2 lbs boneless, skinless chicken thighs; 1 small yellow onion, chopped; 2 medium carrots, diced; 3 cloves garlic, minced; Fresh parsley for serving; 2 tablespoons olive oil, divided; 1 cup long grain rice; 1 3/4 cups chicken broth

Jump to Recipe· 4.4 from 8 reviews

I am always on the lookout for meals that combine simplicity, flavor, and minimal cleanup, which is exactly why this One-Pan Chicken and Rice Meal Recipe holds a special place in my heart. It’s my go-to for busy weeknights or meal prepping ahead because it brings together tender, juicy chicken and perfectly cooked rice infused with aromatic spices — all in just one pan. Every time I make it, the warmth of the herbs and the comforting textures remind me of home-cooked goodness made effortlessly.

Why You’ll Love This One-Pan Chicken and Rice Meal Recipe

What truly excites me about this dish is how the flavor strikes the perfect balance between smoky, savory, and subtly earthy notes. The combination of dried oregano, smoked paprika, and cumin creates this incredible depth that’s both comforting and vibrant. Plus, the garlic, onions, and carrots provide a natural sweetness that beautifully complements the savory chicken. It’s like a hug on a plate, which is why I never hesitate to whip it up when I want something hearty yet satisfying.

Another thing I adore is how straightforward the preparation is. I’m not exaggerating when I say you only need one pan to make this entire meal, which saves me from getting overwhelmed in the kitchen or facing a mountain of dishes afterward. The step-by-step process is simple, and the dish cooks relatively quickly, making it perfect for a weeknight dinner or even for feeding a small group of friends. It’s a recipe that looks impressive but requires minimal fuss, which is exactly what I appreciate after a long day.

Ingredients You’ll Need

The image shows several ingredients for a meal arranged neatly on a white marbled surface. In the center, there is a white plate with five raw, pale pink pieces of chicken thighs. Above the chicken, a small white bowl holds different spices grouped in six sections with colors like red, black, white, and beige. To the left, there is a white bowl filled with uncooked white rice and above it, a glass bowl with chopped white onions. Next to the rice, a glass measuring cup contains light brown broth. On the right side of the chicken, a glass bowl holds small orange carrot cubes, and above it is a clear glass bowl with golden olive oil. A bunch of fresh green parsley with leafy texture lies on the top right. In the middle above the chicken, a tiny brown bowl contains minced garlic. Photo taken with an iphone --ar 4:5 --v 7

This One-Pan Chicken and Rice Meal Recipe uses a handful of straightforward ingredients that are easy to find and come together to create a dish that’s vibrant in flavor and texture. Each ingredient plays a key role, from the spices that season the chicken to the fresh parsley that adds brightness at the end.

Dried oregano: A fragrant herb that brings out an earthy, Mediterranean twist.
Smoked paprika: Adds a subtle smoky depth that gives the chicken a beautiful color.
Cumin: A warm, nutty spice that enhances the dish’s savory backbone.
Onion powder: Boosts the overall flavor with gentle onion undertones.
Salt and pepper: Essential for seasoning and balancing all the flavors.
Boneless, skinless chicken thighs: Perfectly tender and juicy, they absorb the spices wonderfully.
Olive oil: Used to brown the chicken and soften the vegetables for lush flavor and texture.
Yellow onion: Adds a mild sweetness and a tender bite once cooked.
Carrots: Provide a touch of natural sweetness and a bit of crunch.
Garlic: Lends a rich aromatic punch that ties everything together.
Long grain rice: Fluffy and perfect for soaking up the chicken broth and spices.
Chicken broth: Creates a rich cooking liquid that infuses the rice and chicken.
Fresh parsley: Garnishes the dish with a fresh, herbal brightness that lifts it all.

Directions

Step 1: In a small bowl, combine the dried oregano, smoked paprika, cumin, onion powder, salt, and pepper. Stir this spice mix well so it’s evenly distributed before seasoning the chicken.

Step 2: Sprinkle the seasoning evenly over both sides of the chicken thighs. Make sure each piece is well-coated so every bite bursts with flavor.

Step 3: Heat 1 tablespoon of olive oil in a large shallow casserole dish or deep skillet over medium heat until shimmering. Add the chicken thighs in a single layer and cook until golden brown on each side, about 4 minutes per side. Once browned, transfer the chicken to a plate and set aside.

Step 4: Add the remaining tablespoon of olive oil to the same pan. Toss in the chopped onion and diced carrots, cooking until the vegetables soften, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant—this step really builds the base flavor.

Step 5: Stir in the long grain rice and cook for 2-3 minutes, stirring constantly so the rice absorbs the flavorful oils. This little toasting step adds to the rice’s nuttiness and prevents it from becoming mushy.

Step 6: Pour the chicken broth into the pan and season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and carefully place the browned chicken thighs on top of the rice, arranging them in a single layer as much as possible.

Step 7: Cover the pan with a lid and let it simmer gently for 15 minutes, allowing the rice to absorb the broth and the chicken to finish cooking through without drying out.

Step 8: After 15 minutes, turn off the heat but keep the pan covered. Let it rest for 10 minutes — this allows the rice to steam and the flavors to settle perfectly.

Step 9: Finally, sprinkle freshly chopped parsley on top before serving. Taste and adjust seasoning with an extra pinch of salt if needed, then plate and enjoy your delicious One-Pan Chicken and Rice Meal Recipe.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family dinner or leftovers for the next day. The preparation takes about 20 minutes, mainly to chop and season the ingredients, and the cooking time is approximately 35 minutes. All told, you’ll be bringing this comforting meal to your table in under an hour. I also recommend letting it rest for 10 minutes to ensure the rice is perfectly fluffy and all flavors meld beautifully.

How to Serve This One-Pan Chicken and Rice Meal Recipe

A single piece of browned chicken with crisp skin sits on top of a bed of cooked rice mixed with small orange carrot pieces and green herbs, all placed in a white plate. The rice looks moist and slightly shiny with light brown and orange tones, while the chicken has darker areas showing the cooked crust. Some finely chopped green herbs are sprinkled on both the rice and chicken. A silver fork rests on the right side of the plate, partially on the rice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this One-Pan Chicken and Rice Meal Recipe, I like to keep it simple but elevate the experience with fresh accents and complementary sides. A crisp green salad tossed with lemon vinaigrette pairs wonderfully, providing a fresh contrast to the warm, hearty dish. Roasted or steamed green beans or sautéed spinach also make great vegetable accompaniments, adding vibrant color and a touch of crunch.

For garnish, I never skip the fresh parsley. Not only does it add a pop of lively green, but it also brightens up the dish and adds a fresh, herbaceous note in every bite. Right before serving, I sometimes drizzle a splash of good-quality olive oil for a silky finish that makes the dish feel a little more special.

As for beverages, this meal pairs beautifully with a chilled glass of crisp white wine like Sauvignon Blanc or a light, fruity rosé. If you prefer non-alcoholic options, iced lemon water or sparkling water with a twist of lime keeps the palate refreshed. For occasions, it’s versatile enough for casual weeknight dinners or a more relaxed weekend gathering with friends or family. I serve it hot and fresh but find it forgiving enough to enjoy warm the next day, making it an ideal meal prep choice.

Variations

I love experimenting with this dish to suit different tastes or dietary needs. For example, if you want a healthier version, swapping the chicken thighs for skinless chicken breasts works just fine, though I recommend being gentle with cooking to keep the breasts moist. For a gluten-free version, just be sure your chicken broth is certified gluten-free—and you’re good to go since the recipe is naturally free of gluten.

If you are vegetarian or vegan, I like replacing the chicken with hearty mushrooms (such as cremini or portobello) and using vegetable broth instead. Adding chickpeas lends some extra protein, making it satisfyingly filling while keeping the flavors robust.

For a flavor twist, try adding a pinch of turmeric for color and earthiness or swap the smoked paprika with chipotle powder for a smoky heat kick. If you want to change the cooking method, this recipe can also be adapted for an oven bake: after searing the chicken and sautéing the veggies, add the rice and broth, then cover tightly and bake at 375°F (190°C) for about 30-35 minutes.

Storage and Reheating

Storing Leftovers

Any leftovers of this One-Pan Chicken and Rice Meal Recipe store beautifully in airtight containers. I usually divide the portions into individual containers to make reheating easy for lunches or quick dinners. Stored in the refrigerator, the dish will keep well for up to 3-4 days. Just be sure to cool it completely before sealing the containers to maintain freshness.

Freezing

This meal freezes well too, which is perfect for batch cooking. To freeze, package the portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label each container with the date; the dish can be kept frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

When it comes to reheating, I prefer warming this meal gently on the stovetop or in the microwave. On the stovetop, add a splash of water or broth to loosen the rice and prevent it from drying out, heating over medium-low heat until warmed through. In the microwave, cover loosely and heat in 1-2 minute intervals, stirring occasionally. Avoid reheating at too high heat or for too long as the chicken can become tough and the rice dry. A sprinkle of fresh parsley after reheating always revives the dish beautifully.

FAQs

Can I use chicken breasts instead of thighs in this One-Pan Chicken and Rice Meal Recipe?

Yes, you absolutely can substitute chicken breasts. Just be mindful that breasts cook faster and tend to dry out more easily, so keep an eye on the cooking time and consider covering the pan tightly to keep moisture in. You might want to slightly reduce the simmering time to keep the chicken juicy.

Is it possible to make this recipe without a lid for the pan?

While having a lid helps trap steam that cooks the rice evenly, you can cover the pan tightly with aluminum foil if you don’t have one. Just make sure it’s sealed well to create a steam pocket, or the rice may cook unevenly and become dry.

Can I add other vegetables to the rice?

Definitely! This recipe is versatile and you can add peas, bell peppers, zucchini, or green beans to the vegetable mix. Add firmer vegetables earlier to soften and more delicate veggies towards the end to maintain their texture.

How do I know when the rice is perfectly cooked?

The rice is done once it has absorbed all the broth and is tender but not mushy. After simmering the covered pan for 15 minutes and resting it for 10 minutes off the heat, you can fluff it gently with a fork to check the texture.

Can I make this recipe in advance for meal prep?

Yes, it’s an excellent meal prep option. Portion it out once cooled and store in airtight containers in the fridge for up to 4 days. The flavors even deepen overnight. Just reheat gently when ready to eat for a quick, nutritious meal.

Conclusion

I genuinely encourage you to try this One-Pan Chicken and Rice Meal Recipe — it’s one of those soul-satisfying dishes that never fails me. Whether you’re new to cooking or just after a no-fuss, delicious dinner idea, this recipe delivers rich flavors, tender chicken, and perfectly cooked rice with the minimum of effort and mess. I know once you try it, it’ll become a favorite in your home, just like it has in mine.