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One-Pan Chicken and Rice Meal Recipe

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4.4 from 8 reviews

This one-pan Chicken and Rice recipe is a flavorful, easy-to-make dish perfect for weeknight dinners or meal prep. Tender chicken thighs are seasoned with a blend of spices, browned to perfection, and cooked with aromatic vegetables and long grain rice in a savory chicken broth until everything is tender and infused with flavor. Garnished with fresh parsley, this comforting American classic is both hearty and delicious.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Spices and Seasoning

  • 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)

Protein

  • 1 1/2 lbs boneless, skinless chicken thighs

Vegetables and Aromatics

  • 1 small yellow onion, chopped
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • Fresh parsley for serving

Other Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup long grain rice
  • 1 3/4 cups chicken broth

Instructions

  1. Mix the Seasoning: In a small bowl, combine dried oregano, smoked paprika, cumin, onion powder, salt, and pepper. Mix well to create the seasoning blend that will flavor the chicken thighs.
  2. Season the Chicken: Sprinkle the prepared seasoning evenly over both sides of the chicken thighs, ensuring full coverage for maximum flavor.
  3. Brown the Chicken: Heat 1 tablespoon of olive oil in a large shallow casserole dish or skillet over medium heat. Add the seasoned chicken thighs in a single layer and cook for about 4 minutes per side, until nicely browned. Remove the chicken to a plate and set aside.
  4. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and diced carrots, cooking until they soften, about 5 minutes. Then add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  5. Cook the Rice: Stir in the long grain rice and cook for 2-3 minutes, stirring constantly to lightly toast the rice. Pour in the chicken broth, season with additional salt and pepper to taste, and bring the mixture to a boil.
  6. Simmer and Cook Chicken with Rice: Reduce the heat to medium-low. Place the browned chicken thighs over the rice in a single layer. Cover the pan with a lid and let it cook for 15 minutes, allowing the rice to absorb the broth and the chicken to finish cooking.
  7. Rest and Serve: After 15 minutes, turn off the heat but keep the pan covered. Let it rest for 10 minutes to ensure the rice is tender and the flavors meld fully. Garnish with fresh parsley and adjust seasoning with more salt if desired before serving.

Notes

  • Nutrition information is an estimate and can vary based on brands and ingredients used.
  • For best results, use a tight-fitting lid to allow proper steaming of the rice and chicken.
  • You can substitute chicken thighs with breasts, but cooking times may vary slightly.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/one-pan-chicken-and-rice-meal-recipe/