One-Pan Chicken and Rice
Complete meal with tender chicken thighs and perfectly seasoned rice cooked together in one pan.
Nutrition Per Serving
Ingredients
Everything you'll need for this recipe
- 2 lbs bone-in, skin-on chicken thighs
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
Step-by-step cooking directions
- 1
Preheat oven to 375°F (190°C). Season chicken thighs with salt, pepper, paprika, thyme, garlic powder, and onion powder.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs skin-side down for 5-6 minutes until golden.
- 3
Flip chicken and brown other side for 3-4 minutes. Remove chicken and set aside.
- 4
In the same pan, sauté onions and bell peppers for 4-5 minutes until softened.
- 5
Add garlic and cook for another minute until fragrant.
- 6
Add rice to the pan and stir for 2 minutes to toast lightly.
- 7
Pour in chicken broth and season with salt and pepper. Bring to a boil.
- 8
Nestle chicken thighs back into the rice, skin-side up.
- 9
Cover with foil and bake for 20-25 minutes until rice is tender and chicken reaches 165°F internal temperature.
- 10
Let rest for 5 minutes, then garnish with fresh parsley before serving.
Pro Tips
Expert advice for perfect results every time
Use bone-in, skin-on chicken thighs for maximum flavor and moisture
Don't skip browning the chicken - it creates delicious fond for the rice
Let the dish rest before serving to allow rice to absorb remaining liquids
Add frozen peas in the last 5 minutes of cooking for extra color and nutrition
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