Easy Skillet Chicken and Rice (One Pan)
A structured one-pan skillet chicken and rice dinner with fluffy long-grain rice and juicy chicken finished together under a tight lid. Built for weeknights with real flavor layering from seared chicken, toasted rice, and savory broth.
Equipment
- Large heavy skillet with lid (10–12 inch)
- Measuring Cups and Spoons
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Fork (for fluffing rice)
- Instant-read thermometer (recommended)
Ingredients
For the Chicken
- 1 1/2 lb boneless, skinless chicken thighs or chicken breasts cut into similar-size pieces if very large
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika smoked or regular
- 2 tbsp olive oil divided if needed
For the Rice
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup long-grain white rice rinsed well and drained
- 2 cups low-sodium chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Optional Add-Ins and Finish
- 1/2 cup frozen peas optional (stir in at the end)
- fresh parsley chopped, for garnish
- lemon wedges optional, for serving
Instructions
- Prep: Rinse rice until the water runs mostly clear and drain well. Dice onion and mince garlic. Pat chicken dry and season with salt, pepper, and paprika.
- Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes without moving. Flip and sear 2–3 minutes more. Transfer chicken to a plate (it will finish cooking later).
- Cook aromatics: Reduce heat to medium. Add onion to the skillet and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Toast the rice: Add rinsed rice to the skillet and stir constantly for 1–2 minutes to lightly toast and coat the grains in the pan drippings.
- Add broth and seasonings: Pour in chicken broth. Stir while scraping up browned bits from the bottom of the pan. Add thyme and oregano and bring to a gentle simmer.
- Finish together: Nestle the seared chicken on top of the rice (do not stir). Pour any juices from the plate back into the skillet. Cover with a tight-fitting lid, reduce heat to low, and cook 18–20 minutes.
- Rest: Turn off heat and let rest, covered, for 5 minutes so the rice finishes steaming evenly.
- Fluff and serve: Remove lid and fluff rice with a fork around the chicken. Stir in peas (if using) to warm through. Garnish with parsley and serve with lemon wedges if desired.
Notes
Rice choice: Long-grain white rice is best for fluffy texture. Avoid instant rice (timing/liquid differs). Rinsing helps prevent sticky rice.
Heat control: After covering, keep heat truly low to avoid scorching the bottom. Do not lift the lid during cooking.
Doneness: Chicken breast is done at 165°F. Thighs are safe at 165°F but become more tender around 175–185°F if you prefer.
If rice is firm: Add 2–3 tbsp broth around the edges, cover, cook 3–5 minutes more, then rest again.
Storage: Refrigerate leftovers up to 4 days. Reheat with a splash of broth to loosen rice and restore moisture.