Easy One-Pan Chicken and Rice
One-pan chicken and rice is a complete dinner with tender chicken, seasoned rice and very little cleanup. Browning the chicken first adds flavor to the rice.
Ingredients
- 1.5 lb boneless skinless chicken thigh 680 g
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 3/4 tsp salt
- 1 cup long-grain white rice 190 g, rinsed
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups chicken broth 480 ml
- 1/2 cup frozen peas
- Lemon and parsley for serving
Instructions
- Season chicken with paprika, garlic powder, cumin and salt.
- Brown chicken in olive oil in a deep skillet, then transfer temporarily.
- Cook onion and garlic until softened.
- Stir in rice and broth, then return chicken on top.
- Cover and simmer gently for 20–25 minutes, until the rice is tender and the chicken reaches 165°F / 74°C.
- Stir in peas during the final 5 minutes. Rest covered for 5 minutes before serving.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.