Cookery Recipes – Easy One-Pan Chicken & Rice Dinner

Cookery Recipes is my go-to collection of honest, tested home cooking, and this one-pan chicken and rice is the dish I make more than any other. It starts with bone-in chicken thighs seared until the skin crackles, then the rice cooks right in the same pan so every grain soaks up the savory pan juices.

The magic here is the layering: paprika and garlic bloom in the rendered chicken fat, the rice toasts for a minute before the broth goes in, and the whole thing finishes in the oven while you clean up. You get crispy skin on top and tender, flavor-packed rice underneath, with only one pan to wash.

It is weeknight-friendly but looks like Sunday dinner, and it reheats beautifully for lunches. Once you learn the ratio and the sear-to-bake method, you can swap in any protein or vegetable you have on hand.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)

Bone-in thighs stay juicy and flavor the rice as they bake. If you only have boneless skinless thighs, reduce the oven time by 8 to 10 minutes and check at 165F (74C).

1 1/2 teaspoons kosher salt, plus more for the rice

Kosher salt seasons more evenly than fine table salt. If using fine sea salt, start with 1 teaspoon and taste before serving.

1 teaspoon smoked paprika

Smoked paprika gives a deep, almost bacon-like note. Sweet paprika works in a pinch, but add 1/4 teaspoon extra for color.

1 teaspoon garlic powder

Granulated garlic clings to the chicken better than fresh minced garlic, which can burn during the sear. Onion powder is a fine substitute.

1/2 teaspoon freshly ground black pepper

Fresh-cracked pepper tastes brighter than pre-ground. White pepper gives a milder, earthier heat if you prefer.

2 tablespoons olive oil

Olive oil has a higher smoke point than butter, so the skin crisps without burning. Avocado oil or ghee both work great.

1 medium yellow onion, finely diced (about 1 cup / 160 g)

Yellow onion melts into the rice and adds sweetness. Shallots or a leek's white part are lovely substitutes.

3 garlic cloves, minced

Fresh garlic adds punch after the onions soften. Jarred minced garlic is fine; use 1 tablespoon and add it with the broth.

1 1/2 cups (285 g) long-grain white rice, rinsed

Long-grain rice like basmati or jasmine stays separate and fluffy. Do not use short-grain or risotto rice here, or it will turn gluey.

2 3/4 cups (650 ml) low-sodium chicken broth

Low-sodium broth lets you control the salt. Vegetable broth or water plus 1 teaspoon bouillon both work well.

1 tablespoon fresh lemon juice, plus lemon wedges to serve

Lemon cuts through the richness at the end. A splash of white wine vinegar works if you are out of lemons.

2 tablespoons chopped fresh parsley, for garnish

Parsley adds a fresh finish. Cilantro, dill, or sliced scallions are all delicious swaps.

Tips & Tricks

Do not skip rinsing the rice

Rinsing removes surface starch so the grains stay separate instead of turning sticky. Rinse until the water runs mostly clear, about 30 seconds.

Sear skin-side down and leave it alone

Resist moving the chicken for the full 6 minutes. That untouched contact is what builds the deep golden crust and renders the fat you need for the rice.

Keep the liquid ratio exact

Use 2 3/4 cups broth for 1 1/2 cups rice, and do not stir after adding it. Stirring releases starch and makes the rice gummy.

Rest before serving

Let the pan sit covered for 10 minutes off the heat. The rice absorbs the last of the liquid and the chicken juices redistribute.

Step-by-Step Instructions

1. Heat oven and season chicken

Preheat the oven to 400F (200C). Pat the thighs dry, then rub them all over with the salt, smoked paprika, garlic powder, and black pepper.

2. Sear the skin

Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the thighs skin-side down and sear undisturbed for 6 to 7 minutes, until the skin is deep golden brown and releases easily from the pan.

3. Flip and set aside

Flip the chicken and cook 2 minutes more, then transfer to a plate. The internal temperature will only be about 130F (54C) now, which is fine since it finishes in the oven.

4. Soften the aromatics

Reduce the heat to medium, add the onion to the rendered fat, and cook 4 to 5 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant but not browned.

5. Toast the rice

Add the rinsed rice and 1/2 teaspoon salt, stirring to coat every grain in fat. Toast for 1 to 2 minutes until the edges of the grains look translucent and smell nutty.

6. Add broth and nestle chicken

Pour in the broth and lemon juice, scrape up any browned bits, and bring to a simmer. Nestle the thighs on top, skin-side up, so the skin stays above the liquid.

7. Bake uncovered

Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, until the rice is tender and the chicken reaches 175F (79C) in the thickest part. The liquid should be absorbed and the edges bubbling.

8. Rest, garnish, and serve

Remove from the oven, cover loosely with foil, and rest 10 minutes so the rice settles. Sprinkle with parsley and serve with lemon wedges.

Delicious Variations

Greek Style

Add 1/2 cup crumbled feta, 1/4 cup chopped olives, and 1 teaspoon dried oregano with the broth for a Mediterranean twist.

Spicy Cajun

Swap the paprika for 2 teaspoons Cajun seasoning and add 1/2 cup diced bell pepper with the onion for a bold, smoky kick.

Mushroom and Thyme

Saute 8 oz (225 g) sliced mushrooms with the onion and add 1 teaspoon fresh thyme for a cozy vegetarian-leaning version using vegetable broth.

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Grab your skillet and make this one-pan chicken and rice tonight, then come back and tell me how it turned out. Save this Cookery Recipes favorite, share it with a friend who needs an easy dinner, and explore more tested recipes while you are here.

Cookery Recipes

Cookery Recipes brings you this easy one-pan chicken and rice dinner with golden, juicy chicken and seasoned rice ready in under an hour.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1 1/2 teaspoons kosher salt, plus more for the rice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 1 cup / 160 g)
• 3 garlic cloves, minced
• 1 1/2 cups (285 g) long-grain white rice, rinsed
• 2 3/4 cups (650 ml) low-sodium chicken broth
• 1 tablespoon fresh lemon juice, plus lemon wedges to serve
• 2 tablespoons chopped fresh parsley, for garnish

📋 Instructions

1. 1Heat oven and season chicken — Preheat the oven to 400F (200C). Pat the thighs dry, then rub them all over with the salt, smoked paprika, garlic powder, and black pepper.
2. 2Sear the skin — Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the thighs skin-side down and sear undisturbed for 6 to 7 minutes, until the skin is deep golden brown and releases easily from the pan.
3. 3Flip and set aside — Flip the chicken and cook 2 minutes more, then transfer to a plate. The internal temperature will only be about 130F (54C) now, which is fine since it finishes in the oven.
4. 4Soften the aromatics — Reduce the heat to medium, add the onion to the rendered fat, and cook 4 to 5 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant but not browned.
5. 5Toast the rice — Add the rinsed rice and 1/2 teaspoon salt, stirring to coat every grain in fat. Toast for 1 to 2 minutes until the edges of the grains look translucent and smell nutty.
6. 6Add broth and nestle chicken — Pour in the broth and lemon juice, scrape up any browned bits, and bring to a simmer. Nestle the thighs on top, skin-side up, so the skin stays above the liquid.
7. 7Bake uncovered — Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, until the rice is tender and the chicken reaches 175F (79C) in the thickest part. The liquid should be absorbed and the edges bubbling.
8. 8Rest, garnish, and serve — Remove from the oven, cover loosely with foil, and rest 10 minutes so the rice settles. Sprinkle with parsley and serve with lemon wedges.

👨‍🍳 Chef's Note: If your skillet is not oven-safe, wrap the handle in foil or transfer everything to a baking dish before it goes in the oven. A 12-inch cast-iron or stainless skillet gives the best crust and even baking.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 32g protein · 42g carbs · 19g fat