One-Pan Chicken and Rice Recipe
Golden chicken and fluffy rice cook together in one skillet for a comforting, weeknight-friendly meal with bright lemon and herbs.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.5 lb boneless skinless chicken thighs, cut into chunks
- 1.25 tsp kosher salt divided
- 0.75 tsp black pepper divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup chopped onion
- 0.5 cup diced carrots
- 2 tsp minced garlic
- 1.25 cup long-grain white rice, rinsed
- 2.75 cup low-sodium chicken broth
- 0.75 cup frozen peas
- 1 tbsp unsalted butter optional, for richness
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Pat chicken dry. Season with 1 tsp salt, 0.5 tsp pepper, paprika, and oregano.
- Heat olive oil in a large deep skillet over medium-high heat.
- Brown chicken in two batches until lightly golden, 4–5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Sauté onion and carrots in the drippings until softened, about 3 minutes.
- Stir in garlic and rice. Toast the rice for 1 minute, stirring often.
- Pour in broth and scrape the pan bottom. Return chicken and any juices to the skillet.
- Bring to a gentle boil. Cover, lower heat, and simmer until rice is tender, 18–22 minutes.
- Stir in peas, butter, and remaining salt and pepper. Cover 2–3 minutes to warm through.
- Finish with lemon juice and zest. Fluff the rice and adjust seasoning to taste.
- Rest 5 minutes off heat. Sprinkle with parsley and serve hot.
Notes
Variation: Swap peas for chopped bell pepper or add a pinch of saffron with the broth. Storage: Refrigerate in a sealed container up to 4 days; splash in a bit of broth when reheating to keep the rice tender.
This recipe is an original creation inspired by classic One-Pan Chicken and Rice Recipe flavors. All ingredient ratios and instructions are independently developed.