My husband hasn’t stopped talking about this meal since I made it for dinner a few months ago! This One Pan Chicken and Rice recipe has definitely made it to our weeknight dinner rotation. It combines tender chicken thighs with super flavorful rice for an easy and filling meal. And it’s all made in one big skillet, which is a huge plus for me! This is one recipe that I’m sure you’ll fall in love with and continue to make all-year-long!
One pot recipes are seriously my favorite. They’re quick, easy to make, and easy to clean up! Me and my husband have been loving this one pot creamy mushroom orzo and I could eat this one pan sausage and cabbage skillet ANY day!
Here’s What You Need
We’re keeping things simple, but super flavorful. Here’s everything that you need to make this easy chicken and rice dish:
- Chicken Thighs: I chose to use boneless, skinless chicken thighs in this recipe because I wanted the recipe to be fairly quick. Bone-in chicken thighs will take longer to cook. You can also use boneless, skinless chicken breasts instead.
- White Rice: You’ll want to use long grain white rice for this recipe. I usually always have some jasmine long grain rice in my pantry.
- Onion, Garlic, and Mushrooms: Sautéed onion, garlic, and baby bella mushrooms add a wonderful foundation of savory flavors to this recipe.
- Seasoning: A simple seasoning mix of Italian seasoning, all purpose seasoning, salt, black pepper, onion powder, and smoked paprika seasons the chicken and the rice. It’s the same seasoning mix that I use for these juicy baked chicken drumsticks!
- Chicken Broth: The chicken broth cooks the rice and adds more flavor to this chicken and rice skillet. Try to choose a good quality chicken broth. I used Better Than Bouillon roasted chicken base to make my broth.
How To Make Chicken And Rice In One Skillet
Start by mixing all of the seasoning ingredients together in a small bowl. Then dice the onion, chop the mushrooms and mince the garlic cloves.
Step One: Season the chicken thighs very well with olive oil and the seasoning blend. Reserve some of the seasoning mix to season the rice.
Step Two: Cook the chicken in a large 12-inch skillet until cooked through.
Step Three: Remove the chicken from the skillet and add the onions, mushrooms and garlic. Sauté the veggies for 3-4 minutes until tender.
Step Four: Add the rice, reserved seasoning, and the chicken broth to the skillet. Stir to combine.
Step Five: Now add the seared chicken thighs on top of the rice. Bring the skillet up to a boil. As soon as it starts to boil, cover with a lid, and lower the heat to medium-low heat.
Step Six: Simmer the chicken and rice for 20 minutes without lifting the lid. After the 20 minutes is up, allow the rice to rest. Now all that's left to do is fluff and enjoy!
Although this is a full meal for me, you can also easily serve this with roasted asparagus, broccoli, crispy potatoes or a simple side salad.
One Pan Chicken And Rice
Video
Equipment
Ingredients
Chicken Seasoning
- 2 teaspoons Italian Seasoning
- 1 ½ teaspoons smoked paprika
- 1 teaspoon all-purpose seasoning*
- ¾ teaspoon fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Chicken and Rice
- 5-6 boneless, skinless chicken thighs
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
- 1 small yellow onion
- 1 cup chopped baby bella mushrooms**
- 2 garlic cloves
- 1 cup uncooked long grain white rice, rinsed
- 2 cups chicken broth
Instructions
- Start by mixing all of the seasoning ingredients together in a small bowl. Reserve 1 teaspoon of the seasoning mix to season the rice. Set the rest to the side.
- Next dice the onion, give the mushrooms a rough chop, and mince the garlic cloves.
- In a large bowl combine the seasoning mix and 2 tablespoon of the olive oil. Add the chicken thighs to the bowl and mix together until the chicken is well coated.
- Now heat a large 12-inch deep skillet over medium heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Add the chicken thighs to the hot skillet and cook for 3-4 minutes on both sides until golden brown. Remove the chicken to a separate plate and set aside.
- In the same skillet, add the butter along with the diced onion, chopped mushrooms, and minced garlic cloves. Sauté the veggies for 3-4 minutes until they are tender.
- Now add the rinsed white rice to the skillet along with the 1 teaspoon reserved seasoning mix. Stir to combine with the onions and mushrooms.
- Pour in the chicken broth and stir. Place the cooked chicken thighs back in the skillet on top of the rice. Bring the skillet up to a boil. As soon as it starts to boil immediately reduce the heat to medium-low and place a lid on top. Simmer the chicken and rice for 20 minutes.
- After 20 minutes, turn the heat off, and let the lid stay on for 5 more minutes. Now remove the lid and fluff the rice. Serve warm and enjoy!
Notes
- Use your favorite all purpose seasoning blend.Â
- Mushrooms are optional. Swap them out for a bell pepper, chopped spinach, or leave them out all together.
- Serving size will depend on the amount of chicken thighs used.
Nutrition
Vanessa says
Tried this recipe as a last minute dinner and it’s really quick, easy, and soo good! So flavorful. Loved by the entire family even a picky 2 year old 🙂
Marsha McDougal says
Thank you Vanessa! I'm so glad your family enjoyed the recipe!😊