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Overhead view of chicken and rice in a large skillet.

One Pan Chicken And Rice

Author: Marsha McDougal
This one pan Chicken and Rice recipe combines tender chicken with seasoned rice for a simple and delicious one pot dinner recipe!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

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

  1. Use your favorite all purpose seasoning blend. 
  2. Mushrooms are optional. Swap them out for a bell pepper, chopped spinach, or leave them out all together.
  3. Serving size will depend on the amount of chicken thighs used.

Nutrition

Serving: 1servingCalories: 324kcalCarbohydrates: 29gProtein: 22gFat: 13gCholesterol: 96mgSodium: 684mgFiber: 1gSugar: 1g
Course Dinner
Cuisine American
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