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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 Adobo 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. Mushrooms are optional. Swap them out for a bell pepper, chopped spinach, or leave them out all together.
  2. 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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