One-Pan Chicken and Rice
Chicken thighs and rice cooked together in a single skillet with onion, garlic, and chicken broth. A straightforward weeknight dinner that's tender, flavorful, and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 clove garlic cloves, minced
- 1.5 cup long-grain white rice
- 3 cup chicken broth
- 1 pinch salt and black pepper to taste
- ¼ cup fresh parsley or chives, chopped (optional)
Instructions
- 1
Pat chicken thighs dry with paper towels. Season all over with salt and black pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken 4–5 minutes per side until the edges are golden. Don't move them. Transfer to a plate.
- 4
Add onion to the skillet. Sauté until softened and translucent, stirring, about 4 minutes.
- 5
Stir in garlic and cook until fragrant, about 45 seconds.
- 6
Add rice and stir constantly for 2 minutes to lightly toast the grains.
- 7
Pour in broth and scrape up any browned bits from the bottom. Return chicken to the skillet.
- 8
Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
- 9
Remove from heat. Let rest 5 minutes covered, then fluff rice with a fork.
- 10
Divide between plates. Garnish with fresh parsley or chives if desired. Serve hot.
Tools you’ll need
- 12-inch skillet with a lid
- paper towels
- wooden spoon or spatula
- measuring cups and spoons
- fork
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