One Pan Chicken Rice: The Ultimate Easy Weeknight Dinner

One Pan Chicken Rice: Is there anything more comforting than a complete, flavorful meal cooked in just one pan? I think not! Imagine tender, juicy chicken infused with aromatic herbs and spices, nestled amongst perfectly cooked rice that has absorbed all those delicious savory juices. This isn’t just a recipe; it’s a culinary hug in a dish, and it’s about to become your new weeknight staple.

While the exact origins of cooking chicken and rice together are difficult to pinpoint, the concept is deeply rooted in cultures around the world. From Spanish paella to Persian tahdig, the combination of protein and grain cooked together in a single vessel speaks to a universal desire for simple, satisfying, and communal meals. This One Pan Chicken Rice recipe draws inspiration from these traditions, offering a streamlined and accessible version that anyone can master.

People adore this dish for so many reasons. First and foremost, it’s incredibly easy to make and clean up. The minimal effort yields maximum flavor. The rice becomes wonderfully infused with the chicken’s savory essence, creating a delightful textural contrast between the fluffy grains and the succulent chicken. Plus, it’s endlessly customizable! You can easily adapt the vegetables, herbs, and spices to suit your preferences and what you have on hand. Whether you’re craving a cozy, comforting meal on a chilly evening or a quick and satisfying dinner after a long day, this One Pan Chicken Rice is guaranteed to hit the spot. Get ready to experience the magic of simple cooking at its finest!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp red pepper flakes (optional)
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1/2 cup dry white wine (optional, can substitute with more chicken broth)
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 lemon, cut into wedges (for serving)

Preparing the Chicken and Vegetables

1. First, let’s get our chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper. Don’t be shy!
2. Now, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Make sure your skillet is large enough to hold all the ingredients comfortably. I’m using a 12-inch cast iron skillet for this recipe.
3. Add the chicken to the skillet in a single layer. You might need to do this in batches to avoid overcrowding the pan. Overcrowding will steam the chicken instead of browning it. Cook for about 3-4 minutes per side, until nicely browned. The chicken doesn’t need to be cooked through at this point, just browned.
4. Remove the chicken from the skillet and set it aside. Don’t worry about cleaning the skillet; we want all those flavorful browned bits to stay there!
5. Add the chopped onion, carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is called a mirepoix, and it’s the foundation of so many delicious dishes!
6. Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the skillet. Cook for another minute, until fragrant. Be careful not to burn the garlic!

Building the One-Pan Chicken Rice

1. Add the rinsed rice to the skillet and stir to coat it with the vegetables and spices. Rinsing the rice removes excess starch, which helps prevent it from becoming sticky.
2. Pour in the chicken broth and white wine (if using). If you’re skipping the wine, just add another 1/2 cup of chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet. Those browned bits are packed with flavor!
3. Return the browned chicken to the skillet, nestling it into the rice mixture. Make sure the chicken is mostly submerged in the liquid.
4. Season the mixture with salt and pepper to taste. Remember that the chicken broth may already contain salt, so start with a little and add more as needed.

Baking the Chicken and Rice

1. Cover the skillet tightly with a lid or aluminum foil. If using aluminum foil, make sure it’s tightly sealed to prevent steam from escaping.
2. Transfer the skillet to a preheated oven at 375°F (190°C).
3. Bake for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed. The exact cooking time will depend on your oven and the type of rice you’re using.
4. Remove the skillet from the oven and let it rest, covered, for 10 minutes. This allows the rice to finish steaming and become perfectly fluffy.

Finishing Touches and Serving

1. Remove the lid or foil from the skillet.
2. Stir in the frozen peas and chopped fresh parsley. The heat from the rice will cook the peas.
3. Fluff the rice with a fork. Be gentle so you don’t break the rice grains.
4. Taste and adjust the seasoning if needed.
5. Serve the One-Pan Chicken Rice hot, garnished with lemon wedges. A squeeze of lemon juice brightens up the flavors and adds a nice touch of acidity.

Tips and Variations

• Vegetable Variations: Feel free to add other vegetables to this dish. Diced bell peppers, mushrooms, or zucchini would all be delicious additions. Add them along with the carrots and celery.
• Spice it Up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the skillet along with the other spices.
• Herb Variations: Experiment with different herbs. Fresh thyme, rosemary, or oregano would all be great choices. Add them towards the end of cooking to preserve their flavor.
• Cheese Please: For a richer dish, stir in a handful of grated Parmesan cheese or cheddar cheese after the rice is cooked.
• Make it Creamy: For a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving.
• Chicken Broth Substitute: If you don’t have chicken broth, you can use vegetable broth or even water. Just be sure to adjust the seasoning accordingly.
• Rice Type: While I prefer long-grain rice for this recipe, you can also use other types of rice, such as basmati or jasmine rice. Just be aware that the cooking time may need to be adjusted. Avoid using short-grain rice, as it tends to become too sticky.
• Make Ahead: You can prepare the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. When you’re ready to cook, simply add the rice, broth, and wine (if using) and bake as directed.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or in a skillet over medium heat.
• Browning the Chicken: Don’t skip the step of browning the chicken! This adds a ton of flavor to the dish. Make sure your skillet is hot enough before adding the chicken, and don’t overcrowd the pan.
• Skillet Size: Using the right size skillet is important. If your skillet is too small, the rice may not cook evenly. A 12-inch skillet or Dutch oven is ideal for this recipe.
• Checking for Doneness: To check if the rice is cooked through, insert a fork into the center of the skillet. If the rice is tender and the liquid is absorbed, it’s done. If the rice is still crunchy or there’s still liquid in the skillet, continue baking for a few more minutes.
• Resting Time: Don’t skip the resting time! This allows the rice to finish steaming and become perfectly fluffy.

Why This Recipe Works

This One-Pan Chicken Rice recipe is a winner because it’s incredibly easy to make, requires minimal cleanup, and is packed with flavor. The combination of browned chicken, aromatic vegetables, and perfectly cooked rice creates a satisfying and comforting meal that the whole family will love. The one-pan method allows all the flavors to meld together beautifully, resulting in a dish that’s both delicious and convenient. Plus, it’s easily customizable to suit your taste preferences and dietary needs.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 450-550 per serving
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 40-50g

This recipe is a great source of protein, carbohydrates, and essential nutrients. It’s also relatively low in fat and calories, making it a healthy and balanced meal option.

Serving Suggestions

This One-Pan Chicken Rice is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

• A simple green salad
• Steamed broccoli or asparagus
• Roasted vegetables
• Crusty bread

You can also serve it with a dollop of sour cream or Greek yogurt, or a sprinkle of fresh herbs.

Enjoy!

I hope you enjoy this One-Pan Chicken Rice recipe as much as I do! It’s a simple, delicious, and satisfying meal that’s perfect for busy weeknights. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Conclusion:

So there you have it! This One Pan Chicken Rice recipe is truly a game-changer for busy weeknights or anyone who appreciates a delicious, home-cooked meal without the mountain of dishes afterward. I genuinely believe this is a must-try recipe because it delivers on flavor, convenience, and satisfaction. The perfectly seasoned chicken, the fluffy, flavorful rice infused with all those savory juices – it’s a symphony of tastes and textures that will have you coming back for seconds (and thirds!).

What makes this recipe so special, in my opinion, is its simplicity. You’re essentially building layers of flavor in one pan, allowing everything to meld together beautifully as it cooks. The chicken becomes incredibly tender and juicy, while the rice absorbs all the deliciousness, resulting in a complete and balanced meal that’s both comforting and satisfying. Forget complicated cooking methods and endless pots and pans; this recipe streamlines the entire process, making it accessible to cooks of all skill levels.

But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment with different vegetables. Broccoli florets, sliced bell peppers, or even some chopped zucchini would be fantastic additions. You could also swap out the chicken thighs for chicken breasts if you prefer, just be mindful of the cooking time as they might cook a bit faster. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. And if you’re feeling adventurous, try using different types of rice, like brown rice or basmati rice, although you may need to adjust the cooking time and liquid accordingly.

Serving Suggestions and Variations:

• Serve with a dollop of plain yogurt or sour cream for added creaminess.
• Garnish with fresh herbs like parsley, cilantro, or chives for a pop of freshness.
• Add a squeeze of lemon or lime juice to brighten up the flavors.
• For a vegetarian option, substitute the chicken with chickpeas or tofu.
• Consider adding some chopped nuts like almonds or cashews for added texture.

I truly hope you’ll give this One Pan Chicken Rice recipe a try. I’m confident that it will become a staple in your kitchen, just as it has in mine. It’s the perfect solution for those nights when you’re craving a delicious and satisfying meal but don’t want to spend hours in the kitchen. Plus, the minimal cleanup is a major bonus!

Once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any variations? What did you think of the flavors? Share your photos and comments with me – I’m always eager to see how you’ve made the recipe your own. Happy cooking, and I can’t wait to hear from you!

Don’t forget to rate the recipe and leave a comment below! Your feedback helps others discover this amazing dish. Let’s spread the word about this easy and delicious One Pan Chicken Rice!