This one pan chicken and rice dinner is the perfect weeknight meal, quick to prep, easy to clean up, and packed with rich, savory flavor. With tender chicken thighs, fluffy jasmine rice, and warm spices, it’s a comforting, all-in-one dish your whole family will love.
One pan chicken and rice dinner is the ultimate comfort food for busy families. It’s hearty, flavorful, and comes together in a single skillet, making cleanup a breeze. This recipe has quickly become a staple in my kitchen because it balances ease with taste so beautifully.
The magic begins with crispy seared chicken thighs nestled into a bed of fragrant jasmine rice, infused with garlic, onion, and a cozy blend of herbs and spices. Everything cooks together, allowing the rice to soak up all the rich, savory juices from the chicken.
If you’re a fan of quick, no-fuss meals that don’t compromise on flavor, this one is for you. It’s perfect for busy weeknights, lazy Sundays, or anytime you want something satisfying without spending hours in the kitchen.
And if you love this dish, don’t miss our other delicious variations like one pot chicken and rice.
Table of contents
- Main Ingredients for One Pan Chicken and Rice Dinner
- Additional Ingredients & Smart Substitutes
- Expert Tips for Perfect One Pan Chicken and Rice Dinner
- Recommended Techniques
- Step-by-Step Instructions
- Additional Guide: Variations & Flavor Boosts
- Frequently Asked Questions about One Pan Chicken and Rice Dinner
- Conclusion
- You’ll also like…
Main Ingredients for One Pan Chicken and Rice Dinner
Here’s everything you’ll need to create this flavorful one pan chicken and rice dinner:
- 5 boneless chicken thighs: I like using skin-on thighs for a crispy finish, but skinless works too.
- 1 cup (200 g) jasmine rice: Its fragrance and fluffiness make it perfect for soaking up all those lovely pan juices.
- 1 onion, finely diced: Adds a subtle sweetness and depth to the dish.
- 1 tsp minced garlic: For a punch of flavor and warmth.
- 1 ½ cups (375 ml) chicken stock: Rich and savory, it infuses the rice with flavor.
- 1 tsp sea salt flakes: Brings out the best in every ingredient.
- 1 tsp onion powder: Boosts the savory notes.
- 1 tsp garlic powder: Adds even more depth alongside the fresh garlic.
- 1 tsp sweet paprika: A touch of smoky sweetness.
- 1 tsp dried thyme: Earthy and aromatic.
- ½ tsp cracked black pepper: A little heat and balance.
- ¼ cup (60 ml) extra-virgin olive oil: For searing and richness.
- ¼ cup (60 ml) water: Helps the rice cook evenly.
Additional Ingredients & Smart Substitutes
Want to switch things up or stretch the meal a bit? Here are a few suggestions that pair beautifully with this one pan chicken and rice dinner:
- Frozen peas or corn: Toss in during the last 10 minutes of cooking for added color and sweetness.
- Chopped bell peppers: Saute them with the onions for extra crunch and vibrancy.
- Lemon juice or zest: A little citrus lift at the end brings the whole dish to life.
- Fresh herbs: Think parsley, cilantro, or basil for a fresh finishing touch.
- Brown rice: A heartier grain option, just note that it needs more liquid and longer cooking time.
Substitutions are totally fine here. Don’t have jasmine rice? Use long grain white rice, or try something unique like black rice for a fiber-packed twist, similar to our chicken and black rice recipes. No chicken thighs? Chicken drumsticks or bone-in breasts work great too.
Expert Tips for Perfect One Pan Chicken and Rice Dinner
Now here’s where a little kitchen wisdom goes a long way. These expert tips will help you make the absolute best one pan chicken and rice dinner every time:
- Sear the chicken well. Don’t rush this step! Searing the chicken until golden-brown builds a flavorful base and keeps the meat juicy.
- Rinse your rice. Rinse jasmine rice under cold water until the water runs mostly clear. This helps remove extra starch and keeps it from turning gummy.
- Don’t skip the resting period. Once everything’s cooked, let the pan sit off the heat, covered, for about 5 minutes. It gives the rice time to finish steaming and the flavors to settle in.
- Use a wide pan with a lid. A shallow, wide skillet works best here. It allows for even cooking and makes sure the rice doesn’t clump.
- Taste the stock. Since the rice absorbs all that liquid, make sure your chicken stock is well-seasoned. If it tastes bland, your rice might too.
- Add more veggies. Sneak in finely chopped carrots, spinach, or mushrooms to bulk up the nutrition without changing the flavor profile too much.
- Leftovers are your friend. This dish reheats beautifully. Add a splash of broth or water before microwaving to keep the rice moist.
Sometimes, it’s those little extra touches that make all the difference. Cooking is part art, part intuition, and all heart.
Recommended Techniques
Want to elevate your one pan chicken and rice dinner? These techniques will help you master it like a pro:
- Sear, then simmer: Always brown your meat before simmering to deepen the flavor.
- Layer your flavors: Saute onions and garlic after the chicken, using the same pan to build depth.
- Deglaze with stock: Scrape up any browned bits when adding stock, those are flavor gold!
- Low and slow: Cook the rice on low heat with the lid on for best texture.
- Let it rest: A few minutes of resting time prevents soggy rice and helps the chicken reabsorb its juices.
Using these simple techniques, your chicken and rice will come out tender, aromatic, and beautifully balanced.
Step-by-Step Instructions
- Season the chicken: Mix sea salt, onion powder, garlic powder, paprika, thyme, and black pepper. Rub evenly over the chicken thighs.
- Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook 2–3 minutes more. Set aside.
- Saute aromatics: Reduce heat to medium. In the same pan, add diced onion and minced garlic. Cook for 2–3 minutes until soft.
- Add rice and liquid: Stir in the jasmine rice, coating it with the pan’s oil and onion. Pour in the chicken stock and water, scraping up any browned bits.
- Simmer: Return chicken to the pan, placing it skin-side up. Cover and reduce heat to low. Simmer for 20–25 minutes, until rice is tender.
- Rest and serve: Remove from heat. Let rest, covered, for 5 minutes. Fluff the rice and serve with fresh thyme sprigs and a mixed leaf salad.
Additional Guide: Variations & Flavor Boosts
Here are a few tasty variations to keep your one pan chicken and rice dinner exciting week after week:
- Spanish-Inspired: Add diced tomatoes, smoked paprika, and olives for a Mediterranean vibe.
- Creamy Twist: Stir in a splash of cream or coconut milk at the end for a richer texture.
- Spicy Kick: Sprinkle in chili flakes or a dash of hot sauce if your family likes heat.
- Cheesy Finish: Grate a bit of parmesan or sharp cheddar over the top right before serving.
And here’s a special technique for extra-crispy skin: Once the rice is done, place the uncovered skillet under the broiler for 2–3 minutes. Watch closely, it crisps up fast like our rice crispy chicken recipe.
Don’t be afraid to experiment. The beauty of a one-pan dish is how easily it adapts to your taste and what’s in the fridge. Looking for international flavors? Try Chinese chicken fried rice or Indonesian chicken fried rice.
Frequently Asked Questions about One Pan Chicken and Rice Dinner
Yes, that’s the beauty of this recipe! Cooking chicken and rice in the same pan allows all the flavors to meld together. The rice soaks up the chicken juices, creating a deeply satisfying and flavorful dish.
Chicken and rice are both lean, clean sources of protein and carbohydrates. It’s a simple, low-fat meal that supports muscle building, recovery, and sustained energy, perfect for a fitness-focused diet, like our diabetic friendly chicken and rice.
Use foil to cover tightly. It traps steam just like a lid.
Conclusion
There you have it, your new go-to one pan chicken and rice dinner that’s simple, comforting, and endlessly adaptable. Whether you’re cooking for a crowd or just want something cozy on a Tuesday night, this dish checks all the boxes.
Cooking doesn’t have to be complicated to be meaningful. In fact, it’s these simple meals that often become the most cherished. So grab your favorite skillet, gather around the table, and dig into something that’s nourishing for both body and soul.
I hope this recipe finds a happy place in your kitchen. If you try it, I’d love to hear how it turned out—or how you made it your own. Until next time, keep cooking with love.
Warmly,
One Pan Chicken and Rice Dinner
Equipment
- Large Skillet
Ingredients
- 5 pieces boneless chicken thighs skin-on for crispy finish, or skinless
- 1 cup jasmine rice 200 g
- 1 medium onion finely diced
- 1 tsp minced garlic
- 1.5 cups chicken stock 375 ml
- 1 tsp sea salt flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 0.5 tsp cracked black pepper
- 0.25 cup extra-virgin olive oil
- 0.25 cup water
Instructions
- Season the chicken with salt, onion powder, garlic powder, paprika, thyme, and black pepper. Rub evenly over the chicken thighs.
- In a large skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook 2–3 minutes more. Set aside.
- In the same pan, reduce heat to medium and add diced onion and minced garlic. Cook for 2–3 minutes until soft.
- Stir in the jasmine rice, coating it with the oil and onion. Pour in the chicken stock and water, scraping up any browned bits.
- Return the chicken to the pan, placing it skin-side up. Cover and reduce heat to low. Simmer for 20–25 minutes, until rice is tender.
- Remove from heat and let rest, covered, for 5 minutes. Fluff the rice and serve with fresh thyme sprigs.
