One Pan Chicken and Rice Dinner
Craving a comforting one pan chicken and rice dinner that’s easy, hearty, and full of flavor? This family-friendly recipe delivers crispy chicken, fluffy rice, and bold spices, all cooked in one skillet with minimal cleanup.
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.
Notes
Feel free to swap any of the veggies or try different rice variations, such as brown rice or black rice, for a new twist.
