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One Pan Crispy Chicken and Rice

A delicious, high-protein one-pan dinner featuring crispy golden chicken thighs nestled in fluffy, savory rice. Easy cleanup and packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, International
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6-8 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
Rice & Aromatics
  • 1.5 cups long-grain white rice rinsed
  • 3 cups chicken broth low sodium preferred
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 0.5 cup frozen peas optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Cast Iron Skillet or Sauté Pan with Lid
  • Chef's Knife
  • Cutting Board
  • Tongs

Method
 

  1. Pat chicken thighs dry with paper towels. Season liberally with salt, pepper, paprika, oregano, and onion powder.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6-8 minutes until golden and crispy. Flip and cook 2 minutes more. Remove chicken to a plate.
  3. Reduce heat to medium. Add diced onion to the rendered fat and cook 3-4 minutes. Add garlic and cook 1 minute more.
  4. Stir in the rinsed rice and toast for 2 minutes, coating grains in the oil.
  5. Pour in chicken broth and scrape up browned bits from the pan bottom. Bring to a simmer. Stir in peas if using.
  6. Return chicken to the pan, skin-side up, nestling it on top of the rice. Cover tightly with a lid.
  7. Reduce heat to low and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
  8. Remove from heat and let rest covered for 5-10 minutes. Garnish with parsley and serve.

Notes

Ensure you rinse the rice well to prevent it from becoming gummy. If using brown rice, adjust liquid and cooking time significantly.