One Pan Chicken and Rice

Simplify dinner time with this mouthwatering One Pan Chicken and Rice recipe—an effortless yet impressive dish that's perfect for busy weeknights or casual family dinners. Juicy, golden-brown bone-in chicken thighs are perfectly seared and nestled atop fragrant, buttery rice infused with garlic, onion, thyme, and a hint of paprika. The entire meal comes together in one skillet, making cleanup a breeze while allowing the flavors to meld beautifully. With just 10 minutes of prep and a comforting, home-cooked appeal, this quick and hearty recipe is sure to become a weeknight favorite. Garnish with fresh parsley for a pop of color, and enjoy a wholesome, flavorful one-pot wonder that's equal parts satisfying and simple.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt, black pepper, and paprika.

Step 2

Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.

Step 3

Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Stir in the rice, coating it in the butter and onion mixture. Cook for 1-2 minutes to toast the rice slightly.

Step 7

Pour in the chicken broth and stir in the dried thyme and bay leaf.

Step 8

Nestle the seared chicken thighs on top of the rice, skin-side up. Bring the mixture to a simmer.

Step 9

Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).

Step 10

Remove the pan from heat and let it rest, covered, for 5 minutes.

Step 11

Discard the bay leaf and fluff the rice with a fork. Garnish with chopped fresh parsley, if desired, and serve hot.

Nutrition Facts

Serving size	1473.3 grams (1473.3g)

Amount per serving	% Daily Value*
Calories	2197

Total Fat 156.40g	201%
Saturated Fat 48.00g	240%
Polyunsaturated Fat 2.70g
Cholesterol 548mg	183%
Sodium 3981mg	173%
Total Carbohydrate 75.00g	27%
Dietary Fiber 4.90g	18%
Total Sugars 6.20g
Protein 122.70g	245%

Vitamin D 0IU	0%
Calcium 208mg	16%
Iron 12mg	64%
Potassium 2171mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 22.3%

Carbs: 13.6%