One-Pan Chicken & Rice

One-pan chicken and rice is the kind of meal that makes everyday cooking feel easy and rewarding. Tender chicken cooked together with fluffy, flavour-packed rice creates a comforting dish that’s filling, balanced, and perfect for busy days. Everything cooks in one pan, which means less washing up and more time to enjoy your meal.

This is a recipe I turn to when I want something hearty without spending ages in the kitchen. The chicken stays juicy, the rice absorbs all the savoury flavours, and the whole dish comes together with minimal effort. It’s simple, reliable, and always a crowd-pleaser.

⏱ Prep: 10 min 🔥 Cook: 35 min 🕒 Total: 45 min 🍽 Servings: 4

Tips

Add peas or diced carrots in the last 5 minutes for extra colour and nutrition.
For extra flavour, squeeze fresh lemon over the chicken before serving.
Use chicken stock instead of broth for a richer taste.
If the rice isn’t fully cooked, add a splash more water and continue steaming covered.

Why You’ll Love This Recipe

This one-pan chicken and rice recipe is all about convenience without sacrificing flavour. Cooking everything together allows the rice to soak up the juices from the chicken, creating a rich and satisfying base without needing extra sauces.

You’ll love how adaptable this dish is. You can use different spices, add vegetables, or swap the type of chicken depending on what you have available. It’s ideal for family meals, meal prep, or even leftovers the next day.

Most importantly, it’s a stress-free recipe that delivers consistent results every time.

Instructions

Season chicken with salt, pepper, and paprika.
Heat olive oil in a large pan on medium-high. Add chicken, skin-side down, and brown for 4–5 minutes per side. Remove and set aside.
In the same pan, add onions and sauté until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in the rice and toast lightly for 1 minute.
Pour in the chicken broth, add thyme, and stir.
Place the chicken back on top of the rice, skin-side up.
Cover and simmer on low heat for 20–25 minutes, until rice is fluffy and chicken is fully cooked.
Rest for 5 minutes before serving.

Ingredients

4 chicken thighs (bone-in, skin-on preferred)
1 cup long-grain rice, rinsed
1 small onion, diced
3 garlic cloves, minced
2 cups chicken broth
1 tbsp olive oil
1 tsp paprika
1 tsp dried thyme (or mixed herbs)
Salt & pepper (to taste)
Optional: peas, carrots, or lemon slices for garnish

Recipe Variations

Spicy version: Add chilli flakes or cayenne.
Creamy version: Stir in a splash of cream at the end.
Mediterranean style: Add olives and oregano.
Vegetable-packed: Mix in courgette, spinach, or peas.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently on the stove or microwave with a splash of stock.
Freezing: Freeze for up to 2 months; thaw fully before reheating.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes — just reduce cooking time slightly to avoid drying them out.

Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.

What rice works best?
Long-grain white rice is ideal; avoid quick-cook rice.

Author

Recipe by Mark – home cook and founder of Slice and Serve.
I share practical, comforting recipes made for real life.
👉 Learn more on the About the Author page.