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Easy One-Pan Chicken & Rice Skillet Dinner: Best Weeknight Meal

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This easy one-pan chicken and rice skillet dinner recreates a beloved diner dish at home. With crispy-skinned chicken, perfectly seasoned rice, and minimal cleanup, it’s the ultimate weeknight comfort food.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 ½ cups long-grain white rice (300g)
  • 2 ½ cups chicken broth (590ml), low-sodium preferred
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 3 cloves garlic, minced
  • 1 medium carrot, diced (about ½ cup / 65g)
  • 1 celery stalk, diced (about ½ cup / 60g)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon salt (adjust based on broth)
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 lemon, cut into wedges (optional)

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and garlic powder. Let them sit at room temperature for 10 minutes while you prep the vegetables.
  2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the chicken skin-side down. Cook without moving for 5-6 minutes until deep golden brown. Flip and cook for another 2-3 minutes. Transfer the chicken to a plate.
  3. Sauté the vegetables: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pan. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice: Add the rice to the pan and stir to coat it in the oil and vegetable mixture. Cook for 1-2 minutes, stirring constantly, until the rice starts to look slightly translucent at the edges.
  5. Add the liquid: Pour in the chicken broth, scraping the bottom of the pan to release any remaining brown bits. Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.
  6. Nestle the chicken back in: Place the chicken thighs skin-side up on top of the rice. They should be partially submerged. Add any juices from the plate.
  7. Simmer and steam: Reduce the heat to low, cover the skillet tightly with the lid, and let it simmer gently for 18-20 minutes. Do not lift the lid during cooking.
  8. Rest and fluff: After 18-20 minutes, turn off the heat but keep the lid on. Let it rest for 5 minutes. Remove the lid, discard the bay leaf, and fluff the rice gently with a fork.
  9. Garnish and serve: Sprinkle with fresh parsley and serve with lemon wedges.

Notes

For best results, use bone-in, skin-on chicken thighs and pat them dry before searing. Do not stir the rice once the liquid is added to prevent gumminess. Let the dish rest for 5 minutes after cooking to allow the rice to finish absorbing liquid. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth for best texture.

Nutrition

Keywords: one-pan chicken and rice, skillet dinner, weeknight meal, easy chicken recipe, one pot meal, chicken thighs, rice skillet

Find it online: https://dinadishes.com/easy-one-pan-chicken-and-rice-skillet-dinner-best-weeknight-meal/