One-Pan Chicken and Rice
This One-Pan Chicken and Rice is a hearty, flavor-packed dinner made entirely in a single skillet. Golden seared chicken breasts nestle into fluffy, broth-soaked rice alongside aromatics and peas for a complete meal that is as easy to clean up as it is satisfying to eat.
Equipment
- Large deep skillet or Dutch oven with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into 1.5-inch cubes
- 1.5 cups long-grain white rice rinsed until water runs clear
- 2.5 cups low-sodium chicken broth
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 1 cup frozen peas
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the cubed chicken breasts completely dry with paper towels. Season all sides generously with paprika, dried thyme, salt, and black pepper. Set aside while you heat the pan.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken cubes in a single layer, being careful not to overcrowd the pan. Sear for 3 to 4 minutes per side until golden brown on the outside. The chicken does not need to be fully cooked through at this stage. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the diced onion to the same pan and cook for 3 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the rinsed rice directly to the pan and stir to coat it in the oil and aromatics. Toast the rice for 1 to 2 minutes, stirring frequently, until the grains look slightly opaque and smell lightly nutty.
- Pour in the chicken broth and stir everything together. Bring the liquid to a gentle boil, then nestle the seared chicken pieces back into the pan, pressing them slightly into the rice so they are partially submerged.
- Reduce the heat to low and cover the pan tightly with a lid. Cook for 18 to 20 minutes without lifting the lid, allowing the steam to cook the rice and finish the chicken through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the pan from heat. Scatter the frozen peas over the top, replace the lid, and allow everything to rest for 5 minutes. The residual heat will cook the peas perfectly without making them mushy.
- Fluff the rice gently with a fork, taste and adjust seasoning with additional salt and pepper as needed, and scatter the chopped fresh parsley over the top. Serve immediately, directly from the pan.
Notes
For best results, always rinse the rice before cooking to remove excess starch and ensure fluffy texture. Do not lift the lid during simmering as this releases steam and extends cook time. Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat beautifully with a splash of broth. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Boneless thighs can be substituted for chicken breasts for a richer, more forgiving result.