One-Pan Chicken and Rice Bowl

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hearty Mediterranean-inspired dish with tender chicken thighs, fluffy rice, and a rich tomato-based sauce, cooked entirely in one pan. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, uncooked long-grain rice, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, skinless chicken thighs
• 1 cup uncooked long-grain rice
• 1 can (14 oz), drained diced tomatoes
• 1, finely chopped onion
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 1 lb chicken thighs and cook for 4-5 minutes per side until browned and nearly cooked through.
2. Step 2: Add 1 finely chopped onion and cook for 2-3 minutes until softened. Stir in 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Add 1 cup uncooked rice and stir to coat. Pour in 14 oz drained diced tomatoes, then stir until the rice is well combined with the tomato mixture.
4. Step 4: Transfer to the oven and bake for 20-25 minutes until the rice is tender and the chicken is fully cooked. Garnish with 1/4 cup chopped parsley before serving.