One-Pan Chicken and Rice Skillet

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A quick, one-pan meal with tender chicken, fluffy rice, and a savory herb sauce. This American-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, long grain rice, broth 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

• 1.5 lbs, boneless, skinless chicken thighs
• 1 cup long grain rice
• 2 cups, chicken broth
• 3, minced garlic cloves
• 1, diced onion
• 1/2 cup, diced celery
• 1/2 cup, sliced carrots
• 1 tbsp, fresh or 1 tsp dried thyme
• 1 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds. Add 1 diced onion, 1/2 cup diced celery, and 1/2 cup sliced carrots. Cook for 5 minutes until softened.
2. Step 2: Push vegetables to the perimeter of the pan. Add 1.5 lbs chicken thighs and cook for 5 minutes per side until golden and cooked through. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp thyme.
3. Step 3: Stir in 1 cup long grain rice and 2 cups chicken broth. Add 1 bay leaf. Cover and bake at 375°F (190°C) for 25-30 minutes until rice is tender and liquid is absorbed.
4. Step 4: Remove bay leaf and serve immediately, garnished with additional thyme.