One-Pan Chicken and Rice Skillet
A quick, one-pan meal with tender chicken, fluffy rice, and a savory herb sauce. This american-inspired chicken ready in about 60 minutes pairs boneless, skinless chicken thighs, long grain rice, chicken 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove bay leaf and serve immediately, garnished with additional thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Rice Skillet take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Chicken and Rice Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain rice from drying out.
Can I substitute ingredients in One-Pan Chicken and Rice Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken and Rice Skillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Chicken and Rice Skillet?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
