One-Pan Chicken and Rice with Vegetables
A hearty, one-pan meal with crispy chicken, fluffy rice, and roasted vegetables in a savory herb-infused sauce. This comfort food-inspired chicken ready in about 55 minutes pairs boneless chicken thighs, long grain rice, medium (julienned) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 chicken thighs
- 1 cup long grain rice
- 2 medium (julienned) carrots
- 2 stalks (diced) celery
- 1 medium (diced) onion
- 3 minced garlic cloves
- 2 tbsp olive oil
- 2 cups broth
- 1 tsp (fresh, chopped) thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1.5 lbs chicken thighs and cook for 5-6 minutes per side until golden. Remove chicken and set aside. Add 1 diced onion and cook for 2 minutes until softened.
- Step 3: Stir in 2 julienned carrots, 2 diced celery stalks, and 1 tsp thyme. Cook for 3 minutes, then add 1 cup rice and stir to coat.
- Step 4: Return chicken to the skillet. Pour in 2 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine, then transfer to the oven.
- Step 5: Bake for 25-30 minutes until rice is tender and chicken is cooked through. Serve with a drizzle of broth.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Rice with Vegetables take to make?
Total time is about 55 minutes (20 min prep + 35 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 with Vegetables?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in One-Pan Chicken and Rice with Vegetables?
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 with Vegetables 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 with Vegetables?
Comfort Food 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
