One-Pan Chicken and Rice with Vegetables

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, one-pan meal with crispy chicken, fluffy rice, and roasted vegetables in a savory herb-infused sauce. This chicken recipe, ready in about 55 minutes, pairs boneless chicken thighs, long grain rice, 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

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). 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Bake for 25-30 minutes until rice is tender and chicken is cooked through. Serve with a drizzle of broth.