One-Pan Chicken & Rice Pilaf

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

A fragrant, one-pan meal with tender chicken, fluffy rice, and caramelized veggies. This chicken recipe, ready in about 55 minutes, pairs 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 350 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 chicken thighs
• 1 cup long grain rice
• 2 cups chicken broth
• 1 medium onion
• 2 garlic cloves
• 1 large bell pepper
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté for 3-4 minutes until golden. Add 1 diced bell pepper and 1 cup diced tomatoes; cook 5 minutes until softened.
2. Step 2: Add 1.5 lbs chicken thighs, skin-side up. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne. Cook 5-7 minutes until browned, then add 1 cup long grain rice, stirring to coat.
3. Step 3: Pour in 2 cups chicken broth, stir to combine. Add 1 tsp cumin, 1 tsp paprika, and 1/2 tsp thyme. Cover, reduce heat to low, and simmer 20 minutes until rice is tender.
4. Step 4: Let rest 5 minutes before fluffing with a fork. Serve with extra thyme and lemon wedges.