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Easy One-Pan Skillet Chicken and Rice Recipe Perfect for Quick Dinners

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A quick and comforting one-pan meal featuring crispy chicken thighs and fluffy rice, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on), about 1.5 lbs (700g)
  • 1 cup long-grain white rice (preferably basmati or jasmine), about 200g
  • 2 cups chicken broth (480ml), homemade or store-bought
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin crisp up. Chop the onion finely and mince the garlic. Measure out the rice and broth.
  2. Place a large oven-safe skillet over medium-high heat. Add olive oil and warm until shimmering, about 1-2 minutes.
  3. Season the chicken thighs generously with salt, pepper, smoked paprika, and thyme. Place them skin-side down in the hot skillet. Cook without moving for about 5-6 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  4. Reduce heat to medium. Add chopped onion to the skillet and stir, scraping up any browned bits. Cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
  5. Add the rice to the skillet and stir thoroughly to coat with oil and aromatics. Toast for 2-3 minutes until the rice edges look translucent and you smell a nutty aroma.
  6. Pour in chicken broth carefully, stirring the rice to avoid clumps. Nestle the chicken thighs back on top, skin-side up. Bring to a gentle simmer.
  7. Reduce heat to low, cover the skillet with a lid or foil. Let cook undisturbed for 20-25 minutes until rice absorbs the broth and chicken is cooked through.
  8. After 20 minutes, check doneness. The rice should be tender and chicken internal temperature should reach 165°F (74°C). If rice is still firm, add a splash more broth and cook a few more minutes.
  9. Remove skillet from heat and let rest covered for 5 minutes. Sprinkle chopped fresh parsley over the top before serving.

Notes

Pat chicken dry for crispy skin. Do not stir rice during simmer to develop a crispy crust (socarrat). If skin loses crispiness, broil for 2-3 minutes watching carefully. Use boneless chicken thighs as a substitute but adjust cooking time. For gluten-free, verify broth and seasonings. Can reheat leftovers with a splash of water and re-crisp chicken skin under broiler.

Nutrition

Keywords: one-pan, chicken and rice, quick dinner, easy recipe, skillet meal, weeknight dinner, comfort food

Find it online: https://coracooks.com/easy-one-pan-skillet-chicken-and-rice-recipe-perfect-for-quick-dinners/