Recipe

One-Pan Chicken and Rice

Golden chicken, fluffy rice, and a bright lemon finish, all cooked together in one saucepan for a cozy, classic dinner with crisp-ish edges and low drama.

By Matt Campbell

•

4.8

A real photograph of a shallow saucepan on a stovetop filled with golden chicken thighs nestled into fluffy rice with herbs and lemon wedges

Jump to Recipe

If you grew up around home cooks who could turn one pot into a full-on comfort moment, this is that recipe. It’s classic in the way the best weeknight food is classic: chicken browned until the skin turns that deep golden color, rice that soaks up every savory drip, and a finish that tastes like you actually tried, even if you mostly just kept the lid on and let the pot do its thing.

This one-saucepan chicken and rice is simple, dependable, and built on real fundamentals: sear for flavor, toast the rice, then simmer gently until everything meets in the middle. The result is cozy carbs, a few crisp edges if your pot behaves, and a broth-seasoned bite that makes you pause mid-chew and go, “Okay, wow.”

A real photograph of a wooden spoon stirring toasted rice and onions in a saucepan with browned bits on the bottom

Why It Works

One pan, layered flavor: browning the chicken and toasting the rice builds depth without extra ingredients.
Fluffy rice, not mush: a tight lid and low simmer keep the grains tender and separate.
Cozy comfort texture: soft rice in the middle, with the option for lightly golden edges around the pot.
Bright finish: lemon and herbs wake up the whole dish right at the end.

Pairs Well With

Simple Cucumber and Tomato Salad
Garlicky Green Beans
Warm Pita or Crusty Bread
Quick Yogurt Sauce with Lemon and Dill

Storage Tips

Refrigerate: Cool leftovers quickly, then store in an airtight container for up to 4 days.

Reheat (best method): Add a splash of broth or water, cover, and warm on the stove over low heat until the rice loosens and the chicken is hot. Microwave works too, but cover it and add that splash of liquid so the rice does not dry out.

Freeze: You can freeze it for up to 2 months, but rice can soften a bit. Freeze in single portions for easier reheating.

Food safety note: Get it into the fridge within 2 hours of cooking.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. The easiest, least-fussy way is to cut boneless, skinless breasts into 2-inch chunks so they stay juicy and cook on the same timeline as the rice. Sear the chunks quickly, then proceed as written and keep the lid closed during the simmer so the rice cooks properly. After the simmer and rest, check a piece for doneness. Chicken should be 165°F at the thickest part. If it needs a little more time, cover and cook on low for 3 to 5 minutes more.

What rice works best?

Long-grain white rice is the most reliable here. Jasmine works great too, and basmati is also a solid swap with a similar cook time. Avoid instant rice. Brown rice needs more liquid and a longer simmer, so it is not a straight swap without adjustments.

My rice is still crunchy. What happened?

Usually the heat was too high (liquid evaporated) or the lid was not tight. Add 3 to 5 tablespoons hot broth or water, cover, and cook on low for 5 to 10 more minutes. Let it rest off heat for 10 minutes after.

How do I keep the bottom from burning?

After adding the broth, scrape up the browned bits, then drop the heat to low as soon as it reaches a gentle simmer. If your stove runs hot, use a heat diffuser or move to a smaller burner.

Can I add vegetables?

Absolutely. Stir in frozen peas at the very end, or nestle sliced bell peppers or carrots into the rice before simmering. Just keep the pot from getting too crowded.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wide saucepan or shallow Dutch oven with a tight-fitting lid (3 to 4 quarts)
Tongs
Wooden spoon
Measuring cups
Instant-read thermometer (helpful, not required)

I love a recipe that feels like a group project but is really just you, one pan, and a little patience. This is the dish I make when I want something classic and comforting, but I also want my sink to stay calm. The first time I nailed it, it was purely because I stopped messing with it. I browned the chicken, toasted the rice until it smelled nutty, put the lid on, and let the steam do what steam does. Now it’s a staple. It is the kind of dinner that makes the kitchen smell like you have your life together, even if you absolutely do not.

One-Pan Chicken and Rice

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 60 minutes

Servings 4 servings

Ingredients

4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 teaspoons kosher salt, divided (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or sweet paprika)
2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 1/2 cups long-grain white rice, rinsed and drained well
2 1/4 cups low-sodium chicken broth (hot is nice for a faster return to simmer, but not required)
1 bay leaf
1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
1 lemon (zest and 2 tablespoons juice), plus wedges for serving
2 tablespoons chopped fresh parsley (or dill)
Optional: pinch of red pepper flakes

Note: If your broth is very salty, reduce the added salt slightly. You can always season at the end.

Instructions

Season the chicken. Pat the thighs dry. Season both sides with 1 teaspoon kosher salt, pepper, and paprika.
Sear for flavor. Heat a wide saucepan over medium-high heat. Add olive oil. Place chicken skin-side down and cook 6 to 8 minutes until the skin is deeply golden and releases easily. Flip and cook 2 minutes more. Transfer chicken to a plate. Heads up: the skin will soften a bit once the pot is covered, but you can crisp it again at the end (see Step 8).
Build the base. Lower heat to medium. Add onion to the same pan with the chicken fat and oil. Cook 3 to 4 minutes, stirring and scraping up the browned bits. Add garlic (and red pepper flakes if using) and cook 30 seconds.
Toast the rice. Stir in the rice and cook 1 to 2 minutes, stirring often, until the grains look slightly translucent at the edges and smell nutty. This step is small but mighty.
Add broth and aromatics. Pour in the broth. Stir well, scraping the bottom to make sure nothing is stuck. Add bay leaf, oregano, and lemon zest. Taste the liquid and add the remaining 1/2 teaspoon salt if needed.
Return chicken and simmer. Nestle the chicken thighs into the rice, skin-side up. Bring to a gentle simmer (look for a few bubbles around the edges), then immediately reduce heat to low. Cover with a tight lid and cook 18 to 22 minutes, adjusting as needed for your pot and the size of the thighs.
Rest, then finish. Turn off heat and let the pan sit covered for 10 minutes. This is where the rice finishes and fluffs. After resting, check that the chicken is done (165°F at the thickest part, or 175°F to 185°F if you prefer thighs more tender). If it is not there yet, cover and cook on low for 3 to 8 minutes more, then rest 5 minutes. Remove the lid, squeeze in 2 tablespoons lemon juice, and sprinkle with parsley. Fluff the rice around the chicken with a fork.
Serve. Serve straight from the saucepan with lemon wedges. If you want extra crisp skin, set the chicken under the broiler for 1 to 2 minutes while the rice rests, then put it back on top.

A real photograph of a spoon fluffing cooked rice in a saucepan with chicken thighs on top and fresh parsley scattered over

Nutrition information is estimated.

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