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Easy One-Pan Chicken & Rice Skillet Dinner

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A golden, fragrant one-pan chicken and rice dinner born from a happy kitchen accident. This forgiving recipe delivers deep, savory comfort-food magic with crispy chicken skin and perfectly fluffy rice, all cooked in a single skillet.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1½ cups chicken broth, low-sodium
  • ½ cup water
  • 1 teaspoon dried thyme
  • ½ teaspoon turmeric
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup frozen peas and carrots, thawed
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken: Pat chicken thighs dry with paper towels. In a small bowl, mix salt, pepper, paprika, and garlic powder. Rub seasoning all over chicken, including under skin if possible. Let sit at room temperature for 10 minutes.
  2. Sear the chicken: Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Place chicken skin-side down, cook without moving for 5-6 minutes until deep golden brown and crispy. Flip and cook other side for 3 minutes. Transfer to a plate (chicken will not be fully cooked).
  3. Sauté aromatics: Reduce heat to medium. Add diced onion to the same skillet, cook 3-4 minutes until softened, scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  4. Toast the rice: Add rice to skillet, stir for 1-2 minutes until coated and nutty-smelling.
  5. Add liquids and spices: Pour in chicken broth and water. Add dried thyme, turmeric, and red pepper flakes. Stir, scraping bottom of pan. Bring to a gentle boil.
  6. Nestle chicken back in: Place seared chicken thighs on top of rice, skin-side up, partially submerged.
  7. Simmer and cover: Reduce heat to low, cover tightly, and simmer for 20 minutes. Do not lift the lid.
  8. Add vegetables: After 20 minutes, remove lid. Sprinkle thawed peas and carrots over rice around chicken. Re-cover and cook 5-7 minutes until rice is tender and liquid absorbed.
  9. Rest and serve: Turn off heat, let skillet sit covered for 5 minutes. Sprinkle with fresh parsley and serve directly from skillet.

Notes

For crispy rice bottom (tahdig), let rice cook undisturbed for last 5 minutes of simmering. Drizzle 1 tablespoon olive oil around edges before covering for extra crispiness. If doubling recipe, use larger skillet or Dutch oven and increase cooking time by 5-7 minutes. Can finish in 375°F oven for 25 minutes after stovetop sear.

Nutrition

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

Find it online: https://willarecipes.com/easy-one-pan-chicken-and-rice-skillet-dinner/