One-Pot Chicken and Rice Skillet

This one-pot chicken and rice skillet is my reliable go-to for nights when comfort food is needed but I do not want to wash more than one pan. It combines juicy chicken thighs, tender vegetables, and aromatic rice all in a single skillet for a family meal that is as easy as it is cozy. Perfect for those evenings when dinner needs to be both hearty and quick to the table.

The first time I made this my husband said it tasted like something his grandmother would serve on Sundays. Now everyone reaches for seconds and even my picky eater cleans her plate.

Ingredients

• Bone-in skin-on chicken thighs: These give the dish richness plus their skin crisps beautifully and holds moisture. Look for pieces with plump flesh and golden skin
• Olive oil: For searing chicken and sauteing aromatics. Use extra virgin for best flavor
• Large onion diced: Provides natural sweetness and depth. Yellow onions work best for mellow flavor
• Garlic minced: Essential for savoriness. Pick cloves that are firm and heavy
• Paprika: Lends subtle warmth and color
• Dried thyme: Brings earthiness and a woodsy aroma. Rub between your fingers before adding to release flavor
• Dried oregano: Infuses a classic herby note
• Salt and freshly ground black pepper: To enhance every element. Fresh ground pepper truly makes a difference
• Long-grain white rice: Absorbs all the juices and stays fluffy. Choose a quality brand for best results
• Chicken broth: The main liquid for cooking rice. Use homemade or low-sodium for better control over salt
• Diced tomatoes: Drained to avoid excess moisture but adds brightness. Pick fire-roasted for deeper flavor if you like
• Red bell pepper: Sweetness and vibrant color
• Frozen peas: Burst of sweetness and tender bite
• Medium carrots: Diced for a gentle crunch
• Corn kernels: For extra sweetness and color. Fresh or frozen both work
• Fresh parsley: Chopped for a final pop of freshness
• Lemon wedges: Adds acidity to cut through the richness
• Grated Parmesan cheese: Optional but brings saltiness and umami if using

Instructions

Season and Sear the Chicken:

Pat the chicken thighs completely dry with a paper towel and sprinkle with salt pepper and paprika on both sides. This not only seasons the meat but dries the skin for better crisping. Heat olive oil in a large oven-safe skillet over medium-high until it shimmers. Lay chicken skin-side down and sear for about five to six minutes without moving so the skin gets deeply golden. Flip and cook an additional three minutes to seal the juices. Remove the chicken to a plate It does not need to be fully cooked at this stage

Build the Flavor Base:

In the same skillet with the rendered fat from the chicken add the diced onion. Cook over medium heat for three to four minutes stirring often until translucent and just starting to brown. Stir in the garlic dried thyme and dried oregano letting everything cook together for about one minute until fragrant and the garlic loses its raw edge

Incorporate Rice and Liquids:

Pour the uncooked long-grain white rice into the skillet along with the onion and aromatics. Stir well making sure every grain is coated and slightly toasted by the fat and seasonings. Add chicken broth and drained diced tomatoes scraping up any brown bits from the pan. This is what flavors your rice so do not rush this simmering step Bring the liquid to a gentle simmer

Nestle Chicken and Vegetables:

Return the seared chicken thighs to the skillet arranging them so they sit skin-side up nestled into the rice. Scatter the chopped red bell pepper and diced carrots around the chicken not over the top as you want the skin to stay uncovered so it stays crisp. Cover with a tight-fitting lid or foil

Cook Everything Together:

Let the skillet cook covered for twenty minutes over medium-low heat without stirring. This allows the rice to absorb all the seasoned liquids. In the final five minutes lift the lid and sprinkle in the frozen peas and corn spreading them evenly but still not stirring. Replace the lid and finish cooking

Rest and Serve:

When the cooking time is done take the skillet off the heat and let it rest covered for about five minutes. This allows the rice to finish steaming and the juices to redistribute. To serve top with a generous handful of freshly chopped parsley and offer lemon wedges and grated Parmesan at the table for everyone to add as they like

Save

The way the vegetables soak up the herby chicken juices is why I come back to this recipe time and time again. Serving this straight out of the skillet is one of those little rituals that makes us all linger just a bit longer at the table. I will never forget my daughter sneaking the lemon wedges to squeeze over her portion when she thought no one was watching

Storage Tips

Cool everything to room temperature before storing and transfer to an airtight container. The skillet meal stays fresh in the fridge up to three days. To reheat sprinkle in a splash of chicken broth and warm gently on the stove or microwave covered so the rice stays moist. If freezing portion individual servings so you can defrost just what you need

Ingredient Substitutions

Chicken breasts can be swapped in but keep the bone for best flavor or try boneless thighs for faster cooking. You can switch up vegetables depending on what you have for example zucchini in place of carrots or spinach tossed in at the end. Brown rice works but will require extra liquid and a longer cook time so keep an eye on the texture

Serving Suggestions

Serve straight from the skillet for rustic appeal. I sometimes offer a crisp green salad on the side or roasted broccoli for extra greens. Leftovers are also fantastic reheated for lunch the next day with an extra squeeze of lemon or a dollop of Greek yogurt

Cultural and Historical Context

This dish has roots in many traditions from Southern chicken bog to Spanish arroz con pollo. One-pot meals have been a staple for centuries in busy kitchens because they stretch ingredients and save on washing up. That is my kind of comfort food history

Seasonal Adaptations

Add fresh summer corn or green beans when in season Use butternut squash or sweet potatoes in fall Try kalamata olives and a sprinkle of feta for a Mediterranean twist

Success Stories

I have shared this recipe with friends and they come back telling me even their picky eaters loved it. One friend said she swapped in leftover rotisserie chicken and it worked just as well for a lightning-fast weeknight supper

Save

I learned to listen for the gentle sizzle at the bottom of the skillet that means the rice is getting just the right amount of toasty crust. That is the kind of detail that takes a simple family dinner to true comfort food status

Recipe FAQ

→ What type of rice works best for this dish?

Long-grain white rice is ideal as it stays fluffy and absorbs flavors well without becoming sticky or mushy.

→ Can I use boneless chicken instead of thighs?

Yes, boneless chicken thighs or breasts can be used, but bone-in thighs provide extra flavor and moisture.

→ How do I keep the rice from getting mushy?

Avoid stirring the rice once it starts cooking, and make sure to measure liquids accurately for the best texture.

→ Is this meal suitable for gluten-free diets?

Yes, as long as you use gluten-free chicken broth and check other ingredient labels for hidden gluten.

→ Can I make this ahead of time?

You can prep the vegetables and season the chicken up to 4 hours ahead to save time when cooking.

→ What are the best garnishes for serving?

Fresh parsley, lemon wedges, and a sprinkle of Parmesan cheese enhance the flavors and add brightness at the table.