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One pan chicken and rice dinner ready in 30 minutes with colorful vegetables.

One Pan Chicken and Rice

A quick and comforting one-pan meal featuring chicken, rice, and vegetables, cooked together for maximum flavor and minimal cleanup, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken thighs or breasts Thighs stay juicier.
  • 1 cup long grain white rice (jasmine works great) Does not require rinsing but can be rinsed for less stickiness.
  • 2 tablespoons olive oil or butter For browning the chicken.
  • 1 small onion, chopped Adds flavor to the base.
  • 2-3 cloves garlic, minced Enhances taste.
  • 1 cup mixed veggies (peas, diced carrots, bell pepper, or frozen mix) Use whatever is available.
  • 2 cups chicken broth Low sodium is preferred to control salt.
  • 1 tablespoon lemon juice (optional) Adds brightness.
Seasoning
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning or dried thyme
  • to taste salt and pepper
  • a pinch chili flakes (optional) For added heat.
  • handful chopped parsley (optional) For garnish.
  • to taste grated Parmesan (optional) For added flavor.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.
  2. Heat olive oil (or butter) in a large skillet over medium-high heat.
  3. Add the chicken and cook for about 3 to 4 minutes per side until golden brown. Move to a plate.
  4. In the same pan, add the chopped onion and stir for 2 minutes until starting to soften. Add garlic and stir for 30 seconds.
  5. Pour in the rice and stir for about 60 seconds to toast.
Cooking
  1. Pour in the chicken broth and stir in the mixed veggies, scraping the bottom of the pan.
  2. Nestle the chicken back into the pan and bring to a gentle simmer.
  3. Cover, reduce heat to low, and cook for 15 to 18 minutes until the rice is tender and chicken is cooked through.
  4. Turn off the heat and let it sit covered for 3 to 5 minutes. Fluff the rice with a fork.
  5. Add lemon juice, parsley, or Parmesan if desired.

Notes

Do not rush the browning to build flavor. If the rice is firm near the end of cooking, add a splash of broth or water and cook for a few more minutes. Leftovers are delicious and can be stored in an airtight container for up to 3 days.