One-Pan Chicken and Rice with Savory Herb Flavor
Tender chicken and flavorful rice cook together in one pan to create a hearty, comforting dinner with minimal cleanup.
Equipment
- Large deep skillet with lid
- Tongs
- Knife
- Measuring cups
- Wooden spoon
Ingredients
- 4 boneless skinless chicken thighs
- Salt
- Black pepper
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup frozen peas
- 2 tablespoons chopped parsley
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large deep skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden, then remove from the pan.
- Reduce heat to medium and sauté the onion until softened.
- Add the garlic and cook briefly until fragrant.
- Stir in the rice, paprika, thyme, and oregano, coating the grains in the pan juices.
- Pour in the chicken broth and bring to a gentle simmer.
- Return the chicken to the skillet, cover, and cook for about 18–20 minutes until the rice is tender and the chicken reaches 165°F internally.
- Stir in the peas during the final few minutes of cooking.
- Remove from heat, sprinkle with parsley, and let rest briefly before serving.
Notes & Wine Advice
Notes
Rinse the rice briefly before cooking to remove excess starch and help maintain a fluffy texture. If the liquid absorbs too quickly while the rice is still firm, add a small splash of warm broth and continue cooking. Boneless chicken thighs are recommended for extra juiciness, but chicken breasts can be used if monitored carefully to avoid overcooking.Wine Advice
A medium-bodied Sauvignon Blanc pairs beautifully with this dish, offering enough acidity to balance the savory flavors while keeping the meal fresh and approachable.Nutrition values
Calories: 510 kcal | Carbohydrates: 38 g | Protein: 39 g | Fat: 22 g | Saturated Fat: 5 g | Sodium: 640 mg | Sugar: 3 g