one pan chicken and rice recipe
The Best one pan chicken and rice recipe
This one-pan chicken and rice dish is one of my go-tos, and I’ll tell you why. It’s simple enough to throw together in under thirty minutes, but it feels like a real meal—like something you’d make for a busy weeknight or a weekend dinner with the whole family. I love how it keeps everything in one pot, so there’s no mess, and the flavors meld together perfectly. My kids, especially when they were younger, always begged for it because it’s comforting and not too heavy. It’s that kind of dish that makes you feel like you’ve done something good with your time, even if you’re just making it from scratch.
I also appreciate how balanced this recipe is. It’s got protein from the chicken, fiber from the rice and veggies, and healthy fats from the olive oil and spices. It’s not too greasy, but it still tastes good, and it’s something you can adjust based on what you have on hand. Whether it’s for a quick weeknight supper or a special occasion like a family dinner or a potluck, this dish never fails to impress. My husband always says it’s the kind of meal that makes you feel like you’re doing something right, and honestly, that’s the best part. Plus, it’s easy to double or freeze leftovers, so it’s practical too.
One Pan Garlic Butter Chicken and Rice
A simple and flavorful dish featuring tender chicken thighs and fluffy rice all prepared in one pan with a rich garlic butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup white rice
- 1 cup water
- ½ tsp salt
- 1 tbsp butter
- ½ cup chicken broth
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Coat chicken thighs with the mixture and set aside.
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2 In a large oven-safe skillet, place chicken thighs skin-side down. Bake for 15 minutes. Flip and bake for another 10 minutes until golden and cooked through.
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3 While chicken bakes, rinse rice under cold water, then drain. In the same skillet, melt butter over medium heat. Add rice, water, and salt. Stir and cook for 2 minutes.
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4 Reduce heat to low, cover skillet with a lid, and cook for 15 minutes. Remove lid and cook for another 5 minutes until rice is tender.
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5 In a small bowl, mix chicken broth, minced garlic, lemon juice, thyme, oregano, salt, and pepper. Pour sauce over the rice in the skillet. Stir in butter and heat through.
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6 Transfer skillet to the oven and bake for 5 minutes to warm everything through. Serve chicken and rice together.
🔧Equipment
- Large skillet or oven-safe pan
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One Pan Garlic Butter Chicken and Rice Works
This one-pan one-chicken-everything-rice dish is my go-to for busy weeknights and stress-free family dinners because it’s foolproof—no fancy skills or cleanup nightmare. It’s the kind of meal that feels special but takes zero effort, which is why it always wins over when we’re hosting a potluck or just want something hearty and comforting for the whole family. Plus, the flavors meld together perfectly, and leftovers stay tasty for days, so you’re not stuck scrambling for another meal.
❓ Frequently Asked Questions About One Pan Garlic Butter Chicken and Rice
What is the best way to cook chicken and rice in one pan?
To make delicious one-pan chicken and rice, start by heating a tablespoon of oil in a large skillet or deep pan over medium-high heat. Add diced chicken breasts or thighs, season with salt, pepper, and your choice of herbs (like garlic powder, paprika, or thyme), then cook until fully cooked (about 6-8 minutes). Remove the chicken from the pan and set aside. In the same pan, add a bit more oil if needed, then sauté diced onions and minced garlic until fragrant. Stir in cooked rice (preferably day-old for better texture) and mix well. Return the chicken to the pan, add a splash of broth or water, and cover. Simmer for 5-7 minutes until the chicken is tender and the rice is moist. Finish with fresh herbs, lemon juice, or a drizzle of butter.
Can I use leftover rice for this recipe?
Yes, using leftover rice is a great idea! Cooked rice absorbs flavors well, and day-old rice (especially cold or refrigerated) works best because it’s firmer and won’t turn mushy. If your rice is very fresh, lightly toast it in the pan for a few minutes before adding other ingredients to help it crisp up.
What are the best types of chicken to use in this recipe?
For the best results, use boneless, skinless chicken breasts or thighs. Chicken breasts are leaner but can get dry if overcooked, so cut them into bite-sized pieces and cook them quickly. Chicken thighs stay juicier and are slightly more forgiving if slightly undercooked. Avoid using pre-cut chicken pieces with skin, as they can make the dish greasy. If you prefer, you can also use ground chicken or shredded rotisserie chicken for a quicker prep.
How do I avoid making the rice mushy in one-pan cooking?
To prevent mushy rice, use day-old or cold rice—it holds its shape better. Cook it in a slightly smaller pan than usual to prevent overcrowding, which can steam it instead of cooking it. Stir the rice occasionally while simmering, and avoid adding too much liquid. If the rice starts to get too wet, reduce the broth or water slightly. For extra crispiness, lightly toast the rice in the pan before adding other ingredients.
What seasonings work best with one-pan chicken and rice?
The seasonings depend on your preference, but a classic combination includes: – Garlic powder, onion powder, paprika, and black pepper – Cumin, coriander, or chili powder (for a Southwestern twist) – Garlic, lemon zest, and fresh herbs (like parsley or cilantro) – A pinch of salt, cayenne pepper, or smoked paprika for depth For a Mediterranean flavor, try oregano, olive oil, and a touch of red pepper flakes. Adjust to taste—start with half the amount and add more if needed.
