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Easy One-Pan Chicken and Rice Dinner for Four

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A simple, comforting one-pan meal featuring golden chicken thighs and flavorful rice cooked together, perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds / 700-900g)
  • 1 ½ cups long-grain white rice (about 285g)
  • 3 cups chicken broth (720ml)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • A handful of fresh parsley, chopped (for garnish)
  • Optional: lemon zest or wedges

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and smoked paprika.
  2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook undisturbed for 5-7 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
  3. Lower heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and dried thyme; cook for another 30 seconds until fragrant.
  4. Stir in the rinsed long-grain white rice, coating it well with the onion and garlic mixture. Toast the rice for 1-2 minutes until nutty aroma develops.
  5. Pour in 3 cups of chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Nestle the chicken thighs on top of the rice, skin side up.
  6. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let the dish rest for 5 minutes. Garnish with fresh parsley and optional lemon zest or wedges before serving.

Notes

Pat chicken dry for crispy skin. Rinse rice to remove excess starch. Use a tight-fitting lid to trap steam. If rice is undercooked, add a splash of broth or water and let sit covered off heat. Can be cooked stovetop by simmering covered for 25-30 minutes.

Nutrition

Keywords: one-pan, chicken, rice, easy dinner, family meal, weeknight dinner, comfort food, simple recipe

Find it online: https://norasfoods.com/easy-one-pan-chicken-and-rice-dinner-for-four-perfect-meal-idea/