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Cozy One-Pan Chicken & Rice Skillet – Easy Dinner

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This cozy one-pan chicken and rice skillet dinner is the answer to that craving for simple, comforting food. It’s the kind of meal that makes you slow down, breathe deep, and remember why simple food made with intention is the best kind of comfort.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Optional: ¼ cup fresh parsley, chopped

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces – about ¼-inch dice. Mince the garlic. Measure out your rice and broth.
  2. Season the chicken. Pat the chicken thighs dry with paper towels. In a small bowl, mix the salt, pepper, paprika, and garlic powder. Sprinkle this mixture evenly over both sides of the chicken. Let it sit at room temperature for 10 minutes while you heat the pan.
  3. Heat the skillet over medium-high heat. Add the olive oil and swirl to coat the bottom. When the oil shimmers, carefully place the chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until the skin is deep golden brown and crispy.
  4. Flip the chicken and cook for 3 more minutes on the other side. Transfer the chicken to a plate.
  5. Pour off all but 1 tablespoon of the rendered fat from the skillet. Add the butter and let it melt over medium heat.
  6. Sauté the aromatics. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Add the rice and toast it. Pour in the rice and stir to coat every grain. Cook for 2 minutes, stirring constantly.
  8. Pour in the broth and seasonings. Add the chicken broth, dried thyme, and dried rosemary. Stir everything together, scraping up any remaining browned bits from the bottom of the pan. Bring the liquid to a gentle boil.
  9. Nestle the chicken back in. Place the chicken thighs skin-side up on top of the rice mixture. Bring the liquid back to a gentle simmer, then reduce the heat to low.
  10. Cover and cook. Put the lid on your skillet and let it cook undisturbed for 20 minutes.
  11. Check for doneness. After 20 minutes, remove the lid carefully. The rice should be tender and have absorbed most of the liquid. The chicken should register 165°F (74°C) on an instant-read thermometer. If the rice is still a bit firm, add 2 tablespoons of broth, replace the lid, and cook for 5 more minutes.
  12. Add the peas and let it rest. Sprinkle the frozen peas over the top of the dish. Replace the lid and let everything rest off the heat for 5 minutes.
  13. Fluff and serve. Remove the chicken to a clean plate. Fluff the rice with a fork. Serve the rice topped with a chicken thigh and a sprinkle of fresh parsley if using.

Notes

Don’t skip the toasting step for the rice. Temperature control is crucial: after adding broth, reduce heat to low. Use the same skillet and rice brand for consistent results. For extra crispy chicken skin, pat dry thoroughly before seasoning and don’t move the chicken during the first 5 minutes of searing.

Nutrition

Keywords: one-pan chicken and rice, chicken skillet dinner, easy chicken recipe, comfort food, one pot meal, cozy dinner

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