American · Easy
One-Pot Chicken and Rice
Golden chicken thighs cook over onion-scented rice in a covered pan, with lemon added at the table.
- Prep
- 15 mins
- Cook
- 40 mins
- Total
- 65 mins
- Servings
- 4
Total includes a 10-minute covered rest; cooking may take a few extra minutes depending on your pan.
About this recipe
This dinner uses one covered skillet for both browned chicken and seasoned rice. The chicken stays above the broth so the skin does not turn soggy, while the rice cooks underneath with onion, garlic, and the browned bits from the pan. A covered rest at the end finishes the rice without more oven time.
Why this method works
- Browning the chicken first creates flavor in the skillet and gives the skin a head start before the covered bake.
- Rinsed long-grain rice cooks in a measured amount of broth; keeping the lid closed limits evaporation so the grains can soften evenly.
- Resting the covered pan for 10 minutes lets steam redistribute before the rice is fluffed.
Ingredient notes
- Bone-in chicken thighs
- Their longer cooking time is a good match for the rice. Keep the skin above the liquid so it browns instead of simmering.
- Long-grain white rice
- Use regular long-grain rice rather than instant or brown rice; both need different liquid ratios and timing.
- Low-sodium broth
- Starting with lower-sodium broth leaves room to adjust the seasoning after the rice has absorbed the liquid.
Simple Home Dish
One-Pot Chicken and Rice
- Prep
- 15 mins
- Cook
- 40 mins
- Total
- 65 mins
- Servings
- 4
Total includes a 10-minute covered rest; cooking may take a few extra minutes depending on your pan.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 3/4 lb)
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 1/4 cups low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 1 lemon, cut into wedges
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 375°F. Pat the chicken dry and season with 3/4 teaspoon salt and the pepper. Use a deep 12-inch oven-safe skillet with a tight lid.
- Heat the oil over medium-high heat. Brown the thighs skin-side down for 6 minutes, then turn and cook for 2 minutes. Transfer to a plate; leave about 1 tablespoon fat in the pan.
- Reduce the heat to medium. Cook the onion with the remaining salt for 4 minutes. Add garlic and rice; stir for 1 minute. Add broth and zest and scrape up browned bits. Bring to a simmer.
- Place the chicken on the rice, skin above the liquid. Cover and bake for 25–30 minutes, until the rice is tender and a thermometer in the thickest part of each thigh, away from the bone, reads at least 165°F. If the rice is still firm, add 1/4 cup hot water and cook covered for another 5 minutes.
- Rest, covered and off the heat, for 10 minutes. Fluff the rice around the thighs. Taste for salt, sprinkle with parsley, and serve with lemon wedges.
Step-by-step notes
- Use a deep, oven-safe 12-inch skillet with a tight lid. A loose lid releases steam and can leave the rice firm.
- After adding the broth, scrape the skillet thoroughly so the browned onion and chicken bits season the rice instead of sticking to the pan.
- Check chicken and rice separately near the end. Chicken is ready at 165°F; rice should be tender with no pool of broth at the bottom.
Cooking tips
Make ahead
Dice the onion, mince the garlic, and measure the dry seasonings up to 1 day ahead. Refrigerate the vegetables in a covered container. For the best texture, brown the chicken and bake the rice immediately before serving rather than assembling the full skillet in advance.
Storage & reheating
Refrigerate in shallow containers within 2 hours and use within 3–4 days. Reheat individual portions, covered with a splash of broth, to 165°F. Freeze for up to 2 months for best quality.
Variations
Fold 1/2 cup frozen peas into the hot rice before the covered rest. Do not swap in brown rice without changing the liquid and cooking time.
Keep cooking
Frequently asked questions
Can I use boneless thighs?
Yes. Boneless thighs usually cook faster; start checking their temperature after 18 minutes in the oven and remove them once they reach 165°F. Keep cooking the rice until tender.
Why is the rice still firm?
The pan may have lost steam, or the rice may need a little more liquid. Add 1/4 cup hot water, cover tightly, and return the pan to the oven for 5 minutes before checking again.
Can I use brown rice?
Not as a direct swap. Brown rice needs more liquid and a longer cooking time, which can overcook the chicken. Use a recipe designed around brown rice instead.