Cookery Recipes – Cozy One-Pan Chicken & Rice Dinner

Cookery Recipes is my catch-all for the meals I actually make on a Tuesday night, and this one-pan chicken and rice is the recipe I hand out most. You sear seasoned thighs until the skin cracks under your fork, then let the rice soak up every drop of garlicky broth in the same skillet. One pan, one oven, and dinner that tastes like you fussed when you really just let the heat do the work.

I started making this when my sister complained that chicken and rice always came out either dry or mushy. The fix is simple: brown the chicken first, toast the rice in the rendered fat, and keep the liquid ratio tight. That's it. No special equipment, no 20-ingredient marinade, no guilt about using a store-bought broth on a weeknight.

If you're feeding a family or meal-prepping for the week, this scales cleanly and reheats better than most skillet dinners. Grab your biggest oven-safe pan and let's get it in the oven.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)

Bone-in thighs stay juicy and flavor the rice; if you only have boneless skinless thighs, reduce the bake time by 8 to 10 minutes and add 1 tablespoon olive oil to the pan first.

1 1/2 cups (285 g) long-grain white rice, such as jasmine or basmati

Long-grain rice holds its shape and won't turn gluey; avoid short-grain or risotto rice here because it releases too much starch.

1 medium yellow onion (about 1 cup / 160 g), finely diced

Yellow onion gives sweetness once it softens; a shallot works if that's what's in your drawer, though it'll be milder.

4 garlic cloves, minced (about 4 teaspoons)

Fresh garlic is worth it here; if you're out, use 1 teaspoon garlic powder stirred into the broth instead of adding it to hot oil.

2 1/2 cups (600 ml) low-sodium chicken broth

Low-sodium lets you control the salt; homemade or Better Than Bouillon both work, but taste before adding extra salt at the end.

2 tablespoons (30 ml) olive oil, plus more as needed

Any neutral high-heat oil works; avocado oil has a higher smoke point if your pan runs hot.

1 teaspoon smoked paprika

Smoked paprika adds a warm, almost bacon-like depth; sweet paprika is a fine swap but will taste flatter.

1 teaspoon dried oregano

Crush it between your palms before adding to wake up the oils; dried thyme is an easy substitute.

1 teaspoon kosher salt, plus more for the chicken

Kosher salt seasons more evenly than table salt; if using fine table salt, start with 3/4 teaspoon.

1/2 teaspoon freshly ground black pepper

Fresh-cracked pepper tastes brighter; pre-ground is fine, just use a little more.

1 cup (150 g) frozen peas

Frozen peas are picked and frozen at peak sweetness; frozen edamame or chopped green beans work too.

1 lemon, cut into wedges, for serving

A squeeze of lemon cuts the richness; lime or a splash of red wine vinegar does the same job.

Tips & Tricks

• Dry the chicken skin well with paper towels before seasoning. Moisture is the enemy of browning, and dry skin is what gives you that crackly crust.
• Don't stir the rice once the broth goes in. Stirring releases starch and turns the dish creamy instead of fluffy.
• Let the pan rest 5 minutes off the heat before fluffing. The rice finishes steaming and the grains separate cleanly.
• Check chicken at the thickest part near the bone: it should read 175F (79C). Thighs are forgiving and stay juicy past 165F.

Step-by-Step Instructions

1. Heat oven and season chicken

Preheat the oven to 400F (200C). Pat the thighs dry, then season both sides with salt, pepper, smoked paprika, and oregano.

2. Sear the chicken

Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place thighs skin-side down and sear undisturbed for 7 to 8 minutes, until the skin is deep golden brown and releases easily. Flip and cook 2 minutes more, then move to a plate.

3. Soften onion and garlic

Lower heat to medium and add the onion to the rendered fat. Cook 4 to 5 minutes until translucent and soft, then stir in the garlic for 30 seconds until fragrant but not browned.

4. Toast the rice

Stir in the rice and 1/2 teaspoon salt, tossing to coat in the fat. Toast for 1 minute, until the edges of the grains look translucent.

5. Add broth and nestle chicken

Pour in the broth and scrape up any browned bits. Bring to a simmer, then nestle the thighs skin-side up on top of the rice, leaving the skin exposed.

6. Bake uncovered

Transfer the skillet to the oven and bake 25 to 30 minutes, until the rice is tender and the liquid is absorbed. The chicken should read 175F (79C) at the thickest part.

7. Add peas and rest

Scatter the peas over the top and let the pan sit 5 minutes so the residual heat warms them and the rice settles. Fluff gently with a fork.

8. Finish and serve

Squeeze lemon over the top and serve straight from the skillet with the pan juices spooned over each portion.

Delicious Variations

Greek-Style

Stir 1/2 cup crumbled feta and 1/4 cup chopped kalamata olives into the rice before baking.

Lemon-Dill

Swap the oregano for 1 tablespoon chopped fresh dill and add the zest of the lemon with the broth.

Spicy Harissa

Whisk 2 tablespoons harissa paste into the broth and finish with chopped cilantro instead of lemon.

How to Store Cookery Recipes

Frequently Asked Questions

Try this one-pan chicken and rice this week and tell me how the skin turned out. If you make a swap, leave a comment so the next cook knows what worked. Small steps, big impact.

Cookery Recipes

Cookery Recipes brings you a cozy one-pan chicken and rice dinner with golden seared thighs, tender vegetables, and a savory pan sauce ready in about an hour.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 1 1/2 cups (285 g) long-grain white rice, such as jasmine or basmati
• 1 medium yellow onion (about 1 cup / 160 g), finely diced
• 4 garlic cloves, minced (about 4 teaspoons)
• 2 1/2 cups (600 ml) low-sodium chicken broth
• 2 tablespoons (30 ml) olive oil, plus more as needed
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more for the chicken
• 1/2 teaspoon freshly ground black pepper
• 1 cup (150 g) frozen peas
• 1 lemon, cut into wedges, for serving

📋 Instructions

1. 1Heat oven and season chicken — Preheat the oven to 400F (200C). Pat the thighs dry, then season both sides with salt, pepper, smoked paprika, and oregano.
2. 2Sear the chicken — Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place thighs skin-side down and sear undisturbed for 7 to 8 minutes, until the skin is deep golden brown and releases easily. Flip and cook 2 minutes more, then move to a plate.
3. 3Soften onion and garlic — Lower heat to medium and add the onion to the rendered fat. Cook 4 to 5 minutes until translucent and soft, then stir in the garlic for 30 seconds until fragrant but not browned.
4. 4Toast the rice — Stir in the rice and 1/2 teaspoon salt, tossing to coat in the fat. Toast for 1 minute, until the edges of the grains look translucent.
5. 5Add broth and nestle chicken — Pour in the broth and scrape up any browned bits. Bring to a simmer, then nestle the thighs skin-side up on top of the rice, leaving the skin exposed.
6. 6Bake uncovered — Transfer the skillet to the oven and bake 25 to 30 minutes, until the rice is tender and the liquid is absorbed. The chicken should read 175F (79C) at the thickest part.
7. 7Add peas and rest — Scatter the peas over the top and let the pan sit 5 minutes so the residual heat warms them and the rice settles. Fluff gently with a fork.
8. 8Finish and serve — Squeeze lemon over the top and serve straight from the skillet with the pan juices spooned over each portion.

👨‍🍳 Chef's Note: The single biggest upgrade here is patience during the sear. Give the skin the full 7 to 8 minutes without poking at it, and the rest of the dish practically cooks itself.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 32g protein · 41g carbs · 20g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.