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One-Pan Chicken and Rice (My ‘Say Less’ Dinner) 🍗
Busy nights? Say less. This is the dinner I lean on when I have nothing left to give it: golden, well-seasoned chicken and fluffy rice cooked together in one pan so the rice drinks up all that flavor. You start it, it does its own thing, and the whole house smells incredible while you go deal with everything else. It feeds everyone and leaves me exactly one pan to wash, which some nights is the only thing I am asking for.
There’s nothing I love more than a dinner that gives you protein, veggies, and carbs all in ONE pan! This One-Pan Chicken and Mexican-Style Tomato Rice is made with juicy chicken thighs, fluffy rice, tomatoes, peppers, and a blend of warm spices that bring so much flavor to every bite.
This is one of those meals I throw together when the afternoon gets away from me and I still need to get dinner on the table. Everything cooks together, which means the rice soaks up all those incredible chicken juices and seasonings. It’s hearty, family-friendly, and even better with a little fresh cilantro and a squeeze of lime!
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Ingredients
Spice Mixture
- 1 packet Sazon
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp coriander
- 1/4 tsp pepper
For the chicken
- 3 tbsp olive oil divided
- 2 tbsp unsalted butter
- 6-8 chicken thighs boneless, skinless
- 4 garlic cloves minced
- 1 small white or yellow onion diced
- 1 bell pepper (any color) diced
- 1 10 oz can Rotel diced tomatoes with green chiles undrained
- 1 1/2 cups basmati or jasmine rice rinsed until water is clear
- 3 1/2 cups chicken broth
- 1 bay leaf
- fresh cilantro or parsley for garnish
Instructions
- Season the chicken. In a small bowl, combine all the spices. Season the chicken thighs evenly with half of the mixture, reserving the rest for the rice.
- Sear the chicken. Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. Add the chicken and sear for 6–7 minutes per side, until golden brown. Remove from the pan and set aside. The chicken will finish cooking with the rice.
- Sauté the vegetables. Reduce heat to medium and add the remaining tablespoon of oil, onion, and bell pepper. Cook for 2–3 minutes until softened. Add the garlic, Rotel tomatoes, and remaining spice mixture. Stir and cook for another minute.
- Toast the rice. Add the rinsed rice and stir to coat it in the seasoned tomato mixture. Cook for 1–2 minutes.
- Add the broth. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Nestle the chicken thighs back into the rice and add its resting juices along with the bay leaf.
- Simmer. Bring to a gentle simmer, then reduce heat to low. Cover tightly and cook for approximately 25–30 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F.
- Rest and serve. Remove from heat and let rest, covered, for 5 minutes. Remove the bay leaf, fluff the rice gently, and garnish with fresh cilantro before serving. Enjoy!
Nutrition
Tips for Making This Recipe
Don’t skip rinsing the rice. Rinse your rice under cold water until the water runs mostly clear. This removes excess starch and helps keep the rice fluffy instead of sticky. Make it your own. Swap chicken thighs for boneless chicken breasts, add black beans or corn, or top with avocado and lime. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Resist lifting the lid! Once the rice is simmering, keep the pan covered so the steam can cook everything evenly. Lifting the lid too often releases moisture and can leave you with undercooked rice.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Absolutely! Boneless, skinless chicken breasts work well, too. Just keep in mind that breasts cook faster and can dry out more easily. Check that they reach an internal temperature of 165°F.
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer to cook and typically requires more broth, so I recommend sticking with jasmine or basmati rice for the easiest results.
Can I make this recipe ahead of time?
Yes! This recipe reheats beautifully and makes great leftovers. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat with a splash of chicken broth to help keep the rice moist.
Can I add vegetables?
Peas, carrots, or spinach stir in beautifully near the end.
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This is bursting with flavor and so easy to make. I hope you love it!