This post may contain affiliate links. Please read our disclosure policy.
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.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 3 tbsp olive/avocado oil divided
- 6-8 chicken thighs boneless/skinless
- 5 garlic cloves minced
- 1 onion diced
- 1 bell pepper diced
- 1 10oz can Rotel tomatoes with green chiles
- 1.5 cups basmati or jasmin rice rinsed
- 3 cups chicken broth
- 1 bay leaf
- cilantro for garnish
Spice Mixture
- 1 tsp chili powder
- 1 packet Sazon
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp garam masala
- 1/2 tsp coriander
- 1/2 tsp cumin
- 2 tsp sumac
- 1/4 tsp cinnamon
- 1 tsp salt and pepper
Instructions
- Mix all spices under the Spice Mixture together. Season chicken with half of the spice mixture.
- In a large, deep pan, heat 2 tbsp oil on medium-high heat. Cook seasoned chicken thighs on each side for 6-7 minutes. Remove from the pan and set aside.
- In the same pan, reduce heat to medium and add garlic, onion, bell pepper, can of Rotel tomatoes, and the other half of the spice mixture. Mix well and cook for 2-3 minutes.
- Add rice and mix. Cook for 1-2 minutes. Add chicken broth and deglaze bottom of pan. Add chicken back to the pan and a bay leaf. Cover and cook on low for 30 minutes.
- Garnish with cilantro and enjoy!
Nutrition
Tips for Making This Recipe
Sear the chicken first and build the rice on those browned bits — that’s where the flavor lives. Toast the rice for a minute before the liquid goes in for nutty, separate grains. Resist stirring once it’s simmering, and let it rest covered off the heat so the rice finishes gently and stays fluffy.
Frequently Asked Questions
What rice works best?
Long-grain white or basmati. Rinse it well so it cooks up fluffy, not gummy.
Why is my rice mushy?
Usually too much liquid or stirring. Measure carefully and leave it be while it simmers.
Can I use chicken thighs?
Yes — bone-in, skin-on thighs are my favorite here for the most flavor and juicy meat.
Can I add vegetables?
Peas, carrots, or spinach stir in beautifully near the end.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
