One Pan Chicken and Rice

Golden seared chicken over one pan tomato rice with peppers and sliced avocado

5 from 1 vote

Juicy, seasoned chicken thighs cooked with fluffy rice, tomatoes, bell peppers, and warm spices, all in one pan! This easy, flavor-packed dinner is perfect for busy weeknights when you want a hearty meal without a sink full of dishes.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Main Course

Cuisine: American

Keyword: 45 Minute Dinner, Chicken, Comfort Food, Family Dinner, One Pan, One Pan Meal, The Cooking Mawma

Servings: servings

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