21 Delicious Chicken and Rice Skillet Recipes

Whether you’re craving cozy comfort food or need a quick weeknight dinner solution, chicken and rice skillet meals are the ultimate answer. These one-pan wonders combine tender chicken with fluffy rice in endless delicious variations. Get ready to discover 21 mouthwatering recipes that will transform your dinner routine and have everyone asking for seconds!

Garlic Butter Chicken and Rice Skillet

There’s something deeply satisfying about a meal that comes together in a single skillet, filling the kitchen with the irresistible aroma of garlic and herbs. This Garlic Butter Chicken and Rice Skillet delivers both comfort and elegance, with tender chicken and fluffy rice absorbing every bit of the rich, buttery sauce. It’s the kind of dish that feels both effortless and impressive, perfect for a weeknight dinner or a cozy gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts for leaner option)
• 1 cup long-grain white rice (rinsed until water runs clear)
• 4 tbsp unsalted butter (divided for searing and finishing)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (about 1 tbsp)
• 1 small yellow onion, finely diced
• 2 cups chicken broth (low-sodium recommended)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp paprika (for color and mild spice)
• Salt and black pepper (to season chicken and rice)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
2. Heat 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the skillet, presentation-side down, and sear undisturbed for 5–6 minutes until golden brown and easily release from the pan.
4. Flip chicken and cook for another 4–5 minutes until the other side is browned, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure a crisp sear.
5. Reduce heat to medium and melt 2 tbsp butter in the same skillet, scraping up any browned bits from the chicken.
6. Add diced onion and cook, stirring frequently, for 3–4 minutes until softened and translucent.
7. Stir in minced garlic and cook for 30–60 seconds until fragrant but not browned. Tip: Garlic burns quickly, so keep the heat moderate.
8. Add rinsed rice, dried thyme, and paprika to the skillet, stirring to coat the rice in the butter and aromatics for 1 minute.
9. Pour in chicken broth, bring to a simmer, and use a wooden spoon to scrape any remaining bits from the bottom of the pan.
10. Return chicken thighs to the skillet, nestling them into the rice mixture, and bring everything to a gentle boil.
11. Cover the skillet tightly with a lid or foil, reduce heat to low, and simmer for 18–20 minutes until rice is tender and has absorbed most of the liquid. Tip: Resist lifting the lid to keep steam trapped for even cooking.
12. Remove from heat and let rest, covered, for 5 minutes to allow the rice to steam further.
13. Dot the remaining 2 tbsp butter over the rice, then fluff gently with a fork, incorporating the melted butter.
14. Sprinkle with fresh parsley before serving.

Hearty and aromatic, this skillet meal boasts tender, juicy chicken and fluffy rice infused with garlic and herbs. For a vibrant twist, top with a squeeze of lemon juice or serve alongside a crisp arugula salad to balance the richness.

Spicy Cajun Chicken and Rice Skillet

Vividly aromatic and deeply satisfying, this Spicy Cajun Chicken and Rice Skillet brings the vibrant soul of Louisiana cooking right to your weeknight table. With its harmonious blend of smoky spices, tender chicken, and perfectly cooked rice, this one-pan wonder transforms simple ingredients into an extraordinary meal. Each bite delivers a symphony of flavors that will transport your senses straight to the heart of Cajun country.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
• 2 tbsp olive oil (or any neutral high-heat oil)
• 1 large yellow onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 1.5 cups long-grain white rice, rinsed until water runs clear
• 3 cups chicken broth, warmed (hot broth helps rice cook evenly)
• 2 tbsp Cajun seasoning blend (store-bought or homemade)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
• 1/4 cup chopped fresh parsley
• Salt to taste (start with 1 tsp, adjust after cooking)

Instructions

1. Pat chicken pieces completely dry with paper towels and season evenly with 1 tablespoon of the Cajun seasoning.
2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
4. Flip chicken pieces and cook for another 3-4 minutes until browned on all sides but not cooked through, then transfer to a clean plate.
5. Add onion, bell pepper, and celery to the same skillet and cook for 5-6 minutes, stirring occasionally, until vegetables have softened.
6. Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Add rice to the skillet and toast for 2 minutes, stirring constantly, until grains appear slightly translucent around the edges.
8. Sprinkle remaining Cajun seasoning, smoked paprika, and cayenne over the rice mixture, stirring to coat evenly.
9. Pour in warm chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Return chicken and any accumulated juices to the skillet, nestling pieces into the rice mixture.
11. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes without peeking.
12. Remove from heat and let stand covered for 5 minutes to allow rice to steam and absorb remaining liquid.
13. Fluff rice with a fork, then stir in chopped parsley and season with salt to taste.

Fluffy rice grains, each perfectly separate yet infused with the rich Cajun spices, create the ideal backdrop for the tender, juicy chicken. The holy trinity of vegetables provides subtle sweetness that balances the bold heat, while the final sprinkle of fresh parsley adds a bright, herbal note. For an elegant presentation, serve directly from the skillet garnished with lemon wedges and extra parsley, creating a rustic centerpiece that invites everyone to gather round.

Creamy Parmesan Chicken and Rice Skillet

Zestfully combining convenience with culinary sophistication, this one-pan wonder transforms humble ingredients into an elegant weeknight masterpiece. With golden chicken nestled in creamy, Parmesan-kissed rice, it delivers restaurant-quality comfort without the fuss, making it perfect for both busy evenings and impromptu gatherings.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for richer flavor)
• 1 cup long-grain white rice, rinsed until water runs clear (to prevent clumping)
• 1 ½ cups low-sodium chicken broth, warmed (hot liquid helps rice cook evenly)
• 1 cup heavy cream, at room temperature (for smoother incorporation)
• ½ cup grated Parmesan cheese, freshly grated preferred (avoid pre-shredded for creamier sauce)
• 1 small yellow onion, finely diced (about ¾ cup)
• 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
• 2 tbsp olive oil, or any neutral high-heat oil
• 1 tsp dried thyme, crushed between fingers (to release oils)
• ½ tsp paprika, for subtle smokiness
• Salt and black pepper, to season chicken and adjust final dish
• 2 tbsp fresh parsley, chopped (for garnish, or substitute chives)

Instructions

1. Pat chicken pieces dry with paper towels, then season all sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 1-2 minutes.
3. Add chicken in a single layer, working in batches if needed to avoid overcrowding, and sear for 3-4 minutes per side until golden brown but not fully cooked through.
4. Transfer chicken to a clean plate, leaving any drippings in the skillet.
5. Reduce heat to medium, add diced onion to the skillet, and sauté for 4-5 minutes until translucent and lightly golden at the edges.
6. Stir in minced garlic, dried thyme, and paprika, cooking for 30 seconds until fragrant but not browned.
7. Add rinsed rice to the skillet, stirring to coat in the onion mixture and toast for 1 minute until lightly nutty.
8. Pour in warmed chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Bring the mixture to a gentle simmer, then arrange seared chicken pieces evenly over the rice.
10. Cover the skillet tightly with a lid or foil, reduce heat to low, and simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid.
11. Remove from heat, stir in grated Parmesan until melted and creamy, then let rest covered for 5 minutes to thicken.
12. Season with additional salt and pepper if desired, garnish with fresh parsley, and serve directly from the skillet.

Gloriously creamy yet distinctly textured, each forkful balances tender chicken with velvety, Parmesan-infused rice that clings perfectly. For a vibrant twist, top with arugula dressed in lemon juice or roasted cherry tomatoes to cut through the richness, making it equally suited for casual dinners or elevated entertaining.

Mediterranean Lemon Herb Chicken and Rice Skillet

Hearty yet refined, this Mediterranean lemon herb chicken and rice skillet brings the sun-drenched flavors of coastal cuisine directly to your dinner table. Succulent chicken thighs mingle with aromatic herbs and bright citrus notes, creating a complete meal that’s as beautiful as it is satisfying. Perfect for weeknight dinners yet elegant enough for entertaining, this one-pan wonder delivers restaurant-quality results with minimal cleanup.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat for even cooking)
• 1.5 cups long-grain white rice (rinsed until water runs clear to remove excess starch)
• 3 tbsp olive oil (or any neutral high-heat oil)
• 1 medium yellow onion, diced (about 1 cup)
• 4 garlic cloves, minced (about 1 tbsp)
• 3 cups chicken broth (low-sodium preferred to control saltiness)
• 1/4 cup fresh lemon juice (from 2 medium lemons)
• 2 tsp dried oregano (crush between fingers to release oils)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (for subtle depth)
• 1/4 cup chopped fresh parsley (plus extra for garnish)
• Salt and black pepper (season in layers throughout cooking)

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the hot skillet presentation-side down and cook undisturbed for 5-6 minutes until deeply golden brown.
4. Flip chicken and cook for 3-4 minutes on the second side until browned but not cooked through, then transfer to a clean plate.
5. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
6. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until grains turn slightly opaque.
9. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
10. Stir in dried oregano, thyme, smoked paprika, and 1 teaspoon salt until well combined.
11. Return chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring liquid to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes.
13. Remove from heat and let stand covered for 5 minutes to allow rice to steam and absorb remaining liquid.
14. Uncover and fluff rice with a fork, then stir in chopped fresh parsley.
15. Season with additional salt and pepper if needed before serving.

Delightfully tender chicken rests atop fluffy, herb-infused rice where each grain remains distinct yet perfectly cooked. The bright lemon notes cut through the richness beautifully, while the smoked paprika adds a subtle smoky complexity that elevates the entire dish. For an elegant presentation, garnish with lemon wedges and extra parsley, or serve alongside a simple arugula salad dressed with lemon vinaigrette to complement the Mediterranean flavors.

Mexican Fiesta Chicken and Rice Skillet

Yearning for vibrant flavors that transport you straight to a sun-drenched Mexican courtyard? This one-pan wonder combines tender chicken with aromatic rice, simmered in a chorus of spices and fresh ingredients. Your journey to a memorable weeknight dinner begins here, with minimal cleanup and maximum satisfaction.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breast for leaner option)
• 1 cup long-grain white rice, rinsed until water runs clear (to prevent clumping)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 14.5-oz can diced tomatoes, undrained
• 1 4-oz can diced green chiles, mild or hot
• 2 cups chicken broth
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 1 lime, cut into wedges
• Salt, to season

Instructions

1. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 1 minute.
2. Season the chicken pieces evenly with 1 teaspoon of salt, then add them to the hot skillet in a single layer.
3. Sear the chicken for 3–4 minutes per side until golden brown, turning only once to develop a crisp crust.
4. Transfer the chicken to a clean plate using tongs, leaving any rendered fat and browned bits in the skillet.
5. Add the diced onion and red bell pepper to the skillet, sautéing for 4–5 minutes until the onion turns translucent and the pepper softens.
6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
7. Sprinkle the cumin, chili powder, and smoked paprika over the vegetables, toasting the spices for 1 minute to deepen their flavor.
8. Pour in the rinsed rice, stirring constantly for 2 minutes to coat each grain with the spiced oil.
9. Add the undrained diced tomatoes, green chiles, and chicken broth, scraping the bottom of the skillet to incorporate any browned bits.
10. Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the rice mixture.
11. Bring the liquid to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid.
12. Remove the skillet from heat and let it stand, covered, for 5 minutes to allow the rice to steam and settle.
13. Fluff the rice gently with a fork, then stir in the chopped cilantro.
14. Serve immediately with lime wedges for squeezing over the top.

Layers of tender chicken meld with fluffy, spice-infused rice, while the bright acidity of lime cuts through the richness. For a festive presentation, garnish with extra cilantro and serve directly from the skillet, accompanied by warm tortillas or a crisp avocado salad.

Asian Teriyaki Chicken and Rice Skillet

Tender, glistening pieces of chicken simmer in a glossy teriyaki glaze, creating a one-pan wonder that transforms simple ingredients into an elegant weeknight dinner. This Asian-inspired skillet balances sweet and savory notes while filling your kitchen with the irresistible aroma of garlic, ginger, and soy. Perfectly cooked rice soaks up every drop of the rich sauce, making each bite a harmonious blend of textures and flavors.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 1 cup jasmine rice, rinsed until water runs clear (removes excess starch for fluffier rice)
– 1.25 cups low-sodium chicken broth (water can substitute, but broth adds depth)
– 1/3 cup low-sodium soy sauce (reduce salt if using regular soy sauce)
– 3 tbsp honey (maple syrup makes a good vegan alternative)
– 2 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp cornstarch mixed with 1 tbsp water (creates slurry for thickening)
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds

Instructions

1. Pat chicken pieces completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip chicken pieces and cook for another 3 minutes until browned on all sides.
5. Transfer chicken to a clean plate, leaving any rendered fat in the skillet.
6. Add rinsed jasmine rice to the skillet and toast for 1 minute, stirring constantly until lightly fragrant.
7. Pour in chicken broth, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
8. Return chicken and any accumulated juices to the skillet, nestling pieces into the liquid.
9. Bring mixture to a boil, then immediately reduce heat to low and cover tightly with a lid.
10. Simmer for 18 minutes without peeking to maintain consistent steam and temperature.
11. Uncover and check that rice is tender and liquid is mostly absorbed.
12. Drizzle cornstarch slurry over the skillet while stirring gently to incorporate.
13. Cook uncovered for 2 more minutes until sauce thickens and coats the rice beautifully.
14. Remove from heat and let rest for 5 minutes to allow flavors to meld and rice to set.
15. Garnish with sliced green onions and sesame seeds before serving.

Succulent chicken and fluffy rice create a textural symphony in this comforting skillet dish. The teriyaki glaze clings to each grain of rice while maintaining its glossy sheen, offering both visual appeal and complex flavor layers. For an elegant presentation, serve directly from the skillet with steamed bok choy or a crisp cucumber salad to contrast the rich, savory notes.

Cheesy Broccoli Chicken and Rice Skillet

Oozing with creamy comfort and vibrant green florets, this one-pan wonder transforms humble ingredients into a sophisticated weeknight masterpiece. Perfectly cooked chicken mingles with tender broccoli and fluffy rice beneath a blanket of golden, melted cheddar. Each bite delivers a harmonious balance of protein, vegetable, and rich dairy that feels both indulgent and wholesome.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for more flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup long-grain white rice, rinsed (for fluffier results)
– 2 cups chicken broth (low-sodium recommended)
– 1 cup heavy cream (half-and-half for a lighter version)
– 1 large head broccoli, cut into florets (about 3 cups)
– 1 cup shredded sharp cheddar cheese (freshly grated melts better)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– Salt and black pepper (season in layers)

Instructions

1. Pat the chicken cubes dry with paper towels and season evenly with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 1 minute.
3. Add the chicken in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip each piece and cook for another 3 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer.
5. Transfer the chicken to a clean plate, leaving any drippings in the skillet.
6. Add the rinsed rice to the skillet and toast for 1 minute, stirring constantly, until lightly fragrant.
7. Pour in the chicken broth and heavy cream, scraping the bottom of the skillet to lift any browned bits.
8. Bring the liquid to a gentle boil, then reduce the heat to low and cover the skillet tightly.
9. Simmer for 12 minutes until the rice has absorbed most of the liquid but is still slightly soupy.
10. Arrange the broccoli florets evenly over the rice, then return the cooked chicken on top.
11. Cover and cook for 5 more minutes until the broccoli is bright green and tender-crisp.
12. Remove the skillet from heat and sprinkle the shredded cheddar cheese over the entire surface.
13. Let the skillet stand covered for 2 minutes until the cheese is fully melted and creamy.
14. Gently fold everything together to incorporate the cheese throughout the mixture.
Buttery rice grains cling to each morsel of chicken while the broccoli retains a slight crunch against the velvety cheese sauce. For an elegant presentation, garnish with fresh parsley and serve directly from the skillet with crusty bread to soak up every last bit of the rich sauce.

Southern BBQ Chicken and Rice Skillet

On brisk autumn evenings, few dishes satisfy quite like this Southern-inspired skillet, where smoky barbecue notes mingle with tender chicken and fluffy rice in a single pan masterpiece. Offering both rustic comfort and refined flavor, this one-pot wonder transforms humble ingredients into an elegant weeknight dinner worthy of any occasion. The melding of sweet, tangy, and savory elements creates a harmonious balance that feels both familiar and sophisticated.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breasts for leaner option)
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 medium yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 1.5 cups chicken broth, warmed
– 3/4 cup barbecue sauce, divided
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional, for heat)
– 1/4 cup chopped fresh parsley for garnish
– Salt and black pepper to taste

Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt, black pepper, smoked paprika, and garlic powder.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
4. Flip chicken pieces and cook for another 3-4 minutes until browned on all sides but not fully cooked through.
5. Transfer chicken to a clean plate using tongs, leaving any rendered fat in the skillet.
6. Add diced onion to the hot skillet and cook, stirring occasionally, for 4-5 minutes until translucent and lightly browned.
7. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Add rinsed rice to the skillet and toast for 1 minute, stirring constantly to coat each grain with oil.
9. Pour in warmed chicken broth and 1/2 cup barbecue sauce, scraping any browned bits from the bottom of the skillet.
10. Return chicken pieces to the skillet, nestling them evenly throughout the rice mixture.
11. Bring liquid to a boil, then immediately reduce heat to low, cover skillet tightly, and simmer for 18 minutes.
12. Remove skillet from heat and let stand covered for 5 minutes to allow rice to steam and absorb remaining liquid.
13. Drizzle remaining 1/4 cup barbecue sauce over the chicken and rice.
14. Garnish with chopped fresh parsley before serving directly from the skillet.

Remarkably tender chicken yields to the fork while maintaining its juicy interior, complemented by rice that absorbs both the smoky barbecue essence and the savory pan drippings. The final drizzle of sauce creates a beautiful glossy finish that enhances both visual appeal and flavor complexity. For an elegant presentation, serve family-style in the skillet with a crisp green salad and crusty bread to soak up every last bit of the rich sauce.

Lemon Basil Chicken and Rice Skillet

Fragrant and vibrant, this one-pan wonder transforms humble ingredients into an elegant weeknight masterpiece. Fresh lemon zest and aromatic basil dance together in perfect harmony, creating a dish that feels both comforting and sophisticated. The golden chicken and fluffy rice absorb all the bright, herbal notes for a complete meal that delights the senses.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (trim excess fat for better texture)
– 1 cup long-grain white rice, rinsed until water runs clear (removes excess starch for fluffier results)
– 2 cups chicken broth, warmed (hot liquid helps maintain cooking temperature)
– 2 tbsp olive oil, or any neutral oil with high smoke point
– 3 garlic cloves, minced (fresh delivers superior flavor)
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1/4 cup fresh basil leaves, chopped (reserve some for garnish)
– 1/2 tsp red pepper flakes, optional for gentle heat
– Salt and freshly ground black pepper, to season throughout cooking

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken pieces generously with salt and pepper on all sides.
3. Add chicken to skillet in a single layer, working in batches if needed to avoid crowding.
4. Cook chicken undisturbed for 4-5 minutes until golden brown crust forms on one side.
5. Flip chicken pieces and cook additional 3-4 minutes until browned on all sides but not fully cooked through.
6. Transfer chicken to clean plate using tongs, leaving drippings in skillet.
7. Reduce heat to medium and add minced garlic to skillet, cooking 30 seconds until fragrant but not browned.
8. Add rinsed rice to skillet, stirring constantly for 1 minute to toast lightly and coat with oil.
9. Pour warmed chicken broth into skillet, scraping bottom to release any browned bits.
10. Add lemon juice, lemon zest, and red pepper flakes if using, stirring to combine.
11. Return chicken and any accumulated juices to skillet, nestling pieces into rice mixture.
12. Bring liquid to a gentle simmer, then immediately reduce heat to low and cover tightly.
13. Cook covered for 18 minutes without lifting lid to ensure proper steam buildup.
14. Remove from heat and let rest covered for 5 minutes to allow rice to absorb remaining moisture.
15. Uncover and fluff rice gently with fork, then stir in chopped basil until evenly distributed.
Velvety rice grains cling to tender chicken in each satisfying bite, while the bright citrus notes cut through the richness beautifully. For an elegant presentation, garnish with extra basil leaves and serve directly from the skillet, allowing the aromatic steam to envelop your dining table.

Herb-Roasted Chicken and Rice Skillet

Elevating the humble chicken dinner to new heights, this herb-roasted skillet combines golden, crispy-skinned poultry with fragrant, perfectly cooked rice in a single pan. Each bite delivers the comforting warmth of home cooking with the sophisticated flavors of fresh herbs and aromatic vegetables. The result is a complete meal that feels both rustic and refined, perfect for weeknight dinners or casual entertaining.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 cup long-grain white rice, rinsed (for fluffier texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth, warmed (for even cooking)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp kosher salt
• ½ tsp black pepper, freshly ground
• 1 lemon, sliced into thin rounds

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Season both sides of the chicken evenly with kosher salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown.
6. Flip chicken and cook for 2 more minutes, then transfer to a plate temporarily.
7. Add diced onion to the skillet and cook for 4-5 minutes until translucent.
8. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add rinsed rice to the skillet and toast for 1 minute, stirring constantly.
10. Pour in warmed chicken broth, scraping up any browned bits from the bottom.
11. Sprinkle chopped rosemary and thyme evenly over the rice mixture.
12. Arrange lemon slices in a single layer over the rice.
13. Return chicken thighs to the skillet, skin-side up, nestling them into the rice.
14. Bring the liquid to a gentle simmer, then immediately transfer the skillet to the preheated oven.
15. Bake uncovered for 25-30 minutes until rice is tender and chicken reaches 165°F internally.
16. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

Beautifully golden chicken skin crackles with each bite, while the rice beneath absorbs all the herb-infused juices for incredible depth. The lemon slices caramelize during roasting, adding bright acidity that cuts through the richness. For a stunning presentation, garnish with additional fresh herbs and serve directly from the skillet at the table.

Tomato Basil Chicken and Rice Skillet

Savory aromas of garlic and basil mingle with sweet roasted tomatoes in this elegant one-pan masterpiece, where tender chicken and fluffy rice unite in perfect harmony. This Tomato Basil Chicken and Rice Skillet transforms simple ingredients into a sophisticated weeknight dinner that feels both comforting and refined. Each bite delivers the bright freshness of summer basil against the rich, savory depth of perfectly seared chicken and aromatic rice.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (or breasts, sliced thin)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 4 garlic cloves, minced
– 1.5 cups long-grain white rice
– 3 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the hot skillet and sear undisturbed for 5-6 minutes until deeply golden brown.
4. Flip chicken and cook for another 4-5 minutes until the second side is browned, then transfer to a clean plate.
5. Reduce heat to medium and add diced onion to the skillet, sautéing for 4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in long-grain rice and toast for 2 minutes, coating each grain in the pan drippings.
8. Pour in chicken broth and diced tomatoes with their juices, scraping any browned bits from the skillet bottom.
9. Add dried oregano and red pepper flakes if using, then bring the mixture to a simmer.
10. Nestle the seared chicken thighs back into the skillet, submerging them partially in the liquid.
11. Cover the skillet tightly with a lid or foil and reduce heat to low, simmering for 20 minutes.
12. Remove from heat and let rest covered for 5 minutes to allow rice to steam and absorb remaining liquid.
13. Uncover and fluff rice gently with a fork, then stir in fresh chopped basil.
14. Season with additional salt and pepper if needed before serving. Creamy rice grains soak up the vibrant tomato-basil essence while maintaining their distinct texture, creating a luxurious bed for the juicy chicken. For an elegant presentation, garnish with extra basil leaves and serve directly from the skillet, allowing the rustic charm of the dish to shine through family-style dining.

Maple Balsamic Chicken and Rice Skillet

Perfectly balancing sweet and tangy notes, this one-pan wonder transforms humble ingredients into an elegant weeknight dinner. The rich maple syrup and aged balsamic vinegar create a glossy glaze that coats tender chicken and fluffy rice with sophisticated flavor. This skillet meal comes together with minimal effort yet delivers restaurant-quality appeal right from your stovetop.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts for leaner option)
• 1 cup long-grain white rice (rinsed until water runs clear)
• 1/4 cup pure maple syrup (grade A for lighter flavor)
• 3 tbsp balsamic vinegar (aged for deeper complexity)
• 2 tbsp olive oil (or any neutral high-heat oil)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups chicken broth (low-sodium preferred)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp black pepper (freshly ground recommended)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in skillet and cook undisturbed for 5-6 minutes until deeply golden brown.
5. Flip chicken and cook opposite side for 4-5 minutes until browned, then transfer to plate.
6. Add diced onion to same skillet and cook for 3 minutes until translucent, scraping up browned bits.
7. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add rinsed rice to skillet and toast for 1 minute, stirring constantly to coat with oil.
9. Pour in chicken broth, maple syrup, balsamic vinegar, and dried thyme, stirring to combine.
10. Return chicken to skillet, nestling pieces into rice mixture.
11. Bring liquid to a boil, then immediately reduce heat to low and cover skillet tightly.
12. Simmer for 18-20 minutes until rice has absorbed all liquid and chicken reaches 165°F internally.
13. Remove from heat and let rest covered for 5 minutes to allow rice to steam perfectly.
14. Fluff rice gently with fork and garnish with fresh parsley before serving.

Noteworthy for its contrasting textures, the chicken remains remarkably juicy while the rice develops a slight crispness at the bottom where it meets the skillet. The glossy sauce clings beautifully to each grain, creating a harmonious balance between the maple’s caramel sweetness and balsamic’s acidic brightness. For an elegant presentation, serve directly from the skillet garnished with extra parsley and a drizzle of reduced balsamic.

Conclusion

These twenty-one chicken and rice skillet recipes prove how simple, satisfying, and versatile weeknight dinners can be. We hope you find a new family favorite! Give one a try, then leave a comment telling us which recipe you loved. Don’t forget to share this delicious roundup with your friends on Pinterest!