25 Delicious One Pan Chicken and Rice Recipes for Easy Dinners

Forget the mountain of dishes and complicated cooking steps—these one-pan chicken and rice recipes are here to save your weeknight dinners! Whether you’re craving cozy comfort food or something fresh and flavorful, we’ve gathered 25 delicious options that come together easily in a single pan. Get ready to simplify your cooking routine and discover your new favorite meal. Let’s dive in!

Lemon Herb One Pan Chicken and Rice

Crispy, zesty, and ridiculously easy—this lemon herb chicken and rice is the one-pan wonder that’ll rescue your weeknight dinner game without a single extra dish to wash. Imagine golden chicken thighs snuggled into fluffy, herb-kissed rice, all baked together until your kitchen smells like a Mediterranean dream. Seriously, if weeknights had a superhero, this dish would be wearing the cape.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp olive oil
– 1 tbsp minced garlic
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon, sliced
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Season the chicken thighs evenly with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
5. Place the chicken thighs skin-side down in the hot skillet.
6. Cook the chicken for 6–8 minutes until the skin is golden brown and crispy.
7. Flip the chicken thighs and cook for 2 more minutes.
8. Remove the chicken from the skillet and set it aside on a plate.
9. Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
10. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
11. Stir in the long-grain white rice and dried oregano until well combined.
12. Arrange the lemon slices evenly over the rice mixture.
13. Return the chicken thighs to the skillet, placing them on top of the rice.
14. Cover the skillet tightly with a lid or aluminum foil.
15. Transfer the skillet to the preheated oven and bake for 25 minutes.
16. Remove the skillet from the oven and check that the rice has absorbed all the liquid and the chicken internal temperature reads 165°F.
17. Let the dish rest, covered, for 5 minutes to allow the rice to steam and become fluffy.
18. Sprinkle the chopped fresh parsley over the top before serving.

Magically, the rice emerges fluffy and infused with lemon-herb goodness, while the chicken stays juicy beneath its crackly skin. Serve it straight from the skillet for a rustic family meal, or fancy it up with a side of roasted asparagus—either way, it’s a flavor-packed hug in a pan.

Garlic Butter One Pan Chicken and Rice

Gosh, are you tired of washing what feels like every dish in your kitchen just to get dinner on the table? This garlic butter one-pan chicken and rice is here to save your sanity (and your sink) with minimal effort and maximum, lip-smacking flavor. It’s the weeknight hero you never knew you needed, turning simple ingredients into a cozy, crowd-pleasing masterpiece.

Ingredients

– 4 boneless, skinless chicken thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1/4 cup chopped fresh parsley

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides evenly with the salt and black pepper.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs in the hot skillet and sear for 5-7 minutes per side until a deep golden-brown crust forms.
4. Transfer the seared chicken to a clean plate, leaving the drippings in the skillet.
5. Reduce the heat to medium and add the butter to the skillet, swirling until melted.
6. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.
7. Tip: Toasting the rice in the garlic butter before adding liquid gives it a wonderfully nutty flavor and helps prevent mushiness.
8. Add the long-grain white rice to the skillet and stir to coat in the butter, toasting for 2 minutes.
9. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
10. Tip: Scraping up those flavorful browned bits (the fond) is key for building a rich, deep sauce.
11. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring the liquid to a steady simmer, then immediately cover the skillet with a tight-fitting lid.
13. Reduce the heat to low and cook for 18 minutes without peeking to allow the rice to steam properly.
14. Tip: Resisting the urge to lift the lid ensures the rice cooks evenly and absorbs all the liquid.
15. After 18 minutes, remove the skillet from the heat and let it stand, covered, for 5 minutes.
16. Uncover the skillet and fluff the rice gently with a fork.
17. Sprinkle the chopped fresh parsley evenly over the chicken and rice.

Aromatic and irresistibly buttery, this dish delivers tender, juicy chicken perched atop fluffy, garlic-infused rice with a satisfying texture in every bite. Amp up the cozy factor by serving it straight from the skillet, or pair it with a simple arugula salad for a fresh, peppery contrast.

Mushroom and Spinach One Pan Chicken and Rice

Dreading another mountain of dishes after dinner? This magical one-pan wonder transforms humble ingredients into a complete meal that’ll have you doing a happy dance—with only one pan to wash! Mushrooms and spinach cozy up with tender chicken and fluffy rice in a dish so satisfying, you’ll forget it’s actually good for you.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 cup long-grain white rice
• 8 oz cremini mushrooms, sliced
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Place chicken thighs in the hot skillet and cook for 5-6 minutes per side until golden brown.
4. Transfer chicken to a clean plate, leaving drippings in the skillet.
5. Add sliced mushrooms to the skillet and cook for 4-5 minutes until they release their liquid and begin to brown.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add rice to the skillet and toast for 2 minutes, stirring constantly, until grains turn slightly opaque.
8. Pour in chicken broth and sprinkle in dried thyme, scraping up any browned bits from the bottom of the pan.
9. Return chicken thighs to the skillet, nestling them into the rice mixture.
10. Bring the liquid to a boil, then reduce heat to low, cover the skillet, and simmer for 18 minutes.
11. Remove the lid and scatter fresh spinach over the rice.
12. Cover again and cook for 2-3 minutes until spinach wilts.
13. Fluff the rice with a fork, mixing the wilted spinach throughout.
14. Let the dish rest off heat for 5 minutes before serving to allow the rice to absorb any remaining liquid.

Zesty garlic notes play off earthy mushrooms while the spinach adds a pop of color and freshness. The rice absorbs all the savory chicken juices, creating a fluffy yet substantial base that holds its own against the tender thighs. Serve it straight from the skillet for maximum rustic charm, or fancy it up with a sprinkle of lemon zest and Parmesan for an extra flavor boost.

Spicy Cajun One Pan Chicken and Rice

Dreading another mountain of dishes after dinner? This spicy Cajun one-pan wonder delivers maximum flavor with minimal cleanup, proving that sometimes the messiest situations create the most delicious solutions. Get ready to transform your weeknight routine with this fiery, fuss-free feast that’s guaranteed to make your taste buds dance and your sink stay sparkling.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1.5 cups long-grain white rice
– 3 cups chicken broth
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup chopped fresh parsley
– Salt to taste

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt.
2. Heat olive oil in a large, deep skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the hot oil and cook for 5-6 minutes per side until golden brown.
4. Remove chicken from skillet and set aside on a clean plate.
5. Add diced onion, bell pepper, and celery to the same skillet and cook for 4-5 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add rice to the skillet and toast for 2 minutes, stirring constantly.
8. Sprinkle Cajun seasoning, smoked paprika, and cayenne pepper over the rice mixture.
9. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
10. Return chicken thighs to the skillet, nestling them into the rice mixture.
11. Bring the mixture to a boil, then reduce heat to low and cover the skillet tightly.
12. Simmer for 20 minutes without lifting the lid to ensure proper steaming.
13. Remove from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
14. Fluff rice with a fork and stir in chopped fresh parsley.

Every single grain of rice absorbs that spicy Cajun magic while the chicken stays incredibly juicy, creating a texture party in your mouth. Serve it straight from the skillet for maximum rustic appeal, or top with extra parsley and a squeeze of fresh lemon to cut through the heat—either way, your taste buds will be doing the happy dance long after the last bite.

Mediterranean One Pan Chicken and Rice

Kick your weeknight dinner rut to the curb with this Mediterranean one-pan wonder that’s so flavorful, your taste buds might just throw a fiesta. Imagine juicy chicken, fluffy rice, and sun-kissed veggies all cozying up together in a single pan—because who has time for dish mountain? This recipe is basically a vacation for your palate, minus the passport and sunscreen.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1.5 cups long-grain white rice
– 3 cups chicken broth
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup fresh lemon juice
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and black pepper to taste
– 1/4 cup fresh parsley, chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt, black pepper, dried oregano, and paprika.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
3. Place the chicken thighs in the skillet and sear for 5–6 minutes per side until golden brown and crisp; transfer to a plate and set aside.
4. Add the diced onion to the same skillet and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the 1.5 cups of long-grain white rice to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in 3 cups of chicken broth and 1/4 cup of fresh lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Bring the mixture to a simmer, then reduce the heat to low and nestle the seared chicken thighs back into the skillet.
9. Scatter the halved cherry tomatoes and pitted Kalamata olives evenly over the rice and chicken.
10. Cover the skillet tightly with a lid or foil and transfer it to a preheated 375°F oven.
11. Bake for 25–30 minutes until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F.
12. Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the rice to steam and absorb any remaining moisture.
13. Fluff the rice gently with a fork and stir in the chopped fresh parsley before serving.

Unbelievably tender chicken and fluffy rice soak up the zesty lemon and briny olive notes, creating a texture that’s both hearty and refreshing. Serve it straight from the skillet for a rustic family-style meal, or top with a dollop of tzatziki and extra lemon wedges for a restaurant-worthy twist.

Coconut Curry One Pan Chicken and Rice

Coconut curry one pan chicken and rice is the weeknight hero we all desperately need—it’s basically a tropical vacation for your taste buds without the hassle of packing a suitcase. This dish magically transforms humble chicken and rice into a creamy, fragrant masterpiece that’ll have you questioning why you ever bothered with multiple pots. Seriously, one pan, minimal cleanup, and maximum flavor—what’s not to love?

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 cup jasmine rice, rinsed
– 1 (13.5 oz) can coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides evenly 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 skillet and sear for 5–6 minutes per side until golden brown; transfer to a plate.
4. Add diced onion to the same skillet and cook for 4 minutes, stirring occasionally, until softened.
5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Mix in red curry paste and cook for 1 minute to bloom the spices.
7. Add rinsed jasmine rice to the skillet, stirring to coat in the curry mixture for 1 minute.
8. Pour in coconut milk, chicken broth, fish sauce, and lime juice, scraping up any browned bits from the bottom of the pan.
9. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
10. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
11. Remove the skillet from heat and let it stand, covered, for 5 minutes to allow the rice to steam.
12. Fluff the rice with a fork and stir in chopped cilantro.
The result is a luxuriously creamy rice with tender, spice-infused chicken that’s both comforting and exotic. Serve it straight from the skillet for a rustic family-style meal, or garnish with extra cilantro and a squeeze of lime for a vibrant touch. It’s the kind of dish that makes you feel like a culinary genius with barely any effort.

Balsamic Glazed One Pan Chicken and Rice

Brace yourselves, flavor adventurers, because this one-pan wonder is about to become your weeknight superhero—saving you from both dish duty and dinner boredom with its tangy, sweet, and savory charms. Seriously, who knew a single skillet could deliver such a knockout punch of cozy deliciousness? Let’s dive in and make magic happen.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tsp garlic powder
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly with salt, black pepper, garlic powder, and dried thyme.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
4. Place chicken thighs in the hot skillet and sear for 4–5 minutes per side until deeply browned.
5. Remove chicken from the skillet and set aside on a plate.
6. Add the rice to the same skillet and toast for 1 minute, stirring constantly to coat in the pan drippings.
7. Pour in chicken broth, balsamic vinegar, and honey, then stir to combine thoroughly.
8. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
9. Bring the liquid to a boil, then immediately reduce heat to low, cover the skillet, and simmer for 20 minutes.
10. Remove the lid and check that the rice is tender and has absorbed most of the liquid.
11. Transfer the skillet to a preheated 375°F oven and bake uncovered for 10 minutes to crisp the chicken edges.
12. Remove from the oven and let rest for 5 minutes to allow the rice to set.
13. Sprinkle with chopped fresh parsley just before serving.

That glossy, sticky glaze clings to every tender bite of chicken while the rice soaks up all the tangy-sweet goodness. Try serving it over a bed of peppery arugula for a fresh contrast, or pack the leftovers for a lunch that’ll make your coworkers genuinely jealous.

Mexican Fiesta One Pan Chicken and Rice

Let’s be real—who actually enjoys washing a mountain of dishes after cooking? Luckily, this Mexican Fiesta One Pan Chicken and Rice is here to save your sanity (and your sink) with maximum flavor and minimal cleanup. It’s the kind of weeknight hero that delivers bold, south-of-the-border vibes without the fuss, because you’ve got better things to do than scrub pots.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 cup long-grain white rice
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn
– 2 cups chicken broth
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken thighs and sear for 4–5 minutes per side until golden brown; transfer to a plate. Tip: Don’t overcrowd the pan—work in batches if needed for a crisp sear.
4. Reduce heat to medium and add diced onion to the skillet; cook for 3–4 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add diced bell pepper and cook for 2 minutes until slightly tender.
7. Pour in the rice and toast for 1 minute, stirring constantly. Tip: Toasting the rice enhances its nutty flavor and helps it absorb liquid evenly.
8. Add diced tomatoes (with juices), black beans, frozen corn, chicken broth, chili powder, cumin, and smoked paprika; stir to combine.
9. Bring the mixture to a simmer, then nestle the seared chicken thighs into the rice.
10. Cover the skillet tightly with a lid or foil and transfer to a preheated 375°F oven.
11. Bake for 25–30 minutes until the rice is tender and has absorbed most of the liquid. Tip: Check at 25 minutes—if rice is still firm, bake 5 more minutes.
12. Remove from oven and let rest, covered, for 5 minutes.
13. Fluff the rice with a fork and stir in chopped cilantro.
14. Serve with lime wedges for squeezing over the top. You’ll love the fluffy rice soaked in zesty tomato broth, paired with tender chicken that practically melts. For a fun twist, scoop it into warm tortillas or top with creamy avocado slices—it’s a fiesta in every bite!

Sesame Ginger One Pan Chicken and Rice

Miraculously, this sesame ginger one-pan wonder transforms your weeknight dinner from “meh” to magnificent without requiring every pot in your kitchen—because who has time for that kind of commitment?

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 cup long-grain white rice
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp rice vinegar
1 tsp brown sugar
2 cups chicken broth
2 green onions, sliced
1 tbsp sesame seeds

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Place chicken thighs in the hot oil and cook for 4 minutes per side until golden brown.
4. Remove chicken from skillet and set aside on a clean plate.
5. Add minced garlic and grated ginger to the same skillet, stirring constantly for 30 seconds until fragrant.
6. Pour in rice and toast for 1 minute, stirring to coat with the oil and aromatics.
7. Add soy sauce, rice vinegar, and brown sugar, stirring to combine completely.
8. Pour in chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
9. Return chicken thighs to the skillet, nestling them into the rice mixture.
10. Bring liquid to a boil, then immediately reduce heat to low and cover tightly with a lid.
11. Simmer for 18 minutes without peeking—this ensures the rice cooks evenly and absorbs all the liquid.
12. Remove from heat and let rest, covered, for 5 minutes to allow the rice to finish steaming.
13. Fluff rice with a fork, then sprinkle with sliced green onions and sesame seeds.
Certainly, the sticky rice absorbs every drop of that gingery sauce while the chicken stays impossibly tender. Consider serving it straight from the skillet with extra sesame seeds for crunch, or wrap leftovers in lettuce cups for a fun lunch twist.

Honey Mustard One Pan Chicken and Rice

Sick of doing more dishes than a restaurant dishwasher on a Saturday night? This honey mustard one-pan chicken and rice is here to rescue your evening—and your sink space—with minimal effort and maximum flavor payoff. Get ready for a meal that practically cooks itself while you kick back and pretend you’re a culinary genius.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup honey
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and grab a large oven-safe skillet.
2. Pat the chicken thighs completely dry with paper towels—this ensures a beautiful sear instead of a sad steam.
3. Season both sides of the chicken with salt, black pepper, and smoked paprika.
4. Heat olive oil in the skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place chicken thighs in the hot skillet and sear for 4-5 minutes per side until deeply golden brown.
6. Remove chicken from the skillet and set aside on a plate.
7. Add diced onion to the same skillet and sauté for 3 minutes until translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add the rice to the skillet and toast for 2 minutes, stirring constantly until lightly golden.
10. Whisk together chicken broth, honey, and Dijon mustard in a separate bowl until smooth.
11. Pour the honey mustard mixture over the rice in the skillet, scraping up any browned bits from the bottom.
12. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
13. Bring the liquid to a vigorous boil, then immediately cover the skillet tightly with a lid or foil.
14. Transfer the covered skillet to the preheated oven and bake for 25 minutes.
15. Remove the skillet from the oven and let it rest, covered, for 10 minutes—this allows the rice to absorb any remaining liquid and become perfectly fluffy.
16. Fluff the rice with a fork, sprinkle with fresh parsley, and serve directly from the skillet.

Just imagine digging into tender, juicy chicken with rice that’s soaked up all that sweet-and-tangy honey mustard goodness. The rice develops a slightly crispy bottom layer that adds wonderful texture against the fluffy grains. Serve it straight from the skillet at the table for that rustic family-style vibe, or pack the leftovers for a lunch that’ll make your coworkers jealous.

Pesto Parmesan One Pan Chicken and Rice

Zesty, zesty, zesty—this pesto parmesan one-pan chicken and rice is about to become your weeknight superhero, rescuing you from boring dinners with minimal cleanup and maximum flavor. Imagine juicy chicken nestled in creamy, herbaceous rice, all coming together in a single pan while you pretend to be a gourmet chef (we won’t tell). It’s the kind of dish that makes you feel fancy without the fuss, perfect for those nights when you’d rather binge-watch than babysit a stove.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
3. Place chicken thighs in the skillet and sear for 4–5 minutes per side until golden brown; remove and set aside on a plate.
4. Add the rice to the same skillet and toast for 1 minute, stirring constantly to coat in the pan drippings.
5. Pour in chicken broth and pesto, scraping up any browned bits from the bottom of the pan with a wooden spoon.
6. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
7. Bring the liquid to a boil, then reduce heat to low, cover the skillet, and simmer for 18 minutes.
8. Remove the lid and sprinkle grated parmesan cheese evenly over the chicken and rice.
9. Transfer the skillet to a preheated 375°F oven and bake uncovered for 10 minutes until the cheese is melted and lightly golden.
10. Remove from the oven and let rest for 5 minutes; stir in chopped fresh parsley before serving.

Yes, you’ve just created a masterpiece! The rice turns out luxuriously creamy with a subtle nuttiness from the toasted grains, while the chicken stays impossibly tender beneath its parmesan crust. Try scooping it into shallow bowls and topping with extra pesto drizzle or serving alongside a crisp arugula salad for a restaurant-worthy twist that’ll have everyone asking for seconds.

Sun-Dried Tomato One Pan Chicken and Rice

Oh, the eternal struggle between wanting a gourmet meal and not wanting to wash every dish in your kitchen—we hear you! This sun-dried tomato one-pan chicken and rice is your culinary savior, packing bold Mediterranean flavors with minimal cleanup and maximum deliciousness. It’s the weeknight hero you’ve been dreaming of, ready to rescue you from boring dinners and sink-full-of-pots despair.

Ingredients

– 1.5 lbs chicken thighs
– 1 tbsp olive oil
– 1 cup long-grain white rice
– 1/2 cup sun-dried tomatoes, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet and cook for 6–8 minutes until golden brown and crispy.
4. Flip the chicken and cook for another 4 minutes, then transfer to a plate. Tip: Don’t overcrowd the pan—work in batches if needed for the crispiest skin.
5. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
6. Stir in the rice, sun-dried tomatoes, and dried oregano, toasting for 1 minute to enhance nutty flavor.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
8. Bring the mixture to a simmer, then nestle the seared chicken thighs on top of the rice.
9. Cover the skillet tightly with a lid or foil and transfer to a preheated 375°F oven.
10. Bake for 25 minutes until the rice is tender and has absorbed most of the liquid. Tip: Resist peeking—keeping the lid on ensures perfectly steamed rice.
11. Remove from oven and let rest, covered, for 5 minutes to allow flavors to meld.
12. Fluff the rice with a fork and stir in grated Parmesan cheese. Tip: For extra creaminess, stir in an additional tablespoon of butter before serving.
13. Garnish with fresh parsley and serve immediately. What a glorious feast you’ve created! The rice emerges fluffy and infused with tangy sun-dried tomato richness, while the chicken stays incredibly juicy beneath its crispy skin. Try serving it with a simple arugula salad for a bright contrast, or pack the leftovers for a lunch that’ll make your coworkers green with envy.

Creamy Parmesan One Pan Chicken and Rice

Creamy Parmesan One Pan Chicken and Rice

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 cup long-grain white rice
– 1 medium yellow onion
– 3 cloves garlic
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 cups chicken broth
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs evenly with 1/2 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet and cook for 5-6 minutes until golden brown.
5. Flip chicken thighs and cook for another 4-5 minutes until the second side is browned.
6. Remove chicken from skillet and set aside on a clean plate.
7. Dice 1 medium yellow onion and mince 3 cloves garlic.
8. Add diced onion to the same skillet and cook for 3-4 minutes until softened.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Add 1 cup long-grain white rice to the skillet and stir to coat with oil.
11. Pour in 2 cups chicken broth and 1 cup heavy cream, scraping any browned bits from the bottom.
12. Stir in 1 tsp dried thyme until well combined.
13. Return chicken thighs to the skillet, nestling them into the rice mixture.
14. Bring the mixture to a gentle boil, then reduce heat to low.
15. Cover the skillet tightly with a lid and simmer for 18-20 minutes.
16. Remove the skillet from heat and let it stand covered for 5 minutes.
17. Sprinkle 1 cup grated Parmesan cheese evenly over the rice and chicken.
18. Stir the cheese into the rice until melted and creamy.
19. Let the dish rest for 2-3 minutes before serving.

A silky, cheesy sauce clings to every grain of rice while the chicken stays incredibly moist and tender. The Parmesan adds a salty, nutty depth that makes this feel restaurant-worthy, yet it’s perfect for curling up on the couch with a big bowl. Try topping it with fresh parsley or serving alongside roasted broccoli for a complete meal that’ll have everyone asking for seconds.

Conclusion

Zesty, convenient, and utterly satisfying—these one-pan chicken and rice recipes are your ticket to stress-free weeknight dinners. We hope this collection inspires you to create delicious meals with minimal cleanup. Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to spread the ease and flavor!