This One Pan Chicken and Rice recipe is perfect for an easy weeknight meal. A few minutes of prep and cooking and the oven does the rest. Bonus points – minimal cleanup!
Growing up, I had two hard-working parents. Still, no matter what, they did their best to bring us together as a family almost every weeknight for a home-cooked meal. That is the ultimate goal of this page. Helping you all find recipes that fit into your busy schedules, allowing you to come together and enjoy good food, laughs, and create memories.
One Pan Chicken and Rice isn’t the most creative meal, but this recipe is flavor-packed, will leave you full, and also with some leftovers. It was an easy way to get my kids good protein and sneak in some flavorful veggies.
We always have some leftover rice when we make this. My recommendation is to take your leftovers and fry them up with a little sesame oil and an egg for an absolutely stunning chicken fried rice!
As always, I like to break down some of the key ingredients and cooking utensils. See below for details:
- Cast Iron Pan – I get it, they are heavy and can be a little annoying to maintain. But there is no better option for cooking a recipe like this. The chicken will get a much better sear, the seasonings will scrape off the bottom easily, and they are oven-safe. Plus, if you maintain your cast iron correctly, they are actually the easiest pans to clean.
- Chicken – there are a few choices you have when choosing which chicken to use. For mine, I chose bone-in chicken thighs. The skin sears nicely for a crispy edge, bone-in always provides a little more flavor, and chicken thighs are thinner so they cook through a little easier. If you prefer breasts (bone-in or not) no one is stopping you. Make the dish the way you will enjoy it best!
- Broth – I used to be of the opinion that all broths were created equal, but that statement is not true. Kettle and Fire is far above the rest when it comes to flavor and natural ingredients (and it doesn’t break the bank either)
- Herbs – can you use fresh rosemary or thyme? Absolutely! If you have it on hand, I definitely recommend it. For those of us that don’t, the dried variation will work just fine!
- Salt & Pepper – I also try to list this measurement as ‘to taste’ because everyone’s preference is different. When I make this dish I typically end up adding a few twists of the shakers after it comes out of the oven
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Slower Cooker
- Cutting Board
Ingredients
- 4 Bone-in Chicken Thighs
- 3 T Avocado Oil
- 1 Onion
- 2 Celery Stalks
- 2 Carrots
- 4 Garlic Cloves
- ½ tsp Rosemary dried
- ½ tsp Thyme dried
- 1 ½ C Rice
- 2 C Chicken Broth + ¼ – ½ Cup
- 1 C Heavy Cream
- ⅔ C Parmesan Cheese
- Salt and Pepper to taste
Spice Blend
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Salt
Instructions
- Preheat the oven to 375 degrees.
- Dice the onion, chop up the celery stalks and peeled carrots, and finely mince your garlic. If using jarred garlic 1 clove = 1 tsp.
- Combine the spice blend together and season one side of the chicken thighs (I did the skin side first) with half of the spice blend.
- Add 1-2T of the avocado oil to your pan on medium high heat. Add the chicken with the seasoned side down and sear for about 2-3 minutes (until it’s nice and golden).
- Sprinkle on the remaining seasoning to the uncooked side, flip and sear that side, then remove.
- Add the remaining oil and cook the onion, carrots, and celery for around 5 minutes. They should be soft.
- Add the garlic, rosemary, and thyme and cook for about 30 seconds.
- Stir in the rice and then the chicken broth, cream and parmesan cheese.
- Once mixed together, bring to a light simmer, cover with foil and bake for 25-30 minutes.
- Check around the 20 minute mark and add more broth if needed.
- Remove, add any salt and pepper to taste, and eat.
- Enjoy!
