When you’re juggling the chaos of a busy day and hunger strikes hard, this one skillet chicken and rice recipe feels like a small victory. It’s the kind of meal that doesn’t demand much attention but rewards you with tender chicken and richly seasoned rice that almost melts in your mouth. I remember the last time I made it—trying to keep an eye on the clock while my phone buzzed with messages, and the golden skin on the chicken teasing me to dig in sooner. Somehow, the smell of garlic and smoked paprika simmering away kept pulling me back to the kitchen, even when I was tempted to just order takeout.
The rice soaks up every bit of savory broth, mingling with tomatoes and herbs in a way that fills the room with a warmth only home cooking can bring. It’s not fancy—actually, it’s pretty straightforward, but precisely because of that simplicity, it feels like a gentle reset after a long day. And yes, the skin crisps up just right, though I sometimes get a bit impatient and flip the chicken a tad too soon, which is why it’s never perfectly uniform. But hey, that’s part of the charm.
- Combines tender, crispy chicken thighs with flavorful, perfectly cooked rice in one pan.
- It’s simple—and that’s kind of the point. No fuss, no multiple pots, just one skillet.
- Infused with smoked paprika and thyme, offering a subtle smoky and herbal depth without overpowering.
- Perfect for weeknights when you want comfort food that doesn’t take hours.
- Makes enough for leftovers, though it’s so good you might not have any!
Don’t worry if you’re not a kitchen pro; this recipe is forgiving, and the skillet handles most of the magic. Serve it with a crisp green salad or steamed veggies if you want to add a fresh touch. If you’re feeling adventurous, swapping out the chicken thighs for boneless pieces might speed up cooking, but I haven’t tested it extensively. Or try switching the white rice for brown, though it’ll need more cooking time and liquid adjustment.
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One Skillet Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 1x
Description
A simple and delicious one skillet chicken and rice recipe that combines tender chicken thighs with flavorful rice cooked in a savory broth. Perfect for an easy weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 1/2 cups chicken broth
1/2 cup diced tomatoes, drained
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, stirring constantly to coat the rice in oil and toast slightly.
Add the chicken broth, diced tomatoes, smoked paprika, dried thyme, and crushed red pepper flakes. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Bring the mixture to a simmer, then reduce heat to low. Cover the skillet with a lid and cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Using just one skillet means less cleanup, which is a huge win after any meal. Plus, the pan you use for searing becomes the same one that simmers the rice, soaking in all those wonderful flavors. I usually reach for a sturdy, wide skillet with a lid, but if you don’t have one exactly like that, don’t sweat it—it’ll still work out. Pair this dish with a glass of something crisp or a light beer to balance the richness, and you’re set for a satisfying evening.
Little variations can make it feel like a new meal each time: a pinch more red pepper flakes for heat, a squeeze of lemon at the end for brightness, or a handful of chopped parsley to freshen things up. I tend to keep it simple because that’s what hits the spot after a long day, but you might find your favorite twist soon enough.
FAQ
Can I use boneless chicken instead?
Sure, but the cooking time will be shorter; watch closely to avoid drying it out.
What if I don’t have smoked paprika?
Regular paprika or a touch of cumin can work in a pinch, though the smoky flavor is a nice touch.
Can I make this gluten-free?
Absolutely. Just double-check your broth and seasonings for any hidden gluten.
Is it okay to add more vegetables?
Yes, but add them early enough to cook through, or toss in quick-cooking ones near the end.
Give this one skillet chicken and rice a try next time you want something hearty but hassle-free. It’s a cozy hug of a dinner that welcomes you back home.