This one-pan chicken and rice recipe combines tender, juicy chicken thighs with fragrant herbs, fresh vegetables, and perfectly seasoned rice. It’s a comforting, flavorful, and wholesome meal that’s as easy to prepare as it is satisfying to eat.

Why You’ll Love This Recipe

One-pan cooking for easy cleanup
Crispy chicken skin paired with tender, flavorful meat
Fresh herbs and citrus zest brighten the dish
Perfect balance of protein, vegetables, and carbs
Great for weeknight dinners yet impressive enough for guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons canola oil
4 to 6 bone-in, skin-on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
2 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

Directions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. In a large bowl, toss the chicken thighs with paprika, 1 teaspoon salt, and a few grinds of black pepper.
Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden, 4–5 minutes. Remove to a plate using a metal spatula.
Add the remaining tablespoon of oil to the skillet. Stir in the carrots, celery, and shallots, cooking until softened but not browned, about 4–5 minutes.
Add the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt, and a few grinds of pepper. Cook for about 1 minute, just until fragrant.
Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes.
Pour in the chicken stock, add 1/2 teaspoon salt, and stir to combine. Place the chicken thighs back into the skillet skin-side up.
Bring the liquid to a boil, then cover, reduce heat to a simmer, and cook for 15–20 minutes, until rice is tender and chicken is cooked through.
Preheat the broiler. Remove the lid and broil for 2–3 minutes until the chicken skin is crispy and golden.
Sprinkle with fresh chives before serving.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Spicy kick: Add 1/2 teaspoon red pepper flakes when sautéing vegetables.
Veggie swap: Use bell peppers, peas, or green beans in place of some of the carrots and celery.
Herb change: Substitute rosemary or parsley for thyme and oregano.
Citrus twist: Swap lemon for lime to create a different flavor profile.
Brown rice version: Use brown rice but increase cooking time to 35–40 minutes, adding extra broth if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat, adding a splash of chicken stock to keep rice moist.
Can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use boneless, skinless chicken thighs?

Yes, but you’ll lose the crispy skin element and may need to reduce the cooking time slightly.

2. Can I use chicken breasts instead?

Yes, but they may cook faster, so check for doneness after about 12–15 minutes of simmering.

3. Can I make this recipe with jasmine or basmati rice?

Yes, but cooking times may vary slightly—check for tenderness at around 15 minutes.

4. What if I don’t have fresh herbs?

Use 1 teaspoon each of dried thyme and oregano instead.

5. Can I add more vegetables?

Absolutely—peas, spinach, or zucchini make great additions.

6. What’s the best skillet to use?

A large, heavy-bottomed oven-safe skillet works best so it can go under the broiler.

7. Can I make this dish ahead of time?

Yes, prepare up to the point before broiling, refrigerate, then broil just before serving.

8. How do I make it more lemony?

Increase the lemon juice to 2 tablespoons and add a sprinkle of lemon zest just before serving.

9. Can I replace chicken stock with water?

Yes, but stock adds more flavor; if using water, add an extra pinch of salt.

10. Is this recipe gluten-free?

Yes, as long as your chicken stock is gluten-free.

Conclusion

The Best Chicken and Rice is a comforting, flavorful one-pan dish that delivers tender chicken, aromatic herbs, and perfectly cooked rice every time. It’s easy enough for a weeknight but elegant enough for guests, and the crispy broiled chicken skin is a delicious finishing touch. This is one recipe you’ll want to make again and again.

Ezabella