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Easy One-Pan Lazy Chicken and Rice

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A simple, one-pan dinner featuring juicy bone-in chicken thighs and fluffy rice, all cooked together with minimal effort and cleanup. Perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 ½ cups long-grain white rice (jasmine or basmati preferred)
  • 2 ½ cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper
  • Optional: ½ cup frozen peas, 1 cup sliced carrots, chopped parsley for garnish

Instructions

  1. Preheat oven to 375°F.
  2. Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, paprika, and half the black pepper.
  3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon butter and let it melt until sizzling. Place chicken thighs skin-side down in the skillet (work in batches if needed). Cook for 5-6 minutes until skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and dried thyme, cook for 30 seconds until fragrant, stirring constantly.
  5. Add rice to the skillet and stir for about 2 minutes until grains become slightly translucent at the edges.
  6. Pour in chicken broth and remaining ½ teaspoon salt and pepper. Stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  7. Nestle seared chicken thighs back into the skillet, skin-side up, pushing them slightly into the rice. If using frozen peas or carrots, scatter them around the chicken now.
  8. Cover the skillet tightly with aluminum foil. Bake for 25 minutes.
  9. Remove foil carefully. Continue baking for another 15-20 minutes until chicken skin crisps up and rice is tender. Internal temperature of chicken should reach 165°F.
  10. Let the skillet rest for 5 minutes off the heat. Fluff rice gently with a fork before serving.

Notes

Do not skip the searing step—it adds deep flavor. Use long-grain white rice; avoid instant or minute rice. Cover skillet tightly with foil to ensure proper steaming. Let the dish rest for 5 minutes after baking to allow rice to absorb excess liquid. For a vegetarian version, swap chicken for mushrooms and chickpeas, and use vegetable broth.

Nutrition

Keywords: one-pan chicken and rice, lazy dinner, easy chicken recipe, one skillet meal, weeknight dinner, comfort food, chicken thighs and rice

Find it online: https://junomeals.com/easy-one-pan-lazy-chicken-and-rice-best-dinner-recipe/