One-Pan Chicken and Rice
A hearty one‑pan chicken and rice dish that blends savory herbs, smoky paprika, and a bright hint of lemon pepper. The rice absorbs the rich chicken stock while bell peppers, celery, and onion add fresh crunch, making it a comforting weeknight dinner.
Recipe by Camcancoook_· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 1/2 lb chicken thighs
- 1 tbsp salt
- 1 tsp white pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp lemon pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 2 cup chicken stock
- 1/2 cup water
- 2 cup longrain parboiled rice
- 0.5 onion
- 1 bell pepper
- 2 garlic
- 2 celery
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 3 bay leaves
Instructions
- 11. Pat the chicken thighs dry with paper towels and season them generously with the 1 tbsp salt, white pepper, dried thyme, dried oregano, lemon pepper, smoked paprika, garlic powder, onion powder, and chili powder. Rub the spices into the meat on all sides.
- 22. Heat a large, deep skillet or Dutch oven over medium‑high heat and add a thin drizzle of oil. When the oil shimmers, place the seasoned chicken thighs skin‑side down and sear for 4‑5 minutes until the skin is golden brown and releases easily from the pan. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
- 33. Reduce the heat to medium and add the diced onion, bell pepper mixture, minced garlic, and sliced celery to the same pan. Sauté, stirring occasionally, for about 4 minutes until the vegetables are softened and fragrant.
- 44. Sprinkle the additional 1‑2 tsp salt, 0.5 tsp pepper, and 1 tsp paprika over the vegetables, stirring to coat evenly.
- 55. Add the washed rice to the pan, stirring for 1‑2 minutes to toast the grains lightly and allow them to absorb the flavors.
- 66. Pour in the chicken stock and water, then add the bay leaves. Stir gently to combine, then return the seared chicken thighs to the pan, placing them on top of the rice mixture.
- 77. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pan tightly with a lid, and simmer for 18‑20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (165°F).
- 88. Turn off the heat and let the pan sit, still covered, for an additional 5 minutes to allow the steam to finish cooking the rice and to keep the chicken moist.
- 99. Remove the bay leaves, fluff the rice gently with a fork, and check seasoning, adding a pinch more salt or pepper if needed.
- 1010. Serve the chicken thighs atop the fragrant rice, garnished with a sprinkle of fresh herbs (optional) and enjoy.
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Frequently asked questions
- How long does it take to make One-Pan Chicken and Rice?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this One-Pan Chicken and Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pan Chicken and Rice recipe come from?
- It was shared by Camcancoook_ on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.