Easy One Pan Chicken and Rice

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

Wash and drain the basmati rice.

Heat a few tablespoons of oil in a wide enameled cast iron pan until hot.

Season the bone-in skin-on chicken thighs with salt, ground black pepper, garlic powder, dried thyme, and smoked paprika on both sides and under the skin.

Sear the chicken skin side down in the hot pan for about 4 minutes until golden brown without touching it.

Flip the chicken and cook for another 4 minutes on the other side.

Remove the chicken from the pan, leaving about 2-3 tablespoons of oil in the pan.

Add diced yellow onion to the pan and sauté for about 1-2 minutes until just soft.

Add finely chopped garlic and sauté for about 30 seconds.

Add the drained rice to the pan and cook for about 4 minutes, stirring occasionally on medium-low heat.

Add butter, chopped green beans, carrots, and heated chicken broth to the pan.

Season the mixture with dried thyme, dried oregano, salt, and black pepper, then bring it to a boil while scraping the bottom of the pan.

Once boiling, add lemon juice and nestle the chicken pieces into the rice.

Turn the heat down to medium-low, cover the pot, and cook for about 20 minutes until all the liquid is absorbed and the rice is cooked.

After 20 minutes, check that all the liquid has been absorbed and the rice is perfectly cooked.

Turn off the heat and cover the pot, letting it sit for 5 minutes.

Chop up parsley or cilantro while waiting.

Sprinkle chopped parsley or cilantro over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary