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.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with seasoning of choice.

Add chicken to the skillet, skin-side down, and cook until browned, about 5-7 minutes.

Flip the chicken and cook for an additional 5 minutes, then remove from skillet and set aside.

In the same skillet, add chopped white onion, garlic, and tomato; sauté until softened, about 3-4 minutes.

Stir in frozen peas and carrots and cook for another 2 minutes.

Add basmati rice to the skillet and stir to coat with oil and vegetables, cooking for 1-2 minutes.

Pour in water and bouillon cubes, bringing to a boil.

Reduce heat to low, return chicken to the skillet, and cover.

Simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level: