There are some food pairings so fundamental, so universally comforting, they feel like they’ve been with us forever. Chicken and rice is one of them. In nearly every culture, you’ll find a beloved version of this humble yet magnificent combination, from fragrant biryanis to hearty arroz con pollo. My take on this classic is a one-pan wonder, where everything melds together to create a dish that is deeply flavourful and wonderfully satisfying. Friends always ask me for this recipe after trying it at dinner parties, and I’m always delighted to share it.

What makes this particular chicken and rice dish so special is the method. We start by searing chicken thighs until the skin is shatteringly crisp and golden. That same pan is then used to toast the rice with aromatic onions and garlic, soaking up all the rendered chicken fat – this is where the real magic begins. The entire dish is then baked together, allowing the rice to steam into fluffy perfection while absorbing the rich chicken stock and a hint of bright lemon and thyme. It’s a technique that guarantees every single grain of rice is packed with flavour.

This rice dish is a true workhorse in my kitchen. It works beautifully for a fulfilling weeknight meal when you want something nourishing without a mountain of washing up. It’s also sophisticated enough to serve to guests, perhaps with a simple green salad on the side. It’s the kind of cooking I love most: straightforward, fragrant, and guaranteed to make everyone at the table happy. If you enjoy a complete meal in one, you might also like my Sticky Sweet Teriyaki Chicken Bowls.

Recipe Overview

This one-pan chicken and rice recipe delivers exceptionally flavourful results with minimal fuss. Expect perfectly cooked, fluffy rice infused with chicken stock, herbs, and lemon, all topped with juicy chicken thighs that boast incredibly crisp skin. I’ve tested this many times, and my key discovery was toasting the rice in the chicken fat before adding any liquid – it coats each grain and ensures a wonderful texture, preventing any mushiness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken And Rice

• Genuine Flavour: The chicken skin gets beautifully crisp in the pan, while the rice underneath becomes deeply savoury from absorbing the chicken stock and schmaltz (the rendered chicken fat). It’s a texture and flavour combination that is just divine.
• Ready in Under an Hour: From chopping the onion to fluffing the final rice, this complete meal comes together in about 50 minutes, with a good portion of that being hands-off baking time.
• Flexible Recipe: This recipe is a fantastic base for customisation. You can easily swap the thyme for fresh rosemary, add a handful of chopped chorizo with the onions for a smoky flavour, or stir in frozen peas during the last 5 minutes of baking.
• Great for Family Dinners: Because everything cooks in one pan, it’s ideal when you want a substantial dinner without the hassle of cleaning multiple pots and pans. It’s a go-to for our mid-week meals.
• Family Tested: This is one of the few meals that my entire family agrees on. My youngest, who can be quite particular about food, always finishes every last grain of rice. It always gets compliments.

Chicken And Rice

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this chicken rice dish, using good quality ingredients makes a world of difference, especially the chicken stock. I often use Marigold Swiss Vegetable Bouillon Powder dissolved in hot water if I don’t have homemade stock on hand; its flavour is rich and clean. Bone-in, skin-on chicken thighs are non-negotiable here for the best taste and texture.

• 4 bone-in, skin-on chicken thighs (approx. 800g total)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 300g long-grain white rice (Basmati works well), rinsed until water runs clear
• 700ml good quality chicken stock, hot
• Juice of 1 lemon
• 4-5 sprigs of fresh thyme
• 1 bay leaf
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, chopped, for garnish

Elena’s Tip: Make sure you pat the chicken skin thoroughly dry with a paper towel before seasoning. This is the single most important step for achieving that gloriously crisp, golden-brown skin that makes this dish so irresistible.

How to Make Chicken And Rice

The process is quite straightforward. We build layers of flavour in one pan on the stovetop before transferring it to the oven to finish cooking. This ensures the chicken is juicy, the skin is crisp, and the rice is perfectly tender.

1. Prepare the Chicken: Preheat your oven to 180°C (160°C fan). Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
2. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or Dutch oven over a medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes, without moving them, until the skin is deep golden brown and crisp. Flip and cook for another 2 minutes. Remove the chicken to a plate and set aside.
3. Sauté the Aromatics: Pour off all but 2 tablespoons of fat from the skillet. Reduce the heat to medium, add the butter, and let it melt. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and fresh thyme sprigs and cook for another minute until fragrant.
4. Toast the Rice: Add the rinsed and drained rice to the skillet. Stir constantly for about 2 minutes, ensuring each grain is coated in the fat. The grains should look slightly translucent at the edges. What works best for me is to keep the rice moving so it toasts evenly without catching.
5. Deglaze and Add Liquid: Pour in the lemon juice to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Pour in the hot chicken stock, add the bay leaf, and stir everything together. Bring the liquid to a gentle simmer.
6. Combine and Bake: Taste the liquid and add more salt if needed. Arrange the seared chicken thighs on top of the rice, skin-side up. Carefully transfer the skillet to the preheated oven.
7. Bake to Perfection: Bake, uncovered, for 20-25 minutes, or until the liquid has been completely absorbed and the rice is cooked through. The chicken should be cooked to a safe internal temperature, which you can verify with a meat thermometer. According to the Food Standards Agency, chicken is safe when it reaches 75°C.
8. Rest the Dish: Remove the skillet from the oven. Cover it tightly with a lid or foil and let it rest for 10 minutes. This step is crucial as it allows the rice to steam and become perfectly fluffy.
9. Serve: Remove the bay leaf and thyme sprigs. Fluff the rice gently with a fork, garnish with fresh chopped parsley, and serve immediately.

Tips From My Kitchen

• Temperature Control: Searing the chicken over a consistent medium-high heat is key to rendering the fat and crisping the skin. Once you add the garlic, drop the heat to medium-low immediately to prevent it from burning and turning bitter, which can spoil the whole dish.
• The Secret Step: I learned that rinsing the rice thoroughly under cold water is a game-changer. It removes the excess surface starch that can make rice clump together and become gummy. Your goal is perfectly separate, fluffy grains.
• Make-Ahead: To save time, you can chop your onion, garlic, and parsley up to a day in advance. Keep them in separate airtight containers in the refrigerator until you’re ready to cook. The chicken can also be seasoned ahead of time.
• Storage: Allow any leftovers to cool to room temperature before storing. They will keep in an airtight container in the fridge for up to 3 days. To reheat, sprinkle with a tablespoon of water and microwave until hot, or warm in an oven-safe dish covered with foil.

Delicious Variations to Try

One of the best things about this chicken and rice recipe is how adaptable it is. Feel free to experiment with different flavours and ingredients to make it your own.

• Spicy Version: For a bit of warmth, add 1/2 teaspoon of chilli flakes or a pinch of cayenne pepper along with the garlic. A finely diced fresh red chilli would also work wonderfully.
• Vegetarian/Vegan Option: Replace the chicken with two tins of drained chickpeas or some pan-fried halloumi (added at the end). Use a robust vegetable stock and swap the butter for a vegan alternative or extra olive oil. For another great meat-free rice meal, try this Healthy Veggie Fried Rice Recipe.
• Different Protein: This method works beautifully with chicken drumsticks (adjust baking time as needed) or even seared pork chops nestled on top of the rice.

What to Serve With Chicken And Rice

While this is a wonderful one-pan meal, a simple side dish can elevate it even further. Here are a few of my favourite pairings:

• A Simple Green Salad: A crisp lettuce salad with cucumber, tomatoes, and a sharp lemon vinaigrette provides a fresh, acidic contrast to the rich rice.
• Steamed or Roasted Greens: Tenderstem broccoli, green beans, or asparagus, simply steamed and drizzled with a little extra virgin olive oil and a squeeze of lemon, adds a lovely bit of green to the plate.
• A Glass of Wine: A dry, crisp white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the dish perfectly. For beer drinkers, a light lager or pilsner is a great match.

Frequently Asked Questions

Chicken And Rice

A comforting one-pan meal featuring crispy, golden-brown chicken thighs baked on a bed of fluffy, lemon-herb infused rice. Perfect for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 700

Ingredients Method Notes

Ingredients

  

• 4 bone-in skin-on chicken thighs (approx. 800g total)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion finely chopped
• 3 cloves garlic minced
• 300 g long-grain white rice Basmati works well, rinsed until water runs clear
• 700 ml good quality chicken stock hot
• Juice of 1 lemon
• 4-5 sprigs of fresh thyme
• 1 bay leaf
• 1 tsp salt or to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley chopped, for garnish

Method

 

1. Prepare the Chicken: Preheat your oven to 180°C (160°C fan). Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
2. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or Dutch oven over a medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes, without moving them, until the skin is deep golden brown and crisp. Flip and cook for another 2 minutes. Remove the chicken to a plate and set aside.
3. Sauté the Aromatics: Pour off all but 2 tablespoons of fat from the skillet. Reduce the heat to medium, add the butter, and let it melt. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and fresh thyme sprigs and cook for another minute until fragrant.
4. Toast the Rice: Add the rinsed and drained rice to the skillet. Stir constantly for about 2 minutes, ensuring each grain is coated in the fat. The grains should look slightly translucent at the edges. What works best for me is to keep the rice moving so it toasts evenly without catching.
5. Deglaze and Add Liquid: Pour in the lemon juice to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Pour in the hot chicken stock, add the bay leaf, and stir everything together. Bring the liquid to a gentle simmer.
6. Combine and Bake: Taste the liquid and add more salt if needed. Arrange the seared chicken thighs on top of the rice, skin-side up. Carefully transfer the skillet to the preheated oven.
7. Bake to Perfection: Bake, uncovered, for 20-25 minutes, or until the liquid has been completely absorbed and the rice is cooked through. The chicken should be cooked to a safe internal temperature, which you can verify with a meat thermometer. According to the Food Standards Agency, chicken is safe when it reaches 75°C.
8. Rest the Dish: Remove the skillet from the oven. Cover it tightly with a lid or foil and let it rest for 10 minutes. This step is crucial as it allows the rice to steam and become perfectly fluffy.
9. Serve: Remove the bay leaf and thyme sprigs. Fluff the rice gently with a fork, garnish with fresh chopped parsley, and serve immediately.

Notes

Ensure the chicken stock is hot when adding it to the rice to help maintain the temperature of the pan and ensure even cooking.

I truly hope you enjoy making this one-pan chicken and rice as much as my family and I enjoy eating it. It’s a recipe born from a love of simple, flavourful ingredients that come together to create something truly special. If you try it, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking, Elena.