One-Pan Chicken and Rice

Name: One-Pan Chicken and Rice with Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 red bell pepper, diced; 1/2 white onion, diced; 2 carrots, diced; 4 cloves garlic, minced; 1.5 lbs boneless, skinless chicken thighs; paprika, to taste; onion powder, to taste; garlic powder, to taste; adobo seasoning, to taste; 2 tbsp olive oil; 2 tbsp butter; 2 cups long-grain white rice; 4 cups chicken broth; 1 tbsp chicken bouillon powder; fresh cilantro, for garnish

One-Pan Chicken and Rice is a budget-friendly skillet dinner that combines seared chicken thighs with rice and fresh vegetables in a single pan. The seared chicken develops deep flavor while cooking together with aromatic vegetables and spices, making it ideal for weeknight cooking or meal prep.

🌍American 🏷️One-pan meal 🏷️Chicken and rice 🏷️Chicken thighs 🏷️Weeknight dinner Easy recipe

🏷️

🏷️Budget-friendly

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TikTok

Total

50 min

Servings

5

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 red bell pepper, diced
1/2 white onion, diced
2 carrots, diced
4 cloves garlic, minced
1.5 lbs boneless, skinless chicken thighs
paprika, to taste
onion powder, to taste
garlic powder, to taste
adobo seasoning, to taste
2 tbsp olive oil
2 tbsp butter
2 cups long-grain white rice
4 cups chicken broth
1 tbsp chicken bouillon powder
fresh cilantro, for garnishoptional

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Instructions

1
Dice the red bell pepper, onion, and carrots. Mince the garlic.
2
Season both sides of the chicken thighs generously with paprika, onion powder, garlic powder, and adobo seasoning.
3
Heat olive oil in a large pan or skillet over medium-high heat.
4
Sear the chicken thighs for about 4 minutes on each side until a golden-brown crust forms.
5
Remove the chicken from the pan and set aside.
6
To the same pan, add the diced vegetables and butter. Sauté until the vegetables soften.
7
Add the rice to the pan and toast for 1-2 minutes, stirring to coat in the pan drippings.
8
Pour in the chicken broth and season with chicken bouillon powder. Stir to combine.
9
Place the seared chicken thighs back into the pan on top of the rice. Pour in any remaining juices from the plate.
10
Bring the liquid to a simmer, then reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.
11
Turn off the heat and let the dish rest, covered, for 5-10 minutes.
12
Garnish with fresh cilantro before serving.

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Tips & Notes

Pro tips

Sear chicken thighs skin-side down first over medium-high heat for 4-5 minutes to develop a golden crust and render fat before adding vegetables.
Dice vegetables evenly so they cook at the same rate; smaller pieces cook faster if you prefer softer vegetables.
Use adobo seasoning, paprika, and garlic powder together to build depth—taste as you go since these seasonings vary by brand.
Don't stir the rice once you've added liquid and brought it to a simmer; stirring releases starch and creates a mushy texture.

Substitutions

Red bell pepper → poblano pepper or green bell pepper (same quantity, slightly different flavor profile)
Chicken thighs → chicken drumsticks or bone-in thighs (increase cooking time by 5 minutes)
Olive oil → avocado oil or vegetable oil (neutral flavor, similar smoke point)
Adobo seasoning → cumin, smoked paprika, and black pepper mixed (1/2 tsp each as a base)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat with a splash of water, or microwave covered.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more moist and flavorful during one-pan cooking. If using breasts, reduce cooking time by 5-10 minutes to prevent drying out.