One-Pan Chicken and Rice
Paprika-rubbed chicken thighs seared, then simmered on a bed of toasted rice and broth in one covered skillet, finished with peas and lemon.
- Servings
- 4
- Prep
- 10 min
- Cook
- 40 min
- Total
- 1 hr
Ingredients
Written for a 12-inch skillet with a tight lid or a 3 1/2- to 4-quart braiser. Use a 10-inch pan for 2 servings. For 6 or more, use a wide Dutch oven and expect the covered cooking to take a few minutes longer.
Equipment
- 12-inch skillet with a tight-fitting lid, or a braiser
- Instant-read thermometer
Instructions
Stir together the paprika, salt and pepper. Pat the chicken dry with paper towels and rub half of the spice mix over both sides of the thighs.
Heat the oil in the skillet over medium-high heat until it shimmers. Lay the thighs in smooth side down and sear until deep golden, 4–5 minutes. Flip and brown the other side for 3 minutes. They will not be cooked through yet. Move them to a plate.
Lower the heat to medium. Add the onion to the fat in the pan and cook, stirring and scraping up the browned bits, until soft and lightly golden, 4–5 minutes.
Add the rice, garlic and the rest of the spice mix. Stir until every grain is coated in fat and the rice smells lightly toasted, 2 minutes.
Pour in the broth, scrape the bottom of the pan and bring to a boil. Nestle the chicken into the rice, browned side up, and pour in any juices from the plate.
Cover tightly, turn the heat to low and cook without lifting the lid for 20 minutes. The liquid should be absorbed, the top of the rice dotted with small steam holes, and the thickest thigh should read at least 165°F.Cover tightly, turn the heat to low and cook without lifting the lid for 20 minutes. The liquid should be absorbed, the top of the rice dotted with small steam holes, and the thickest thigh should read at least 74°C.
Take the pan off the heat. Scatter the peas over the rice, cover again and let it stand for 10 minutes. The trapped steam finishes the rice and warms the peas through.
Fluff the rice around the chicken with a fork. Scatter the lemon zest and parsley over the top and serve with the lemon wedges for squeezing.
Notes
- Keep the lid on while the rice cooks; the steam does half the work. If your lid is loose, lay a sheet of foil over the pan before putting the lid on.
- If the rice is still firm after resting, sprinkle ¼ cup of water over it, cover and cook on low for 5 minutes more.If the rice is still firm after resting, sprinkle 59 mL of water over it, cover and cook on low for 5 minutes more.
- Brown rice needs more liquid and a much longer cook, so it is not a straight swap here. Chicken breasts tend to dry out during the long covered cook; thighs stay juicy.
- Refrigerate leftovers within 2 hours and eat within 3 days. Sprinkle the rice with a little water before reheating so it steams instead of drying out.
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Nutrition estimate
- Calories
- 555
- Protein
- 42 g
- Carbs
- 68 g
- Fat
- 12 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
