Recipe image
Recipe Finder blog

One-Pan Chicken & Rice for Two: easy, flavorful dinner

Prep 10 min Cook 25 min Difficulty 1/5

One-pan chicken & rice for two: easy weeknight dinner with peas, lemon, and parsley in under 40 minutes.

Why this recipe works

This One-Pan Chicken & Rice is a simple, weeknight-friendly dish for two. It cooks everything in one skillet, minimizes cleanup, and balances tender chicken with savory rice and peas.

Search intent: One-pan chicken and rice dinner for two
  • one-pan chicken and rice
  • skillet chicken dinner
  • chicken and rice recipe for two
  • easy weeknight chicken
  • lemon parsley chicken rice
  • peasant rice skillet
  • simple chicken dinner

Key takeaways

One-pan meals can be forgiving and flavorful.
Proper searing early locks in flavor.
Finish with fresh lemon and parsley for brightness.

Recipe guide

This One-Pan Chicken & Rice is a simple, weeknight-friendly dish for two. It cooks everything in one skillet, minimizes cleanup, and balances tender chicken with savory rice and peas.

Lock in flavor with this simple, single-skillet meal.

  • One-pan meals can be forgiving and flavorful.
  • Proper searing early locks in flavor.
  • Finish with fresh lemon and parsley for brightness.

Step 1: Prep and sear

Pat the chicken dry and season with salt, pepper, and smoked paprika. Sear in olive oil 3–4 minutes per side until golden; set aside.

Step 2: Build the base and simmer

Sauté onion until softened, add garlic for 30 seconds, then coat rice in oil. Pour in broth, bring to a simmer, and nestle the chicken back in. Cover and cook on low 15–18 minutes.

Step 3: Finish and serve

Stir in peas, cook 2–3 minutes, then remove from heat. Drizzle with lemon juice and scatter parsley. Rest 5 minutes before fluffing and serving.

Ingredients

  • 2 pieces chicken breast (about 300 g)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup frozen peas
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley

Instructions

  1. Pat chicken dry and season with salt, pepper, and smoked paprika on both sides
  2. Heat olive oil in a large skillet over medium-high heat
  3. Add chicken and sear 3-4 minutes per side until golden (not fully cooked); transfer to plate
  4. Reduce heat to medium and add chopped onion to the pan, sauté until softened, about 3 minutes
  5. Add minced garlic and cook 30 seconds until fragrant
  6. Pour in rice and stir to coat with oil and onions for 1 minute
  7. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan
  8. Return chicken to the pan, nestling it into the rice, cover and reduce heat to low
  9. Simmer gently for 15-18 minutes until rice is tender and chicken reaches 165°F (74°C)
  10. Stir in frozen peas, cover and cook 2-3 minutes until peas are heated
  11. Remove from heat, drizzle lemon juice and sprinkle chopped parsley over the dish
  12. Let rest 5 minutes, then fluff rice and serve with the chicken

FAQs

Can I make this with different chicken cuts? Yes. Use bone-in or boneless thighs for different texture and cook times.
How can I adjust for a dairy-free version? This recipe is naturally dairy-free; just ensure no butter or dairy in optional garnishes.
What if the rice isn’t fully cooked after 18 minutes? Give it a few more minutes with the lid on, adding a splash of hot broth if needed.