Recipe Finder blog
One-Pan Chicken & Rice Skillet for Two
One-pan chicken and rice skillet for two: seared chicken, toasted rice, peas, in 30 minutes.
Why this recipe works
This One-Pan Chicken & Rice Skillet is a quick, hands-off meal for two. The method sears chicken, toasts rice in the skillet, and finishes with a gentle simmer until tender. It’s ideal for weeknights and cooks comfortably in a single skillet.
- one-pan chicken and rice
- skillet chicken and rice
- bone-in chicken thighs recipe
- weeknight skillet dinner
- how to cook rice in skillet
- chicken and rice with peas
- smoked paprika chicken
- easy dinner for two
Key takeaways
One-pan dinner with simple pantry ingredients
Golden seared chicken adds flavor for skillet rice
Versatile, serves 2 with hands-off simmering
Recipe guide
This One-Pan Chicken & Rice Skillet is a quick, hands-off meal for two. The method sears chicken, toasts rice in the skillet, and finishes with a gentle simmer until tender. It’s ideal for weeknights and cooks comfortably in a single skillet.
A cozy, weeknight skillet that’s easy to pull off in one pot.
- One-pan dinner with simple pantry ingredients
- Golden seared chicken adds flavor for skillet rice
- Versatile, serves 2 with hands-off simmering
What you’ll make
One-pan chicken and rice with seared thighs, toasted rice, and peas. Seasoned with smoked paprika, garlic, and parsley for color and aroma.
Step-by-step guide
1) Sear chicken until brown. 2) Cook onion, garlic, and toast rice. 3) Add broth and simmer with chicken, 20–25 minutes. 4) Add peas in last 5 minutes.
Tips to tailor it
Use bone-in thighs for flavor. If short on time, parboil thighs for 5 minutes before skillet finish. Add a squeeze of lemon at end for brightness.
Ingredients
- 2 pieces bone-in chicken thighs
- 1 cup long-grain white rice
- 1.5 cups low-sodium chicken broth
- 0.5 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 0.5 cup frozen peas
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Pat chicken dry and season with smoked paprika, salt, and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Sear chicken thighs skin-side down until golden, 4-5 minutes, then flip and brown 2 minutes; transfer to a plate.
- Reduce heat to medium and add diced onion to the skillet; cook until softened, 3-4 minutes.
- Stir in minced garlic and rice, coating rice in oil and toasting 1 minute.
- Pour in chicken broth, scraping up browned bits, and bring to a simmer.
- Nestle chicken thighs back into the skillet, skin-side up, cover, and reduce heat to low.
- Simmer gently, covered, until rice is tender and chicken reaches 165°F (about 20-25 minutes); add frozen peas in the last 5 minutes.
- Remove from heat and let rest, covered, 5 minutes to finish cooking the rice.
- Sprinkle with chopped parsley if using and serve directly from the skillet.
FAQs
Can I use boneless chicken thighs instead?
Yes—adjust cooking time to ensure the chicken reaches 165°F.
Can I swap the rice type?
Long-grain white rice is best here; jasmine works too if you adjust liquid.
How do I store leftovers?
Refrigerate in a sealed container for up to 3 days; reheat on the stove with a splash of broth.