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One-Pan Quick Chicken and Rice for Two
One-pan chicken and rice for two: simple, tasty, weeknight dinner with minimal cleanup.
Why this recipe works
This guide covers a quick, single-pan chicken and rice recipe designed for two. It’s suitable for busy weekdays, cooks who want minimal cleanup, and those who prefer simple, well-seasoned flavors.
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- stovetop rice with chicken
- single pan dish chicken
Key takeaways
One-pan dinner with minimal cleanup.
Balanced combo of protein, starch, and vegetables.
Adjustable for two servings or easily scaled up.
Recipe guide
This guide covers a quick, single-pan chicken and rice recipe designed for two. It’s suitable for busy weekdays, cooks who want minimal cleanup, and those who prefer simple, well-seasoned flavors.
A flavorful, easy cleanup dinner for two.
- One-pan dinner with minimal cleanup.
- Balanced combo of protein, starch, and vegetables.
- Adjustable for two servings or easily scaled up.
Overview
This one-pan chicken and rice feeds two. It’s a practical, weeknight option with pantry-friendly ingredients and no special equipment.
What you’ll need
- 2 boneless skinless chicken thighs - 1 tbsp olive oil (twice listed in ingredients; use 1 tbsp for measurement consistency) - 1/2 tsp salt - 1/4 tsp black pepper - 1/2 tsp smoked paprika - 1 small onion, diced - 1 garlic clove, minced - 1 cup long-grain rice - 1 3/4 cups low-sodium chicken broth - 1/2 cup frozen peas - 1 tbsp chopped fresh parsley - 1 tsp lemon juice Note: Use each item once for clarity; avoid duplicate counts in your kitchen prep.
Method in brief
1) Sear seasoned chicken 3–4 minutes per side; set aside. 2) Sauté onion, add garlic, toast rice 1–2 minutes. 3) Add broth, simmer; nestle chicken in, cover, cook 18–20 minutes. 4) Add peas, rest 2–3 minutes, stir in parsley and lemon juice, season to taste.
Ingredients
- 1 tbsp olive oil
- 2 boneless skinless chicken thighs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1 small onion, diced (about 100 g)
- 1 garlic clove, minced
- 1 cup long-grain rice (200 g)
- 1 3/4 cups low-sodium chicken broth (420 ml)
- 1/2 cup frozen peas (75 g)
- 1 tbsp chopped fresh parsley
- 1 tsp lemon juice
Instructions
- Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
- Add chicken thighs and sear 3–4 minutes per side until golden but not fully cooked; transfer to a plate.
- Reduce heat to medium, add diced onion and cook 3–4 minutes until softened.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add rice and stir to coat with oil and onion, toasting 1–2 minutes.
- Pour in chicken broth, scrape up any browned bits, and bring to a simmer.
- Nestle chicken thighs into the rice, cover skillet, reduce heat to low, and simmer gently 18–20 minutes until rice is tender and chicken reaches 165°F (74°C).
- Stir in frozen peas, cover and let sit 2–3 minutes until peas are heated through.
- Remove lid, stir in parsley and lemon juice, adjust seasoning, and let rest 2 minutes before serving.
FAQs
Can I use more chicken or rice for a larger portion?
Yes. Scale ingredients evenly and use a larger pan; adjust liquid if needed.
Can I make this dairy-free or gluten-free?
Yes. It already uses no dairy; ensure broth is gluten-free if needed.
What if the rice isn’t tender after 20 minutes?
Cover and cook 5–10 more minutes, adding a splash of broth if needed.