Recipe Finder blog
One-Pan Quick Chicken & Rice for Two
One-pan chicken and rice for two: easy, weeknight-friendly skillet meal with peas and parsley.
Why this recipe works
This One-Pan Quick Chicken & Rice is a simple, weeknight-friendly dish for two. It uses common pantry ingredients and one skillet for easy cleanup.
- one pan chicken and rice
- skillet chicken and rice
- quick weeknight dinner
- chicken and rice recipe
- easy chicken and rice
- 30 minute dinner
- parmesan? no (parsley)
- dinner for two
Key takeaways
One-pan dinner with minimal cleanup
Protein + grains balanced in 30 minutes
Adjustable for two servings and pantry swaps
Recipe guide
This One-Pan Quick Chicken & Rice is a simple, weeknight-friendly dish for two. It uses common pantry ingredients and one skillet for easy cleanup.
A fast, hands-off skillet dinner you can pull together tonight.
- One-pan dinner with minimal cleanup
- Protein + grains balanced in 30 minutes
- Adjustable for two servings and pantry swaps
What you’ll need
2 boneless, skinless chicken thighs per recipe (total 4), 1 cup long-grain white rice, 1.5 cups chicken broth, 1 tablespoon olive oil, 1 small onion, 2 cloves garlic, 1 cup frozen peas, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chopped parsley.
Steps to cook
Pat chicken dry and season. Brown in oil 3–4 minutes per side, set aside. Sauté onion 2–3 minutes, add garlic and rice 1–2 minutes, add broth and simmer. Return chicken, cook covered 15 minutes, add peas 2–3 minutes, rest 3–4 minutes with parsley.
Tips for best results
Avoid lifting the lid during the 15-minute simmer. Toasting rice first adds flavor. Adjust salt to taste and finish with fresh parsley for color.
Ingredients
- 2 pieces chicken thighs (boneless, skinless)
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Brown chicken 3–4 minutes per side until golden (it will finish cooking later); transfer to a plate.
- Add chopped onion to the skillet and sauté 2–3 minutes until softened.
- Stir in garlic and rice and cook 1–2 minutes to toast the rice.
- Pour in chicken broth, scrape up browned bits, and bring to a simmer.
- Return chicken to the skillet, nestling it into the rice.
- Cover, reduce heat to low, and cook 15 minutes without lifting the lid.
- Stir in frozen peas, cover, and cook 2–3 more minutes until peas are heated and rice is tender.
- Remove from heat, sprinkle with chopped parsley, and let rest 3–4 minutes before serving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. If using breasts, reduce cook time to prevent dryness.
Can I swap rice types?
Long-grain works best; brown rice will need more liquid and time.
How to adapt for more or fewer servings?
Keep the rice-to-liquid ratio; adjust chicken pieces accordingly and scale cooking times slightly.