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Easy One-Pan Chicken and Rice for Family Dinner

A simple, budget-friendly one-pan chicken and rice dinner made with pantry staples. Ready in 40 minutes with minimal cleanup, this easy meal for family dinners is mild, filling, and kid-approved.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 People
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas and carrots
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Large skillet or sauté pan with lid
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Season chicken with ½ teaspoon salt, pepper, and paprika. Sear in olive oil over medium-high heat, 4–5 minutes per side. Remove and set aside.
  2. Sauté onion in the same skillet for 3 minutes. Add garlic and cook 30 seconds.
  3. Add rice and toast for 1 minute, stirring constantly.
  4. Pour in broth and remaining salt. Scrape up browned bits. Return chicken to the skillet. Bring to a boil, reduce heat, cover, and simmer 18–20 minutes.
  5. Stir in frozen peas and carrots during the last 5 minutes of cooking.
  6. Remove from heat, rest covered for 5 minutes, fluff rice, garnish with parsley, and serve.