Easy One-Pan Chicken and Rice Skillet (Riz au Poulet) — Weeknight, Family-Friendly, and Foolproof
Some nights you want the comfort of chicken and rice without turning the kitchen into a disaster zone. This one-pan chicken and rice skillet is the kind of dinner you can pull off on a Tuesday: one pan, simple ingredients, and a result that feels like real cooking—not just “throw it in the oven and hope.”
Ingrédients
- 1 1/2 lb boneless skinless chicken thighs (or breasts)
- 1 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp paprika or smoked paprika
- 1/2 tsp garlic powder
- 2 Tbsp oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 1/2 Tasse long-grain white rice jasmine or basmati
- 3 Tasse chicken broth
- 1 tsp dried thyme or Italian seasoning
- 1 bay leaf optional
- 1/2 Tasse frozen peas optional
- 1 Tbsp lemon juice optional but recommended
- 2 Tbsp chopped parsley or green onion
Instructions
- Pat chicken dry. Season with salt, pepper, paprika, and garlic powder.
- Heat oil in a wide skillet with a lid over medium-high heat. Sear chicken 2–3 minutes per side until browned (not fully cooked). Remove to a plate.
- Reduce heat to medium. Add onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
- Add rice and stir 60–90 seconds to toast and coat.
- Add broth, thyme, and bay leaf (if using). Scrape the bottom of the pan to release browned bits.
- Bring to a gentle simmer. Place chicken (and any juices) on top of the rice. Cover tightly and reduce heat to low.
- Cook 18–20 minutes without lifting the lid. Add peas in the last 3–5 minutes (optional).
- Remove from heat and rest, covered, 5–10 minutes.
- Fluff rice gently. Finish with lemon juice and parsley. Serve hot.