One Pan Chicken & Rice (Easy, Flavor-Packed Dinner)

This recipe is the definition of comfort food made simple. Juicy, spice-rubbed chicken is pan-seared and nestled into fragrant, tomato-seasoned rice with fresh lemon slices. Everything simmers together in one skillet — easy cleanup, big flavor!

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs (or boneless)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cumin

• Salt & black pepper to taste

• Juice of ½ lemon

For the Rice:

• 1 ½ cups long-grain white rice (rinsed)

• 3 cups chicken broth (or water + bouillon)

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tsp oregano

• ½ tsp ground turmeric (optional for color)

• 1 tsp salt (adjust to taste)

• Lemon slices for garnish

• Fresh chopped parsley for topping

Instructions

1. Season the chicken: Rub chicken thighs with olive oil, lemon juice, paprika, garlic powder, onion powder, cumin, salt, and pepper. Let sit while you prep the rice base.

2. Sear the chicken: Heat a large oven-safe skillet over medium-high. Sear chicken thighs skin-side down for 3–4 minutes until golden. Flip and cook another 2 minutes. Remove from pan and set aside.

3. Sauté aromatics: In the same pan, reduce heat to medium. Add a splash more oil if needed. Cook onion until soft, then add garlic and tomato paste. Stir for 1 minute until fragrant.

4. Add rice & broth: Stir in rice, oregano, turmeric, and salt. Pour in chicken broth and bring to a simmer. Nestle the chicken back into the pan on top of the rice. Add lemon slices around the edges.

5. Simmer & cover: Reduce heat to low, cover, and cook for 20–25 minutes until rice is fluffy and liquid is absorbed.

6. Finish & serve: Let rest for 5 minutes. Top with fresh parsley and serve hot!

Quick Facts

• Prep Time: 10 min

• Cook Time: 30 min

• Total Time: ~40 min

• Serves: 4–6