Skillet Chicken and Rice

Skillet Chicken and Rice

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet.

Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.


Skillet Chicken and Rice

Skillet Chicken and Rice

Do you ever feel like a short order cook? One child wants chicken tenders, the other would like mac and cheese, and you and your husband want something a little more adult.

It’s frustrating, isn’t it? Wouldn’t it be nice to be able to make just one meal at dinnertime? One meal that would satisfy everyone – kids and adults alike. A comforting meal that would make your family come running just because it smelled so good while it was cooking.




I like to use a cast iron skillet to crisp up the chicken skin. For this recipe, it works really well to use cast iron, because you can brown the chicken and then put the whole skillet in the oven to finish cooking everything.


You could try quinoa, millet, or probably even cauliflower rice!




Make sure you heat the oil in the pan first, and let the pan get really hot. Once the skillet is hot, add the chicken. If your pan isn’t hot enough, the skin will just kind of stick to the skillet and it won’t look as pretty and brown and crisp.



Skillet Chicken and Rice

Skillet Chicken and Rice


  • 2 tablespoons oil
  • 4 to 6 bone-in, skin on chicken thigh
  • 2 teaspoons paprika
  • salt and black pepper
  • 4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
  • 3 stalks celery (about 9 ounces), sliced 1/4-inch thick
  • 1 small onion, finely diced
  • 3 to 4 cloves garlic, minced
  • 1 tablespoon oregano
  • 2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
  • 1 cup uncooked long-grain rice
  • 3 cups chicken stock
  • 1 tablespoon chopped fresh chives


  1. Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 2 teaspoons salt and 1 teaspoon pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
  2. Add the carrots, celery and onion to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.  
  3. Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.  



Did you try our Skillet Chicken and Rice? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram




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You love to order steak in a restaurant, but you’re too nervous to cook it at home. But with this quick and easy recipe for skillet steak with potatoes and carrots, that’s about to change.

It’s a one-pan dinner that looks (and tastes) fancy but is totally foolproof.  

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