How to Make One Pan Chicken and Rice

Step 1 - Season the chicken: Pat the chicken thighs completely dry with paper towels — this is the single most important step for achieving a proper golden sear rather than a pale, steamed exterior. Mix the smoked paprika, garlic powder, onion powder, dried thyme, half a teaspoon of salt, and the black pepper together and rub the mixture evenly over both sides of each chicken thigh, pressing it into the surface so it adheres. Dry chicken with a well-adhered spice rub sears to a deep golden crust; wet chicken steams and stays pale regardless of how hot the pan is.

Step 2 - Sear the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until the oil is shimmering and a drop of water flicked into the pan evaporates immediately on contact. Place the chicken thighs skin-side down in the hot oil and cook without moving them for 4 to 5 minutes until the skin is deep golden brown and releases naturally from the pan surface — if it sticks, it is not ready yet. Flip and sear the second side for 2 to 3 minutes. The chicken will not be cooked through at this stage; it finishes cooking with the rice. Remove the chicken to a plate and set aside.

Step 3 - Build the aromatic base: Reduce the heat to medium. In the fat remaining in the pan, add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for one additional minute until fragrant. Add the dry rice to the pan and stir continuously for 1 to 2 minutes, coating every grain in the chicken fat and toasting lightly — the rice will look slightly translucent and smell faintly nutty when it is ready for the liquid.

Step 4 - Add the broth and chicken: Pour the chicken broth into the pan and stir to combine with the rice, scraping up any browned bits from the bottom of the pan with a wooden spoon — those browned bits are concentrated flavor and should be fully incorporated into the liquid. Add the remaining half teaspoon of salt and stir. Bring the broth to a simmer over medium-high heat, then nestle the seared chicken thighs skin-side up back into the pan, pressing them gently onto the surface of the rice so they sit level and stable.

Step 5 - Cover and cook: Reduce the heat to medium-low, place a tight-fitting lid on the pan, and cook for 18 to 20 minutes without lifting the lid. At the 18-minute mark, lift the lid and check: the liquid should be fully absorbed, the rice should be tender with no crunch at the center, and the chicken should read 165 degrees F on an instant-read thermometer inserted into the thickest part of the thigh without touching bone. If the rice needs more time, replace the lid and give it 2 more minutes. Once done, remove from heat and rest covered for 5 minutes, then fluff the rice with a fork, garnish with fresh parsley, and serve directly from the pan.