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• What Is One Pan Chicken and Rice?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• What to Serve with One Pan Chicken and Rice
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• One Pan Chicken and Rice Recipe

If you’re looking for a dinner that’s big on flavor but easy on the dishes, this one pan chicken and rice recipe is about to become your new weeknight hero. Tender chicken, sweet peppers, and fluffy jasmine rice all simmer together in one skillet, soaking up a rich, savory tomato-kissed broth. Best of all, cleanup takes about two minutes flat.

What Is One Pan Chicken and Rice?

One pan chicken and rice is exactly what it sounds like: a complete, satisfying meal made from start to finish in a single skillet or Dutch oven. Bite-sized chicken pieces are seared with warm spices, then simmered with onions, bell peppers, garlic, and rice in a savory chicken broth infused with tomato paste. As everything cooks together, the rice absorbs all those built-up flavors from the chicken and vegetables, creating a dish that tastes like it took hours of effort.

This style of cooking has roots in classic one-pot rice dishes found across many cuisines, from Spanish arroz con pollo to Cajun jambalaya, where meat, aromatics, and rice are cooked together in one vessel for maximum flavor with minimal fuss. This particular version keeps things simple and approachable, using pantry staples and a short ingredient list, while still delivering that deep, comforting flavor you’d expect from a more complicated recipe.

Tips for Cooking and Prepping

#1: Cut chicken into even, bite-sized pieces

Uniform pieces ensure the chicken cooks evenly and quickly, and smaller pieces are easier to distribute throughout the rice for a bite of chicken in every forkful.

#2: Rinse your jasmine rice

Rinsing the rice under cold water before adding it removes excess surface starch, which helps prevent the finished dish from turning gummy or overly sticky.

#3: Don’t skip the resting time

After the rice finishes cooking, letting the pan sit covered and off the heat for 10 minutes allows the rice to finish steaming evenly and absorb any remaining liquid.

#4: Keep the lid on tight during simmering

Removing the lid too often lets steam escape, which can throw off the liquid-to-rice ratio and leave you with unevenly cooked rice.

#5: Season in layers

Adding salt at each stage, on the chicken, the vegetables, and the broth, builds a deeper, more balanced flavor than dumping it all in at once.

Recipe Variations and Substitutes

This recipe is easy to customize based on what you have on hand. Swap chicken breasts for boneless chicken thighs for a juicier, richer result, or use shrimp for a lighter, faster-cooking twist. You can also switch out the jasmine rice for basmati (using a similar liquid ratio), or add a pinch of smoked paprika or cayenne for extra warmth. Feel free to toss in other vegetables like zucchini, peas, or diced tomatoes along with the peppers and onion.

What to Serve with One Pan Chicken and Rice

Because this dish is already a complete meal with protein, vegetables, and rice, it pairs beautifully with something light on the side. Try a simple green salad with lemon vinaigrette, a side of garlicky sautéed greens, or warm crusty bread to soak up any extra sauce. A dollop of plain yogurt or a squeeze of fresh lime on top also adds a nice bright finish.

Storing, Make-Ahead, and Freezing Tips

Leftovers keep well in an airtight container in the refrigerator for up to 4 days, and this dish reheats nicely with a splash of broth or water to loosen the rice. To freeze, cool completely and store in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating on the stovetop or in the microwave. You can also prep the chicken and vegetables a day ahead and store them in the fridge to cut down on active cooking time later.

FAQs

Can I use a different type of rice?

Yes, basmati rice works well as a substitute for jasmine rice using the same liquid ratio, though cook times and liquid needs may vary slightly for brown or wild rice blends.

Why is my rice mushy or undercooked?

Mushy rice usually means too much liquid or lifting the lid too often during cooking, while undercooked rice often means the heat was too high or the pot wasn’t sealed tightly enough to trap steam.

Can I make this dish ahead of time?

Yes, you can fully cook it ahead and store it in the fridge for up to 4 days, then reheat with a splash of broth to restore moisture before serving.

Is this recipe gluten-free?

Yes, as written this recipe is naturally gluten-free, just be sure to use a chicken broth that’s certified gluten-free if that’s a concern.

Can I use chicken thighs instead of chicken breasts?

Absolutely, boneless skinless chicken thighs work great in this recipe and tend to stay extra juicy and flavorful during the simmering process.

One Pan Chicken and Rice Recipe

Prep time: 5 min | Cook time: 25 min | Total time: 30 min | Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, cut into bite sized pieces
• 2 teaspoons salt, divided
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 cups low sodium chicken broth
• 1 cup jasmine rice, rinsed

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat. Add the chicken along with 1 teaspoon of salt, the pepper, garlic powder, and paprika. Sauté for about 5 minutes, until the chicken is almost cooked through.
2. Add the onion, bell peppers, and a pinch of salt to the pan. Cook for another 5 minutes, stirring occasionally. Stir in the garlic and cook for 1 more minute. Add the tomato paste and rice, stirring until the chicken and vegetables are well coated.
3. Pour in the chicken broth and the remaining 1 teaspoon of salt, stirring until everything is well combined. Bring the mixture to a boil, then cover, reduce the heat to low, and cook for 15 minutes.
4. Turn off the heat and let the pan rest, covered, for another 10 minutes without lifting the lid.
5. Remove the lid, fluff the rice with a fork, and serve hot.

For extra flavor, finish with a squeeze of fresh lemon juice and chopped parsley right before serving. If the rice looks too wet after resting, leave the lid off for a few minutes to let excess steam escape.