If you are looking for a way to get the most out of a chicken and rice dish, without having to sacrifice much flavor, and time, you've come across the best recipe for this.
My skillet boneless, skinless, chicken thighs with rice recipe is hearty with protein, packed with the best flavor, and incorporates simple ingredients that won't have you running from store to store.

I've been making my own chicken recipes and dishes for well over 10 years, and I've landed on the most delicious one-pot meal in this chicken skillet and rice recipe.
It's all about the right amount of balance with flavor, liquid, acid, fat, and heat, the most important parts of a well developed recipe.
Jump to:
- Why this recipe works
- What ingredients are needed for this skillet chicken?
- Swaps and Substitutions
- How do I make this one-pot chicken dish?
- Sear the chicken
- Add in the Rice
- Ways to serve and pair this dish
- Tips for making this chicken skillet perfect
- Frequently Asked Questions
- Hungry for more?
- Did you like this recipe? Share it!
- One Skillet Seasoned Chicken Thighs with Rice Recipe
Why this recipe works
You've got the best of the best in this dish: juicy chicken thighs pan seared in a simple seasoning cooked with white rice in chicken stock on a low flame. Not only is this skillet recipe easy to throw together in just 30 minutes, but it's fantastic as a meal prep for the week, and you can make it yours with any type of seasoning blend you like!
This one-pan chicken dinner is a winner every single time.
What ingredients are needed for this skillet chicken?

- Boneless, Skinless Chicken Thighs - chicken thighs, when cooked correctly, are insanely tender, tasty, and are a great protein to switch up from the typical chicken breast (which can easily dry out when cooked incorrectly).
- Seasoning - for this particular recipe, I used a za'atar seasoning to go along with my homemade tzatziki sauce, but you can use any seasoning you'd like. More on this below!
- Extra Virgin Olive Oil - olive oil is a classic cooking oil to use in cooking, so we use a few tablespoons of extra virgin olive oil to sear the chicken before pouring in the rice and broth.
- White Rice - I like using white rice in this dish because it really absorbs the flavor of the broth, the chicken, and the seasoning that the chicken cooks in.
- Chicken Stock or Broth - while there is a difference between stock versus broth (broth is a thinner liquid made from the chicken flesh, while stock is typically made from simmering the bones and has a thicker liquid), you can use either one here.
- Garnish - I used rosemary on this dish because it's what I had, originally I had intended on using fresh thyme. This dish could use a little greenery on top as it's a pretty "beige food."
See the recipe card below for more information about measurements, specific cooking instructions, and notes for cooking!
Swaps and Substitutions
There are a few different ways you can modify this recipe to fit your specific needs and wants.
- Chicken - If you want to use chicken breasts, you can definitely do so, but be sure to use boneless, skinless chicken breasts. You might also want to butterfly them if they are too large so that they cook evenly.
- Stock - You can easily switch to vegetable broth if you don't have chicken stock or broth on hand.
- Seasoning - If you don't want to use (or buy) za'atar seasoning, like using a traditional Italian seasoning blend or a mixture of onion powder, garlic powder, oregano, basil, parsley, and a little paprika for color. If you are going to make your own mixture, use 1 teaspoon (tsp) of each of these seasonings.
- Oil - I recommend extra virgin olive oil to marinade the chicken in and to use for pan searing. You can also use avocado oil as it has a higher smoke point.
- Type of Rice - Basmati rice, jasmine rice, or traditional white rice is what I suggest. Long grain or wild rice will take longer to cook which could also dry out the chicken.
How do I make this one-pot chicken dish?

Sear the chicken
In a large skillet on a medium heat, add in the olive oil and place chicken directly into the pan, searing the chicken for 4-5 minutes on each side until golden brown.

Add in the Rice
To the chicken and the skillet, pour in the uncooked rice and the chicken broth or chicken stock.
Bring the heat to a low flame, then cover the chicken and rice. Cook until all the liquid has absorbed and rice becomes nice and fluffy.
Ways to serve and pair this dish
- Sauté some yellow onion or even some sliced bell pepper prior to adding in the chicken and rice for another layer of flavor.
- Stir in some freshly grated parmesan cheese for a creamy texture and nutty flavor.
- This one pot meal is great paired with a simple brussel sprout salad, a mixed greens salad, or skip the salad and make roasted rainbow carrots or garlicky sautéed green beans.
- To make this a complete meal, round out the menu with crispy, crunchy herbed garlic bread, a decadent kitchen sink cookie skillet, and a yummy espresso martini.
Tips for making this chicken skillet perfect
- Be sure to follow a 2:1 ratio for making the rice. My rule of thumb, after many trials and fails with rice, is to use 2 cups of liquid for every 1 cup of dry, uncooked rice. This ratio works every time.
- Season the chicken enough so that the rice absorbs the seasoning as it all braises together.
- Make sure you season the chicken at least 2 hours before cooking. Overnight will give you the best results. Add the chicken to a plastic food storage bag, then pour in some olive oil and your seasoning of choice. Seal the bag and massage the chicken into the oil and seasoning, then place in the fridge.

Frequently Asked Questions
How would I store the leftovers of this recipe?
For any leftover chicken and rice, add the leftovers to an airtight container and place in the fridge. You can leave in the fridge for up to 3-4 days, and then you can either eat it as a leftover for lunch, or freeze it!
If you do want to freeze a portion of this, place in a freezer-friendly container or a plastic food storage bag. Leave in the freezer for 1-2 months. Thaw overnight and add to a pot with 1 tablespoon of water, cover, and let cook and heat up.
What else can I add to this dish to give it more "oopmh"?
Glad you asked! Throw in sliced cherry tomatoes, squeeze in a little bit of lime juice for some citrus and acidity, or sprinkle in red pepper flakes for some heat.
Can I use bone-in chicken thighs?
You can also make this with bone-in skin-on chicken thighs if you want to, but the cooking times will vary.
For any meat that is bone-in, it will need at least 15 minutes longer to fully cook through. I usually roast bone-in chicken thighs for 50-55 minutes, so if you are going to use bone-in chicken, I would cook this entire meal in a cast iron skillet so that you can add it to the oven for the chicken to cook through.
Cook the chicken at 400º for 30 minutes in the oven. Take out the cast iron chicken, add to the stovetop on a medium heat, then add in the rice and the broth, cover and let cook for 15-20 minutes until the rice is cooked through and the chicken is fork tender.
Hungry for more?
Check out these other easy "one and done" meals!
Did you like this recipe? Share it!
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One Skillet Seasoned Chicken Thighs with Rice Recipe
Equipment
- large skillet or cast iron skillet
- measuring cups and spoons
- tongs
- spatula
Ingredients
- 6-8 Boneless, Skinless, Chicken Thighs
- 2 tablespoon Olive Oil
- 1 tablespoon Seasoning
- 1 cup Basmati, Jasmine, or White Rice
- 2 cups Chicken Stock
- 2 cloves Garlic Minced
Instructions
- Either two hours before, or the night before, add the chicken to a large plastic food storage bag, then pour in the chicken and the seasonings. Massage the chicken so that the oil and seasonings become well distributed. Place in the fridge for at least 2 hours, or overnight.
- In a large skillet on a medium heat, add in the olive oil and place chicken directly into the pan, searing the chicken for 4-5 minutes on each side until golden brown. Toss in the garlic to cook down with the chicken.
- To the chicken and the skillet, pour in the uncooked rice and the chicken broth or chicken stock. Bring the heat to a low flame, then cover the chicken and rice.
- Cook until all the liquid has absorbed and rice becomes nice and fluffy. Garnish with fresh thyme or rosemary. Serve with a dollop of tzatziki or any other dressings or sauces if desired.
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