Lunch & Dinner
One-Pan Chicken and Rice
One-pan chicken and rice brings the main components of a meal together in a single pan. The important balance is allowing the chicken to cook safely while the rice absorbs the cooking liquid without becoming mushy or sticking to the base.
Prepare the chicken and rice
Use the chicken pieces and rice specified in the recipe card. Pat the chicken dry if appropriate and prepare the aromatics and measured liquid before cooking. Rinse the rice only if the recipe calls for it, and drain it well so extra water does not alter the liquid ratio.
Build flavour in the pan
Heat the oil in a suitable heavy pan and brown the chicken as directed. Browning can add flavour, but the chicken does not need to be fully cooked at this stage if it will continue cooking with the rice. Remove or move the chicken as necessary while you cook the aromatics, then stir in the rice and seasonings.
Add liquid and cook gently
Add the amount of liquid specified by the recipe and arrange the chicken as directed. Bring the liquid to a gentle simmer, cover the pan and reduce the heat. Avoid repeatedly lifting the lid because escaping steam can affect the rice cooking time. Follow the recipe's suggested timing, checking near the end.
Check rice and chicken separately
The rice should be tender and the liquid absorbed. Check the thickest part of the chicken with a food thermometer; poultry should reach 74°C (165°F). If the chicken needs more time but the rice is already tender, address the cooking in a way that prevents the rice from burning or drying out.
Rest before serving
Once cooked, remove the pan from the heat and let it stand covered briefly if the recipe allows. This helps moisture distribute through the rice. Fluff the rice gently with a fork and serve the chicken with the rice.
Tips for a successful one-pan meal
- Use a pan with a close-fitting lid.
- Measure the liquid accurately for the type and amount of rice.
- Keep the heat low after the liquid reaches a simmer.
- Avoid stirring repeatedly while the rice cooks unless the recipe instructs you to.
- Use a thermometer to confirm the chicken is fully cooked.
Troubleshooting
Rice is still firm: If liquid remains, continue cooking gently. If the pan is dry, add a small amount of hot liquid, cover and cook until tender.
Rice is mushy: Too much liquid or excessive stirring may be responsible. Measure carefully and follow the recommended rice-to-liquid ratio next time.
The bottom is catching: Reduce the heat and use a heavy-based pan. Once the rice is simmering, avoid a vigorous boil.
Storage and reheating
Refrigerate leftovers promptly in shallow, covered containers. Rice should not be left at room temperature for long periods. Reheat portions until steaming hot throughout and avoid repeated reheating of the same portion.
Frequently asked questions
Can I use brown rice?
Brown rice usually requires a different amount of liquid and a longer cooking time than white rice. Use a recipe specifically adjusted for brown rice rather than substituting it without changing the method.
How do I know the chicken is safe?
Check the thickest part with a food thermometer and confirm it reaches 74°C (165°F). Do not rely on the rice being cooked as proof that the chicken is done.
The recipe
One-Pan Chicken and Rice
Chicken and rice cook together in one pan, allowing the grains to absorb savoury flavour while keeping cleanup simple. Use a pan with a tight-fitting lid.
Ingredients
- 4 small boneless chicken thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, chopped
- 1 cup long-grain rice, rinsed
- 1 3/4 cups chicken stock
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 cup peas or mixed vegetables
- Salt and pepper
Instructions
- Season the chicken with paprika, thyme, salt and pepper. Heat oil in a deep lidded pan and brown the chicken on both sides; transfer to a plate.
- Cook the onion in the same pan until softened. Add garlic and rice, stirring for one minute.
- Pour in stock and add vegetables. Nestle the chicken on top and bring to a gentle simmer.
- Cover and cook on low heat for 18–22 minutes, until the rice is tender and chicken is fully cooked. Rest covered for 5 minutes before fluffing the rice.
Helpful tip
Check chicken with a food thermometer and make sure it reaches 74°C / 165°F. If rice is still firm, add a little hot stock and continue cooking.
