Recently, I decided to venture into the YouTube space by sharing Shorts. For me, it was a good choice because I can put out lots of content and easily see what people are interested in. I just shared an Easy Chicken and Rice recipe that I loved so much I couldn’t help sharing here as well. This one pot chicken and rice dinner idea was so tasty. And I’ll be honest, sharing it took some courage. You know people can be mean online.
The truth is I’m having fun on YouTube. I know there will be mean comments but, mostly it’s been positive. Except for that video I shared of what I thought was a good looking burger. Anyways, this delicious and juicy chicken dinner idea has yet to receive any comments and that’s okay.
What Do You Need To Make One Pan Chicken and Rice
Making one pan chicken and rice is so easy. For a while, I avoided it because I didn’t think the lid to my pan would survive the oven but it did. I’m positive the results would be the same as with aluminum foil so, you can use that too. But, here’s what you really need to make this simple chicken dinner recipe:
Ingredients
- Chicken Thighs – You can use breast but, I haven’t so I can’t speak for the tenderness or juicyness. Make sure your thighs have the skin on for the best, unbeatable flavor.
- Uncooked Rice – I used long grain white rice but, Jasmine rice is a popular choice as well. ALWAYS rinse your rice until it runs clear.
- Chicken Broth – If you don’t have chicken broth you can make your own if you have chicken bouillon powder and water.
- Chopped Veggies – I used bell peppers and onions. In hindsight I know throwing some sliced green onions on after would have really took it up a notch.
- Seasoning – I can’t cook without some Slap Ya Mama but, you can really use whatever seasons your heart desires. For this recipe, I also added garlic powder, onion powder, pepper, paprika and mixed it in well with extra virgin olive oil.
- Butter/Oil – For getting a gorgeous and delicious sear on your chicken mix butter and oil. I use unsalted butter and extra virgin olive oil. I always put the oil first because it helps the butter not burn
Cookware
You want a large skillet with high walls so your chicken and broth will fit comfortably. Ideally, you’ll also want a pot with a lid that’s oven safe. Here are my recommendations from Amazon. ** Affiliate Disclousre: The links provided below are affiliate links which means should you click them and make a purchase I may receive a small commission at NO ADDITIONAL cost to you. **
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Blue Diamond Pan (The actual pan I use except mine is BLUE)
Ceramic Dutch Oven
Cast Iron Skillet
How to Prepare Chicken Thighs for Juicy, Delicious Chicken and Rice Casserole
My easy chicken and rice dinner recipe is simple and delicious but there are a few things you can do to make sure you have the ultimate flavor in your chicken thighs. These extra steps are so medial you’ll won’t even feel like they’re extra.
Always remember to rinse your chicken thighs first and trim off an excessive fat. I do like to keep some chicken fat on the thighs. This is because the extra fat melts down into more flavor for the entire meal. However, too much is kind of gross. It’s up to you decide. What you can’t skip is making sure your meat is clean. I like to give it a simple rinse then pat it dry with paper towels or a clean cloth if I have it.
Having your chicken dry before seasoning is important because you want your seasonings to stick. If it’s too watery it won’t stick.
Once you lay on all the seasonings, pour a tad bit of extra virgin olive oil to help rub the seasoning evenly on the chicken. Be sure to get under the skin!!
Next, cover up those thighs and let refridgerate for about an hour so the flavor can seep into your chicken meat. This absolutely makes a different.
Now you’ll take your chicken out and let it knock off some of that coolness and get to warm temperature or close.
How to Cook Chicken Thighs for Chicken and Rice Dinner One Pot Meals
My favorite part about this chicken and rice one pot dinner meal is watching those thighs crisp up! I love the smell and just know it’s about to be flavor town! But, the perfect crisp for this dish is an art. You don’t want your skillet temperature to be too high, otherwise you’ll burn the butter and oil which’ll effect the sautee veggies and rice. It’ll make it all taste burnt. You’ll have to wash the pot after you burn up that chicken and lose a lot of the flavor that makes this meal great.
In order to avoid burning your meal from the jump it’s important to high cookware that is resistant to high temperatures that doesn’t scotch your food. You know if you have good pots and pans. I love my blue diamond cookware but, I think this would be totally irresistible in a cast iron skillet. Unfortunately, I don’t have one.
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Since our goal is only to get a crust on the chicken thighs not to fully cook them, get your skillet to a high temperatue avoiding burning your butter/oils. Lay your chicken skin side down for 3-4 minutes. Don’t overcrowd the pan. Also, don’t constantly pick up your chicken to check it, let it do its thing. After 2-3 minutes flip a few pieces to check it out.
With most skillets some areas cook faster than others making some pieces crispier. You can flip those or you can move the pieces around so the less crispy one can get some love. Give it a few more minutes then flip the chicken to bone side down for 2-3 minutes.
Once you’re done pull the chicken out and put it on a plate. I like to wrap mine in aluminum foil to keep the heat.
Delicious Veggies for Chicken and Rice
Hopefully your skillet has some butter/oils left and chicken bits. This is the perfect concoction to sautee your veggies in. I used bell peppers and onions. The color of the bell peppers doesn’t matter. Once everything is nice and soft add in your rinsed rice.
This next step is not required but, I like to add some more seasoning to my rice at this point and mix it around. I do this because the chicken broth kind of dampers the flavor and I don’t want that.
Once I have my rice and veggies seasoned how I like I add my chicken broth and thighs to the pot.
I let it get a good simmer then I cover and put it in the oven.
VIDEO: How to Make Simple One Pot Chicken and Rice
Chicken and Rice Recipe
6 Chicken thighs with Skin
4 cups Chicken Broth
2 Cups rinsed rice
1 cup chopped veggies (bell peppers and onion)
3 tablespoons butter
1 tablespoon olive oil
seasonings to your hearts desire
Directions
- Preheat oven to 350 degrees
- Heat skillet to medium high
- Add butter and oil
- When butter melts add chicken skin side down and cook for 3-4 minutes. Check to see if the chicken is brown and crispy then flip and cook another 2-3 minute **We are not trying to fully cook the chicken, just trying to get a nice brown coloring**
- Remove chicken to plate, cover and set aside. Do not rinse pan unless it’s your preference.
- Add veggies to skillet and sauté until tender and onions are translucent.
- Add washed rice and stir together with the veggies
- Add more desired seasonings to your rice and veggies
- Now add your chicken broth and stir
- Once your broth starts boiling, add back your chicken thighs, including any juices on the plate
- Cover and put in oven for around 40 minutes or until rice is done
- enjoy
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