One pan of chicken and rice is made two different ways! One on the stovetop and one in the oven! It’s packed with protein and veggies that will leave your taste jumping!
I’ve made this one pan meal more than a few times. It’s easy and perfect for the weekend meal preps for Monday mornings. This recipe has juicy bone-in chicken thighs that pair perfectly with the seasoned rice.
Ingredients For One Pan Chicken
Bone-In Chicken Thighs- You can also use boneless chicken thighs.
Sweet Bell Peppers- This will take your chicken and rice over the edge. The crunchiest along with the sweetness is going to be a game changer.
Smoked Andouille Sausages- This will give you that extra rich smokey flavor.
Chicken Broth- used to simmer your rice and veggies until tender.
Olive Oil- Helps to sear and brown the skin of the chicken thighs.
How To Make One Pot Chicken and Rice?
Gather Everything- Start by gathering all of your ingredients together.
Sear your meat– To the medium-high cast iron skillet add olive oil and begin searing your seasoned meat on each side for 4 to 5 minutes or until skin becomes browned and remove from the pot.
Veggies- To the same pot begin to cook your sweet peppers and sausages.
Rice- Add your rice to the pot and stir. Allow to cook for 2 to 3 minutes, then pour in chicken broth and stir.
Season- season your rice to taste with the same ingredients used to season chicken.
Simmer- Place the chicken into the rice.
Stovetop- Place a top over the pot and turn the stove down on low.
Oven- Preheat your oven to 400 degrees. Place the pan in the oven(with coverage) until there isn’t any chicken broth left and the chicken is golden brown.
Variations/Substitutions
- Chicken Thighs- If you don’t have bone-in chicken thighs on hand you can always use boneless or go ahead and use chicken breast.
- Chicken Broth- This can be replaced with vegetable or beef broth.
- Seasonings- Get creative with the seasonings and begin adding other seasonings that you like.
- Toppings- You can get creative and add jalapeños and sour cream to the rice and chicken.
Originally published May 19, 2021
One-pan oven baked chicken and rice
Equipment
- 12 Inch Cast iron Pan
Ingredients
- 4 Bone-in chicken thighs
- 1 Cups Smoked Andouille Sausage Chopped into bite-sized pieces
- 1 tbsp Olive oil
- 1 Tablespoon Butter
- 2 1/2 Cups White Rice Rinsed
- 3 Cup Chicken broth
- 1/2 Orange bell pepper Chopped
- 1/2 Red bell pepper Chopped
- 1 Tsp Garlic powder
- 1 Tsp Creole Seasoning
- 1 Tsp Smoked Paprika
- 1 Tsp Parsley Garnish
Instructions
- Season your chicken thighs1 Tsp Garlic powder, 1 Tsp Creole Seasoning, 1 Tsp Smoked Paprika
- To a medium-high pot add olive oil1 tbsp Olive oil
- Sear Bone-In Chicken Thighs for 4 to 5 minutes on each side and remove from pan after
- To the same pot add butter, chopped peppers & Andouille sausages, and rice. Stir and allow to cook for 2 to 3 minutes.1 Cups Smoked Andouille Sausage, 2 1/2 Cups White Rice, 1/2 Orange bell pepper, 1/2 Red bell pepper, 1 Tablespoon Butter
- Pour in chicken broth and season your rice to taste with the same ingredients used to season chicken. Stir3 Cup Chicken broth, 1 Tsp Garlic powder, 1 Tsp Creole Seasoning, 1 Tsp Smoked Paprika
- Place chicken thighs back into the pan of rice.4 Bone-in chicken thighs
- Place the lid onto the pan and turn stove to low and allow to simmer until rice becomes tender.
Oven Instructions
- Preheat oven to 375 fahrenheit
- Place pan in the oven for 45 minutes
- Garnish1 Tsp Parsley
this looks good, what is the other meat added in the video?
it turned out delicious
I make this at least twice a month. So easy & yummy!
I’m glad to hear that. Thanks