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Easy Budget Chicken & Rice Skillet Dinner

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A simple, one-pan chicken and rice dinner that comes together in about 35 minutes with basic pantry ingredients. This comforting skillet meal features juicy chicken thighs and perfectly cooked rice, all infused with savory flavors from browned chicken and aromatic herbs.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (about 150 g)
  • 3–4 garlic cloves, minced
  • 1 cup long-grain white rice (200 g)
  • 2 cups low-sodium chicken broth (480 ml)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf
  • Optional garnish: 2 tablespoons fresh parsley, chopped, or 2 green onions, sliced

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit at room temperature for 10 minutes.
  2. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering (about 2 minutes).
  3. Place chicken thighs skin-side down in the hot skillet. Cook undisturbed for 5-6 minutes until skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add rice to the skillet and stir for 1-2 minutes until lightly toasted and nutty-smelling.
  6. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to release browned bits. Add dried thyme and bay leaf. Stir to combine.
  7. Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice. Bring to a gentle boil.
  8. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 20-22 minutes. Do not lift the lid during this time.
  9. Turn off the heat and let the skillet rest, covered, for 5 minutes. Remove the bay leaf. Fluff rice gently with a fork. Garnish with fresh parsley or green onions if desired.

Notes

For best results, use a heavy-bottomed skillet like cast iron for even heat distribution. Do not lift the lid during simmering—the steam is essential for cooking the rice perfectly. If rice is still crunchy after 20 minutes, add 2-3 tablespoons of hot water, cover, and cook for another 3-4 minutes. Leftovers can be refrigerated for up to 4 days and taste even better the next day. Reheat in a skillet with a tablespoon of water or broth.

Nutrition

Keywords: chicken and rice, one-pan dinner, budget meal, weeknight dinner, skillet dinner, easy chicken recipe, comfort food

Find it online: https://ovenmila.com/easy-budget-chicken-and-rice-skillet-dinner/