One Pan Chicken Dinner

4.66 from 26 votes

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The easiest one pan chicken dinner. This meal is comfort food for me and all the flavors I grew up with. There’s nothing better than a 30 minute chicken skillet dinner that will feed and satisfy the whole family. This recipe is my go-to weekday recipe if I am in a pinch. It is so quick, delicious, and budget friendly as well. Please read all of my notes below for any substitutions, and I hope you enjoy.

The Best Weekday Meal

There’s simply nothing better than a 30 minute chicken skillet dinner that will feed and satisfy the whole family.
4.66 from 26 votes
Servings: 3
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes


  • 8 small thighs, bone in, skin on
  • 2-3 tablespoons avocado oil, or any oil
  • salt and pepper to taste
  • ½ tablespoon italian seasoning
  • 1 whole finely diced onion
  • 4 finely diced garlic cloves
  • splash of white wine , or broth
  • 1.5 cups jasmine rice , or long grain
  • 2.5 cups unsalted vegetable broth
  • splash of cooking cream , 1/4 cup approximately
  • parsley for garnish


  • In a skillet with high sides, add the oil, let it heat up on the stove. Add the chicken thighs skin side down, season with salt, pepper, and Italian seasoning.
  • Sear the chicken for 4 to 5 minutes on each side, once one side is golden, flip it over and season the other side too. Make sure the heat is on medium so that it doesn't burn in the pan.
  • Once the chicken has color on both sides, remove it from the pan, and discard most of the oil that rendered from the skin. Add the onions and sauté them for about a minute. Add the garlic, and stir.
  • Add a splash of white wine and let it cook off fully. Add the rice and stir. Place the chicken back on top and pour in the veggie broth.
  • Add a splash of cooking cream or coconut milk from a can, give it a mix and let it come to a boil. Reduce the heat to low and cook it covered for 25 minutes. Garnish with parsley and enjoy.



I used bone in skin on chicken thighs but you can use any cut of chicken you enjoy.
If you use bone-in chicken breast don’t adjust the cooking time. If you use skinless- boneless, sear it a few minutes on each side and cook it covered for 20 minutes. Chicken breast cooks a lot faster than thighs so keep that in mind. 
I used 1/3 cup white wine but you can use as much as you like — if you don’t like wine, you can substitute for unsalted veggie or chicken broth instead.
To make this recipe vegetarian, leave out the chicken and proceed the same way. Mushrooms would be absolutely delicious in this dish.
If you are dairy-free, you can sub out the cream and add cashew cream or coconut milk instead. Alternatively, you can also leave it out completely too.  
If you don’t have Italian seasoning, you can use any you enjoy. 
My followers that are dairy-free have also said that plant-based cream works great! Silk and Country Crock are ones you recommend. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. 5 stars
    Rather than cooking it on the stove top I put it covered into a 375° oven for 20 minutes and then took the top off and put it under the broiler for five minutes. Delish. The skin was crispy and the best part was a crispy layer of rice on top. Yum.

  2. 5 stars
    Fast,easy & tasty!! Mine isn’t as pretty as yours because I don’t add the parsley but it’s still SO good. I especially love that it’s one pan & such an easy clean up.
    You have so many great recipes.
    Thank you!!!!