One Pan Chicken Dinner
on Nov 18, 2021, Updated Apr 09, 2024
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The easiest way to get a wholesome dinner on the table is my One Pan Chicken Dinner. This meal is comfort food for me and all the flavors I grew up with. The ingredients are simple, but the flavors are big. Using 🍗 chicken thighs is a fool-proof way to get juicy and tender chicken that’s never dry. Simmer it all together and just put the finished dish right on the table for everyone to dig in 🍽️. This couldn’t be simpler or more delicious!
Why You’ll Love One Pan Chicken Dinner
This One Pan Chicken Dinner recipe will be your weekday go-to when you need a satisfying, healthy and flavorful meal to feed the family fast. It all cooks up in one 🥘 pan in just about 30 minutes, and you can even serve it in the same dish so clean up is a total breeze. The 🍚 rice is so fluffy and absorbs the juices from the chicken so the flavor is rich and deep. Using chicken thighs means the meat is tender and juicy, plus it’s a budget-friendly choice too!
How to Prepare
🔥 Start by adding the oil to a skillet with high sides and let it heat up on the stove.
🍗 Then add the chicken thighs skin side down and 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.
🔪 Meanwhile, using a sharp knife, finely dice the garlic and onion.
👩🍳 Once the chicken has color on both sides, remove it from the pan, and then discard most of the oil that is rendered from the skin.
🧅 Next, add the onions and sauté them for about a minute.
🧄 Now, add the garlic, and stir.
🍚 Next, add a splash of white wine and let it cook off fully and then add the rice and stir. Place the chicken back on top and pour in the veggie broth.
🥥 Now, add a splash of cooking cream or coconut milk from a can, give it a mix, and then let it all come to a boil.
🌡️When it comes to a boil, reduce the heat to low, cover the pan and cook for 25 minutes.
🌿 Finally, garnish with parsley and enjoy!
Nonna’s Tip
If you prefer to use skinless, boneless chicken breast in this One Pan Chicken Dinner, sear the pieces for a few minutes first and then cook them with the rice for only 20 minutes. Chicken breast cooks a lot faster than thighs so keep that in mind. Use a meat thermometer to ensure the chicken is cooked to 165F (74C).
Variations and Substitutions for One Pan Chicken Dinner
- I used bone-in, skin-on chicken thighs 🍗 🍗but you can use any cut of chicken you enjoy.
- I used white wine 🍷 to deglaze the pan, but you can use as much or as little as you like. You could also substitute the wine for unsalted veggie or chicken broth instead.
- Make this One Pan Chicken Dinner dairy-free by using cashew or 🥥 coconut cream or (your favorite non-dairy cream) instead of heavy cream. Some followers have said that plant-based cream works great, such as Silk and Country Crock. You can also omit that step altogether and still have a delicious recipe.
Similar Recipes
Greek Lemon Chicken
1 hr 35 mins
Lemon Yogurt Chicken
50 mins
Chicken Thighs in Yogurt Marinade
1 hr 50 mins
Lime Chicken Recipe
1 hr 50 mins
Best Served With
- A nice, fresh salad such as my 🥗 Fennel Salad or Simple Green Salad.
- Warm, crusty slice of bread 🍞 like my quick Irish Soda Bread.
- Steamed cauliflower or 🥦 broccoli simply drizzled with some olive oil and a sprinkle of salt and pepper.
Common Questions
Yes, you can definitely use chicken legs or breast in this One Pan Chicken Dinner. If you use bone-in chicken breast don’t adjust the cooking time. If you use skinless, boneless breast, sear the pieces for a few minutes on each side and then cook it covered for 20 minutes. Chicken breast cooks a lot faster than thighs so keep that in mind. Use a meat thermometer to ensure the chicken is cooked to 165F (74C).
Instead of an Italian flavor profile, you could try Middle Eastern flavors and use cumin, paprika, sumac, turmeric and coriander.
You could certainly substitute the wine for unsalted veggie or chicken broth instead.
Absolutely! Leave out the chicken step and proceed the same way. Mushrooms would be absolutely delicious in this dish and would add a lovely deep and satisfying flavor.
Yes, you can make this One Pan Chicken Dinner dairy-free by using cashew cream or (your favorite non-dairy cream) instead of heavy cream. You can also omit that step altogether and still have a delicious recipe.
One Pan Chicken Dinner
Equipment
Ingredients
- 8 chicken thighs, bone in, skin on
- 3 tablespoons avocado oil, or any oil
- ½ teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- ½ tablespoon Italian seasoning
- 1 onion, finely diced
- 4 garlic cloves, finely diced
- ⅓ cup white wine , or broth
- 1.5 cups jasmine rice , or any long grain variety
- 2.5 cups unsalted vegetable broth
- ¼ cup cooking cream
- parsley for garnish
Instructions
- 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.
Nonna’s Notes
- Chicken cuts: I used bone-in, skin-on chicken thighs but you can use any cut of chicken you enjoy.
- Wine substitute: I used white wine to deglaze the pan, but you can use as much or as little as you like. You could also substitute the wine for unsalted veggie or chicken broth instead.
- Dairy-free alternatives: Make this One Pan Chicken Dinner dairy-free by using cashew or coconut cream or (your favorite non-dairy cream) instead of heavy cream. Some followers have said that plant-based cream works great, such as Silk and Country Crock. You can also omit that step altogether and still have a delicious recipe.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe, like many others I’ve found online, is misleading about prep time. I like to prep ingredients before starting to cook, and believe me, prep took longer than 5 minutes. We must have done something wrong, though. We followed this recipe with the exception of using a few less chicken thighs. Everything was measured. We went over the recipe after the meal was done, looking for what we might have done wrong, yet we included all the ingredients and followed the instructions. We found that it had no taste – it was pretty bland. We were disappointed because we put a lot of time into preparing and making it, and were quite excited to try it.
I’m sorry to hear this didn’t work out, Elizabeth. I personally develop and test all recipes in an effort to give you accurate prep and cooking times. If you decide to try this again, feel free to adjust the seasoning to your preference. Thank you for your feedback! ❤️
This looks marvelous!!! I can hardly wait to make it!
Let me know how it turns out, Sinea. Enjoy! ❤️
Can you do this if your chicken is marinating in yogurt in and saffron? Can you still apply the same method and it will still taste edible or do you not recommend?
I would say remove as much of the yogurt marinade from the chicken before searing so it doesn’t burn. The flavors will be a little different, but the method should work the same! ❤️
I have been making this recipe for years- a staple in our household. The whole family really loves it. We also appreciate only having to wash one pan, which makes for a quick weeknight clean up.
This is incredible to hear, Denitza; thank you for sharing! One pan dishes are where it is at for weeknights!
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.
Love it! Thanks so much for sharing you take on this dish, Christopher! Sounds amazing! 😊
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!!!!
So glad you enjoyed this recipe and others, Jenn!