Free Video: Chicken and Rice Recipe (One-Pan Delight)

I’ve tried countless Chicken and Rice Recipes, but this Mediterranean-inspired one-pan version is my go-to for busy nights. I love how the lemon-herb marinade infuses the chicken with bold flavor while the rice cooks right beneath it, soaking up every savory drop. With crispy skin, fluffy rice, and a rainbow of veggies, it feels like a cozy dinner I whipped up effortlessly. Trust me, this dish proves simplicity and taste can live in one pan!

Essential Tools Needed 🛠️

To make the Chicken and Rice effortlessly, you’ll need the following tools:

• Large Skillet or Sauté Pan: Perfect for cooking chicken and rice evenly. Available on Amazon
• Wooden Spoon: Ideal for stirring ingredients without scratching the pan. Available on Amazon
• Measuring Cups and Spoons: Ensures precise ingredient measurements for the best flavor. Available on Amazon
• Lid for Skillet or Pot: Helps trap steam for perfectly cooked rice. Available on Amazon

Using the right tools will make your cooking experience easier and more enjoyable! 🍽️🔥

Ingredients

For the Chicken & Marinade:

• Chicken: 6 bone-in, skin-on chicken thighs
• For Searing: 2 tbsp olive oil
• Marinade:
  • Juice and zest of 2 lemons
  • 2 tbsp plain yogurt
  • 2 tsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ⅓ tsp dried thyme
  • 2 tbsp olive oil
  • Salt and pepper (to taste)

For the Rice:

• Vegetables & Aromatics:
  • 1 brown onion, diced
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 1 carrot, grated
• Rice & Liquid:
  • 1 cup long-grain white rice, rinsed
  • 1¾ cups chicken stock (adjust as needed)

For Garnish:

• 1 bay leaf
• Salt & pepper (to taste)
• Chopped parsley / Grilled lemon

Instructions

1. Prepare the Marinade:
   Whisk together lemon juice/zest, yogurt, mustard, garlic, oregano, thyme, olive oil, salt, and pepper in a bowl. Coat the chicken thighs thoroughly in the marinade. Cover and refrigerate for 2–12 hours to infuse flavors.
2. Preheat Oven:
   Heat the oven to 350°F (180°C).
3. Sear the Chicken:
   Heat olive oil in a large oven-safe skillet or Dutch oven. Sear the chicken thighs skin-side down for 7 minutes until golden. Flip and cook the other side for another 7 minutes. Remove chicken and reserve leftover marinade.
4. Build the Rice Base:
   In the same skillet, sauté diced onion and oregano until softened. Stir in garlic, spinach, and grated carrot. Season with salt and pepper. Add the reserved marinade and rinsed rice, mixing until the rice is evenly coated.
5. Simmer and Bake:
   Pour in chicken stock, add the bay leaf, and bring to a gentle simmer. Arrange the seared chicken thighs on top of the rice (skin facing up). Cover with a lid and bake for 20 minutes.
6. Crisp the Chicken:
   Remove the lid and bake uncovered for 10–15 minutes to crisp the skin. For extra crunch, broil (grill) briefly at the end.
7. Rest and Serve:
   Let the dish rest for 5–10 minutes before fluffing the rice with a fork. Garnish with fresh parsley and grilled lemon slices.

Tips

• Bone-in thighs ensure moist, flavorful meat.
• Adjust chicken stock slightly based on the rice variety used.
• For deeper flavor, marinate the chicken overnight.

Let me know if you’d like further tweaks! 🍋🍚

You might also like…

Slow Cooker Pot Roast with Vegetables

Baked Chicken Legs Drumsticks

Crockpot Beef Stew with Tender Vegetables

Why This Chicken and Rice Recipe Works for Busy Nights?

As someone who’s tested dozens of Chicken and Rice Recipes, I can confidently say this one-pan Mediterranean version saves time without skimping on flavor. The marinade does double duty, tenderizing the chicken and seasoning the rice while the oven handles most of the work. With crispy-skinned thighs, lemony rice, and veggies like spinach and carrots, it’s a complete meal that feels gourmet, even on hectic evenings.

The Secret to Perfectly Crispy Chicken and Fluffy Rice?

What sets this Chicken and Rice Recipe apart? Cooking the thighs skin-side down first locks in juices, while the rice simmers in a garlicky, oregano-infused broth. Baking everything together melds the flavors: the chicken’s herby marinade drips into the rice, and the oven’s dry heat crisps the skin. It’s a foolproof combo of textures,, tender meat, fluffy grains, and crunchy edges that makes this dish a standout.

Frequently Asked Questions (FAQs)

1. Can I use brown rice instead of white rice?
   Yes, but brown rice takes longer to cook and may require additional liquid. Adjust cooking time accordingly.
2. What’s the best way to store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth.
3. Can I make this recipe in a slow cooker?
   Absolutely! Add all ingredients to a slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
4. How can I add more flavor to this dish?
   You can enhance the flavor by using chicken broth instead of water, adding garlic, or seasoning with herbs like thyme or paprika.
5. Can I freeze this dish?
   Yes, allow the dish to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
6. What vegetables can I add to this recipe?
   Carrots, peas, bell peppers, and spinach all work well in this dish. Add them during the last few minutes of cooking for the best texture.

Conclusion

This easy chicken and rice recipe is a comforting and flavorful dish that’s perfect for busy weeknights or family dinners. With simple ingredients and minimal prep, you can enjoy a wholesome, homemade meal in no time. Plus, it’s a versatile recipe that allows for customization based on your preferences. Give it a try and make it a staple in your kitchen!