This cozy and delicious one pan chicken and rice dinner is destined to become a family favorite. Perfectly seared, herbed chicken nests in tender rice and finishes with a touch of Parmesan—comforting, flavorful, and incredibly simple. With only minutes of prep and under 30 minutes of cook time, it’s an easy weeknight winner.
One-pan meals make life easier—toss everything into one dish and dinner is done. This buttery herbed chicken and rice is cozy and full of flavor with very little effort.
Why we love this one-pan chicken and rice dinner
The first time I made this dish my husband—usually indifferent to rice—couldn’t stop raving. He said the rice was even better than the chicken, and that convinced me it was a keeper.
This chicken and rice dinner is:
- made in a single pan for easy cleanup
- a complete meal with protein, carbs, and veggies (about 48 g protein per serving)
- naturally gluten-free
- made with common pantry staples
- a straightforward, family-friendly dinner
Ingredient notes
- Chicken: Use skinless, boneless chicken breasts cut lengthwise into roughly 2-inch strips. Pound pieces to an even thickness (about 3/4–1 inch) so they cook evenly. Boneless, skinless chicken thighs can be substituted, but keep them similar in thickness so cooking time matches the rice.
- Rice: Use long-grain white rice (jasmine or basmati are great). Do not use brown rice, minute/quick rice, or parboiled rice—those types cook at different rates and will affect the texture and timing.
- Butter: Butter adds richness and flavor here; it’s recommended over plain cooking oil for the best result.
Recipe variations
- More vegetables: Sautéed onions, carrots, or celery work well, or stir in frozen peas or broccoli with the rice.
- Fresh herbs: Add sprigs of thyme, rosemary, or oregano while the rice simmers, or finish with chopped fresh herbs for brightness.
- Splash of cream: Stir in a little heavy cream with the Parmesan at the end for a creamier texture.
- Make it vegetarian: The rice itself is so flavorful it can stand alone as a side—skip the chicken and serve the rice with another protein or on its own.
Step-by-step instructions
Step 1: Slice chicken lengthwise into ~2-inch strips and pound to ¾–1 inch thickness. Pat dry and season both sides with salt, pepper, Italian seasoning, onion powder, and paprika. Adjust seasoning to taste.
Step 2: Heat a large skillet over medium-high. Melt 2 tablespoons butter, add minced garlic, and cook about 1 minute until fragrant. Add chicken and sear about 2 minutes per side, without moving until you flip. Remove the chicken (it will finish cooking later).
Step 3: Add the remaining tablespoon of butter, then the rice. Toast the rice for 1–2 minutes, stirring so it doesn’t stick. Pour in the broth and stir in the chopped spinach.
Step 4: Bring to a gentle boil, then reduce heat to maintain a low simmer. Nestle the seared chicken on top of the rice (don’t fully submerge). Cover and simmer 15–20 minutes until liquid is absorbed and rice is tender. Chicken should reach 165°F internally.
Step 5: Keep the lid closed as much as possible while the rice cooks; steam is essential for even cooking. Check after about 12 minutes if needed, but avoid frequent lifting.
Step 6: When cooked, push the chicken aside and stir grated Parmesan into the rice so it melts through. Serve with extra Parmesan and freshly chopped parsley if desired.
Recipe tips
- Don’t lift the lid while the rice cooks: The trapped steam finishes the rice and chicken. Opening the lid too often releases steam and affects cooking time and texture.
- Use proper rice: Avoid brown rice and quick-cook rice; they require different liquid and time and will change the result.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat with a splash of broth to refresh the rice. To freeze, cool completely and transfer to a freezer-safe container for up to 3 months.
Other one-pan dinners
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One Pan Chicken Thighs and Brussels Sprouts
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One-Pot Ground Beef Stroganoff
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Easy One-Pot Dinner Recipes
Pasta
15 Minute Tomato Basil Gnocchi
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One Pan Chicken and Rice Dinner
Ingredients
- 1 ½ lb chicken breast, cut into 2-inch strips and pounded to even thickness
- ½–1 tsp sea salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp onion powder
- 3 Tbsp unsalted butter, divided
- 3–4 cloves garlic, minced
- 1 cup long-grain white rice
- 2½ cups chicken broth (low sodium preferred)
- 2 cups baby spinach, chopped
- 2 oz freshly grated Parmesan
Instructions
-
Slice and pound the chicken, pat dry, and season both sides with salt, pepper, Italian seasoning, onion powder, and paprika.
-
Heat a large skillet over medium-high. Melt 2 tbsp butter, add garlic, and cook 1 minute until fragrant.
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Sear chicken 2 minutes per side, then remove to a plate. It will finish cooking with the rice.
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Add remaining 1 tbsp butter and the rice. Toast 1–2 minutes, then add broth and chopped spinach and stir to combine.
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Bring to a gentle boil, reduce to a low simmer, return chicken on top (not fully submerged), cover, and cook 15–20 minutes until liquid is absorbed, rice is tender, and chicken reaches 165°F.
-
Push chicken aside, stir Parmesan into the rice to melt, and serve with additional Parmesan and chopped parsley if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth. To freeze, cool completely and store in a freezer-safe container for up to 3 months.
Cooking tip: Keep the lid closed while the rice cooks so steam can finish the rice and chicken evenly. Avoid using brown rice or minute/quick rice, as they cook at different rates and will change the texture.
Nutrition
Nutrition information is an approximation.
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