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One Pan Smothered Chicken and Rice

One Pan Smothered Chicken and Rice

  • Author: Lina
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free (with flour substitution)

Description

One Pan Smothered Chicken and Rice is a comforting, flavorful, and easy-to-make dinner that combines juicy chicken thighs smothered in a rich, savory sauce with perfectly cooked long grain white rice — all cooked together in one pan. This hearty dish is ideal for busy weeknights, requiring minimal cleanup and delivering homestyle flavors that satisfy the whole family. Highly adaptable and balanced with protein and carbs, it can be customized with different spices, veggies, or rice types to suit your taste or dietary needs.

Ingredients

Scale

Chicken & Rice

  • 6 bone-in, skin-on chicken thighs
  • 1 1/2 cups long grain white rice
  • 2 1/2 cups chicken broth

Aromatics & Flavorings

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour (or gluten-free flour blend/cornstarch for GF)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Prep and Brown the Chicken: Season the chicken thighs generously with salt, pepper, paprika, and dried thyme. Heat olive oil and butter in a large skillet over medium-high heat. Brown the chicken on both sides until golden and crispy to lock in the juices and build flavor.
  2. Sauté Aromatics: Remove the chicken and set aside. In the same skillet, add the diced onion and minced garlic. Cook until fragrant and translucent to create a flavorful base.
  3. Make the Sauce: Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Slowly whisk in the chicken broth, allowing the sauce to thicken and become smooth and silky.
  4. Add Rice and Chicken: Stir the rice into the sauce, coating it evenly. Nestle the browned chicken thighs back into the pan. Cover with a tight-fitting lid and reduce the heat to low. Let everything simmer gently until the rice is cooked through and the chicken is tender, about 25-30 minutes.
  5. Final Touches: Turn off the heat and let the dish rest for a few minutes to allow the flavors to meld. Optionally, sprinkle fresh herbs like parsley on top before serving for extra color and freshness.

Notes

  • Pat chicken dry before browning to achieve a perfect golden crust.
  • Do not rush the roux—cook the flour and fat until lightly browned for a richer sauce.
  • Use a tight-fitting lid to trap steam and ensure even rice cooking.
  • Let the dish rest before serving to help the rice firm up and absorb the sauce.
  • Adjust liquid if cooking at high altitude by adding slightly more broth.
  • For gluten-free option, replace flour with gluten-free flour blend or cornstarch.
  • Swap long grain white rice with brown rice by increasing cooking time and broth accordingly.
  • Add veggies like bell peppers, mushrooms, or spinach during the sauté step to increase nutrition.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: One Pan Skillet Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 115 mg

Keywords: one pan, chicken and rice, smothered chicken, easy dinner, weeknight meal, comfort food, gluten free option

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Find it online: https://dishesbylina.com/one-pan-smothered-chicken-and-rice/