Effortless, flavorful, and oh-so-comforting, this One Pan Chicken & Rice recipe is perfect for busy weeknights or cozy family dinners. Infused with warming herbs like thyme and rosemary, this dish comes together with minimal prep and just one skillet. With tender, juicy chicken thighs and perfectly cooked, aromatic rice, it’s a crowd-pleaser that you can prepare in just an hour.
Share
For the Chicken
6-8x boneless skinless chicken thighs
Juice of half a lemon
2 tbsp extra virgin olive oil
3x garlic cloves, pressed
1 ½ tsp salt
½ tsp pepper
¼ tsp dried thyme
¼ tsp dried rosemary
For the Rice
1 ½ tbsp extra virgin olive oil
1 large leek, white and light green parts only, chopped into ½ inch pieces
1 cup cubed and peeled celery root
2x garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
½ tsp dried thyme
½ tsp dried rosemary
1 cup basmati rice
2 1/2 cups chicken broth
Servings4
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
How to Make It
Preheat the oven to 350F.
Make the marinade: In a medium sized bowl whisk together the lemon juice, olive oil, pressed garlic cloves, salt, pepper, dried thyme and dried rosemary. Add the chicken thighs to the bowl and let marinate for 15-20 minutes.
Add 1 1/2 tbsp olive oil to an oven-safe skillet over medium-high heat. When the oil is hot, turn to medium heat and add the chicken thighs. Cook for about 3-4 minutes or until just golden brown, flip and cook for 3-4 more minutes and then remove chicken from the pan to a bowl. Set aside.
Keep the pan on medium heat and add the chopped leeks. Cook, stirring often, for 5 minutes until the leeks start to soften. Then, add the cubes of celeriac and cook for 5 minutes, stirring occasionally. Add the minced garlic, salt, pepper, dried thyme and dried rosemary. Cook for 1-2 minutes until fragrant. Add the rice and stir well to combine.
Stir in the chicken broth and bring to a simmer. Once simmering, nestle the chicken thighs into the rice along with any juices from the bowl back to the pan as well.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake until the chicken is cooked through to 165F and the rice is cooked, about 30-35 minutes.
When the chicken and rice are ready, remove the pan from the oven and fluff the rice a bit with a fork.
Serve topped with fresh rosemary and/or fresh thyme and a fresh squeeze of lemon.