Dinner / Global
Chicken and Rice Skillet
A one-pan dinner with tender chicken, fluffy rice, vegetables, and pantry spices.
Why this works
Think of this as the everyday, paprika-led cousin of a risotto: rice cooked in the same skillet as browned chicken, with mixed vegetables and stock doing the heavy lifting.
It is forgiving because the rice acts like a sponge for whatever flavour you put in the pan first. The key is keeping the proportions of stock to rice right and letting it steam under a lid instead of boiling hard.
Ingredients
Metric
- 450 g boneless chicken thighs
- 250 g long-grain rice
- 1 onion, diced
- 2 garlic cloves, minced
- 300 g mixed vegetables
- 600 ml chicken stock
- 1 tsp paprika
- 1 tbsp olive oil
- Salt and black pepper
US
- 1 lb boneless chicken thighs
- 1 1/4 cups long-grain rice
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups mixed vegetables
- 2 1/2 cups chicken stock
- 1 tsp paprika
- 1 tbsp olive oil
- Salt and black pepper
Make next
One-Pan Chicken, Tomato and Rice
A no-fuss chicken and rice dinner simmered with tomatoes, peppers, and smoky paprika.
Ginger Chicken Rice Soup
A warming chicken and rice soup with ginger, lemon, carrots, and spinach.
Smoky Chickpea Tomato Soup
A rich blended chickpea and tomato soup with paprika, cumin, and a bright squeeze of lemon.
Method
- Season the chicken with salt, pepper, and paprika.
- Brown the chicken in olive oil for 3 minutes per side, then remove it from the pan.
- Cook onion and garlic until softened.
- Stir in rice, vegetables, and stock.
- Return the chicken, cover, and simmer until the rice is tender.
- Rest for 5 minutes before serving.
Cook's notes
- Use boneless thighs rather than breast; they stay tender through the longer simmer.
- Cut the chicken into even pieces so they all brown at the same rate.
- Toast the rice briefly in the pan before adding the stock — it gives a slightly nutty depth.
- Add quick-cooking vegetables such as peas or spinach at the very end so they keep their colour.
- Fluff the rice with a fork rather than stirring it hard, which breaks the grains.
What can go wrong
The rice stuck to the bottom
Use a little more oil and a heavier pan, and keep the heat low once the liquid is in.
The dish came out bland
The rice needs enough salt and stock. Season the chicken and the rice layer separately, then taste at the end.
The vegetables are overcooked
Add firmer vegetables early and delicate ones, such as peas or spinach, only for the final few minutes.
Ways to change it
Smoky paprika version
Add half a teaspoon of smoked paprika along with the sweet paprika for a deeper, almost charred note.
Cheesy finish
Stir a little grated Parmesan or cheddar through just before serving for a richer result.
Herb boost
Finish with parsley, dill, or a squeeze of lemon to lift the whole pan.
Substitutions
Chicken thighs
chicken breast, turkey pieces, firm tofu
Long-grain rice
basmati rice, jasmine rice
Mixed vegetables
peas, carrots, spinach
Storage and Reheating
- Refrigerate for up to 3 days in a sealed container.
- Reheat with a splash of water so the rice stays soft.
- Freeze portions for up to 2 months.
FAQ
Can I use cooked rice?
Yes. Reduce the stock to 120 ml or 1/2 cup and fold cooked rice in during the last 5 minutes.
Can this be made dairy free?
It is naturally dairy free when made with stock that contains no milk ingredients.
Can I use leftover cooked rice?
Yes. Skip the long simmer, stir the cooked rice in for the last five minutes, and use only about a third of the stock.
Is this the same as the tomato rice skillet?
No. This one is paprika and mixed-vegetable led with no tomato base, so it has a lighter, cleaner flavour.