Easy one-pan chicken and rice dinner with peas, potatoes, pearl red onions and olives. This family-style recipe is filling, complete and delicious, no leftovers guaranteed!
There is something very special about chicken and rice together. Like rice and beans and peanut butter and jelly, it is the perfect marriage! This Ultra satisfying meal comes together easily in one-pan just under 45 minutes. It's complete with chicken, rice, potatoes, peas, pearl onions and olives.
Lately I have been super enjoying chicken thighs in every way possible. This cut is so flavorful, cooks well with vegetables and works with most cooking methods, like this Sheet Pan Chicken Thighs and Vegetables and this Braised Chicken Thighs with Mushrooms and Broccoli.
This one-pot chicken thighs variation has a lot of interesting flavors that combined creates this very exciting meal. There is flavor and in every scoop!
But don't let my suggestions limit you because you can literally add, remove or substitute any of the ingredients for something that sounds more delicious to you. Here are some substitution ideas;
- sweet potatoes or carrots in place of yellow potatoes
- Broccoli or asparagus in place of peas
- you can omit the pearl onions and/ or olives but they are truly delicious in this dish
- add scallions, mushrooms and squash
One-pot meals are simply the BEST! Here are a few reader's favorites:
Ground Turkey Butternut Squash Skillet
Braised Green Beans with Sausage
Instant Pot Mexican Rice and Beans
Chicken Sausage and Vegetables Pasta Skillet
If you make this One-Pan Chicken and Rice recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
One-Pan Chicken and Rice
Equipment
- Skillet
Ingredients
- 6 chicken thighs, skin on or off
- 2 tablespoon olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 cup rice
- 3 cups chicken broth or water
- 1 cup red pearl onion, halved
- 1 cup pitted olives
- 2 cups yellow potatoes, cubed
- 1 cup frozen peas
- 1 bay leaf
- fresh cilantro
- salt and pepper, to taste
Instructions
- Clean chicken thighs and dry them as much as you can with a paper towel.
- In a large skillet heat oil. Brown chicken thighs skin side down first for about 3-5 minutes then turn skin side up for another 3-5 minutes. Transfer to a plate. Chicken is not fully cooked at this point*
- To the skillet with remaing oil and fat from the chicken, add shallots and garlic. Sauté for 2 minutes.
- Add rice and broth or water**, stir well. Add chicken thighs back in, nestling them around the rice not on top.
- Nestle the potatoes around the chicken. They will need to be mostly submerged in order to cook properly.
- Also add bay leaf, pearl onions and olives but these can sit on top of the rice.
- Cover and let it simmer for about 25 minutes or until all the liquid has been absorbed, the rice is soft and chicken is cooked through.
- About five minutes before done, add in peas. When meal is cooked, garnish with fresh cilantro and serve.
Notes
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Long says
I am not much of a cooker, but this recipe is the BOMB! Oh so easy to make and tasty as all get out. I used the thighs which made it even more flavorfull. I will be making this on a regular basis.
Cee says
This was absolutely delicious. I added sliced green zucchini and stuffed green olives as well as using left over rice and peas from the night before. I marinated my chicken with garlic powder and pepper. I also used herb and garlic spice in the mix. It was sooooooo YUMMMMMY