How to Make Chicken and Rice with Veggies [One-Pan]
A one-pan meal, Chicken and Rice with Veggies, feels like pure comfort, especially when it’s loaded with the bright flavors of the Mediterranean. Imagine tender chicken, soft rice, a mingle of peppers, and the aroma of garlic and lemon—it’s a scene straight out of a sunlit villa, filling your kitchen with a promise of warmth and ease.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-pan/Stovetop
- Cuisine: Mediterranean
Ingredients
1 ½ lbs chicken thighs, bone-in, skin-on
Salt and pepper, to taste
3 tablespoons extra virgin olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 cup long-grain rice (uncooked)
2 ½ cups chicken broth
Juice from ½ a lemon
⅓ cup chopped parsley
Instructions
-
Season and sear the chicken
Start by seasoning the chicken thighs generously with salt and pepper. Heat the olive oil in a large skillet or pan (make sure it has a lid!) over medium-high heat. Once hot, place the chicken skin-side down and sear for about 4–5 minutes on each side until beautifully golden. This step adds depth and seals in the juices. Remove the chicken and set it aside. -
Sauté the aromatics
In the same pan, toss in the chopped onion and red bell pepper. Sauté until the onion is soft and translucent—about 5 minutes. Stir in the garlic and oregano, letting the flavors bloom for about 30 seconds. This is when your kitchen really starts to smell amazing. -
Toast the rice
Pour the rice into the pan and stir well, coating it in the flavorful oils and veggie mixture. Let it toast slightly for 1–2 minutes. This tiny extra step makes a big difference in flavor. -
Add broth and chicken
Pour in the chicken broth and squeeze in the lemon juice. Stir, then nestle the chicken thighs back into the pan, skin-side up. Make sure they’re sitting snugly but not submerged—this way, the skin stays crispy. -
Simmer and cook
Bring the mixture to a gentle simmer. Cover with a lid, reduce heat to low, and cook for 25–30 minutes, or until the rice is fluffy and the chicken is cooked through. If your chicken is particularly large, it might need a few more minutes. -
Let it rest and garnish
Once cooked, turn off the heat and let the pan sit (covered) for 5 minutes to allow everything to settle. Then uncover, sprinkle with chopped parsley, and give it a gentle fluff.
Notes
Feel free to mix in your favorite vegetables—zucchini, spinach, or cherry tomatoes work beautifully. You can also swap in brown rice, but note that it will require a longer cooking time and a bit more broth.