American · main

One-Pan Chicken and Rice

Name: One-Pan Chicken and Rice
Prep time: 43 min
Total time: 43 min
Cuisine: American
Ingredients: boneless chicken — 3629 g; salt — 5 g; freshly ground black pepper — 3 g; olive oil — 14 g; yellow onion — 110 g; garlic — 9 g; long-grain white rice — 266 g; low-salt chicken broth — 532 g; smoked paprika — 5 g; thyme — 1 g; bay — 2 g; lemon — 65 g; parsley — 7 g

One-Pan Chicken and Rice reads citrus 6.3, richness 6.0 and sourness 5.6 on Palate's 0–10 flavor X-ray — a American main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 5.7 / 10
Sour & Bright — 8.0 / 10
Bitter & Earthy — 3.5 / 10
Rich & Fat — 6.6 / 10
Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Citrus 6.3 · Richness 6.0 · Sourness 5.6 · Umami 5.4 · Fruity 5.0 · Allium 4.9 · Salinity 3.9 · Smoke 3.1 · Herbaceous 2.6 · Sweetness 2.2 · Nutty 1.8 · Bitterness 1.7 · Warm Spice 1.4 · Earthy 1.4 · Floral 1.4 · Heat 0.5

What's in it (13)

boneless chicken — 3629 g
salt — 5 g
freshly ground black pepper — 3 g
olive oil — 14 g
yellow onion — 110 g
garlic — 9 g
long-grain white rice — 266 g
low-salt chicken broth — 532 g
smoked paprika — 5 g
thyme — 1 g
bay — 2 g
lemon — 65 g
parsley — 7 g

Time & effort: about 43 min · effort: involved

Nutrition (per 100 g, engine-estimated): 142.3 kcal, 24.5 g protein, 2.6 g fat, 5.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Pat the chicken thighs completely dry with paper towels, then season both sides with the kosher salt and black pepper.
Heat the olive oil in a large, deep skillet or braiser over medium-high heat. Lay the thighs skin-side down and sear undisturbed until the skin is deeply golden and releases easily from the pan, 7-8 minutes, then flip and sear the second side until lightly browned, 3-4 minutes. Transfer the chicken to a plate; it will finish cooking later.
Pour off all but 2 tablespoons of the fat in the pan. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 4-5 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the rice and stir constantly to coat every grain in the fat and toast it, 1-2 minutes, until the edges turn translucent.
Pour in the chicken broth and add the smoked paprika, thyme, and bay leaf, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Nestle the chicken thighs skin-side up on top of the rice, along with any juices collected on the plate. Reduce the heat to low, cover tightly, and cook until the rice is tender and the liquid is absorbed, 18-20 minutes.
Uncover and check that the chicken reaches an internal temperature of 165 F; if the skin has softened, run the pan under a broiler for 2-3 minutes to re-crisp it.
Remove the bay leaf and fluff the rice with a fork, then scatter the parsley over the top.
Serve straight from the pan with the lemon wedges alongside.

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Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern
Crispy Halloumi and Chickpea Skillet with Harissa — Middle Eastern
Greek Turkey Meatballs with Orzo — Greek

Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.