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–+ servings
Golden brown, crispy skin One-Pan Chicken thighs nestled in fluffy rice, garnished with fresh parsley.

One-Pan Chicken (Minimal Cleanup)

Enjoy a delicious and comforting meal with minimal cleanup. This recipe is perfect for busy weeknights, offering a flavorful and convenient way to get dinner on the table.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 5 people
Course: Dinner
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1 tsp sea salt flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • ½ tsp freshly cracked black pepper
  • ¼ cup extra-virgin olive oil (60 ml)
For the Chicken and Rice
  • 5 boneless chicken thighs skin on or off
  • ¼ cup water (60 ml)
  • 1 onion finely diced
  • 1 tsp freshly minced garlic
  • 1 cup jasmine rice (200 g)
  • 1½ cups chicken stock (375 ml)
  • Fresh thyme sprigs to garnish (optional)
To Serve
  • Mixed leaf salad

Equipment

  • Large, deep, heavy-based pan
  • shallow bowl
  • Tongs
  • Spoon

Method
 

  1. Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper, and olive oil in a shallow bowl. Add the chicken and use tongs or your hands to ensure it is evenly coated in the marinade.
  2. Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden. Remove the chicken from the pan and set aside on a plate. Spoon out any excess fat from the pan, if desired.
  3. Add the water to deglaze the pan and use a spoon to scrape up any bits stuck to the bottom.
  4. To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes until fragrant.
  5. Add the rice and stock to the pan, stir, and bring to a simmer. Once simmering, reduce the heat to low and return the chicken to the pan.
  6. Cover and cook for 15 minutes.
  7. Once the chicken and rice are cooked, remove the pan from the heat and allow it to stand for 10 minutes, covered.
  8. Serve sprinkled with fresh thyme, if using, and a side of mixed leaf salad.

Notes

This recipe is designed for simplicity and flavor. The chicken thighs can be cooked with or without skin. If using skin-on, the rendered fat adds extra flavor. Ensure you have a large enough pan to accommodate all ingredients comfortably.

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