The Best One-Pan Chicken and Rice You’ll Ever Make
This One-Pan Chicken and Rice or Arroz con Pollo, is one of those recipes I turn to when I want something comforting, flavorful, and easy without spending all day in the kitchen. Inspired by the Latin flavors I grew up loving, it comes together in one pan with simple ingredients, tender chicken, and perfectly seasoned rice.
One-Pan Chicken and Rice Recipe
This Latin-flavored chicken and rice dinner is made with everyday ingredients and simple steps, making it a great option for both beginner and experienced home cooks. Because everything cooks in one pan, the rice absorbs all the savory flavors from the seasoned chicken, creating a hearty, satisfying meal with very little cleanup.
So… if you’re looking for an easy chicken and rice recipe, a one-pan weeknight dinner, or a comforting family meal, this dish checks all the boxes.
One-Pan Chicken and Rice Ingredients
Scroll down to the recipe card to see the complete list of ingredients.
I love how simple the ingredients are for this recipe. They’re all easy to find, and when they come together, they create that delicious, Latin-inspired flavor that we all love.
- Chicken. Use bone-in chicken to give this dish the best flavor. Chicken thighs, drumsticks, or a combination of both work best.
- Spices. To give this dish that amazing Latin flavor, we’ll use cumin, chili powder, paprika, onion powder, garlic powder, and the mother of all flavors, Sazón.
- Sofrito. An essential ingredient in many Latin recipes. Use this easy sofrito recipe to make it at home, or buy it from your local grocery store.
- Tomato sauce. It provides not only a lovely color, but a rich, savory, deep flavor.
- Chicken bouillon. For a stronger chicken flavor.
- Rice. The best rice for this recipe will be medium-grain if you love a creamy texture, but I have also made it with long-grain rice with great success.
- Water. Essential to cook the rice.
- Green peas. For added color. You can also add peppers, carrots, or green beans.
- Garnishes. Serve this wonderful chicken and rice with fresh chopped cilantro, avocado slices, and lime wedges.
How to Make One-Pan Chicken and Rice
Scroll down to the recipe card to see detailed step-by-step instructions.
Don’t worry, this recipe is super easy to make. You’ll start everything in one pan, let the flavors build as it cooks, and before you know it, dinner will be ready. Just follow the steps, trust the process, and enjoy how simple this chicken and rice comes together.
- Mix all of the spices and season the chicken on both sides. Heat oil in a large pan over medium-high heat, then sear the chicken on both sides. Remove the chicken and set it aside.
- Add the sofrito, Sazón, chicken bouillon, tomato sauce, and rice to the pan, stir well.
- Add the water and green peas, and season with salt to taste. Finally, place the seared chicken on top of the rice. Cover and cook until all liquid is absorbed and chicken is cooked through.
- Let the rice rest for a few minutes before serving it with fresh chopped cilantro, avocado, and lime wedges.
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Frequently Asked Questions
Why is my rice mushy or soggy when I make chicken and rice in one pan?
This is often due to an incorrect liquid-to-rice ratio. The typical 2:1 measurement usually does not work for this recipe since you also have to take into account the tomato paste and the sofrito that you are adding for extra flavor. But trust me, I have made this recipe countless times, and the measurements I provide will ensure you end up with the best results. 😉
Another reason is over-stirring. This is a “set it, and forget it” type of recipe, so once you cover it, walk away, and let the pan do all the work for you.
Why is my rice dry and hard when I make chicken and rice?
Again, it’s probably due to the liquid-to-rice ratio, and you added less liquid than it needs. If this happens, there is no need to worry; just add a splash of boiling water or chicken broth and continue simmering with the lid on until it’s cooked through.
Should I wash the rice when making a one-pan chicken and rice?
In many of my recipes, I do not wash my rice (gasp!). However, since we’re using medium-grain rice and a bit more liquid than usual, it’s important to rinse the rice first. Washing it removes the excess starch, which helps keep the grains from clumping together and turning mushy.
Why is my chicken bland when I make chicken and rice?
The key is to season it well. This Latin-inspired recipe is all about flavor, and we’ll use all of those delicious spices not only for the rice but also to season the chicken well. This way, you’ll get the most amount of flavor, and you avoid ending up with bland chicken.
Can I use chicken breasts to make chicken and rice?
You can, but bone-in chicken is preferred because it stays juicy during the longer simmering time needed for the rice. If you want to use chicken breasts, cut them into smaller pieces to ensure they cook evenly with the rice.
Diana’s Tips
- Don’t skip the sofrito. It is one of the most important ingredients that will give this dish the best flavor. Can’t find sofrito at the grocery store? Use this easy-to-follow sofrito recipe to make it at home!
- Sear the chicken. This creates browned bits at the bottom of the pan that will give your chicken and rice an unbelievably delicious flavor.
- Use chicken broth or chicken bouillon. I always make this dish with either chicken broth or add a chicken bouillon if using plain water. Both work perfectly well.
- Leave it alone while cooking. Once the lid is on, do not open it. Lifting the lid releases steam that is needed for even cooking.
- Let it rest for a few minutes before serving. After the liquid is absorbed, remove the pan from the heat and let it sit for 5–10 minutes. This helps the rice cook through until it’s tender and fluffy.
Essential Tools for Making a One-Pan Chicken and Rice
- Large skillet or sauté pan with a lid – A 10–12 inch pan works well; it lets the chicken sear and the rice cook evenly.
- Wooden spoon or heatproof spatula – For stirring without scratching your pan.
- Cutting board – A sturdy surface for prepping your chicken and veggies.
- Measuring cups and spoons – To get the rice, spices, and liquids just right.
- Tongs – Helpful for turning the chicken as it browns.
Some of my favorite One-Pot Recipes
- Marry Me Chicken
- Creamy Cajun Chicken Pasta
- Chicken Alfredo with Fettuccine
- 30-Minute Arroz con Camarones (Shrimp and Rice)
- Chicken Stir-Fry
- Beef and Broccoli
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The Best One-Pan Chicken and Rice
Ingredients
- 6 chicken thighs, bone-in and skin on
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste (when seasoning the chicken, I usually use 1½ tsp salt and ½ tsp pepper)
- 1-2 Tbsp olive oil
- 2 Tbsp sofrito
- 1 packet Sazón
- 1 chicken bouillon (optional*)
- ½ cup (118 ml) tomato sauce
- 2¼ cups (531 ml) water
- 1½ cups (337.5 g) medium-grain rice, rinsed and drained**
- ⅔ cup (100 g) frozen green peas
- Fresh chopped cilantro, avocado slices, and lime wedges for serving
Instructions
- Season the chicken: In a small bowl, combine the cumin, paprika, chili powder, onion powder, garlic powder, salt, and black pepper. Rub this spice mixture all over the chicken thighs, making sure both sides are well coated.
- Sear the chicken: Heat the olive oil in a large pan over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4–5 minutes per side. Once seared, remove the chicken from the pan and set it aside.
- Prepare the rice base: In the same pan, add the sofrito, Sazón, chicken bouillon, and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Add the rice and stir until every grain is coated in the sauce. Pour in the water and add the green peas. Taste and adjust the seasoning with salt if needed.
- Cook everything together: Place the seared chicken on top of the rice. Bring the mixture to a gentle boil and cook uncovered for 5 minutes. Then reduce the heat to low, cover the pan with a lid, and let it simmer for 30 minutes, or until the rice has absorbed the liquid and the chicken is fully cooked.
- Rest and serve: Remove the pan from the heat and let it rest, covered, for 5–10 minutes. Serve the chicken and rice topped with fresh chopped cilantro, creamy avocado slices, and a squeeze of lime.
Notes
- *Use chicken broth instead of water, and skip the chicken bouillon if you prefer.
- **Medium-grain rice works best for this recipe, but I have also made it with long-grain rice with great success.
- Chicken thighs, chicken drumsticks, or a combination of both are ideal to get the most flavor.
- Use cooked green peas, either frozen (which I prefer) or canned.
- Don’t peak! Once you place the lid to cover the pan, leave it alone and let the pan do all the work to ensure even cooking.
