There are dinners you plan heavily, and dinners you fall back on. This is very much the second kind. This old-fashioned chicken and rice is what you make when you want something hearty and warm and when you have chicken and rice, but not a lot of energy to figure anything else out.

This dinner’s simple in the best way. It’s not flashy. It’s not complicated; just a pan of tender chicken, soft, buttery rice, and that cozy, familiar smell that makes the whole kitchen feel like it’s doing its one job (brining everyone to the table).

I’ve been making some version of this forever, and it’s one of those meals that has rightfully earned its place in our weekly favorites. No one ever requests it (haha)…but no one ever leaves a bite behind either. So there’s that.

Why This Is the Best Chicken and Rice

It cooks in one pan (less cleanup, always a win) and it only takes about 45 minutes (25 of which is just it baking). The rice soaks up all the flavor from the chicken, and the edges get just a little golden in the cast iron, which is, if you ask me, the whole point.

Ingredient Notes

• Use boneless, skinless chicken thighs. This is where the flavor is. They stay juicy and don’t dry out while the rice cooks. You can use breasts instead, but they tend to be drier in texture. You can also use bone-in chicken thighs, but you’ll need to adjust the cooking time, since bone-in meats typically take longer to cook.
• I’ve found that jasmine rice works best for this recipe. It cooks evenly and stays fluffy without turning mushy. You can substitute it for a long-grain white rice as well.
• The onion and garlic are essential for building the base flavor, so don’t skip these.
• Use a good chicken broth. It’s doing a lot too, when it comes to the flavor.
• Salt, pepper, and a little paprika for warmth. Nothing fancy as far as the spices go. The paprika adds a nice color to the top of the thighs, since they don’t typically brown that well without skin.

Step-By-Step Instructions

1. Preheat the oven to 350°F.
2. Heat a large cast iron skillet over medium heat and add a drizzle of olive oil.
3. While the pan is heating, trim and season the chicken thighs generously with salt, pepper, and paprika.
4. Sear the chicken thighs skin-side down for 4–5 minutes until golden. Flip and cook another 4-5 minutes. Remove and set aside.
5. In the same pan, add the diced onion and cook for 2–3 minutes, until softened.
6. Stir in the garlic and cook for another minute or so, just until fragrant.
7. Add the rice and stir it around to lightly toast it for a minute (this adds a lot of flavor).
8. Pour the chicken broth in and add a pat of butter. Stir and scrape up any browned bits from the bottom of the pan.
9. Nestle the chicken back into the pan, skin-side up this time.
10. Cover tightly with aluminum foil (or a lid, if you have one) and bake for 25-30 minutes, until the rice is tender and the chicken is fully cooked.
11. Let it sit for 5 minutes before serving. This will give rice a chance to finish absorbing all the juices.

Recipe Tips & Notes

• If your rice is a little firm at the end, add a splash of broth, cover, and let it sit a few extra minutes. It’ll soften right up, but usually jasmine rice is ready within the 25-30 minute baking time.
• Don’t skip searing the chicken thighs, that’s where a lot of the flavor comes from and it just won’t be the same.
• If you’re using bone-in chicken thighs, add 10 minutes to the baking time to make sure they’re cooked through.
• Keep the lid on while baking so the rice cooks evenly.
• If you want a little color on top, uncover it for the last 5–10 minutes of baking.
• Taste the rice before serving and adjust salt if needed.

Storage & Reheating

Store the leftovers in the fridge for 3–4 days. Reheat in the microwave or on the stove with a splash of broth to bring the rice back to life.

You can also freeze it for longer storage, and it holds up really well for a rice-based dish. Just let it cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months.

When you’re ready to thaw and reheat it, add a splash of chicken broth or water before warming it. This helps bring the rice back to life so it’s not so dry. The rice will be a little softer after freezing (that’s totally normal), but the chicken stays tender.