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One Pan Chicken & Rice

Servings 4


  • 2 cups arborio rice
  • 4 boneless chicken thighs
  • 1 small eggplant diced
  • 1-2 ribs celery diced
  • 1/2 red pepper diced
  • 1/2 yellow pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 can 425g diced tomatoes with liquid
  • 2 -1/2 cup chicken stock
  • 1-1/2 tsp old bay
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Chopped coriander to garnish


  • Pat dry & season chicken thighs with old bay.
  • Heat pan on medium high heat with olive oil. I used my Le Creuset Buffet Casserole.
  • Place chicken in, skin side down and allow to cook for 5-6 minutes until golden.
  • Flip and cook for another 2 minutes, then transfer chicken to plate to rest.
  • Add onion, peppers, and eggplant into the pan and saute for 3 minutes.
  • Then add in garlic, and rice to saute together for a minute.
  • Add in bay leaf, thyme, diced tomatoes, and chicken stock.
  • Season with salt and black pepper.
  • Bring to a boil, then return the chicken into the pan.
  • Cover, lower heat to a simmer, and allow to simmer for about 18-20 minutes until rice is tender and most of the liquid is absorbed.
  • If the rice is still wet, you can remove lid and allow liquid to cook off, be careful not the burn the bottom though.
  • Garnish with chopped coriander and serve.