There’s comfort in a skillet full of golden chicken, fragrant rice, and a gentle pop of green from fresh spinach. This One Pan Chicken and Rice recipe is the kind of weeknight supper that feels effortless and elegant all at once—simple ingredients, minimal cleanup, and maximum homey flavor. It’s inspired by cozy, dependable cooking and perfect for when you want something nourishing without standing over the stove for hours.

My approach keeps things straightforward: season the chicken, brown it in butter for beautiful color, build the rice right in the same pan so it soaks up every bit of savory juices, then finish with bright spinach and a sprinkling of freshly grated parmesan. The recipe uses long-grain white rice, low-sodium chicken broth, and a modest hit of seasonings so every component sings without overpowering the others.

Why this One Pan Chicken and Rice works

Everything cooks in one skillet, which makes dinner fast and cleanup a breeze.
Butter and pan browning add deep, caramelized flavor to the chicken.
Cooking the rice in the same pan captures all the meaty juices—no wasted flavor.
Fresh spinach stirred in at the end provides color, nutrients, and just the right lift.
Parmesan finishes the dish with a salty, nutty note that brings everything together.

Ingredients

1 ½ lb chicken breast cut in two inch thickness
½ – 1 tsp sea salt
½ tsp pepper
1 tsp Italian seasoning
1 tsp paprika
½ tsp onion powder
3 Tbsp unsalted butter, separated
3-4 cloves garlic, minced
1 cup long grain white rice
2½ cups chicken broth, we use low sodium
2 cups fresh baby spinach, chopped
2 oz freshly grated parmesan cheese

Prep and tips before you start

Measure your rice and broth so the pot-of-one workflow is smooth. Pat the chicken dry with paper towels—this helps it brown evenly. Keep the butter divided as listed: a portion goes into the pan for browning the chicken and a little more helps build the rice base later. Use a heavy skillet with a lid if you have one; it holds heat and yields a nice rice texture. If your chicken breasts are thicker or thinner than two inches after trimming, adjust cooking times slightly so they cook through but don’t dry out.

For the seasoning, I give a salt range of ½ to 1 teaspoon so you can personalize according to your broth’s sodium level and your taste. Low-sodium broth means the lower end of salt may be enough, but taste and adjust.

Step-by-step instructions

Season the chicken: Pat the 1 ½ lb chicken breast (cut in two inch thickness) dry with paper towels. Combine ½ – 1 tsp sea salt, ½ tsp pepper, 1 tsp Italian seasoning, 1 tsp paprika, and ½ tsp onion powder in a small bowl. Rub this spice mix evenly over all sides of the chicken breasts.
Heat the pan and brown the chicken: Place a large, heavy skillet over medium-high heat and add 2 tablespoons of the unsalted butter. Once the butter melts and begins to foam, add the seasoned chicken breasts. Sear without moving them for about 3–4 minutes per side, or until they develop a golden-brown crust. Reduce the heat if the butter starts to brown too quickly. Remove the chicken to a plate and set aside. Leave any browned bits and butter in the pan.
Sauté the garlic: Lower the heat to medium and add the remaining 1 tablespoon of unsalted butter to the skillet. Add 3–4 cloves garlic, minced, and cook, stirring frequently, for about 30–45 seconds or until fragrant. Do not let the garlic burn.
Add rice and toast briefly: Pour 1 cup long grain white rice into the skillet with the garlic and butter. Stir the rice for 1–2 minutes so each grain is coated and picks up the pan flavor. Toasting the rice briefly helps keep it from getting mushy and adds a subtle nutty note.
Deglaze with broth and nestle chicken: Carefully pour 2½ cups chicken broth (low sodium) into the pan, scraping the bottom to lift any browned bits. Return the seared chicken breasts to the skillet, nestling them into the rice so they sit on top or slightly submerged in the liquid. Turn the heat up just to bring the liquid to a gentle simmer.
Cover and cook: Once the liquid reaches a gentle simmer, reduce the heat to low, cover the skillet with a tight-fitting lid, and cook undisturbed for 18–20 minutes. This steaming step lets the rice absorb the broth and the chicken finish cooking through. Avoid lifting the lid during this time so the steam cooks the rice evenly.
Check doneness and rest: After 18–20 minutes, remove the skillet from heat. Use a thermometer or carefully cut into the thickest part of a chicken breast—internal temperature should reach 165°F (74°C) and the juices should run clear. If the rice still seems too firm and there’s little liquid left, add 2–4 tablespoons of hot water or broth, cover again, and let rest for a few more minutes.
Stir in spinach and cheese: Once the chicken and rice are cooked, remove the chicken breasts to a plate and tent lightly with foil to rest for 3–5 minutes. To the rice in the skillet, add 2 cups fresh baby spinach, chopped, and 2 oz freshly grated parmesan cheese. Stir gently until the spinach wilts and the parmesan melts into the rice, creating a creamy coating.
Finish and serve: Return the chicken to the skillet, spoon rice and wilted spinach around and over the breasts, and let everything sit for a minute so flavors meld. Taste the rice and adjust seasoning with additional salt or pepper if desired. Serve hot, garnishing with an extra sprinkle of parmesan if you like.

Make-ahead and storage

This dish holds up well for make-ahead meals. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to refresh the rice’s moisture. Freezing is possible, but texture can change with the rice and spinach; if you plan to freeze, do so before adding the spinach and parmesan, then thaw and finish in a skillet when ready to eat.

Variations and flavor swaps

Extra veg: Stir in sliced mushrooms with the garlic, or add diced bell pepper with the rice for more color and texture.
Lemon brightness: Add a teaspoon of lemon zest to the rice before serving or a squeeze of lemon over the chicken to brighten the dish.
Creamy twist: For a richer finishing touch, stir in 1–2 tablespoons of plain yogurt or a splash of cream with the parmesan.
Herb lift: Toss in chopped fresh parsley, basil, or chives just before serving for fresh herbal notes.

Serving suggestions

This One Pan Chicken and Rice is satisfying on its own, but it also pairs beautifully with a crisp green salad or simple roasted vegetables for a heartier plate. A wedge of lemon on the side or a scattering of toasted pine nuts adds a lovely contrast of flavor and texture.

Final notes

One Pan Chicken and Rice is one of those recipes you can rely on week after week. It’s approachable, forgiving, and adapts well to what you have on hand. Follow the simple sequence—season, brown, build the rice, steam, then finish with spinach and parmesan—and you’ll have a dinner that’s cozy, flavorful, and satisfying every time.

Enjoy this skillet supper with family and friends, and don’t be afraid to make it your own with the little swaps suggested above. The technique remains the same, and the result is warm, comforting, and delicious.

One Pan Chicken and Rice

A simple, comforting one-pan meal of seared chicken cooked with long-grain rice, spinach, and Parmesan.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 29

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 1/2 lb chicken breast cut into 2-inch thick strips
1/2-1 tsp sea salt
1/2 tsp black pepper
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp onion powder
3 Tbsp unsalted butter divided
3-4 cloves garlic minced
1 cup long-grain white rice
2 1/2 cups chicken broth low sodium if desired
2 cups baby spinach chopped
2 oz Parmesan cheese freshly grated

Equipment

large oven-safe skillet or sauté pan
Measuring cups and spoons
Knife
Cutting Board
Spatula or tongs
Paper Towels

Method

Slice the chicken breasts lengthwise into strips about 2 inches wide, then pound each piece to about 3/4–1 inch thick. Pat dry with paper towels.
Season both sides of the chicken with sea salt, black pepper, Italian seasoning, onion powder, and paprika.
Heat a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
Add the seasoned chicken to the hot skillet and sear without moving for about 2 minutes per side until golden; it will not be fully cooked. Remove chicken to a plate and set aside.
Add the remaining 1 tablespoon butter to the skillet, then add the long-grain rice and toast, stirring, for 1–2 minutes so it is slightly browned but not burnt.
Pour in the chicken broth and add the chopped spinach; stir to combine and bring the mixture to a gentle boil.
Once boiling, reduce heat to low (a low simmer), return the chicken to the pan by laying it on top of the rice (not fully submerged), cover, and cook for 15–20 minutes until the rice has absorbed the liquid and the chicken reaches 165°F internally.
When cooked, push the chicken to the side, sprinkle the grated Parmesan over the rice, and stir to melt and combine. Serve with extra Parmesan and chopped parsley if desired.