Ina Garten’s Chicken and Rice Recipe: Barefoot Contessa’s One-Pan Weeknight Marvel

This one-pan dish delivers weeknight perfection with minimal effort and maximum flavor. The chicken stays juicy while the rice absorbs all the savory pan drippings, creating a meal that’s both comforting and impressive.

I’ve adapted this technique for home cooks, ensuring it’s as foolproof as it is delicious. The key is browning the chicken first to build deep flavor, then letting everything simmer together until the rice is tender and the meat is fall-off-the-bone good.

What you’ll love most is how the ingredients come together seamlessly. The rice soaks up the rich broth and chicken juices, while a touch of lemon brightens every bite. It’s a complete meal in a single pan.

Serve it straight from the stove for a simple, satisfying dinner that feels special without the fuss.

Ingredients for Ina Garten Chicken and Rice

Simple, fresh ingredients make this one-pan chicken and rice a weeknight star.

The chicken is the foundation here. Bone-in, skin-on thighs stay juicier than breasts and render fat for flavor. I grab mine from Whole Foods or the butcher counter at Kroger—look for plump pieces with smooth skin. The rice should be long-grain white (jasmine or basmati work great). Rinsing it first removes excess starch so it doesn’t turn gummy.

No white wine? Extra chicken broth works fine—just add a squeeze of lemon to brighten it up. Fresh herbs are ideal but dried thyme at one-third the amount will do. For the broth, Better Than Bouillon makes a great paste if you’re not using boxed. The onion can be shallots if you’ve got them (sweeter flavor, same texture).

Leftovers keep 4-5 days in the fridge and reheat beautifully. The rice soaks up more liquid as it sits, so add a splash of broth when warming. Freezes well for 3 months—portion into containers for easy lunches.

Step-by-Step Instructions for Chicken and Rice

Here’s the method that makes this one-pan dish a weeknight favorite.

Step 1: Brown the Chicken Thighs

Season the 6 pieces bone-in chicken thighs with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large, oven-safe skillet over medium-high heat until the butter melts.

Add the chicken skin-side down and cook undisturbed for 6-7 minutes until the skin is deep golden brown and crispy. Flip and cook for another 5-6 minutes until the chicken is golden all over. Remove and set aside.

Step 2: Sauté the Aromatics

In the same skillet, add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Deglaze the pan with 0.5 cup dry white wine, scraping up the browned bits with a wooden spoon. Let the liquid simmer for 1-2 minutes until it reduces by half. This builds a rich flavor base for the rice.

Step 3: Toast the Rice and Add Liquid

Stir in the 1.5 cups long-grain white rice and cook for 1-2 minutes until the rice is lightly toasted and smells nutty. Add the stripped leaves from the 4 pieces fresh thyme sprigs.

Pour in the 2.5 cups chicken broth and the juice of the 1 whole fresh lemon. Stir well, then return the chicken to the skillet, nesting it into the rice. Bring to a simmer.

Step 4: Bake Until Tender

Cover the skillet tightly with a lid or foil and transfer to a preheated 375°F oven. Bake for 25-30 minutes until the rice is tender and the chicken is cooked through (internal temp of 165°F).

Remove from the oven and let it rest, covered, for 5-10 minutes. This allows the rice to absorb any remaining liquid and the chicken to stay juicy.

Step 5: Garnish and Serve

Discard the thyme stems, then sprinkle the dish with the 0.25 cup fresh flat-leaf parsley and extra lemon zest if desired. Fluff the rice gently with a fork and serve the chicken on top.

The rice should be fluffy and studded with caramelized bits from the pan. Each bite of chicken will be tender and packed with herby, citrusy flavor.

Wine and Beer Pairings for This Recipe

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully. Its grassy, citrus notes complement the lemon and thyme in your meal. I love Kim Crawford or Oyster Bay for reliable quality. 🍷

Chardonnay Options

For a fuller-bodied pairing, try an unoaked Chardonnay from California. The subtle apple and pear flavors work well with the chicken’s savory notes. Kendall-Jackson Avant is a crowd-pleaser at my dinner table.

Light Beer Choices

A light pilsner like Stella Artois offers crisp refreshment without overpowering the dish. The carbonation cleanses your palate between bites. I always keep a six-pack in my fridge for just this purpose.

Wheat Beer Alternatives

Belgian witbier with its citrus and spice notes mirrors the dish’s flavors. Hoegaarden or Blue Moon with an orange slice enhances the pairing. The wheat’s creaminess complements the rice perfectly. 🍺

Rosé Recommendation

A dry Provence rosé brings red fruit notes that contrast nicely with the savory chicken. Look for Whispering Angel or Miraval at your local wine shop. Serve chilled for best results.

Non-Alcoholic Option

For a non-alcoholic choice, sparkling lemon water with a thyme sprig echoes the dish’s flavors. The effervescence mimics wine’s palate-cleansing effect. I always offer this to designated drivers.

Frequently Asked Questions