Ree Drummond’s Chicken and Rice Recipe: One-Pan Comfort with Golden Crust

There’s something deeply satisfying about a well-made chicken and rice dish that brings comfort to the table. This one-pan creation delivers tender chicken, fluffy rice, and a golden crust that ties everything together perfectly.

The beauty lies in its simplicity—minimal prep, straightforward ingredients, and a method that ensures every bite is packed with flavor. The chicken cooks directly with the rice, allowing the juices to infuse the grains as they absorb the liquid.

What you get is a dish that feels like a warm hug on a plate. The crust forms naturally as it bakes, adding texture and depth to each serving.

Ideal for busy weeknights or when you crave a hearty meal without the fuss. Here’s how to make it happen.

Ingredients for Ree Drummond Chicken and Rice

Simple pantry staples and fresh herbs create this hearty one-pan meal with ease.

The chicken is the foundation here. Bone-in, skin-on thighs stay juicy and render fat for flavor—avoid boneless as they dry out. Most grocery stores carry them pre-packaged, but butcher counters often have better quality. For the rice, long-grain white gives the classic fluffy texture. Avoid instant rice; it turns mushy. Look for low-sodium chicken broth to control seasoning.

No chicken broth? Water plus bouillon cubes work in a pinch. Fresh herbs can replace dried at triple the amount—but dried is fine if that’s what you have. The peas are optional, but they add color and sweetness. Frozen works perfectly (no need to thaw). If using fresh peas, add them later to avoid overcooking. The flour helps thicken the cooking liquid slightly.

This dish reheats well—store leftovers in an airtight container for up to 4 days in the fridge. The crust softens but the flavor deepens. Freezing isn’t recommended as the rice can turn gummy. Best served fresh, straight from the oven with that golden crust intact.

Step-by-Step Instructions for Chicken and Rice with Golden Crust

This one-pan method delivers tender chicken and fluffy rice with minimal effort and maximum flavor.

Step 1: Season and Sear the Chicken Thighs

Pat the 4 whole Bone-In Chicken Thighs dry with paper towels, then season both sides generously with 1 tsp Kosher Salt and 0.5 tsp Black Pepper. I press the seasoning into the skin to ensure it adheres well and creates that crispy crust we’re after.

Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear undisturbed for 6-7 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside—it will finish cooking later.

Step 2: Sauté Aromatics and Toast the Rice

In the same skillet, reduce the heat to medium and add the 2 tbsp Unsalted Butter. Once melted, add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until softened and translucent. Stir in the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.

Add the 1.5 cups Long-Grain White Rice to the skillet and stir for 1-2 minutes to toast lightly. This step enhances the nutty flavor of the rice and prevents a gummy texture. Sprinkle the 0.25 cup All-Purpose Flour over the rice and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.

Step 3: Deglaze and Simmer with Broth and Herbs

Slowly pour in the 2.5 cups Chicken Broth while stirring to scrape up any browned bits from the bottom of the skillet. Add the 0.5 tsp Dried Thyme, 0.5 tsp Dried Rosemary, and 1 whole Bay Leaf. The liquid should just cover the rice—if it looks low, add a splash more broth.

Return the chicken thighs to the skillet, skin-side up, nestling them into the rice. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook undisturbed for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.

Step 4: Add Peas and Finish with a Golden Crust

Once the rice is nearly done, scatter the 0.75 cup Frozen Peas over the top and gently press them into the rice. If the peas were frozen, they’ll thaw quickly in the residual heat. Remove the Bay Leaf at this point to avoid biting into it later.

If the top isn’t as crispy as you’d like, transfer the skillet to a preheated 400°F oven for 5-7 minutes to develop a golden crust on the chicken and rice. Let the dish rest for 5 minutes before serving to allow the flavors to meld together. The rice should be fluffy, the chicken juicy, and the skin irresistibly crisp.

Perfect Pairings for This ree drummond chicken and rice

Vegetable Sides

A simple green salad with a tangy vinaigrette balances the richness. I toss 4 cups mixed greens with 2 tbsp apple cider vinegar and 3 tbsp olive oil. The acidity cuts through the dish beautifully. 🥗

Bread Options

Warm crusty bread or biscuits soak up the flavorful juices. I love serving this with my grandmother’s buttermilk biscuits—just 2 inches tall and golden brown. They’re perfect for mopping up every last bite.

Wine Pairings

A crisp Sauvignon Blanc complements the herbs and chicken beautifully. Look for one from New Zealand with bright citrus notes. For red lovers, a light Pinot Noir with 13-14% ABV works well without overpowering the dish. 🍷

Comfort Additions

Add a side of roasted carrots—toss 1 lb baby carrots with 1 tbsp olive oil and roast at 400°F for 20 minutes. Their natural sweetness pairs wonderfully with the savory chicken and rice.

Dessert Pairing

Finish with a light lemon bar or peach cobbler. The bright citrus or sweet fruit contrasts the hearty main. I often make Ree’s famous peach cobbler—it’s a family favorite that takes this meal to the next level. ✨

Frequently Asked Questions