One-Pan Chicken with Rice and Beans

This One-Pan Chicken with Rice and Beans recipe is easy to prep and mostly hands-off. Just one skillet, big flavors, and minimal cleanup.

Baked dish of chicken with rice and black beans in white skillet.

Nothing Beats One Pan Dinners

Tender chicken thighs with a side of rice and beans has always been a much-loved meal for my family. But when I’m feeling lazy, I cook it all in one skillet and the result is just as good, if not better.

After a quick sear to get the chicken nicely golden, the rice, beans, spices and broth go right into the same pan. Then into the oven it goes, where the real magic happens. The chicken finishes roasting on top while the rice and beans slowly soak up every bit of savory flavor from the broth and pan juices. By the time you pull it out, the chicken is insanely fork-tender, the rice perfectly cooked, and the beans melt-in-your-mouth creamy.

High in protein, and full of delicious flavors, this is the kind of meal that doesn’t ask much from you but rewards you with cozy aromas filling the kitchen and a dinner that everyone will love.

Love One-Pan Meals? Try This too!

This one-pot chicken chorizo and rice is another wonderful meal that is bursting with Spanish flavors. featuring tender chicken thighs, perfectly cooked rice, spinach, and smoky chorizo bits throughout. Or give my beloved Dominican arroz con pollo a try — the unique flavors of this dish will surprise and delight you, but you’ll also love that it is very easy to cook and everything is made in one pan.

Key Ingredients

This is an overview of the key ingredients you’ll need. For the exact measurements, see the recipe card below.

Recipe ingredients prepared in small plates and bowls.

Chicken thighs – For maximum flavour and super tender meat, here we are using bone-in, skin-on chicken thighs. If you prefer to use bone-less, skinless thighs, you will have to reduce the oven cooking time so the meat doesn’t dry out. Ditto for chicken breasts.
Beans – Black beans are my go-to for this dish, but red kidney beans will also work.
Rice – A long grain rice, such as Jasmine or Basmati rice, works really well here. If you use a medium-grain rice such as arborio, you will need to add at least 1/2 cup more liquid. I have not tried this recipe with brown rice but I imagine it could work as long as you are using bone-in thighs which will not dry out with the longer cooking time. You will also need to add more liquid.
Onion and garlic – We use a good amount of onion and minced garlic to add incredible flavor to the dish.
Low-sodium chicken broth – In a pinch, you could use water but chicken broth will give the dish a lot more flavour. If you opt for water, make sure to add a few more pinches of salt and smoked paprika.

Recipe Variations

Make it vegetarian. For a delicious vegetarian version, use cubed or crumbled tofu and vegetable broth.
Use shrimp: Swap the chicken for shrimp for an even quicker, lighter version. Simply stir in the shrimp during the last 10 minutes of oven cooking time.
Make it spicy. If you’d like to add some heat, stir in 1 finely diced jalapeño along with the bell peppers.

How To Make One-Pan Chicken With Beans And Rice

For this recipe, we start cooking everything on the stovetop in an ovenproof pan. The dish then finishes cooking in the oven so the rice cooks evenly, the chicken becomes meltingly tender, and the edges develop delightful crispy bits that everyone will fight over.

Brown the chicken. Season the chicken and cook, skin-side down about 5 minutes until deeply golden. Flip and cook for another 3 minutes. Transfer the chicken to a plate.

Cook the aromatics. Add the onions and peppers to the same pan and cook until softened, about 4 minutes. Add the garlic and chopped cilantro stems and cook until fragrant, about 1 minute.

Stir in rice, beans and broth. Add the rice, beans and spices to the pan and toss to coat. Increase heat to high, add the broth to the pot, stir again to combine and bring to a gentle boil.

Rice, black beans and spices added to sautéed vegetables in skillet.

Pouring chicken broth into skillet with rice.

Return chicken to pan. Turn off the heat, nestle in the browned chicken thighs on top of the rice, skin side up, and add any collected juices to the pan. Transfer to oven and bake, uncovered, for 30 to 35 minutes.

Chicken pieces nestled in liquid before baking.

Baked chicken and rice with black beans in skillet.

Serve. The dish is ready when rice is tender and the internal temperature of the chicken has reached 170ºF. Sprinkle with chopped cilantro just before serving.

Baked chicken and rice with black beans in skillet, garnished with chopped cilantro leaves.

Recipe Tips

Use a large skillet. I recommend using a large, oven-proof 12-inch pan for this recipe. If you don’t have a large skillet, use only 1 cup of rice and 4 chicken thighs.
Ensure rice is well distributed. Once you add the broth, gently stir the rice to make sure it is evenly distributed across the bottom of the pan. Otherwise, it will not cook properly.
Leftovers are wonderful. Don’t be tempted to reduce the amount of rice. Even if you don’t have chicken leftover, the rice and beans will be great on their own or tossed into taco’s or burritos.

Frequently Asked Questions

Can I use chicken breast?

Bone-in thighs will have meat that is more tender and they will add more flavor to the dish. That said, chicken breasts will be delicious, too. If using chicken thighs, cover the dish while it cooks in the oven, and cook just until the rice is tender.

Can I cook this on the stovetop?

Absolutely. Instead of transferring the skillet to the oven, cover the dish and cook over very low heat for 20 to 25 minutes or until rice is tender and chicken is cooked through.

Can I Make this ahead?

This dish is best served right away but if you’d like to make it ahead, it does reheat wonderfully. Here is how I recommend reheating it: Once cooked, remove the chicken pieces to an air-tight container and refrigerate for 3 to 4 days. Transfer rice and bean mixture to a separate container and store, tightly covered, in the refrigerator for 2 to 3 days. To reheat, broil the chicken for 2-3 minutes until heated through (keep an eye on it so it doesn’t burn). Place the rice and bean mixture in a cold skillet and drizzle with a few tablespoons of water. Cover and heat over medium-low heat until warmed through.

Close-up of Baked dish of chicken with rice and black beans in white skillet.

Chicken with rice and black beans served on a white plate.

Serving Suggestions

This one-pot dish can easily be served all on its own but I do typically serve it with salty slices of avocado and/or this curtido.

A green salad dressed simply with olive oil and sherry vinegar would also be a fabulous accompaniment, as would fried plantains or plantain chips.

Storing Suggestions

Storage: Let the leftovers cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheating: Thaw frozen leftovers overnight in the refrigerator. Heat a small amount of chicken broth or water in a skillet over medium heat. Add the desired amount of leftovers and cook, covered, stirring occasionally, until heated through, about 5-7 minutes.

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Thank you!~Sandra

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