Scallion Chicken and Rice for Two

By Nargisse Benkabbou

Updated May 12, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
45 min
Rating
5(361)
Comments
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This one-pan recipe delivers a chicken dinner for two that’s built on three main ingredients: scallions, chicken and rice. The scallions are used in two ways, cooked down until soft and sweet to form the base, then scattered fresh at the end for a sharp, allium lift. Chicken thighs are seared until golden, slowly rendering their fat, which becomes the backbone of the dish. That fat coats the rice as it cooks, giving each grain a rich, savory depth. As it simmers, the rice absorbs all those juices, turning tender and fragrant. It’s simple, comforting cooking, where the main ingredients are given the space to really shine.

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Ingredients

Yield:1 to 2 servings

  • 1 tablespoon olive oil

  • 1 pound bone-in, skin-on chicken thighs (2 large or 3 medium)

  • Salt 

  • 1 small yellow onion, sliced

  • 2 garlic cloves, minced or pressed 

  • Black pepper 

  • 4 scallions, thinly sliced 

  • ½ cup basmati rice, rinsed until water runs clear

  • 1 cup chicken broth or water

Ingredient Substitution Guide
Nutritional analysis per serving (1 to 2 servings)

49 grams carbs; 226 milligrams cholesterol; 804 calories; 21 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 46 grams fat; 2 grams fiber; 1086 milligrams sodium; 45 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the olive oil in a small (8-inch) deep skillet over medium-high heat. Pat the chicken thighs dry and season lightly with salt on both sides.

    1. Step 2

      Place the chicken thighs skin-side down in the hot pan; you should hear a sizzle. Cook until the skin is golden brown and releases easily from the pan with a gentle lift using tongs, about 5 minutes. Transfer to a plate (they will only be cooked on the skin side at this stage).

    1. Step 3

      Reduce the heat to medium. Add the onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes. Add the garlic, half of the scallions, ½ teaspoon salt and a generous pinch of pepper. Cook for 1 to 2 minutes, stirring and scraping up any browned bits from the bottom of the pan.

    1. Step 4

      Add the rice and the chicken broth, then return the chicken to the pan, skin-side up, on top of the rice.

    1. Step 5

      Bring to a simmer, cover, and cook on low heat until the rice is tender, the liquid is absorbed, and the chicken is cooked through, 20 to 25 minutes. Avoid lifting the lid too often to keep the steam inside the pan. Finish with the remaining scallions and serve immediately.

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Ratings

5 out of 5
361 user ratings
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Comments

KayL

I would suggest frying the rice for a bit before you add the broth. Just gives it a little more interesting flavor.

William Wroblicka

I almost always finish chicken-and-rice recipes like this one in the oven and have found that the 2:1 ratio of liquid to (uncooked) rice as specified is sufficient. I wouldn't increase the amount of liquid, unless you'd like a more porridge-like consistency of the rice.

Stumptown Steve

Made per the recipe. Took a bit longer than 25 minutes for the rice to be fully cooked. Flavors are nice but mild, next time I'll add something to kick it up a notch.

Mimi

I used boned, skinned chicken thighs so I cooked a piece of bacon in the oil first to create a fond for browning the chicken. It was delicious!

Aurelia Boyer

I have been making the 60 minute gourmet recipe for chicken and rice in a skillet for years. This was better. More flavor.

Matt

Benefits from frying the rice in the oil until toasted a bit — and next time i will be dry brining the chicken thighs as long as i can before — an hour should be great but anything helps. Generates a spectacular chicken fat infused rice but the chicken could have used a touch of salt in the meat itself.

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