One Pan Chicken Rice and Green Beans

Name: One Pan Chicken, Rice, and Green Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3-4 chicken breasts (cut into tenders and pounded); 1 1/2 cups Long Grain White Rice (Rinsed); 2 1/2 cups chicken Broth; 1 cup Green Beans (8 ounces of frozen green beans works too); 1 tbsp olive oil; 2 tbsp butter; 1/4 cup flour; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp salt; 1 tsp pepper; 10 grape tomatoes diced (optional); Additional salt and pepper to taste

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What is a One Pan Chicken Rice and Green Beans Recipe and How does it Fit Into Real Life

This is the recipe that hit over a million views. It is the kind of dinner that sounds boring until you taste it and then it becomes the one you make on repeat.

This one pan chicken rice and green beans recipe is a simple, dependable dinner made with pantry staples and minimal cleanup. I rely on meals like this when our weeknights are full and we need dinner fast, especially on nights when kids have activities back to back and there’s no time for extra dishes.

If you’re standing in the kitchen trying to decide what to make tonight, this is one of those reliable options that just works. And you know what? Our winter, spring and summer schedule is just as busy as the fall. Consider this your friendly nudge to add this one pot chicken and rice dinner to your meal plan (you are meal planning, right? ?).

Overhead view of one pan chicken rice and green beans with diced tomatoes in a skillet

Why This One Pan Chicken and Rice Recipe Exists

Whether you call it chicken and green beans with rice, green beans and rice with chicken, or my favorite, one pan chicken rice and green beans, it’s proof you don’t need a sink full of dishes to have a home-cooked meal everyone will love.

When This One Pan Chicken and Rice Recipe Fits Into Real Life

Works well on busy weeknights when time and energy are limited
Uses one pan to keep cleanup manageable
Made with ingredients I regularly keep on hand
Flexible enough to adjust without compromising the final result

This is the kind of dinner that earns a permanent spot in a weekly rotation.

Hint: Make double! This recipe reheats beautifully and makes the next night’s dinner a breeze.

What Else to Add to Your Meal Plan

If you love this recipe, you’ll definitely want to try:

This dish also pairs well with simple salads like a fattoush-style salad or other fresh sides.

Jump to:

What is a One Pan Chicken Rice and Green Beans Recipe and How does it Fit Into Real Life
Why This One Pan Chicken and Rice Recipe Exists
When This One Pan Chicken and Rice Recipe Fits Into Real Life
What Else to Add to Your Meal Plan
Ingredients for One Pan Chicken, Rice, and Green Beans
How to Make This One Pan Chicken Rice and Green Beans Recipe
One Pan Chicken and Rice Variations That Still Work
Substitutions for Chicken Rice and Green Beans
Equipment You’ll Need
Storage for Green Beans and Rice with Chicken
FAQs About One Pan Chicken Rice and Green Beans
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Ingredients for One Pan Chicken, Rice, and Green Beans

Angle view of one pot chicken rice and green beans in a large skillet

You won’t need anything fancy, just pantry staples and freezer-friendly ingredients to pull this off on a busy weeknight.

Boneless, skinless chicken breasts — cut into tenders and pounded for even cooking
Long grain white rice — rinsed for the best fluffy texture
Chicken broth — for flavor-packed rice
Frozen green beans — straight from the bag, no thawing needed
Olive oil and butter — the perfect cooking duo for flavor
Flour — helps lightly coat the chicken and thicken the sauce
Paprika
Garlic Powder
Salt and pepper
Tomatoes — for a fresh pop of flavor at the end

(Exact measurements are in the recipe card below.)

How to Make This One Pan Chicken Rice and Green Beans Recipe

Follow these simple, step-by-step directions to make this recipe perfectly every time. I’ll walk you through the process so you can recreate it at home with confidence.

Raw chicken tenders being added to a skillet for one pan chicken and rice

Step 1: Season the chicken with flour, paprika, salt, and pepper. Sear in butter and oil.

Golden brown seared chicken being removed from skillet before cooking rice and green beans

Step 2: Sear both sides of chicken until golden, then set aside.

Seared chicken placed on top of rice and green beans in skillet before final cooking

Step 3: Add rice, chicken broth, and chicken back to pan.

Skillet of chicken, rice, and green beans covered with a lid while cooking

Step 4: Add green beans. Put on the lid and let it Simmer.

One Pan Chicken and Rice Variations That Still Work

There are so many ways to make this recipe your own! Try one of these twists to suit your preferences or use what you have on hand.

Different veggies – Swap green beans for broccoli, peas, or asparagus.
Rice swaps – Use jasmine or basmati rice for a more aromatic flavor.
Cheesy finish – Stir in shredded Parmesan or cheddar just before serving.
Spicy twist – Add a pinch of cayenne or red pepper flakes with the paprika.

Substitutions for Chicken Rice and Green Beans

No need to make an extra grocery trip, these easy swaps will help you adapt the recipe to your pantry, dietary needs, or personal taste.

Chicken thighs instead of breasts for richer flavor.
Brown rice (increase liquid and cooking time).
Fresh green beans instead of frozen (add in the last 10 minutes so they don’t overcook).
Vegetable broth for a meat-free version (swap chicken for tofu or chickpeas).

Equipment You’ll Need

Large deep skillet or sauté pan with a lid
Measuring cups and spoons
Cutting board and sharp knife
Tongs or spatula

Storage for Green Beans and Rice with Chicken

Fridge – Store leftovers in an airtight container for up to 3 days.
Freezer – Freeze in portions for up to 2 months; thaw in fridge before reheating.
Reheat – Warm gently on the stovetop with a splash of broth or water to loosen the rice.

Key Tips for the Best One Pan Chicken and Rice Results

For best results, keep the pan at a steady simmer rather than a hard boil. Gentle heat helps the rice cook evenly without drying out the chicken.
Rinse your rice until the water runs clear before cooking — it removes excess starch and keeps it fluffy, not gummy.
If this is your first time making a one-pan rice dish, avoid lifting the lid while it cooks. Trapped steam is key to tender rice.
Let the dish rest after cooking so the rice finishes absorbing liquid

This is the kind of meal that helps dinner feel manageable, even on those really busy nights when kids have activities back to back.

FAQs About One Pan Chicken Rice and Green Beans

Can I use minute rice for this recipe?

Yes, but reduce the liquid slightly and shorten the cooking time to avoid mushy rice.

How do I make this one pot chicken and rice recipe creamier?

Stir in ¼ cup heavy cream or cream cheese after cooking for a richer, creamier dish.

Can I make chicken rice and green beans ahead of time?

You can sear the chicken and prep ingredients ahead, but cook the rice fresh for the best texture.

What other seasonings work well?

Garlic powder, onion powder, thyme, and Italian seasoning all pair nicely with chicken, green beans, and rice.

Is this recipe gluten-free?

It can be — simply omit the flour coating on the chicken or use a gluten-free alternative.

Can I make this dairy-free?

Yes. This recipe is naturally dairy-free as written.

Can this be made in an Instant Pot or pressure cooker?

Yes to both. For the Instant Pot, sear the chicken using the saute function first, then add the rice, broth, and green beans, seal the lid, and cook on high pressure for 8 minutes with a 10-minute natural release. For the slow cooker, add all ingredients except the green beans, cook on low for 4-5 hours or high for 2-3, then stir in the green beans for the last 30 minutes so they stay bright and tender.

Can this be part of a weekly dinner rotation?

Yes. This is the kind of recipe that fits easily into a regular routine without feeling repetitive.

Can I use chicken thighs instead of breasts for this recipe?

Yes, and chicken thighs actually work beautifully here because they are more forgiving and stay moist even if they cook a little longer. Boneless, skinless thighs are ideal. Sear them the same way as the breasts, then nestle them into the rice and let everything finish together. The cook time may increase by 5 minutes — just check that the internal temperature reaches 165°F.

What kind of rice works best for this one pan recipe?

Long grain white rice works best because it absorbs the broth evenly and stays fluffy rather than sticky. Jasmine rice is a great choice and adds a subtle fragrance. Avoid quick-cook or instant rice — it absorbs liquid too fast and can turn mushy before the chicken is done. Brown rice can work but requires more liquid and a longer cook time, so adjust accordingly.

Can I use frozen green beans instead of fresh?

Yes. I have done both! Frozen green beans work well and are actually more budget-friendly and convenient. Add them directly from frozen — no need to thaw. They may release a little extra water, so reduce the broth by about 2 tablespoons. They will be slightly softer than fresh but still delicious.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water before microwaving to prevent the rice from drying out. Stir halfway through heating. You can also reheat in a covered skillet over low heat with a tablespoon of broth for about 5 minutes.

What can I substitute for green beans?

Broccoli, asparagus, peas, zucchini, and spinach all work well. Heartier vegetables like broccoli can be added at the same time as the rice. More delicate ones like spinach or peas should go in during the last 5 minutes so they do not overcook. This recipe is very forgiving — use whatever vegetable your family likes.

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