Chicken and rice is one of those weeknight staples that earns its place in the rotation. It’s reliable, satisfying, and endlessly adaptable… but it can get boring if you don’t switch things up. Today’s one-pan street corn inspired chicken and rice is my answer to making it feel genuinely exciting. Spice-rubbed chicken thighs, sweet corn, and a creamy rice give your weeknight dinner quite the lift, without any extra effort.
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If you’re already a fan of my Lemony Chicken Thighs and Rice or my Street Corn Inspired Shrimp Skillet from Don’t Think About Dinner, you’re going to love this unique variation that merges the two. Perfect for a busy weeknight!
This is a paid subscriber bonus recipe that I’m unlocking today for free so everyone can enjoy it! To keep everything in one pan, you’ll season the chicken thighs, then cook them in the skillet. Once the chicken is done, the thighs come out and the corn and rice go in. Everything comes together at the end, finished off with a sprinkle of cotija (or feta), if you want. The first 20-ish minutes of this recipe are active prep or cook time, then you can sit back while the rice finishes.
Today’s recipe is straight from this week’s dinner plan!
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Today’s recipe is a one-pan meal, which I love. My go-to kitchen tool for one-pan meals is a deep sauté pan (on sale!). The sides come up just enough to hold everything in without the heaviness of a dutch oven, but a 6-quart dutch oven will work just as well.
In Step 4, it is crucial that the liquid comes to a complete boil before lowering the heat and covering the skillet so the rice can cook. Add additional broth (up to 1⁄2 cup more) if needed. If you struggle with cooking your rice fully with one pan meals, pay extra attention here!! You can also always cover your skillet off heat for about 10 minutes to allow for extra absorption at the end.
Vegetarian and dairy-free swaps are in the recipe notes! Tofu works as a delish protein to soak in all the spicy-smokey flavor.
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one-pan street corn inspired chicken and rice
serves 4 | prep time: 15 minutes | cook time: 35 minutes
gluten-free, nut-free, dairy-free option
INGREDIENTS
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons kosher salt
1 1⁄2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 1⁄2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1 cup jasmine or basmati rice, rinsed
5 garlic cloves, peeled and minced (about 5 teaspoons)
12 ounces frozen corn (I like to use fire roasted)
13.5 -ounce can light coconut milk (1 1/2 cups)
up to 2 cups low-sodium chicken broth
juice of 1 lime
3/4 cup crumbled cotija or feta cheese, for topping (optional, omit for DF)
roughly chopped cilantro leaves, for garnish
INSTRUCTIONS
Combine the chili powder, salt, paprika, cumin, and cayenne pepper in a small bowl. Add the chicken thighs to a large bowl, add half of the spice mix, and toss to evenly coat.
Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken thighs in one single layer (you may need to cook in two batches depending on the size of your pan). Cook until crisp on each side and each reaches an internal temperature of 165°F, about 6 to 8 minutes per side. Transfer to a large dish, leaving any remaining oil in the skillet.
To the same skillet, add the rice and cook, stirring frequently, until toasted, about 1 minute. Add the garlic, corn, and the remaining spice mix and mix well. Continue cooking, stirring occasionally, to warm the corn and brown it slightly, 2 to 3 minutes.
Stir in the coconut milk and 1 1/2 cups of the broth, turn the heat to medium-high, and bring to a light boil. Reduce the heat to medium-low, cover, and cook until the rice is tender, 14 to 18 minutes, stirring halfway through to prevent sticking (Note: If needed while the rice cooks, stir in the remaining 1/2 cup broth).
Squeeze the lime juice over the rice and mix. Return the cooked chicken on top of the rice and sprinkle with the crumbled cotija or feta (if using) and chopped cilantro. To serve, evenly divide among 4 plates.
STORE IT: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
REHEAT IT: From the refrigerator, microwave until warm, 1 to 2 minutes, or return to a skillet over medium heat. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm or follow the same skillet instructions.
recipe notes
Coconut milk: swap for light cream, whole milk, or oat milk. You can also use half of a 13.5-ounce full-fat coconut milk can plus 3/4 cup additional broth.
Rice: add more veggies into this meal by using half cauliflower rice (about 1 cup) and half white rice (1/2 cup dry). Reduce the broth to 1/2 cup and add the cauliflower rice when the rice is halfway through cooking.
Vegetarian: swap the chicken for a block of firm tofu, pressed and cut into 1-inch cubes. Toss in the same spice mix and sear in the skillet the same way. You can also do this with chickpeas, or roast them separately in the oven with the spices. Use low-sodium vegetable broth.
Dairy-free: easily make this one DF by omitting the optional cheese or opting for dairy-free cheese.
what I’m prepping
High-protein savory breakfast muffins: A meal prep staple!! These are like a cross between my breakfast biscuits and egg muffins, packing in the protein in an all-in-one breakfast option. Bonus points—they’re freezer friendly! Check out the rest of the may breakfast and lunch meal prep plan filled with more prep-friendly recipes.
Corn, bean, and mango salsa: Been hard at work recipe testing a cowboy caviar-ish salsa this month and it’s nearly there! The final recipe will be in our June meal prep plan. Let me know in the comments what you’re craving for summer!
what I’m loving
East Fork pottery: One of my fave tableware brands just launched their spring collection including the perfect pink and green sets (I can’t resist). I have their dinner plates and the weeknight serving bowl, and love the smaller cake plates—they’re the perfect size for some chocolate-nut-butter dates. Free shipping right now (rare!).
Dog bandanas: We used to switch up Copley and Cashew’s collars seasonally, but I’m thinking these bandanas are the new look for them! I love anything embroidered or personalized, it makes such a great gift. Saving the hot dog ones for cookout season, and will share pics when the time comes. Kate Eats Goood is eying the Happy Camper style for summertime hikes!!
what I’m recommending
Date Cashew Cookie Dough Nut Butter: In case you missed it, I teamed up with Ground Up to develop a new limited edition nut butter flavor! I’ve truly been eating it right out of the jar, but it’s even better in this easy protein ball recipe. Code JENN gets you 10% off your purchase!
America: Our Defining Hours: Typically, Brian and I’s go-to show is Survivor (I can’t believe the finale is this week!!), but recently we stumbled across this mini docuseries and we watched it all in one day. Super interesting if you also love history!
I hope you all have a great Sunday! Let me know what you’re prepping today and don’t forget to send pics in our chat. If you’re looking for this week’s dinner plan, head here!
The corn and chicken dish has been my go to ever since you first posted. My husband (who doesnt like chicken) even loves it!! It is so easy to make and so good!!
I made this last night. 10/10. Easy, quick, delicious. It’s definitely going into rotation at my house!