I love simple recipes.
I also don’t like doing dishes, it takes just as long as cooking sometimes, so I try to be as conservative as possible when I’m cooking lunches or dinners.
Sometimes dinner doesn’t need to be fancy; it just needs to feel good.
Juicy roasted chicken with golden skin, pan juices soaking into fluffy rice, and little pops of sweet corn is one of those combinations that just works every single time.
I usually make this on busy evenings when I still want a proper sit-down meal. It’s simple, cozy, and very forgiving, which is exactly why it’s stayed in my rotation for years.
It’s warm, flavorful, and unbelievably simple.
Please note I’m adding variations and substitutions after the recipe.
This comes together in under 30-40 minutes.
Before you read this, give my honey crispy chicken and soy-chicken stir fry a try. I normally use boneless chicken pieces (thighs mainly) in most of my recipes so the cutting work is really less.
Let’s dive in!
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Tips for the best meal:
- Let the chicken sit at room temperature for about 10 minutes before cooking so it browns more evenly and stays juicy inside.
- Using a heavy pan helps the skin crisp properly without burning, and a cast iron skillet is especially good for this.
- Cooking the rice in stock instead of water adds flavor without extra effort, and a good-quality chicken stock makes a noticeable difference.
- If you want extra richness, finish the pan with a small knob of butter and swirl it into the juices before spooning over the chicken.
- Fresh herbs really lift this dish, so don’t skip them if you have some on hand, even a small amount makes it feel more complete.
Juicy Skillet Chicken and Sweet Corn Rice
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes40
minutesIngredients
Chicken drumsticks and thighs, about 4 pieces total
Salt and black pepper
Paprika
Garlic powder
Onion powder
Oil or butter
Long-grain rice
Sweet corn kernels
Fresh herbs like parsley or chives
Chicken stock or water
Directions
- Start by seasoning the chicken generously with salt, black pepper, paprika, garlic powder, and onion powder, making sure the spices coat every part of the skin so it roasts evenly and develops that deep golden color. Heat a pan with oil or butter over medium-high heat, then place the chicken skin-side down and let it sear undisturbed until the skin is deeply browned and crisp, flipping once to lightly color the other side before lowering the heat and letting it cook through slowly so the juices stay locked in.
- While the chicken finishes cooking, prepare the rice by cooking it in chicken stock or well-seasoned water until fluffy, then gently fold in sweet corn and a pinch of salt while it’s still warm so the kernels soften slightly and release their sweetness into the rice. Finish with chopped fresh herbs and a small drizzle of butter or oil to give the rice a glossy, comforting texture.
- Once the chicken is fully cooked, spoon the pan juices over the pieces to create a light sauce, then serve everything together in a bowl with the rice on one side and the chicken resting against it so the juices soak in naturally. This is one of those meals that tastes even better when everything mingles together on the plate.
- You can make this dish once a week, especially if you love rice!
Variations & Substitutions
You can swap drumsticks and thighs for boneless chicken if you’re short on time, though bone-in pieces give more flavor.
Brown rice works well if you don’t mind a longer cook time and a slightly nuttier texture.
Frozen corn is perfectly fine here, just add it straight to the hot rice so it warms through.
For a slightly spicy version, add chili flakes or cayenne to the chicken seasoning. You can also stir a little lemon juice into the rice for a brighter finish.
This is the kind of meal that doesn’t try to impress, it just shows up and does its job beautifully. Warm, filling, and deeply satisfying, it’s perfect for quiet dinners, tired evenings, or anytime you want food that feels like home. I love recipes like this because they remind me that simple food, cooked well, is often the most comforting thing you can put on the table.
