Low Sodium One-Pan Chicken and Rice

Bone-in chicken thighs sear right in the skillet until the skin turns deep golden and crisp, then nestle into a pan of long-grain rice for a true one-skillet dinner. Smoked paprika, thyme, garlic, and diced onion build a savory backbone into the rice as it simmers in broth and soaks up all those browned bits left behind from searing. Everything finishes together in the oven, so the chicken turns fully tender and the rice comes out fluffy and infused with flavor without any extra pots to juggle. A scatter of fresh parsley and a squeeze of lemon at the end brighten the whole dish right before it hits the table. Since you're building the seasoning yourself with aromatics and spices rather than reaching for jarred or packaged shortcuts, this is an easy one to keep in your low sodium rotation. It's a comforting, fuss-free dinner that still feels like it took real care.

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