30 Minute Chicken and Rice Dinner by Accident
Discover the delightful simplicity of the "30 Minute Chicken and Rice Dinner by Accident," a quick and comforting one-pan meal that’s perfect for weeknight dinners! This recipe combines tender, golden-seared chicken thighs with fluffy, flavor-infused rice simmered in savory chicken broth. Bright vegetables like carrots and peas add color and freshness, while aromatic garlic, onion, and a hint of paprika and thyme create irresistible depth. With just 10 minutes of prep and straightforward cooking techniques, you’ll have a hearty and satisfying dish ready in under 30 minutes. Ideal for busy families or anyone craving a wholesome homemade meal, this recipe turns pantry staples into something extraordinary. Serve it straight from the skillet for an easy, fuss-free dinner everyone will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 cup frozen peas
- 1 medium, diced carrot
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season both sides of the chicken thighs with paprika, thyme, 0.5 teaspoon of salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove the chicken from the pan and set aside (chicken will not be fully cooked yet).
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pan.
Add the diced onion and carrot to the pan, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the rice to the pan and stir to coat it with the oil and aromatics.
Pour in the chicken broth, scraping the bottom of the pan to deglaze any browned bits. Add the remaining 0.5 teaspoon of salt.
Nestle the seared chicken thighs into the rice mixture.
Cover the pan with a lid, reduce the heat to low, and let it simmer for 15 minutes.
After 15 minutes, remove the lid and sprinkle the frozen peas over the top. Cover again and cook for another 5 minutes, or until the rice is tender, the chicken is fully cooked (internal temperature of 165°F/74°C), and the peas are heated through.
Remove the pan from heat and let it rest, covered, for 2-3 minutes.
Fluff the rice gently with a fork and serve the chicken and rice hot.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3876 mg | 168% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.7 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
