Chicken and Rice Dinner
Transform your weeknight routine with this comforting Chicken and Rice Dinner, a one-pan classic that's as simple as it is satisfying. Tender, golden-seared chicken thighs are nestled into a bed of fluffy, flavor-packed rice infused with aromatic onions, garlic, and savory chicken broth. Vibrant carrots and sweet peas not only bring a pop of color but also add a wholesome twist to this incredibly balanced meal. With just 15 minutes of prep time and minimal cleanup, this family-friendly dish is perfect for busy evenings. Garnished with fresh parsley for an optional finishing touch, this recipe delivers a delightful blend of hearty, home-cooked flavors in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 medium carrots, diced
- 0.5 cup frozen peas
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Rub the spices into the chicken to evenly coat.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the diced onion. Sauté for 2-3 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in 1 cup of long-grain white rice, and toast it for 1-2 minutes, stirring to coat it in the residual oil and flavors.
Pour in 2 cups of chicken broth, scraping the bottom of the skillet to deglaze and loosen any browned bits.
Add the diced carrots and stir everything together.
Nestle the seared chicken thighs into the rice mixture, skin-side up. Bring the liquid to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 20-25 minutes.
After 20 minutes, remove the lid and sprinkle 0.5 cup of frozen peas over the rice. Cover and cook for an additional 5 minutes until the peas are warmed through and the rice is tender.
Taste and adjust seasoning with the remaining 0.5 teaspoon of salt if needed.
Turn off the heat, let the dish rest for 5 minutes, then garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5259 mg | 229% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.1 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2527 mg | 54% | |
*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.
