Chicken and Rice Skillet
One-Pan Delight: This Chicken and Rice Skillet recipe is the perfect blend of hearty, comforting flavors and effortless cooking. Featuring tender, golden-seared chicken thighs nestled in a savory rice medley infused with garlic, onion, and a vibrant mix of tomatoes, carrots, and peas, this dish is a complete, one-pan meal that takes just 50 minutes from start to finish. The rice cooks to perfection in a flavorful chicken broth, while the finishing touch of fresh parsley adds a bright, herbaceous note. Ideal for busy weeknights, this easy chicken skillet recipe delivers homemade comfort without the hassle, and it’s all served straight from the skillet for minimal cleanup.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup uncooked long-grain white rice
- 2.5 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 0.75 cup frozen peas
- 2 medium carrots, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.
Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast it.
Pour in the chicken broth and canned diced tomatoes with their juices, stirring well to combine. Bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Sprinkle the sliced carrots evenly around the skillet. Cover with a lid and reduce the heat to low. Let it cook for 20 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
Remove the lid and sprinkle the frozen peas over the skillet. Cover and cook for an additional 5 minutes to heat the peas through.
Garnish with chopped fresh parsley before serving. Serve the chicken and rice hot, directly from the skillet.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 31.4 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3501 mg | 74% | |
*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.
