Chicken and Rice with Bacon
Elevate your weeknight dinner game with this hearty and flavorful Chicken and Rice with Bacon recipe! Tender, golden-seared chicken thighs are nestled into a bed of savory rice infused with chicken broth, garlic, and onions, then finished with crispy, smoky bacon for the ultimate comforting dish. This one-pot recipe combines bold flavors and minimal cleanup, making it perfect for busy families or anyone craving a satisfying homemade meal. With classic seasonings like paprika and thyme, this dish is rich with aromatic goodness, while the optional parsley garnish adds a fresh, vibrant touch. Ready in just under an hour, this crowd-pleasing recipe delivers restaurant-quality taste straight from your own kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 6 slices bacon
- 1 cup uncooked long-grain white rice
- 2.5 cups chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat a large, deep skillet or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pan.
Season the chicken thighs with paprika, thyme, salt, and black pepper on both sides.
In the same skillet, add the chicken thighs skin-side down and sear for 4-5 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
Drain excess bacon grease from the pan, leaving about 1 tablespoon. Add olive oil to the pan and heat over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Pour in the chicken broth and bring to a simmer. Stir in the uncooked rice, making sure it is evenly distributed across the skillet.
Nestle the seared chicken thighs into the rice mixture, skin-side up. Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Chop the crispy bacon into small pieces and stir it into the rice just before serving.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.5 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2362 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.
