Chicken Atop Rice
Transform weeknight dinners with this hearty and flavorful Chicken Atop Rice recipe, a satisfying one-pan dish that combines tender, golden-seared chicken thighs with buttery, aromatic rice. Infused with smoky paprika, garlic, and onion powder, the chicken pairs perfectly with the fluffy, savory rice cooked in rich chicken broth and sautéed onions. This easy-to-follow recipe requires minimal prep and delivers incredible flavor in just 50 minutes, making it perfect for busy families or a cozy dinner for four. Garnished with fresh parsley for a pop of color, this deliciously comforting meal is as beautiful as it is mouthwatering. Perfect for fans of easy skillet dinners, chicken and rice recipes, and one-pot meals!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 cups white rice
- 3 cups chicken broth
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, garlic powder, and onion powder.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 3-4 minutes per side until golden brown. Remove and set aside on a plate. The chicken will finish cooking later.
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the chopped yellow onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the uncooked white rice and allow it to toast in the butter for 1-2 minutes, stirring frequently.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
Return the seared chicken thighs to the skillet, skin-side up, placing them on top of the rice mixture. Reduce heat to low, cover the skillet with a lid, and simmer for 20-25 minutes or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F/74°C).
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to fully absorb the liquid.
Fluff the rice with a fork before serving. Garnish with chopped parsley, if desired.
Serve the chicken atop the rice on plates or in bowls. Enjoy your hearty and flavorful meal!
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 4673 mg | 203% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2354 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.
