Chicken Bacon and Rice
Indulge in the ultimate comfort food with this Chicken Bacon and Rice recipe, a one-pan dinner that's bursting with flavor and simplicity. Succulent seared chicken breasts are paired with smoky, crispy bacon and tender, aromatic rice cooked in a rich blend of chicken broth, garlic, and spices like thyme and paprika. This hearty dish is made all in one skillet for easy cleanup, and the toasted rice absorbs the savory goodness of bacon drippings and sautéed onions, creating a meal that's as satisfying as it is irresistible. Perfect for busy weeknights or cozy family dinners, this recipe is ready in under an hour and serves 4. Garnish with fresh parsley for a pop of brightness and enjoy a warm, wholesome meal that’s sure to please! Keywords: chicken bacon and rice, one-pan dinner, easy weeknight meal, savory comfort food, hearty skillet recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 slices bacon
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
In the same skillet, add the bacon slices and cook until crispy, about 6-8 minutes. Remove the bacon and drain on a paper towel-lined plate. Once cool, chop the bacon into bite-sized pieces.
Discard most of the bacon grease, leaving about 1 tablespoon in the skillet. Add the remaining 1 tablespoon of olive oil and the butter. Stir in the diced 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 rice, ensuring it is coated with the onion mixture. Toast the rice for about 1-2 minutes, stirring frequently.
Pour in the chicken broth, then stir in the thyme and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
Nestle the seared chicken breasts back into the skillet over the rice. Cover the skillet with a lid or aluminum foil and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the chicken breasts from the skillet and let them rest for a few minutes. Fluff the rice with a fork and stir in the chopped bacon pieces.
Slice the chicken breasts and serve over the rice mixture. Garnish with fresh parsley, if desired. Serve hot and enjoy your warm, hearty meal!
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2045 mg | 44% | |
*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.
