Chicken on Rice
Transform dinnertime into a comforting, one-pan masterpiece with this irresistible Chicken on Rice recipe! Featuring tender, well-seasoned chicken thighs nestled atop fragrant long-grain white rice, this dish is infused with layers of flavor from hearty chicken broth, sautéed onions, garlic, and sweet carrots. A vibrant touch of frozen peas adds color and nutrition, while a light dusting of fresh parsley provides the perfect garnish. With just 15 minutes of prep time and a simple skillet technique, this recipe is as quick and simple as it is satisfying. Perfect for busy weeknights or a cozy weekend meal, this Chicken on Rice is a family favorite waiting to happen. Try it tonight for a wholesome, all-in-one comfort food experience!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 medium Carrot (diced)
- 0.5 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken thighs with salt, black pepper, garlic powder, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken thighs in the skillet for 3-4 minutes per side, until golden brown. Remove and set aside (the chicken does not need to be fully cooked at this stage).
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion, minced garlic, and diced carrot for 3-4 minutes, until softened.
Add the uncooked rice to the skillet and stir well, letting it toast lightly for 1-2 minutes.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the broth and rice mixture.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Add the frozen peas to the skillet during the last 5 minutes of cooking. Stir gently to incorporate.
Once cooking is complete, remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with chopped fresh parsley, if desired, and serve the chicken over the rice mixture. Enjoy!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 536 mg | 11% | |
*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.
