Chicken Rice Dinner
Transform your weeknight meals with this hearty and flavorful Chicken Rice Dinner, a one-pot wonder brimming with robust spices, fresh vegetables, and tender chicken thighs. Perfectly seasoned with paprika, thyme, and oregano, the chicken is seared to golden perfection before simmering alongside fragrant long-grain white rice, juicy diced tomatoes, and a savory chicken broth. A final touch of sweet peas and fresh parsley brings vibrant color and subtle sweetness to this satisfying dish. Ready in under an hour, this easy, family-friendly recipe combines convenience with homemade comfort—ideal for busy evenings or cozy gatherings. Great for those searching for "quick chicken dinner ideas" or "easy one-pot meals," this dish delivers a harmonious balance of flavor, texture, and nutrition that everyone will love.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken thighs with salt, pepper, and paprika on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it will continue cooking later).
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the skillet and toast for 1-2 minutes, stirring constantly.
Pour in the chicken broth and diced tomatoes (with their juices). Stir in dried thyme and oregano, then bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture. 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).
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 25.9 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 382 mg | 29% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3248 mg | 69% | |
*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.
