Chicken Rice Supper
Transform your weeknight dinners with this one-pan Chicken Rice Supper, a hearty and flavorful dish that combines the comforting goodness of tender chicken thighs, aromatic rice, and vibrant vegetables. Perfectly seasoned with paprika and thyme, this recipe delivers layers of savory depth, all cooked in a single skillet for easy cleanup. Juicy, golden-browned chicken is nestled into a bed of fluffy long-grain rice simmered in rich chicken broth, with sweet carrots and peas adding pops of color and nutrition. Ready in under an hour, this family-friendly meal is perfect for busy evenings and pairs beautifully with a fresh parsley garnish for a touch of brightness. A simple yet satisfying dinner solution, this chicken and rice dish is sure to become a go-to favorite! Keywords: chicken rice supper, one-pan meals, easy dinner recipes, skillet chicken, comfort food.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt, pepper, and paprika on both sides.
Place the chicken thighs skin-side down in the hot skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onions. Cook for 2-3 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the rice, carrots, thyme, and an additional teaspoon of paprika. Cook for 1-2 minutes, stirring frequently, to toast the rice slightly.
Pour in the chicken broth and bring the mixture to a simmer.
Nestle the browned chicken thighs into the rice mixture, skin-side up.
Lower the heat to maintain a gentle simmer. Cover the skillet with a lid and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the lid and sprinkle the frozen peas over the dish. Cover and cook for an additional 5 minutes to heat the peas through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley before serving, if desired. Serve hot and enjoy your Chicken Rice Supper!
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.3 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3093 mg | 66% | |
*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.
