Comforting Chicken and Rice
Warm, hearty, and irresistibly creamy, this Comforting Chicken and Rice recipe is the ultimate one-pot meal perfect for busy weeknights or cozy weekends. Tender, golden-seared chicken thighs are nestled in a flavorful blend of long-grain rice, savory chicken broth, and a touch of rich heavy cream, then simmered to perfection with sweet carrots, vibrant peas, and fragrant thyme. Enhanced with a buttery onion and garlic base, this dish balances homestyle comfort with gourmet flair. Ready in just 50 minutes with minimal cleanup, this family-friendly classic is ideal for satisfying weeknight cravings. Garnished with fresh parsley for a pop of brightness, this easy chicken and rice recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 2 medium carrots, peeled and sliced
- 0.5 cup frozen peas
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt, 0.5 teaspoons of paprika, and 0.25 teaspoons of black pepper.
In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side or until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and stir for 30 seconds until fragrant.
Stir in the rice and cook for 1-2 minutes, ensuring all grains are lightly coated in butter and translucent.
Pour in the chicken broth and heavy cream, then stir in the sliced carrots, dried thyme, remaining 0.5 teaspoon of salt, and a pinch of black pepper. Bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet, cover the pan with a lid, and reduce the heat to low. Cook for 20-22 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove the lid and sprinkle the frozen peas evenly over the top. Re-cover and allow the peas to warm through for about 3-4 minutes.
Garnish with fresh parsley and serve hot. Enjoy your comforting chicken and rice!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 632 mg | 13% | |
*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.
