Easiest Chicken Rice Dish
Create a comforting homemade meal in no time with the "Easiest Chicken Rice Dish." This one-pan wonder combines juicy, golden-seared chicken thighs, aromatic garlic and onion, and perfectly seasoned long-grain rice cooked to tender perfection in flavorful chicken broth. A touch of smoky paprika adds depth, while vibrant frozen peas provide a pop of color and freshness to the dish. With only 10 minutes of prep time and a simple simmer on the stovetop, this recipe delivers a satisfying and wholesome dinner that's perfect for busy weeknights. Garnish with fresh parsley for a stunning finish and serve straight from the skillet for the ultimate in easy, rustic dining. Keywords: chicken and rice recipe, one-pan meal, easy weeknight dinner, comfort food, quick and delicious recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large deep skillet or sauté pan with a lid, heat olive oil over medium-high heat.
Sear the chicken thighs for about 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
In the same pan, add the diced onion and garlic. Sauté for 2-3 minutes, or until the onion softens and becomes translucent.
Add the uncooked rice to the pan and stir for 1-2 minutes to coat the grains with the oil and flavors.
Stir in the chicken broth and paprika, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, nestling them into the rice, but ensuring they remain mostly on top.
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan with a lid and simmer for 20 minutes.
After 20 minutes, scatter the frozen peas over the rice and chicken. Cover again and cook for an additional 5 minutes, or until the rice is tender and the peas are heated through.
Remove from heat and let the dish rest for 5 minutes before fluffing the rice with a fork.
Garnish with freshly chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.3 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2158 mg | 46% | |
*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.
