Meal in One
Discover the ultimate weeknight dinner solution with our 'Meal in One' recipe—a hearty, flavor-packed dish that combines tender, golden-brown chicken thighs, vibrant vegetables, and perfectly seasoned long-grain rice, all cooked together in one skillet. This one-pot wonder is infused with the warm flavors of paprika, thyme, and garlic, and it’s finished with a splash of color from sweet peas and optional fresh parsley for garnish. With just 15 minutes of prep and easy cleanup, this recipe is as convenient as it is delicious. Whether you're feeding the family or meal-prepping for the week, 'Meal in One' delivers comfort, nutrition, and satisfying flavors in every bite. Perfect for fans of one-pan meals, chicken and rice dinners, and quick, wholesome comfort food!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 unit medium onion, diced
- 3 cloves garlic cloves, minced
- 2 units carrots, diced
- 1 unit bell pepper, diced (any color)
- 1.5 cups long-grain rice
- 3 cups chicken stock
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and paprika.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, carrots, and bell pepper for 5-6 minutes, until softened.
Stir in the rice, thyme, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken stock and bring the mixture to a simmer.
Nestle the seared chicken thighs into the rice mixture, skin-side up.
Reduce the heat to low, cover the skillet, and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Add the frozen peas to the skillet during the last 5 minutes of cooking and stir gently to combine.
Remove from heat and let the dish rest covered for 5 minutes.
Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 27.4 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2564 mg | 55% | |
*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.
