No Peek Skillet Chicken
Dive into the cozy charm of "No Peek Skillet Chicken," a one-pan wonder that combines succulent chicken thighs, creamy long-grain rice, and aromatic spices into a comforting meal the whole family will love. This recipe stands out for its hands-off cooking method—once the lid is on, there's no peeking required! As the flavors meld together, the rice becomes infused with rich chicken broth, heavy cream, and a savory blend of paprika and thyme, while tender peas add a touch of freshness. Ready in just 40 minutes, it's an ideal weeknight dinner that's simple yet satisfying. Garnish with chopped parsley for an optional burst of color and serve up this hearty dish straight from the skillet. Perfect keywords: easy skillet chicken recipe, creamy one-pan dinner, no peek chicken skillet.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 pieces Garlic cloves, minced
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat a large skillet over medium heat and add the butter. Once melted, sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet, stirring to coat it in the butter and aromatics. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and heavy cream. Stir in the paprika, dried thyme, salt, and black pepper, ensuring everything is well combined.
Nestle the chicken thighs back into the skillet, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the skillet tightly with a lid and reduce the heat to low. Cook for 30 minutes without lifting the lid, allowing the rice to cook and absorb the flavors.
After 30 minutes, lift the lid and sprinkle the frozen peas over the dish. Cover again and cook for an additional 5 minutes to warm the peas and finish cooking the chicken and rice.
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley before serving, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.8 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1921 mg | 41% | |
*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.
