One Dish Supper
Simplify your dinnertime routine with this hearty and flavorful *One Dish Supper*, the ultimate all-in-one meal perfect for busy weeknights. This recipe brings together tender, golden-seared chicken thighs, aromatic garlic and onions, and a medley of wholesome vegetables like carrots and broccoli, all nestled into a bed of perfectly seasoned, fluffy long-grain white rice. Cooked in a single skillet or Dutch oven, this dish boasts rich flavors thanks to chicken broth, paprika, and thyme, while minimizing cleanup. Ready in just an hour, this comforting, family-style dinner is finished with a sprinkle of fresh parsley for a pop of color and herby brightness. Ideal for meal prep or a cozy night in, this one-pot chicken and rice recipe is as satisfying as it is simple!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 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, sliced into rounds
- 2 cups broccoli florets
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat a large skillet or Dutch oven over medium heat. Add 1 tablespoon of olive oil.
Season the chicken thighs with half of the salt, pepper, and paprika.
Sear the chicken for 3-4 minutes on each side, until golden brown. Remove and set aside (the chicken doesn't need to be fully cooked yet).
In the same skillet, add the remaining olive oil and sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the rice, carrots, and remaining seasonings (salt, pepper, paprika, and thyme). Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken broth, stirring to combine, and bring it to a simmer.
Nestle the seared chicken thighs back into the skillet. Cover with a lid, reduce the heat to low, and simmer for 25 minutes.
After 25 minutes, scatter the broccoli florets over the top of the dish. Cover again and cook for an additional 5-7 minutes, or until the broccoli is tender and the rice is fully cooked.
Remove from heat and let the dish rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve directly from the skillet for a warm, family-style meal.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 650 mg | 14% | |
*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.
