One Pan Chicken Rice
Experience the ultimate comfort food with this One Pan Chicken Rice recipe, a deliciously simple yet flavorful meal that’s perfect for busy weeknights. Tender, golden-browned chicken thighs nestle into richly seasoned long-grain white rice simmered in a fragrant blend of chicken broth, juicy tomatoes, paprika, and thyme. Enhanced with a touch of sweetness from sautéed onions and the vibrant pop of green peas, this dish comes together in just one skillet for easy preparation and cleanup. Ideal for family dinners, this one-pan wonder combines bold flavors, hearty ingredients, and a sprinkle of fresh parsley for a restaurant-quality finish—all in just 40 minutes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the pan, and cook for 5-6 minutes per side, or until the skin is golden and crispy. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the diced onion to the same pan and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add 1.5 cups of long-grain white rice to the pan and stir well to coat the rice in the oil and aromatics.
Pour in 3 cups of chicken broth and the 14.5 ounces of canned diced tomatoes with juices. Stir to combine.
Mix in 1 teaspoon of paprika and 0.5 teaspoon of dried thyme.
Return the chicken thighs to the pan, placing them on top of the rice mixture. Ensure the chicken is partially submerged in the liquid.
Bring the mixture to a simmer. Reduce the heat to low, cover the pan with a lid, and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
In the last 5 minutes of cooking, sprinkle 1 cup of frozen peas over the rice and chicken. Cover again and allow the peas to steam and cook through.
Remove the pan from the heat. Let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with 2 tablespoons of fresh chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 32.8 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3415 mg | 73% | |
*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.
