Pan Fried Roasted Chicken with Rice
Savor the irresistible flavors of Pan Fried Roasted Chicken with Rice—a one-pan wonder that's perfect for busy weeknights or casual entertaining. This recipe pairs golden, crispy-skinned chicken thighs seasoned with paprika and garlic powder with fluffy, broth-infused rice cooked to perfection. The chicken's juices seep into the rice as it cooks, creating layers of savory flavor in every bite. A fragrant blend of sautéed onions and garlic kicks up the aroma, while a finishing touch of fresh parsley and bright lemon slices adds a burst of freshness. With just 15 minutes of prep and minimal cleanup, this satisfying dish is your go-to for an easy, yet impressive, homemade dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 2 cups Chicken broth
- 1 cup White rice
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped, optional)
- 1 medium Lemon (sliced, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy.
Flip the chicken thighs and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set it aside.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the uncooked white rice to the skillet. Stir well to coat the rice in the oil and aromatics.
Pour in the chicken broth and stir to combine. Bring the mixture to a boil.
Reduce the heat to low and carefully place the chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the heat. Let it rest for 5 minutes before fluffing the rice with a fork.
Garnish with chopped parsley and lemon slices. Serve hot and enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.1 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 437 mg | 9% | |
*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.
