Perfect Skillet Chicken and Rice
Transform weeknight dinners with this one-pan wonder: Perfect Skillet Chicken and Rice. Featuring golden, crispy bone-in chicken thighs nestled atop a bed of flavorful long-grain white rice, this hearty dish is infused with the rich aroma of sautéed onions, garlic, and dried thyme. Cooked in a single skillet, the rice absorbs the savory chicken broth, creating a creamy, comforting base, while a pop of vibrant green peas adds a touch of freshness. With just 15 minutes of prep time, this recipe is ideal for busy cooks seeking a satisfying, wholesome meal. Garnished with fresh parsley for a burst of color, this easy skillet chicken and rice recipe is sure to become a family favorite. Perfect for those craving comfort food with minimal cleanup!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 large Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1.5 cups Long-grain white rice
- 2.5 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 0.5 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Rub the seasoning evenly over the chicken.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin side down. Sear for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside (it will finish cooking later).
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and a pinch of salt. Sauté for 3-4 minutes until the onion is softened and translucent.
Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the uncooked rice to the skillet and stir to coat the grains in the butter and onion mixture. Toast the rice for 1-2 minutes, stirring occasionally.
Pour in the chicken broth, then add the dried thyme, remaining salt (1 teaspoon), remaining black pepper (1/2 teaspoon), and the bay leaf. Stir to combine.
Nestle the seared chicken thighs on top of the rice, skin side up. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 25 minutes.
After 25 minutes, check the rice for doneness. Remove the lid and sprinkle the frozen peas across the rice. Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Discard the bay leaf.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 6621 mg | 288% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.8 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2600 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.
