Savory Chicken and Rice Skillet
This hearty and flavorful Savory Chicken and Rice Skillet is the perfect one-pan meal for busy nights, combining tender, golden-browned chicken thighs with fragrant long-grain rice, colorful vegetables, and aromatic herbs. Simmered in rich chicken broth and seasoned with paprika, thyme, and garlic, this dish delivers comforting, homestyle flavors in just 50 minutes from start to finish. The addition of vibrant carrots and sweet peas brings delightful texture and nourishment, while the optional garnish of fresh parsley adds a pop of color and freshness to the final plate. With minimal prep and cleanup, this versatile chicken and rice recipe serves four, making it a satisfying and family-friendly dinner option. Keywords: chicken and rice skillet, one-pan chicken dinner, easy weeknight meal, savory chicken recipe, quick skillet dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 2 medium carrots, chopped
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat.
Place the chicken in the skillet and cook for 3-4 minutes per side, until golden brown. Remove chicken and set aside (it will finish cooking later).
In the same skillet, add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and stir in the rice, chopped carrots, remaining 1/2 teaspoon of salt, 1/4 teaspoon black pepper, thyme, and paprika. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low and nestle the chicken thighs back into the skillet along with any juices from the plate.
Cover the skillet with a lid and let it simmer for 20-25 minutes, or until the rice is fully cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
In the final 5 minutes of cooking, sprinkle the frozen peas over the top of the skillet. Cover and let the steam cook the peas.
Turn off the heat and let the skillet rest, covered, for 5 minutes to allow flavors to settle.
Garnish with chopped parsley if desired, then serve warm. Enjoy your savory chicken and rice skillet!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.2 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2989 mg | 64% | |
*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.
