Savory Chicken Over Rice
Transform your weeknight dinner routine with this irresistible Savory Chicken Over Rice recipe, a harmonious blend of tender marinated chicken thighs and fragrant basmati rice cooked to perfection. Infused with bold Mediterranean-inspired flavors from cumin, coriander, and paprika, the chicken is seared to a golden-brown finish and complemented by a buttery, onion-infused rice pilaf. Elevated with a touch of fresh parsley for a burst of color and freshness, this satisfying dish is as elegant as it is easy to make. Ready in just an hour, this one-skillet recipe is perfect for busy families or meal-prep enthusiasts who crave homemade comfort food with incredible flavor. Try it tonight for a deliciously wholesome dinner that's sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chicken broth
- 1 cup basmati rice
- 2 tablespoons butter
- 1 medium onion
- 2 tablespoons parsley
Instructions
In a large mixing bowl, combine the olive oil, lemon juice, ground cumin, ground coriander, paprika, garlic powder, salt, and black pepper.
Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for best results.
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the basmati rice and sauté for 2-3 minutes until fragrant and slightly golden.
Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
While the rice is cooking, heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
In the same skillet, add the remaining 1 tablespoon of butter and the chopped onion. Sauté until the onion is translucent, about 5 minutes.
To serve, fluff the cooked rice with a fork and divide it among the serving plates. Top with the sliced chicken and sautéed onions.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2241 mg | 48% | |
*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.
