Savory One Pot Chicken and Brown Rice
Savor the comfort and convenience of this Savory One Pot Chicken and Brown Rice recipe, a hearty and wholesome meal that’s perfect for busy weeknights. Tender, golden-browned chicken thighs are nestled into a flavorful medley of sautéed vegetables, earthy spices, and nutty brown rice, all simmered together in rich, low-sodium chicken broth. A touch of frozen peas adds a pop of sweetness and vibrant color, while a garnish of fresh parsley elevates the dish for a stunning presentation. With just one pot and minimal cleanup, this satisfying recipe balances savory depth and simple cooking techniques, making it an ideal choice for healthy, family-friendly meals. Perfect for meal prep and packed with protein, whole grains, and classic comfort food flavors, this dish is sure to become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt, pepper, and paprika.
In a large deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the dried thyme, rosemary, and uncooked brown rice. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
Nestle the seared chicken thighs back into the pan on top of the rice mixture.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet or Dutch oven with a tight-fitting lid.
Cook for 35-40 minutes, or until the rice is tender and the chicken is cooked through. Stir occasionally to ensure the rice doesn't stick to the bottom of the pan. Add an additional splash of broth or water if needed.
In the final 5 minutes of cooking, sprinkle the frozen peas over the top and cover. Allow the peas to steam and heat through.
Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy your savory one-pot chicken and brown rice!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 25.8 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2721 mg | 58% | |
*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.
