Skillet Chicken and Rice
Elevate your weeknight dinner game with this one-pan wonder: Skillet Chicken and Rice. This comforting, flavor-packed dish combines tender, golden-browned chicken thighs with fluffy, herb-infused rice and vibrant vegetables, all simmered to perfection in a savory broth. The hint of paprika and thyme adds a warm, aromatic depth, while the convenience of using just one skillet means fewer dishes to wash. Ready in just 50 minutes, this recipe is ideal for a cozy family meal or a quick, satisfying dinner. Garnish with fresh parsley for a burst of color and freshness, and enjoy a wholesome, hearty meal that’s as easy to make as it is delicious. Perfect for fans of simple, homemade comfort food!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 medium carrot, peeled and diced
- 0.75 cup frozen peas
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside. (They will finish cooking later.)
Lower the heat to medium, then add 1 tablespoon of butter to the skillet.
Once the butter is melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice, making sure it is well coated in the onion mixture, and toast for 1-2 minutes.
Add the chicken broth, diced carrot, peas, remaining paprika, dried thyme, and the rest of the salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Stir to combine.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle boil, then lower the heat to a simmer.
Cover the skillet with a tight-fitting lid and cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 16.3 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2457 mg | 52% | |
*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.
