Skillet Chicken Pilaf
Transform weeknight dinners with this one-pan Skillet Chicken Pilaf, a hearty and flavorful meal perfect for busy households. Succulent, golden-browned chicken thighs are nestled atop fragrant, spiced long-grain rice infused with cumin, cinnamon, and garlic. This dish is brightened with sweet peas and fresh parsley, then finished with a zesty squeeze of lemon for the perfect balance of comforting and vibrant flavors. The best part? It all comes together in just 50 minutes, with minimal cleanup required. Perfect for family dinners or meal prep, this easy chicken and rice recipe will quickly become a staple in your rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 piece bay leaf
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and carrot, and cook for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, and cinnamon. Cook for another 1-2 minutes until fragrant.
Add the long-grain rice to the skillet and stir to coat it in the oil and spices. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken broth, then add the bay leaf and the remaining 1/2 teaspoon of salt. Stir to combine.
Nestle the chicken thighs back into the skillet on top of the rice. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 20 minutes.
After 20 minutes, remove the lid and add the frozen peas. Cover again and cook for 5 more minutes, or until the rice is tender and the broth is fully absorbed.
Remove the skillet from heat and discard the bay leaf. Let the dish rest for 5 minutes, then sprinkle with fresh parsley.
Serve the Skillet Chicken Pilaf with a lemon wedge on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.8 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2219 mg | 47% | |
*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.
