The Easiest and Best Chicken and Rice
Looking for a comforting one-pot meal that's packed with flavor and perfect for busy weeknights? "The Easiest and Best Chicken and Rice" is your answer! This recipe combines tender, golden-seared chicken thighs with fluffy, savory rice infused with fragrant garlic, onion, and thyme. Made in just one skillet, this dish is both delicious and easy to clean up. The addition of frozen peas adds a pop of color and subtle sweetness, while a sprinkle of fresh parsley provides a vibrant finish. Ready in under an hour with minimal prep time, this family-friendly meal is hearty, satisfying, and pairs perfectly with a crisp green salad or steamed veggies. Perfect for home cooks looking for a hassle-free dinner idea that's big on taste!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken thighs
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons paprika
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.5 teaspoons dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt, black pepper, garlic powder, and paprika.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown, then remove them from the skillet and set aside (they don’t need to be fully cooked at this stage).
In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice, letting it toast lightly in the oil for about 1-2 minutes.
Pour in the chicken broth, then stir in the remaining 0.5 teaspoon of salt and dried thyme. Bring the mixture to a simmer.
Nestle the seared chicken thighs into the rice mixture, making sure they are partly submerged. Cover the skillet with a lid, reduce the heat to low, and cook for 25-30 minutes or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Once cooked, add the frozen peas on top, cover again, and let the heat of the dish warm the peas for 5 minutes.
Fluff the rice with a fork, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 636 mg | 14% | |
*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.
