One-Pan Chicken and Rice
A comforting and easy One-Pan Chicken and Rice recipe, perfect for busy weeknights. Minimal cleanup and delicious flavors make this a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups of rice
- 4 chicken thighs (bone-in, skin-on)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken broth
- 1 cup of frozen peas
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika, then add them to the skillet, skin side down. Cook until browned (about 5-7 minutes), then flip and cook for another 5 minutes. Remove the chicken and set aside.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
- Stir in the rice for 1-2 minutes until slightly toasted. Then pour in the chicken broth and bring to a boil.
- Return the chicken to the skillet and cover. Reduce heat to low and simmer for about 25-30 minutes until the rice is cooked and has absorbed all the liquid.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Fluff the rice with a fork, garnish with fresh parsley, and serve.
Notes
For extra flavor, marinate chicken thighs in spices beforehand. You can also add any vegetables you have on hand for more nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Find it online: https://delishrecipezbylucy.com/one-pan-chicken-and-rice/