Chicken and Rice Skillet

One-Pan Delight: This Chicken and Rice Skillet recipe is the perfect blend of hearty, comforting flavors and effortless cooking. Featuring tender, golden-seared chicken thighs nestled in a savory rice medley infused with garlic, onion, and a vibrant mix of tomatoes, carrots, and peas, this dish is a complete, one-pan meal that takes just 50 minutes from start to finish. The rice cooks to perfection in a flavorful chicken broth, while the finishing touch of fresh parsley adds a bright, herbaceous note. Ideal for busy weeknights, this easy chicken skillet recipe delivers homemade comfort without the hassle, and it’s all served straight from the skillet for minimal cleanup.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 2.5 cups chicken broth
• 1 14.5-ounce can diced tomatoes (with juices)
• 0.75 cup frozen peas
• 2 medium carrots, thinly sliced
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Season the chicken thighs with salt, black pepper, and paprika on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).

Step 3

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.

Step 4

Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast it.

Step 5

Pour in the chicken broth and canned diced tomatoes with their juices, stirring well to combine. Bring the mixture to a simmer.

Step 6

Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.

Step 7

Sprinkle the sliced carrots evenly around the skillet. Cover with a lid and reduce the heat to low. Let it cook for 20 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).

Step 8

Remove the lid and sprinkle the frozen peas over the skillet. Cover and cook for an additional 5 minutes to heat the peas through.

Step 9

Garnish with chopped fresh parsley before serving. Serve the chicken and rice hot, directly from the skillet.

Nutrition Facts

Serving size	(2005.1g)

Amount per serving	% Daily Value*
Calories	2153.6

Total Fat 75.1g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 5008.7mg	0%
Total Carbohydrate 226.2g	0%
Dietary Fiber 19.8g	0%
Total Sugars 31.4g
Protein 139.9g	0%

Vitamin D 28IU	0%
Calcium 364.7mg	0%
Iron 13.6mg	0%
Potassium 3500.9mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 26.1%

Carbs: 42.3%