Chicken on Rice

Transform dinnertime into a comforting, one-pan masterpiece with this irresistible Chicken on Rice recipe! Featuring tender, well-seasoned chicken thighs nestled atop fragrant long-grain white rice, this dish is infused with layers of flavor from hearty chicken broth, sautéed onions, garlic, and sweet carrots. A vibrant touch of frozen peas adds color and nutrition, while a light dusting of fresh parsley provides the perfect garnish. With just 15 minutes of prep time and a simple skillet technique, this recipe is as quick and simple as it is satisfying. Perfect for busy weeknights or a cozy weekend meal, this Chicken on Rice is a family favorite waiting to happen. Try it tonight for a wholesome, all-in-one comfort food experience!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 2 cups Chicken broth
• 1 cup Long-grain white rice
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 medium Carrot (diced)
• 0.5 cup Frozen peas
• 2 tablespoons Fresh parsley (chopped, optional for garnish)

Directions

Step 1

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

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Sear the chicken thighs in the skillet for 3-4 minutes per side, until golden brown. Remove and set aside (the chicken does not need to be fully cooked at this stage).

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion, minced garlic, and diced carrot for 3-4 minutes, until softened.

Step 5

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

Step 6

Pour in the chicken broth and bring the mixture to a gentle simmer.

Step 7

Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the broth and rice mixture.

Step 8

Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).

Step 9

Add the frozen peas to the skillet during the last 5 minutes of cooking. Stir gently to incorporate.

Step 10

Once cooking is complete, remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 11

Garnish with chopped fresh parsley, if desired, and serve the chicken over the rice mixture. Enjoy!

Nutrition Facts

Serving size	(1435.8g)

Amount per serving	% Daily Value*
Calories	1566.6

Total Fat 73.6g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 436mg	0%
Sodium 3868.4mg	0%
Total Carbohydrate 97.2g	0%
Dietary Fiber 11.1g	0%
Total Sugars 16.1g
Protein 124.0g	0%

Vitamin D 0IU	0%
Calcium 208.6mg	0%
Iron 10.4mg	0%
Potassium 2217.4mg	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: 42.8%

Protein: 32.1%

Carbs: 25.1%