Chicken Rice for Two

Treat yourself and a loved one to the comforting flavors of this one-pan Chicken Rice for Two, a perfect recipe for cozy dinners or intimate gatherings. Succulent, golden-seared chicken thighs are nestled into a bed of aromatic, buttery rice infused with garlic, onion, and sweet bites of carrot and peas. The dish is simmered to perfection in savory chicken broth, creating a rich, deeply satisfying meal in just under an hour. With minimal prep time and easy cleanup, this recipe is ideal for busy weeknights or when you want to impress with a hearty, home-cooked dinner. Garnished with fresh parsley, this savory dish is as visually appealing as it is delicious. Perfectly portioned for two, it’s all the comfort of a classic chicken and rice dish in a smaller, more personal serving.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces chicken thighs (bone-in, skin-on)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion (finely chopped)
• 2 pieces garlic cloves (minced)
• 0.75 cups uncooked long-grain white rice
• 1.5 cups chicken broth
• 1 medium carrot (diced)
• 0.25 cups frozen peas
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 teaspoons paprika
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

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

Step 2

In a large skillet or sauté pan with a lid, heat the olive oil over medium-high heat.

Step 3

Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside.

Step 4

Reduce the heat to medium. Add the butter to the same pan, followed by the chopped onion and carrot. Sauté for 2-3 minutes until the vegetables are softened.

Step 5

Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.

Step 6

Stir in the uncooked rice, coating it in the butter and vegetable mixture, and toast for about 1 minute.

Step 7

Pour in the chicken broth, scraping the bottom of the pan to deglaze any browned bits for added flavor.

Step 8

Return the chicken thighs to the pan, skin-side up, nestling them into the rice mixture.

Step 9

Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low.

Step 10

Cook for 20-22 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Step 11

Add the frozen peas in the last 5 minutes of cooking, stirring them gently into the rice without disturbing the chicken too much.

Step 12

Remove the pan from the heat and let it rest, covered, for 5 minutes.

Step 13

Fluff the rice with a fork and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1036.7g)

Amount per serving	% Daily Value*
Calories	1532.7

Total Fat 74.1g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 274mg	0%
Sodium 2321.6mg	0%
Total Carbohydrate 145.4g	0%
Dietary Fiber 8.1g	0%
Total Sugars 9.9g
Protein 74.0g	0%

Vitamin D 0IU	0%
Calcium 177.1mg	0%
Iron 7.3mg	0%
Potassium 1555.8mg	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: 43.2%

Protein: 19.2%

Carbs: 37.7%