Comforting Chicken and Rice

Warm, hearty, and irresistibly creamy, this Comforting Chicken and Rice recipe is the ultimate one-pot meal perfect for busy weeknights or cozy weekends. Tender, golden-seared chicken thighs are nestled in a flavorful blend of long-grain rice, savory chicken broth, and a touch of rich heavy cream, then simmered to perfection with sweet carrots, vibrant peas, and fragrant thyme. Enhanced with a buttery onion and garlic base, this dish balances homestyle comfort with gourmet flair. Ready in just 50 minutes with minimal cleanup, this family-friendly classic is ideal for satisfying weeknight cravings. Garnished with fresh parsley for a pop of brightness, this easy chicken and rice recipe is sure to become a go-to favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 1 cup long-grain white rice
• 2.5 cups chicken broth
• 0.5 cup heavy cream
• 2 medium carrots, peeled and sliced
• 0.5 cup frozen peas
• 1 teaspoon dried thyme
• 0.5 teaspoon paprika
• 1.5 teaspoons salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Season the chicken thighs on both sides with 1 teaspoon of salt, 0.5 teaspoons of paprika, and 0.25 teaspoons of black pepper.

Step 2

In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side or until golden brown. Remove the chicken from the pan and set aside.

Step 3

Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and stir for 30 seconds until fragrant.

Step 5

Stir in the rice and cook for 1-2 minutes, ensuring all grains are lightly coated in butter and translucent.

Step 6

Pour in the chicken broth and heavy cream, then stir in the sliced carrots, dried thyme, remaining 0.5 teaspoon of salt, and a pinch of black pepper. Bring the mixture to a simmer.

Step 7

Nestle the chicken thighs back into the skillet, cover the pan with a lid, and reduce the heat to low. Cook for 20-22 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).

Step 8

Remove the lid and sprinkle the frozen peas evenly over the top. Re-cover and allow the peas to warm through for about 3-4 minutes.

Step 9

Garnish with fresh parsley and serve hot. Enjoy your comforting chicken and rice!

Nutrition Facts

Serving size	(1705.8g)

Amount per serving	% Daily Value*
Calories	2172.4

Total Fat 137.6g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 682mg	0%
Sodium 5415.7mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 11.5g	0%
Total Sugars 15.7g
Protein 125.7g	0%

Vitamin D 28IU	0%
Calcium 277.4mg	0%
Iron 11.7mg	0%
Potassium 2477.0mg	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: 58.2%

Protein: 23.6%

Carbs: 18.1%