Easy Chicken and Rice
Discover the ultimate comfort food with this Easy Chicken and Rice recipe, a one-pot wonder that’s perfect for busy weeknights or cozy family dinners. Featuring juicy, golden-brown chicken thighs nestled in a bed of aromatic, perfectly seasoned rice, this dish blends simplicity with sensational flavor. Infused with the warmth of paprika, garlic, and thyme, every bite is hearty and satisfying, while frozen peas add a pop of color and nutrition. Ready in just 45 minutes from start to finish, this recipe is easy to follow, uses pantry staples like chicken broth and long-grain white rice, and minimizes cleanup thanks to its one-skillet preparation. Garnish with fresh parsley for a touch of brightness, and serve this flavorful meal straight from the pot for maximum comfort and convenience.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 teaspoon dried thyme
- 0.5 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional for garnish)
Directions
Step 1
Season the chicken thighs with salt, pepper, and paprika on both sides.
Step 2
Heat a large, deep skillet or Dutch oven over medium-high heat and add olive oil.
Step 3
Place the chicken thighs skin-side down into the skillet and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 4
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Step 5
Stir in the rice, ensuring it gets coated in the oil and spices, and cook for 1-2 minutes to toast the grains slightly.
Step 6
Pour in the chicken broth and add the dried thyme. Stir to combine.
Step 7
Nestle the seared chicken thighs into the rice mixture. Bring to a gentle simmer, then reduce the heat to low. Cover with a lid and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
Step 8
In the final 5 minutes of cooking, sprinkle the frozen peas over the rice. Cover and allow them to cook through.
Step 9
Once done, remove from heat and let rest for 5 minutes. Sprinkle with fresh parsley, if desired, and serve warm.
Nutrition Facts
| Serving size | (924.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 681.1 |
| Total Fat 29.4g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3488.0mg | 0% |
| Total Carbohydrate 85.8g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 10.7g | |
| Protein 18.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.3mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1011.7mg | 0% |
Source of Calories