Emilie's Favorite Chicken and Rice

Infused with comforting flavors and wholesome ingredients, Emilie's Favorite Chicken and Rice is a one-pot wonder that’s perfect for busy weeknights or cozy family dinners. This recipe features tender, golden-seared chicken thighs nestled in a fragrant medley of long-grain white rice, aromatic garlic, and sautéed onions, all simmered to perfection in savory chicken broth. Bright pops of sweetness from diced carrots and peas, coupled with the warm earthiness of paprika and thyme, make this dish as visually stunning as it is satisfying. Ready in just 50 minutes, it’s an easy, hearty meal that delivers a delightful balance of flavors and textures. Garnish with fresh parsley for a touch of elegance, and you’ll have a crowd-pleasing classic that’s as nutritious as it is delicious. Perfect for fans of one-pan chicken and rice recipes, this dish is destined to become a household favorite.

Nutriscore Rating: 74/100

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
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 medium carrot, diced
• 1 cup frozen peas
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper on both sides.

Step 3

Sear the chicken thighs in the hot oil for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside (they don't have to be cooked through at this stage).

Step 4

In the same skillet, add the diced onion and cook for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 6

Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.

Step 7

Add the chicken broth, diced carrot, paprika, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Stir well to combine.

Step 8

Nestle the seared chicken thighs back into the skillet on top of the rice mixture.

Step 9

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

Step 10

Remove the lid and sprinkle in the frozen peas. Cover again and let sit for 5 minutes off the heat to allow the peas to warm through.

Step 11

Fluff the rice with a fork and garnish with chopped parsley if desired.

Step 12

Serve hot and enjoy your delicious Emilie's Favorite Chicken and Rice!

Nutrition Facts

Serving size	(1788.2g)

Amount per serving	% Daily Value*
Calories	1747.7

Total Fat 74.1g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 4430.4mg	0%
Total Carbohydrate 131.2g	0%
Dietary Fiber 14.4g	0%
Total Sugars 18.1g
Protein 133.3g	0%

Vitamin D 28IU	0%
Calcium 256.5mg	0%
Iron 13.4mg	0%
Potassium 2501.5mg	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: 38.7%

Protein: 30.9%

Carbs: 30.4%