Pan Fried Roasted Chicken with Rice

Savor the irresistible flavors of Pan Fried Roasted Chicken with Rice—a one-pan wonder that's perfect for busy weeknights or casual entertaining. This recipe pairs golden, crispy-skinned chicken thighs seasoned with paprika and garlic powder with fluffy, broth-infused rice cooked to perfection. The chicken's juices seep into the rice as it cooks, creating layers of savory flavor in every bite. A fragrant blend of sautéed onions and garlic kicks up the aroma, while a finishing touch of fresh parsley and bright lemon slices adds a burst of freshness. With just 15 minutes of prep and minimal cleanup, this satisfying dish is your go-to for an easy, yet impressive, homemade dinner.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 3 tablespoons Olive oil
• 1 tablespoon Butter
• 2 cups Chicken broth
• 1 cup White rice
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh parsley (chopped, optional)
• 1 medium Lemon (sliced, for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy.

Step 3

Flip the chicken thighs and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, reduce the heat to medium and add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the chopped 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

Add the uncooked white rice to the skillet. Stir well to coat the rice in the oil and aromatics.

Step 7

Pour in the chicken broth and stir to combine. Bring the mixture to a boil.

Step 8

Reduce the heat to low and carefully place the chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).

Step 9

Once cooked, remove the skillet from the heat. Let it rest for 5 minutes before fluffing the rice with a fork.

Step 10

Garnish with chopped parsley and lemon slices. Serve hot and enjoy!

Nutrition Facts

Serving size	(1426.8g)

Amount per serving	% Daily Value*
Calories	2041.3

Total Fat 147.4g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 518.9mg	0%
Sodium 4044.6mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 4.2g	0%
Total Sugars 6.4g
Protein 121.2g	0%

Vitamin D 2.2IU	0%
Calcium 173.6mg	0%
Iron 8.9mg	0%
Potassium 1838.6mg	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: 64.4%

Protein: 23.5%

Carbs: 12.1%