Perfect Skillet Chicken and Rice

Transform weeknight dinners with this one-pan wonder: Perfect Skillet Chicken and Rice. Featuring golden, crispy bone-in chicken thighs nestled atop a bed of flavorful long-grain white rice, this hearty dish is infused with the rich aroma of sautéed onions, garlic, and dried thyme. Cooked in a single skillet, the rice absorbs the savory chicken broth, creating a creamy, comforting base, while a pop of vibrant green peas adds a touch of freshness. With just 15 minutes of prep time, this recipe is ideal for busy cooks seeking a satisfying, wholesome meal. Garnished with fresh parsley for a burst of color, this easy skillet chicken and rice recipe is sure to become a family favorite. Perfect for those craving comfort food with minimal cleanup!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 large Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 1.5 cups Long-grain white rice
• 2.5 cups Chicken broth
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 0.5 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Rub the seasoning evenly over the chicken.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin side down. Sear for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside (it will finish cooking later).

Step 3

Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and a pinch of salt. Sauté for 3-4 minutes until the onion is softened and translucent.

Step 4

Stir in the minced garlic and cook for 30 seconds, or until fragrant.

Step 5

Add the uncooked rice to the skillet and stir to coat the grains in the butter and onion mixture. Toast the rice for 1-2 minutes, stirring occasionally.

Step 6

Pour in the chicken broth, then add the dried thyme, remaining salt (1 teaspoon), remaining black pepper (1/2 teaspoon), and the bay leaf. Stir to combine.

Step 7

Nestle the seared chicken thighs on top of the rice, skin side up. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 25 minutes.

Step 8

After 25 minutes, check the rice for doneness. Remove the lid and sprinkle the frozen peas across the rice. Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).

Step 9

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Discard the bay leaf.

Step 10

Garnish with fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1851.9g)

Amount per serving	% Daily Value*
Calories	2335.9

Total Fat 145.1g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 517mg	0%
Sodium 6621.1mg	0%
Total Carbohydrate 124.1g	0%
Dietary Fiber 11.0g	0%
Total Sugars 14.8g
Protein 132.2g	0%

Vitamin D 0IU	0%
Calcium 257.4mg	0%
Iron 14.2mg	0%
Potassium 2600.3mg	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: 56.0%

Protein: 22.7%

Carbs: 21.3%