Skillet Chicken and Rice

Elevate your weeknight dinner game with this one-pan wonder: Skillet Chicken and Rice. This comforting, flavor-packed dish combines tender, golden-browned chicken thighs with fluffy, herb-infused rice and vibrant vegetables, all simmered to perfection in a savory broth. The hint of paprika and thyme adds a warm, aromatic depth, while the convenience of using just one skillet means fewer dishes to wash. Ready in just 50 minutes, this recipe is ideal for a cozy family meal or a quick, satisfying dinner. Garnish with fresh parsley for a burst of color and freshness, and enjoy a wholesome, hearty meal that’s as easy to make as it is delicious. Perfect for fans of simple, homemade comfort food!

Nutriscore Rating: 72/100

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

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Sear the chicken thighs for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside. (They will finish cooking later.)

Step 4

Lower the heat to medium, then add 1 tablespoon of butter to the skillet.

Step 5

Once the butter is melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 6

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

Step 7

Stir in the rice, making sure it is well coated in the onion mixture, and toast for 1-2 minutes.

Step 8

Add the chicken broth, diced carrot, peas, remaining paprika, dried thyme, and the rest of the salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Stir to combine.

Step 9

Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.

Step 10

Bring the mixture to a gentle boil, then lower the heat to a simmer.

Step 11

Cover the skillet with a tight-fitting lid and cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).

Step 12

Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.

Step 13

Garnish with chopped fresh parsley, if desired, and serve hot.

Nutrition Facts

Serving size	(1774.8g)

Amount per serving	% Daily Value*
Calories	1821.7

Total Fat 86.0g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 531mg	0%
Sodium 4437.8mg	0%
Total Carbohydrate 126.2g	0%
Dietary Fiber 12.6g	0%
Total Sugars 16.3g
Protein 131.4g	0%

Vitamin D 28IU	0%
Calcium 251.3mg	0%
Iron 12.7mg	0%
Potassium 2457.2mg	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: 42.9%

Protein: 29.1%

Carbs: 28.0%