Description
This easy, one-pot chicken and rice dinner is a lifesaver on busy weekdays. It combines tender chicken pieces, perfectly cooked rice, and savory seasonings. The result is a comforting meal that leaves everyone satisfied without the hassle of multiple pans.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup long-grain rice, rinsed and drained
- 2 cups chicken broth (low-sodium if preferred)
- ½ teaspoon dried thyme
- ½ cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Warm olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken pieces with salt, pepper, and paprika. Carefully add them to the pan.
- Sear the chicken for about 4 minutes per side, until lightly golden.
- Stir in onion and garlic. Sauté for an additional 2 minutes, until onion softens.
- Add rice and stir thoroughly, coating grains with oil.
- Pour in chicken broth and sprinkle in dried thyme. Bring the mixture to a gentle boil.
- Reduce heat to low. Cover the skillet and simmer for 15 minutes.
- If using peas, stir them in after 10 minutes of cooking.
- Once rice is tender and liquid is absorbed, remove from heat.
- Garnish with fresh parsley before serving.
Notes
- Variations: Swap chicken thighs for chicken breast if you prefer leaner meat. You can also add bell peppers or carrots for extra color and flavor.
- Tips: Keep an eye on the liquid level as the rice cooks. If it looks dry, add a little more broth.
- Allergies: This recipe is naturally gluten-free when using gluten-free broth. Always check labels on store-bought products.
- Taste Adjustments: Increase paprika for a spicier kick, or omit garlic if you have a sensitivity.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~450 kcal per serving
- Sugar: ~2 g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken and rice, one-pot dinner, quick family meal, stovetop recipe, comfort food