Description
A cozy, flavorful chicken and rice dinner made in one pan with juicy seasoned chicken thighs, tender rice, onion, garlic, and herbs.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups long grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet or sauté pan over medium heat.
- Season the chicken thighs with paprika, dried thyme, 1/2 teaspoon salt, and black pepper.
- Add olive oil to the skillet and cook the chicken for 3 to 4 minutes per side until lightly golden. Transfer to a plate.
- In the same pan, add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and uncooked rice, then cook for 1 minute.
- Pour in the chicken broth and remaining 1/2 teaspoon salt, stirring gently to combine.
- Return the chicken thighs to the pan, placing them over the rice.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 25 minutes until the rice is tender and the chicken is cooked through.
- Turn off the heat and let the pan rest, covered, for 5 minutes.
- Sprinkle with chopped parsley, fluff the rice gently, and serve warm.
Notes
- Toast the rice briefly before adding the broth for deeper flavor.
- Keep the pan covered while simmering so the rice cooks evenly.
- Add a splash of broth when reheating leftovers to keep the rice tender.
- Frozen peas can be stirred in during the last 5 minutes for an easy variation.