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One-Pan Chicken and Rice

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A comforting and satisfying meal combining tender chicken, savory rice, and vibrant vegetables, all cooked in one dish.

Ingredients

  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 cup long-grain rice (white or brown)
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup frozen peas and carrots (or fresh if you prefer)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook each side for about 5 minutes until golden brown. Remove chicken from the pan and set aside.
  2. Sauté the aromatics: In the same pan, add the chopped onion and cook for 3-4 minutes, or until the onion is translucent. Add the minced garlic and sauté for another minute until fragrant.
  3. Add rice and spices: Stir in the rice, paprika, thyme, and a bit more salt and pepper. Cook for 1-2 minutes, allowing the rice to slightly toast while stirring frequently.
  4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low.
  5. Return the seared chicken back into the pan with the rice. Cover the skillet and let simmer for 25 minutes (for white rice) or 35 minutes (for brown rice), until the rice is tender and has absorbed the liquid.
  6. Add the peas and carrots in the last 5 minutes of cooking. Cover again and allow to steam until heated through.
  7. Fluff the rice with a fork and garnish with fresh parsley if desired. Serve hot.

Notes

Let the dish rest for 5 minutes after cooking for better flavor melding and rice firmness.

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