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One Pan Chicken & Rice

A comforting classic dish featuring tender chicken and fluffy rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in skin-on chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup frozen peas

Equipment

  • Large skillet or frying pan with a lid
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cutting board
  • Knife

Method
 

  1. Season the chicken thighs with salt, pepper, and paprika.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Sear the chicken skin-side down for 5-7 minutes until golden brown.
  4. Remove chicken from the pan and set aside.
  5. In the same pan, add diced onion and minced garlic, cooking for 2-3 minutes until softened.
  6. Stir in the rice, ensuring it gets coated in the flavors from the pan.
  7. Pour in the chicken broth and bring to a gentle simmer.
  8. Place the seared chicken back into the pan, skin-side up.
  9. Cover the skillet and reduce heat to low, cooking for 25 minutes.
  10. Once cooked, stir in the frozen peas and heat through for a couple of minutes.
  11. Remove from heat and let sit for a few minutes before serving.

Notes

For extra flavor, marinate the chicken in the spices for a few hours or overnight.