Chicken & Rice Skillet
A complete one-pan meal with seasoned chicken thighs and fluffy rice, all cooked together with vegetables. Hearty comfort food in 25 minutes.
- Prep
- 10 min
- Cook
- 35 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- American
- chicken
- rice
- one-pan
- skillet
- complete-meal
- comfort-food
Ingredients
- 6thighsBone-in chicken thighs, skin-on
- 1cupLong-grain rice
- 2cupsChicken broth
- 2tbspOlive oil
- 1onionMedium onion, diced
- 1pepperBell pepper, diced
- 3clovesGarlic, minced
- 1tspPaprika
- 1/2tspDried thyme
- 1tspSalt
- 1/2tspBlack pepper
- 1/2cupFrozen peas(optional)
- 2tbspFresh parsley, chopped(optional)
Nutrition
480
120 per serving
32g
64% DV
22g
31% DV
38g
13% DV
Macronutrient Breakdown
- Fiber
- 2g
- Sodium
- 720mg
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Season chicken thighs with salt, pepper, and paprika.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat.
- 3
Brown chicken thighs skin-side down for 5 minutes, then flip and brown other side.
10m - 4
Remove chicken and set aside.
- 5
In the same skillet, sauté onion and bell pepper until softened, about 4 minutes.
4m - 6
Add garlic and thyme, cook for 30 seconds.
- 7
Add rice, stirring to coat with oil and vegetables for 1 minute.
- 8
Pour in broth, nestle chicken back in the skillet.
- 9
Bring to a boil, then reduce heat, cover, and simmer for 18 minutes.
18m - 10
Add peas if using, and let stand 5 minutes before serving.
- 11
Garnish with fresh parsley.