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
Servings
4
Difficulty
easy
Total Time
45 min
Ingredients
Nutrition
480
120 per serving
32g
64% DV
22g
31% DV
38g
13% DV
Macronutrient Breakdown
% Daily Values based on a 2000 calorie diet
Step-by-Step
Season chicken thighs with salt, pepper, and paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Brown chicken thighs skin-side down for 5 minutes, then flip and brown other side.
Remove chicken and set aside.
In the same skillet, sauté onion and bell pepper until softened, about 4 minutes.
Add garlic and thyme, cook for 30 seconds.
Add rice, stirring to coat with oil and vegetables for 1 minute.
Pour in broth, nestle chicken back in the skillet.
Bring to a boil, then reduce heat, cover, and simmer for 18 minutes.
Add peas if using, and let stand 5 minutes before serving.
Garnish with fresh parsley.