Description
Looking for an easy one-pan meal? This Skillet Chicken and Rice recipe is a hearty, flavorful dish that’s perfect for a quick family dinner!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup frozen peas
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and paprika. Sear for 5-6 minutes per side until browned. Remove from the skillet and set aside.
- In the same skillet, sauté onions and garlic for 2-3 minutes until softened.
- Add the rice, chicken broth, diced tomatoes (with juices), oregano, salt, and pepper. Stir well.
- Nestle the chicken thighs back into the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the rice is cooked and the chicken is tender.
- Stir in frozen peas during the last 5 minutes of cooking.
- Garnish with fresh parsley and serve warm.
Notes
- Swap white rice for brown rice (adjust cooking time as needed).
- Add diced bell peppers or mushrooms for extra veggies.
- Use chicken breasts instead of thighs for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg