Description
A comforting one-pan chicken thighs and rice dish where juicy, seasoned chicken cooks together with fluffy, flavorful rice for an easy and satisfying meal.
Ingredients
8 boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, diced
4–5 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, minced
Instructions
- Pat the chicken thighs dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet or deep pan over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- In the same pan, melt the butter and add the diced onion. Cook until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the rice and toast lightly for 1–2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in onion powder, garlic powder, and parsley.
- Return the chicken thighs to the pan, reduce heat to low, cover, and simmer for 20–25 minutes until the rice is tender and the chicken is fully cooked.
- Remove from heat and let rest for a few minutes before serving.
Notes
Use long-grain white rice for the best texture.
Add vegetables like peas, carrots, or bell peppers for extra nutrition.
A splash of chicken broth helps when reheating leftovers.
Finish with a squeeze of lemon juice for a fresh flavor boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 155mg
