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Chicken Thighs and Rice

Savory Chicken Thighs and Rice for Cozy Weeknight Dinners

A comforting one-pan dish featuring Chicken Thighs and Rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Comfort food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Can substitute with chicken breasts.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 2 tablespoons Olive Oil
For the Rice
  • 2 tablespoons Unsalted Butter
  • 1 medium Yellow or White Onion Can use shallots for milder flavor.
  • 4 cloves Fresh Garlic Minced; garlic powder can be substituted.
  • 1 cup Long-Grain White Rice Brown rice can be used; adjust broth and cook time.
  • 2 cups Chicken Broth Vegetable broth can be used for a lighter version.
For Seasoning
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder Useful if fresh is not available.
  • 1/4 cup Fresh Parsley Chopped; for garnish.

Equipment

  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Pat chicken thighs dry with paper towels and season with salt, black pepper, and paprika.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown.
  3. Melt butter in the same skillet and sauté diced onion for 3-4 minutes, then add minced garlic and cook for additional minute.
  4. Stir in rice ensuring it's coated, and lightly toast for about a minute.
  5. Pour chicken broth in, scraping up brown bits. Add onion powder, garlic powder, and parsley.
  6. Nestle chicken back into the skillet, bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes.
  7. Let rest for 5 minutes before serving, garnished with parsley.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 40gProtein: 28gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

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