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Chicken and rice skillet

Chicken And Rice Skillet

This chicken and rice recipe is perfect for busy families, meal preppers, or anyone who loves classic comfort food with a twist. Plus, it’s made with ingredients you probably already have in your pantry, making it both convenient and budget-friendly.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 520 kcal

Equipment

  • Large skillet or Dutch oven with a lid
  • Cutting board
  • Sharp Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl (for seasoning mix)
  • Tongs (for handling chicken)

Ingredients
  

For the Chicken:

  • 6 bone-in skin-on chicken thighs (approximately 1.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth low sodium preferred
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon butter

Optional Add-Ins:

  • 1 cup frozen peas or diced carrots
  • ½ cup sliced mushrooms
  • Juice of half a lemon for garnish
  • Fresh parsley chopped, for garnish

Instructions
 

Prepare the Chicken:

  • Pat the chicken thighs dry with a paper towel.
  • Season them on both sides with salt, pepper, paprika, and garlic powder.

Sear the Chicken:

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  • Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
  • Flip and sear the other side for 3-4 minutes.
  • Remove the chicken and set aside.

Sauté the Aromatics:

  • In the same skillet, add butter and let it melt.
  • Add the chopped onion and cook until softened about 2-3 minutes.
  • Stir in the minced garlic, thyme, and parsley, and cook for an additional minute until fragrant.

Toast the Rice:

  • Add the rice to the skillet and stir to coat it in the butter and aromatics.
  • Cook for 1-2 minutes, allowing the rice to lightly toast.

Add Broth and Simmer:

  • Pour in the chicken broth and stir well.
  • Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
  • Bring the mixture to a gentle simmer.

Cook the Rice and Chicken:

  • Cover the skillet with a lid and reduce the heat to low.
  • Let it cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).

Optional Add-Ins:

  • If using vegetables like peas or carrots, stir them in during the last 5 minutes of cooking.
  • Cover and let them steam with the rice.

Finish and Serve:

  • Remove the skillet from heat and let it rest, covered, for 5 minutes.
  • Garnish with fresh parsley and a squeeze of lemon juice if desired.
  • Serve warm and enjoy!

Notes

Nutritional Value (approximate per serving)
Calories: 520/ Protein: 37g/ Fat: 26g/ Saturated Fat: 8g/ Cholesterol: 80mg/ Carbohydrates: 35g/ Fiber: 2g/ Sugar: 2g/ Sodium: 450mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken and rice skillet