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One Pan Chicken And Rice
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
people
Calories
450
A simple and delicious one-pan meal featuring chicken and rice, perfect for a weeknight dinner. This recipe minimizes cleanup and maximizes flavor.
Ingredients
Ingredients
1
tbsp
olive oil
4
boneless, skinless chicken thighs
1
tsp
salt
0.5
tsp
black pepper
1
onion, chopped
2
cloves
garlic, minced
1
cup
long-grain rice
2
cups
chicken broth
0.5
cup
frozen peas (optional)
(optional)
0.25
cup
chopped fresh parsley (optional)
(optional)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Season chicken thighs with salt and pepper.
Sear chicken thighs for 2-3 minutes per side, until browned. Remove and set aside.
Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
Stir in rice and cook for 1 minute.
Pour in chicken broth and bring to a boil. Reduce heat to low.
Place chicken thighs on top of the rice. Cover the skillet tightly.
Bake for 25-30 minutes, or until rice is cooked and chicken reaches 165°F (74°C).
Remove from oven and let stand for 5 minutes. Stir in frozen peas and parsley (if using).
Serve immediately.
Notes
For extra flavor, try using bone-in chicken thighs. Adjust cooking time accordingly.
Calories:
450
kcal
Cost:
$12
Course:
Main Course
Cuisine:
American
Keyword:
Chicken