One-Pan Chicken and Rice Skillet

A hearty and flavorful one-pan meal featuring tender chicken and fluffy rice cooked together with aromatic vegetables and savory seasonings. Perfect for a weeknight dinner.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 ½ lbs chicken thighs

1 ½ cup long-grain white rice

3 cup chicken broth

1 medium onion

3 cloves garlic

1 medium bell pepper

2 tbsp olive oil

1 tsp paprika

1 tsp dried oregano

1 tsp salt

½ tsp black pepper

¼ cup fresh parsley

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Instructions

1
Dice the onion, mince the garlic, and dice the bell pepper. Cut chicken thighs into bite-sized pieces.
2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken pieces with paprika, oregano, salt, and pepper.
3
Add chicken to the hot skillet and cook for 5-7 minutes, browning on all sides. Remove chicken from skillet and set aside.
5 min
4
Add diced onion and bell pepper to the skillet. Sauté for 5-7 minutes, until softened. Add minced garlic and cook for another minute until fragrant.
5 min
5
Stir in the uncooked rice, ensuring it is coated with the oil and vegetables. Cook for 1-2 minutes, toasting the rice slightly.
2 min
6
Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
7
Return the browned chicken pieces to the skillet, nestling them into the rice and liquid mixture.
8
Cover the skillet tightly with a lid or foil. Transfer to a preheated oven at 375°F and bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
25 min
9
Let the skillet rest, covered, for 5-10 minutes off the heat. Garnish with fresh parsley before serving.
5 min

Perfect With

steamed broccoligreen saladgarlic bread