Chicken and Rice Skillet
One-skillet chicken and rice with onions, garlic, and savory broth—homestyle USA dinner that feeds a family with almost no cleanup. Chicken cooks to 165°F while rice absorbs the flavorful liquid.
đź›’Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into large chunks
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons oil
- 1 yellow onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 2 1/4 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons chopped parsley
- Lemon wedges for serving
🔧Kitchen Tools Needed
- Deep skillet with lid
- Wooden spoon
- Instant-read thermometer
đź“ťInstructions
- 1
Season chicken with 1/2 teaspoon salt, pepper, and paprika. Heat oil in a large deep skillet over medium-high. Brown chicken 3–4 minutes per side; transfer to a plate (not fully cooked yet).
- 2
Add onion and carrots; cook 4–5 minutes. Stir in garlic 30 seconds, then rice 1 minute to toast.
- 3
Pour in broth, thyme, and remaining salt. Nestle chicken back in. Bring to a boil, cover, reduce to low, and simmer 18–20 minutes until rice is tender and chicken reaches 165°F.
- 4
Stir in peas last 2 minutes to heat through. Rest covered off heat 5 minutes. Fluff, add parsley and lemon.
- 5
Refrigerate within 2 hours up to 3 days; reheat to 165°F (rice leftovers especially—heat thoroughly).
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
âť“Frequently Asked Questions
Brown rice?
Needs more liquid and ~40 minutes simmer; check chicken doesn’t dry—add broth as needed and confirm 165°F.
Rice sticking?
Keep heat low once simmering and don’t lift the lid often.
Add mushrooms?
Sauté with the onions.
Food safety?
Chicken to 165°F; cool rice dishes quickly within 2 hours; reheat leftovers to 165°F.
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