Name: Chicken And Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 cup Long-grain white rice; 2 cups Low-sodium chicken broth; 0.5 cup Yellow onion, finely diced; 3 cloves Garlic, minced; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 tsp Dried thyme; 1 tsp Smoked paprika; 1 tsp Salt; 2 tbsp Fresh parsley, chopped

"Experience the ultimate comfort food with this succulent chicken and rice skillet, featuring golden-seared chicken thighs and aromatically seasoned rice. This one-pan wonder is perfect for busy weeknights, delivering a complete, nutritious meal that the whole family will love."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken thighs
1 cup 185 g	Long-grain white rice
2 cups 480 ml	Low-sodium chicken broth
0.5 cup 75 g	Yellow onion, finely diced
3 cloves 15 g	Garlic, minced
2 tbsp 30 g	Unsalted butter
1 tbsp 15 ml	Olive oil
1 tsp 1 g	Dried thyme
1 tsp 2 g	Smoked paprika
1 tsp 6 g	Salt
2 tbsp 8 g	Fresh parsley, chopped

2 Instructions

Pat the chicken thighs dry and season both sides with salt, pepper, and smoked paprika.

Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown, then remove and set aside on a plate.

Reduce the heat to medium and add butter to the skillet. Sauté the diced onion for 3 minutes until translucent, then add the garlic and cook for another minute until fragrant.

Add the rice to the skillet and stir for 2 minutes to toast the grains slightly.

Pour in the chicken broth and add the dried thyme, scraping the bottom of the pan to release any browned bits.

Return the chicken thighs to the skillet, Nestle them into the rice mixture. Bring to a gentle boil.

Cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Garnish with fresh parsley and fluff the rice with a fork before serving.

·
Always rinse your white rice in cold water before cooking to remove excess starch for fluffier results.
·
Use chicken thighs instead of breasts; they stay juicy and tender during the simmering process.
·
If you want a deeper flavor, use a mix of chicken broth and a splash of dry white wine.
·
Don't lift the lid during the simmering phase; the steam trapped inside is essential for cooking the rice evenly.

? Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but you will need to increase the broth by 1/2 cup and the cook time to approximately 45-50 minutes.

Can I make this dairy-free?

Absolutely. Simply replace the butter with more olive oil or a dairy-free butter alternative.

What can I add for extra vegetables?

Frozen peas, diced carrots, or chopped spinach can be stirred in during the last 5 minutes of cooking.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to keep the rice moist.

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