This recipe for Savory One-Pan Chicken and Rice combines tender, juicy chicken thighs with aromatic, seasoned rice in a single skillet, making it an easy yet satisfying meal for any night of the week. With the rich flavors of paprika, thyme, garlic, and onion, each bite brings a comforting blend of herbs and spices. Not only is it delicious, but it’s also made with simple, wholesome ingredients you likely already have on hand. Perfect for busy weeknights or cozy family dinners, this one-pan meal is sure to become a staple in your home!
Full Recipe:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley (optional, for garnish)
Steps to Make Savory One-Pan Chicken and Rice:
- Season the Chicken:
- Start by patting the chicken thighs dry with paper towels. This helps them sear well in the skillet.
- Season both sides of the chicken thighs generously with salt, pepper, and half of the paprika. The paprika gives the chicken a slightly smoky flavor and enhances the golden color as it cooks.
- Sear the Chicken:
- In a large skillet or pan, heat the olive oil over medium-high heat.
- Place the chicken thighs skin-side down in the pan and cook for about 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 3-4 minutes. The goal here is to get a good sear; the chicken will finish cooking later.
- Remove the chicken thighs from the pan and set them aside.
- Sauté the Aromatics:
- In the same skillet (don’t wipe it clean), add the diced onion. Sauté the onion for 2-3 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Add Rice and Spices:
- Pour the uncooked long-grain rice into the skillet with the onions and garlic, stirring to coat the rice with the oil and aromatics. Let it toast slightly for 1-2 minutes to bring out a nutty flavor.
- Add the remaining paprika and thyme, and season with a bit more salt and pepper to taste.
- Add Broth and Simmer:
- Pour in the chicken broth, stirring to mix everything well.
- Nestle the seared chicken thighs back into the skillet on top of the rice mixture. Make sure the skin side is facing up, as you want it to remain crispy.
- Bring the mixture to a simmer, then 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 or 74°C).
- Finish and Serve:
- Once cooked, remove the skillet from the heat and let it rest for a few minutes. This resting time allows the flavors to meld and the rice to absorb any remaining liquid.
- Sprinkle with fresh parsley for garnish, if desired, for a pop of color and freshness.
- Serve the chicken thighs alongside the flavorful rice and enjoy!
Nutrition Facts (per serving):
Note: Nutrition information may vary depending on portion size and specific ingredients used.
- Calories: 460
- Protein: 26g
- Carbohydrates: 35g
- Fat: 24g
- Fiber: 1g
- Sodium: 600mg
Frequently Asked Questions (FAQs):
Q1: Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs work well in this recipe, though they may cook slightly faster than bone-in thighs. You’ll still get the same delicious flavor, but keep an eye on the cooking time.
Q2: What can I use instead of long-grain rice?
Basmati or jasmine rice are great alternatives that will also result in a fluffy texture. Avoid using short-grain or risotto rice as they tend to become stickier and may alter the texture of the dish.
Q3: How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Alternatively, if the juices run clear and the meat is no longer pink, it should be done.
Q4: Can I make this recipe in advance?
Yes, this dish can be made ahead and reheated later. Keep it in the refrigerator and reheat in a skillet with a splash of broth to prevent the rice from drying out.
Tips for Perfecting the Recipe:
- Get a Good Sear on the Chicken: Make sure to sear the chicken over medium-high heat until the skin is golden. This step locks in the juices, which adds flavor and keeps the chicken moist.
- Toast the Rice: Before adding the broth, take a moment to toast the rice with the aromatics. This enhances the flavor and prevents the rice from becoming mushy as it cooks.
- Use Quality Chicken Broth: A rich, flavorful broth elevates this dish. You can even make your own broth to control the salt and ingredients for a healthier, homemade touch.
- Let the Dish Rest: Once cooked, let it rest for a few minutes off the heat. This resting time allows the rice to fully absorb any remaining liquid, enhancing the texture and flavor.
Storage Tips:
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish freezes well. Place cooled portions in airtight containers or freezer bags, and freeze for up to 2 months. To reheat, let it thaw in the refrigerator overnight before reheating on the stovetop with a splash of broth.
Conclusion:
Savory One-Pan Chicken and Rice is a comforting and flavorful meal that brings together the best of both chicken and rice in a single skillet. Perfect for those busy evenings when you crave something hearty yet simple to make. This recipe keeps cleanup minimal while delivering a satisfying dinner that pairs well with a fresh side salad or roasted vegetables. The mix of paprika, thyme, and garlic will keep your taste buds delighted, and it’s sure to be a hit with the whole family. Enjoy this classic, wholesome dish that’s sure to be requested again and again!
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