Description
A warm, simple dinner for the family made with seasoned chicken thighs and rice, cooked in one pan for easy cleanup.
Ingredients
Scale
- 1 pound Boneless Chicken Thighs
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Paprika
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Butter
- 1 medium Yellow or White Onion, Diced
- 3 cloves Fresh Garlic Cloves, Minced
- 1 cup Long-Grain White Rice
- 1.75 cups Chicken Broth
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 tablespoons Fresh Parsley, Minced
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and brown 3–4 minutes per side until golden. Remove chicken to a plate.
- Lower heat to medium. Add butter to the pan.
- Add diced onion and cook 3–4 minutes until soft.
- Add minced garlic and cook 30 seconds until fragrant.
- Stir in rice, onion powder, and garlic powder. Cook 1–2 minutes to toast the rice.
- Pour in chicken broth and stir, scraping any browned bits from the pan.
- Return chicken to the pan, nestling pieces into the rice. Bring to a gentle boil.
- Cover the pan, reduce heat to low, and simmer 18–20 minutes until rice is tender and chicken reaches 165°F (74°C).
- Remove from heat and let sit, covered, 5 minutes. Fluff rice and sprinkle with parsley before serving.
Notes
For best results, dry the chicken before searing. Use low-sodium broth if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg