Go Back
Chicken and Rice Skillet

Chicken and Rice Skillet Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • ½ cup frozen peas
  • ¼ cup grated Parmesan cheese

Method
 

  1. Season chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear thighs until deeply golden on both sides, about 5 minutes per side. Remove to a plate.
  2. Lower heat to medium. Add onion and cook, scraping up browned bits, until softened, about 3 minutes. Stir in garlic and cook 30 seconds.
  3. Add rinsed rice and stir to coat. Pour in chicken broth, bring to a boil, then nestle the chicken on top. Reduce heat to a gentle simmer, cover tightly, and cook 20 minutes.
  4. Remove from heat. Scatter peas and Parmesan over the rice, then fluff everything with a fork. Cover and let sit 2 minutes before serving.

Notes

Check that the chicken reaches 165°F at the thickest part before serving. If the rice seems underdone after 20 minutes, add a splash of broth and cook a few minutes longer with the lid on. The dish is best eaten right away, but leftovers keep well.