Savory Chicken and Rice Skillet
A deliciously savory chicken and rice dish cooked in one pan, perfect for a weeknight dinner. The combination of spices and vegetables gives it a rich flavor that the whole family will enjoy.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (1) onion, chopped
- (2 cloves) garlic, minced
- (1) red bell pepper, diced
- (1) green bell pepper, diced
- (1 1/2 cups) long-grain rice, rinsed
- (4 cups) chicken broth
- (1 tbsp) olive oil
- (2 tsp) paprika
- (1 tsp) dried thyme
- (1/2 tsp) black pepper
- (1/2 tsp) salt
- (1/4 tsp) cayenne pepper
- (1 cup) frozen peas
- (1/4 cups) fresh parsley, chopped for garnish
Instructions
- 1
Heat the (1 tbsp) olive oil in a large skillet over medium heat.
- 2
Add the (4) chicken thighs skin-side down and cook for about 5-7 minutes until browned. Flip and cook for another 5 minutes. Remove the chicken and set aside.
- 3
In the same skillet, add the (1) chopped onion and sauté for 2-3 minutes until translucent. Then, add the (2 cloves) minced garlic and cook for another minute until fragrant.
- 4
Stir in the (1) diced red bell pepper and (1) diced green bell pepper and sauté for about 3-4 minutes until softened.
- 5
Add the (1 1/2 cups) rinsed long-grain rice to the skillet and stir to combine, cooking for about 1 minute to toast lightly.
- 6
Pour in the (4 cups) chicken broth and add the (2 tsp) paprika, (1 tsp) dried thyme, (1/2 tsp) black pepper, (1/2 tsp) salt, and (1/4 tsp) cayenne pepper. Stir to combine.
- 7
Nestle the browned chicken back into the skillet, skin-side up, and bring the mixture to a simmer.
- 8
Cover the skillet, reduce the heat to low, and cook for 25-30 minutes until the rice is tender and has absorbed the broth.
- 9
Once cooked, stir in the (1 cup) frozen peas and cook for another 5 minutes, covered, until the peas are heated through.
- 10
Remove from heat, fluff the rice with a fork, and garnish with (1/4 cup) fresh chopped parsley before serving.
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